Bread

Tender, flaky yogurt biscuits are my favorite last-minute bread: cold butter and cold yogurt cut into flour and baked in about twenty-five minutes, tangy and layered all at once. The yogurt does what buttermilk does, with a little extra tenderness. Forget everything...

Homemade chapatis are the simplest bread in my repertoire: whole wheat atta and a little all-purpose flour, salt, and warm water, rolled into thin rounds and puffed on a hot pan. Fifty minutes start to finish, and they turn any dal into a meal. There's nothing quite...

Sweet and rich muffins are the base recipe my whole muffin rotation grew from: butter, eggs, and milk at room temperature beaten into a batter that bakes up cake-like and golden-domed. Forty minutes, twelve muffins, and a method that never lets me down. Ever craved a...

Mediterranean feta and dill stuffed pita boats are my twenty-minute weeknight rescue: pita dough filled with a rich mix of feta, butter, egg, and snipped dill, baked until puffed and golden, then showered with sesame seeds. They look bakery-fancy and cost almost...

Hybrid sourdough bread gives you real sourdough character without the strict schedule: a rye-flecked dough raised by starter and a pinch of instant yeast together, so the clock bends around your day instead of the reverse. Deep crust, open crumb, and no 3 a.m. alarms....

Flaky, buttery scones are a twenty-minute miracle: cold butter and cold cream cut and poured into a simple dough, shaped, sugared, and baked until the layers shatter. With currants or raisins folded through, they're everything a proper scone should be — and they...

Whole wheat and molasses bread is my cold-weather quick bread: dark, tender, and barely sweet, with cornmeal for texture, buttermilk for tang, and no yeast and no kneading anywhere in sight. One bowl, seventy minutes, and a kitchen that smells like November. Craving...

Tired of sad, store-bought pitas that crack the second you try to open them? I hear you. The real magic lies in baking your own. Imagine pulling warm, pillowy, perfectly puffed rounds of bread from your own oven! This recipe is my go-to for creating that authentic,...

Olive oil salt bread is my no-yeast rescue loaf: a soft, focaccia-adjacent bread leavened with baking powder, soaked in good extra virgin olive oil, and finished with coarse sea salt. From pantry to warm loaf in under an hour, which is exactly the point. Imagine...

Tired of searching for a new muffin recipe every time a craving hits? Meet your new forever favorite! This is my go-to, one-bowl master muffin recipe—a simple, foolproof base that you can transform into anything your heart desires. From classic blueberry to savory...

Classic Irish soda bread is the loaf I make when I want bread but not bread-making: flour, baking soda, baking powder, and buttermilk stirred into a shaggy dough and baked in an hour. The crust crackles, the crumb is tender and faintly tangy, and it wants nothing but...