Here’s the situation: You want chocolate chip cookies and you want them now. There’s no occasion, there’s no company, and there's no room in your freezer for bags of dough. And here’s the solution: small-batch chocolate chip cookies. This recipe makes four perfectly sized chocolate chip cookies that are crisp around the edges, soft in the center, and ready in 30 minutes. Whether you’re minimizing leftovers, baking for a small household, or running low on ingredients, this recipe is right for you.

Made with only four ingredients, this classic French bread has a thin, crisp crust with a soft and fluffy interior and open crumb structure. It’s a fine example of a bread made with a “lean” dough (one without any added sugar or fat). Quotidian but not plain, this bread makes great toast, garlic bread, and BLT sandwiches.

To make the ultimate garlic bread, you need three things: good bread, ample butter, and lots of garlic. Texture, too, is important — first, we bake the loaf, wrapped in foil, until the butter is melted and the bread is warmed through. Then we expose the garlic-buttered faces of each loaf to the heat of the broiler, so the bread browns and crisps.

Instead of being iced, these nicely spicy pumpkin muffins have a sweetened cream cheese center that bakes right along with the muffin. Moist, delicious — and attractive! — they're a lovely harvest-time (AND year-round) treat.

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

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.

Frequent sourdough bakers will be delighted to learn that you can — and should — use sourdough discard to make apple pie. In this Sourdough Apple Pie, a delightful twist on a classic favorite, we added a touch of brown sugar to our Sourdough Pie Crust, then piled it with a sweet-tart apple filling and plenty of buttery, cinnamon-y crumbs. The sourdough discard offers a subtle tang and depth of flavor without veering too far from traditional versions. It’s an ideal balance of exciting and comforting — the perfect addition to your Thanksgiving table.

While many pumpkin chocolate chip bread recipes use just 1 cup of pumpkin purée, leaving you with a random half-can, this recipe uses the full can. And the result? A super pumpkin-y pumpkin chocolate chip bread with big fall flavor. The trick is to cook the pumpkin on the stove for a few minutes with spices and sugar; this concentrates the pumpkin flavor and staves off moisture so that you can use the whole can while ensuring a perfectly baked (read: not too damp) texture.