Limpa—a moist rye bread from Sweden—is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins.
Can be prepared in 45 minutes or less.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
These cookies are gently sweetened and perfect with a cup of tea.
Yes, brownies can—and should—be made with white chocolate.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.