You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves.

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gel will make you swoon and sigh.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining. Their shape resembles a blooming flower.

This wonderful Genovese flatbread has small pockets of flavorful olive oil and the delicate crunch of sea salt.

Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter.

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction.

If you want dramatic impact on your holiday table, look no further. These leaf-shaped breads are large and sculptural, with a heady fragrance of orange and anise.

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust.