New England Hot Dog Buns are a classic for a reason. The addition of milk powder makes the dough uniquely soft and delicious, and the straight sides are fantastic when toasted, and crunchy, and golden brown!
Total Time
4¼ hours
Prep Time
15 minutes
Cook Time
3½ hours, plus 30 minutes’ cooling
Rating
4
(43)
Notes
Read 8 community notes
This broth is designed to be made in the days before Thanksgiving, which is why it calls for turkey giblets and trim pieces in addition to wings. Roasting the vegetables and turkey bits imbues the broth with the flavors of roast turkey drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a mark of good broth. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
(0)
Notes
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Braising canned white beans with garlic, chile flakes and olive oil is a classic recipe — a speedy, meatless, very satisfying weeknight meal. This version turns the mix into a sauce for pasta, brightened by lemon juice and zest, and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans. The pasta water also plays an important role here, keeping the beans from becoming pasty. Use the best olive oil you can, especially for drizzling at the end. That’s where you’ll really taste it, and a robust, herbal oil will add a lot of character to this simple dish.
Light and fluffy sourdough pull-apart dinner rolls that don’t taste sour and make your kitchen smells amazing! With one little trick, learn how to get them ready in 2 hours
The only thing cozier and more festive than warm, melty baked Brie? Warm baked Brie surrounded by rosemary-scented pull-apart bread that’s crusty on the outside and fluffy in the center. This star bread can serve as a stand-alone centerpiece, though we also love the idea of using it as a jumping-off point for a whole arrangement of snacks, like crudités, dried fruit, and dips. The dough can be mixed the day before and the bread, sans cheese, can be baked earlier in the day and reheated with the Brie tucked into the center so that it’s at the perfect temperature when your guests arrive.
PREP
35 mins
BAKE
25 to 35 mins
TOTAL
Inspired by the French tarte soleil, this shareable, tearable centerpiece bread looks impressive but is very easy to pull off. The durum flour imparts a beautiful golden color and gives the bread its crisp-yet-light texture. The filling is a creamy, savory mixture of cream cheese, Parmesan, quick-roasted garlic and herbs de Provence (or the spice or herb blend of your choice). It doesn’t need a dipping sauce, but garlic oil, pesto, or even warm marinara wouldn’t hurt.
PREP
25 mins
BAKE
20 to 25 mins
TOTAL
3 hrs 25 mins
Kulchas are a type of leavened Punjabi bread made with maida (white flour) and cooked in a tandoor or on a tawa (flat griddle). While kulchas were historically leavened with old kulcha dough (basically a sourdough starter), you’ll now see recipes that use yeast or baking powder and/or baking soda. Kulchas are puffed and tender, like naan, and are also often prepared with fillings. Here, that filling is a bright, tangy mixture of paneer flavored with herbs, onion, chiles, and spice that gets distributed into every bite. Cooked until charred and brushed with seasoned ghee, they beg to be torn apart and dipped into raita or dal makhani.
View our entire collection of Holiday Breads here.
PREP
1 hr
BAKE
20 to 28 mins
TOTAL
2 hrs
This fluffy potato-encrusted focaccia resembles a latke in both looks and taste. By baking the dough in a shell of shredded potatoes (we use frozen hash browns for ultimate ease and efficiency), you get the best of both worlds: a fluffy, almost creamy bread and a crispy, salty, oniony potato layer in every bite. This potato focaccia is a joyful celebration for Hanukkah, of course, but it will also satisfy anyone who revels in the combination of carb-on-carb, whether that’s in the form of potato pizza, vada pav, or Sichuan stir-fried potatoes over rice.
View our entire collection of Holiday Breads here.
PREP
25 mins
BAKE
38 to 45 mins
TOTAL
These pull-apart clover rolls are infused with the flavors of the classic Italian pasta dish cacio e pepe (which literally means “cheese and pepper”). The dough is flavored with Pecorino Romano and black pepper, then coated in more cheese and pepper both before and after baking for an umami-rich cheesiness and a tingle of heat in each bite. Eat these rolls alongside any meal — they pair especially well with pasta or a warm bowl of soup.
With a decorative shape (known as épis de blé) that emulates sheaves of wheat, these crusty, fall-flavored loaves are the perfect centerpiece for a dinner table. Nutty sunflower seeds lend a hearty texture to the interior of the bread and coat the exterior for extra crisp and crunch. The warm, savory spices in the dough and the crust make this bread irresistible on its own yet subtle enough to accompany nearly any meal. Note: For help fitting this bread into your schedule, use the suggested timeline in the “tips,” below.
View our entire collection of Holiday Breads here.
Use for Chicken Gyros, Big fat Greek tacos or Pita pizzas.
It’s slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base).
Prep 1:20 hours cook 6 min total 1:26 hours
You might be tempted to alter this recipe with other fruits, juices, or even alcohol, but I think it’s perfect as-is. If you want to spice it up, I would add some fresh orange zest. (I’ve tried substituting fresh orange juice for the water, but it is too tart and requires much more sugar.)
"This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!"
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
My Dad mailed me this sometime in the 80’s along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.
"This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets."
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
"A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2."