Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
Breads, pastry and the doughs that reward a weekend. 656 recipes, in a suggested order.
Baking rewards weighing rather than guessing, and every recipe here gives metric measures first; a digital scale will do more for your results than any other tool. Cakes, biscuits and tray bakes sit alongside the breads and pastry, and the times on the cards include proving and cooling where the method needs them.
The 656 recipes come from 57 cuisines; the largest groups are American (244), British (107), Italian (52), Australian (36) and French (33). Of these, 53 are ready in 30 minutes or less, start to finish; the quickest are Buttercream Frosting (10 min), Royal Icing (15 min) and Three Ingredient Peanut Butter Cookies (17 min). For 383, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 323 easy, 282 medium and 51 hard.
As written, 627 are vegetarian, 45 vegan, 37 gluten-free and 70 dairy-free. Another 6 meet a diet label only with a swap the recipe names, and the recipe says which.
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
One bowl, one whisk, and the darkest bananas you can find. Browning the butter first adds a nutty depth that turns…
Soft, tall rolls made with a tangzhong starter that keeps them pillowy for days, filled with cinnamon-butter and…
An open-crumb country loaf with a blistered, mahogany crust and a genuine tang. Long autolyse, gentle handling and a…
A high-hydration dough dimpled hard, flooded with olive oil and brine, and baked until the top is blistered gold and…
Genuinely laminated croissants with a honeycomb interior and a shattering shell — 27 layers of butter folded into…
Tall domed muffins with a crunchy sugar top and berries that stay suspended rather than sinking. The high-then-low…
Shokupan: the pillowy square loaf found in every Japanese bakery, built on a cooked flour paste that lets the dough…
Blistered, chewy naan cooked in a screaming-hot cast-iron pan and brushed with garlic butter. Yogurt in the dough is…
Light vanilla cupcakes with a flat-ish top for frosting, made by the reverse-creaming method that coats the flour in…
Yeasted doughnuts fried until they wear a pale band around the middle, then rolled straight into cinnamon sugar…
A boat of bread filled with molten cheese, with an egg yolk and a knob of butter dropped in at the end and stirred…
Soft, cracked sugar cookies rolled in cinnamon sugar, with a distinctive tang from cream of tartar. Without the…
Tall, flaky Southern biscuits that pull apart in layers, made with cold butter, buttermilk and as little handling as…
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…
A plain loaf cake pierced all over while still hot and drenched in lemon and sugar, which soaks in and then sets…
A high-hydration focaccia with a crackling, olive-oil-fried base and a crumb full of irregular holes, dimpled with…
Dense, sandy peanut butter cookies with the fork-crosshatch pressed into the top. That pattern is not decoration —…
Boiled then baked, with a chewy interior and a glossy, blistered crust. The malt in the boiling water and the…
Two golden sponge layers with jam and cream between, dusted with caster sugar. Named for a queen who took it with…
Flour, buttermilk, bicarbonate of soda and salt, mixed in a minute and baked in forty-five. No yeast, no proving, no…
Brazilian cheese breads made from tapioca starch scalded with hot milk and oil, giving a crisp shell and a chewy…
The everyday Indian flatbread: wholewheat flour, water and salt, rolled thin and cooked on a dry griddle until it…
Batter poured into a screaming hot skillet of bacon fat, which sets a crust the instant it hits. The Southern style…
The richest bread in the French repertoire: a dough carrying half its weight in butter, worked until it is silky…
Swedish cinnamon buns scented with cardamom, twisted into knots rather than rolled into spirals, and finished with…
Chewy, deep-mahogany Bavarian pretzels with a distinct alkaline tang, from a food-grade lye or baking soda bath…
Laminated yeast dough folded around cold butter three times, shaped into spandauer and cooked until the layers…
Three ingredients in the proportion one part sugar, two parts butter, three parts flour, baked pale and cut while…
A true baguette de tradition: four ingredients, a long cold ferment, and a crust that crackles audibly as it cools…
Proust's shell-shaped tea cakes, with the crisp browned edge and the hump on the back that tells you the batter was…
Twice-baked almond biscuits, hard enough to dunk and dry enough to keep for a month. The second bake is what makes…
Oats, coconut, golden syrup and bicarbonate of soda bloomed in melted butter, baked chewy or crisp depending on how…
Shortcrust filled with raspberry jam and frangipane, baked until the almond filling is set and golden, and finished…
The Bavarian shape: fat belly, thin crossed arms, split along the base as it bakes, with coarse salt on the dark lye…
The Milanese Christmas bread: a sweet, heavily enriched dough proved three times over two days, studded with candied…
A Bordeaux pastry with a black, almost burnt caramel shell and a soft, custardy centre shot through with rum and…
Philadelphia pretzels are oblong rather than fat, chewy rather than fluffy, sold in rows stuck together and eaten…
Yeasted batter cooked in rings on a griddle until the tops are riddled with holes. Toasted, buttered, and eaten…
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
Paper-thin Turkish flatbread spread with spiced minced lamb and baked in a fierce oven for four minutes. Rolled up…
A honey sponge with an astonishingly fine, moist crumb and a dark top, baked in a wooden frame. Portuguese…
Boat-shaped flatbreads with the edges rolled and pinched around a filling of spiced lamb or cheese and egg, baked…
Buttery shortbread cases filled with a firm, slightly tart pineapple and winter melon jam, baked in small square…
Dried fruit soaked overnight in strong tea, then folded into a spiced batter and baked into a dense, dark loaf eaten…
Thin rye shells crimped around a rice porridge filling, baked hot and brushed with melted butter, then topped with…
Chewy in the middle, crisp at the rim, and heavy enough with oats that they hold their shape instead of spreading…
A cut-out sugar cookie that holds a sharp edge: no spreading, no puffed middles, and a crumb firm enough to ice and…
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Whether these are a main course, a side or a starter depends on how they are served, and nobody has settled it yet. They are listed here rather than counted as complete meals.