How one Jewish dessert got so dang popular (& what we lost along the way)
The happy ending? A successful concha recipe that will bring you great joy
We'll take a dozen!
When the "Queen of Desserts" says get your your camera, you get out your camera
Ever heard of scarpetta?
Covered in caramelized sugar, perfect for dunking into coffee
Crackling crust, a trampoline-y interior, the food of your dreams
With Luisa Weiss' Franzbrötchen, you *can* have it all—when it comes to pastries
What raisin bread goals looks like
Like banana bread, but with more texture and flavor
The butteriest bread you'll eat this year—and next, too
That's probably for you to decide yourself
This chocolatey, buttery, swirly loaf is born
Let your head swirl with thoughts of a PB&J loaf
Bakery-style bread, straight from your own oven.
No one who has looked at this pull-apart bread has *not* wanted to eat it.
Call it a holiday and entertaining two-fer.
And smells like it, too!
Uri Scheft from Breads Bakery shows us the way.
Make those pizza joint staples (1000 times better) at home
Get ahead of the holidays with these shape-however-you-like rolls
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: