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Welcome to our 2019 pantry.
Easy
Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.
4.5
(4.5)
Quick
Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
4.6
(4.6)
For these shortbread cookies, the flavor deepens and the texture improves with time.
5.0
(4.75)
For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
4.6
(4.64)
This not-too-sweet quick bread is like your favorite piece of toast in cake form.
4.7
(4.67)
Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.
4.6
(4.56)
Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.
4.7
(4.73)
While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
3.5
(3.5)
A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
4.4
(4.41)
A new recipe to make all summer, or hang in MoMA.
Alex Beggs
Easy
A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
Easy
These date-filled cookies are a typical Ramadan sweet.
3.7
(3.67)
Quick
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.
2.5
(2.5)
Quick
When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.
5.0
(5)
Galettes were invented to make amateur bakers feel like pros.
5.0
(4.8)
Vegan
The salty, springy bread that looks like the surface of a distant planet. Take us there.
5.0
(4.76)
These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.
3.6
(3.58)
We created the waffles we've craved our whole lives.
Chris Morocco
Quick
Healthy waffles? They do exist!
5.0
(4.89)
Quick
We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.
3.3
(3.25)
Quick
This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.
4.3
(4.33)
Don't pretend like you haven't asked this before.
Alex Delany
These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.
5.0
(5)