Bread

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Our homage to lahmacun, the Middle Eastern flatbread.

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

When it’s French toast you want, diner-style is the only way to go.

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.

Just three ingredients get you more flaky layers than you can count.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

If you have a stovetop griddle, use it to make a few flatbreads at a time.

This classic French spiced bread is great for sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.

Use these to make amazing leftover turkey sandwiches.

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.