Bread

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.

Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.

Here's my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.

These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they're moist and fragrant with ginger.

Challah is a traditional yeast bread—with a glossy crust frequently dappled with sesame seeds—that gets its trademark golden yellow color from the addition of eggs. Older recipes include several eggs. Most modern versions, like this one, usually call for fewer.

Homemade pizza is one of my favorite ways to feed a crowd. This particular pizza combines two of my favorite things: bacon and cheese. Think of it as a mouthwatering take on a BLT in pizza form.

When I made these the other night, The Angry Chef told me that, hands down, it's my best biscuit recipe. "Even better than my buttermilk biscuits?" I asked. "Yep, even better," he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!

Sometimes I bake things, then need to immediately give them away so I don't gobble down the whole pan. You know how that goes? This cornbread is like that. It's sweet, light, and soft�with...

'Tis the season for leftover corned beef. One of my favorite ways to enjoy it is a nice, fat corned beef on rye, spread thickly with mustard. This rye bread is easy and...

I have a few different pizza recipes. This is my old standby, whip-it-together-then-forget-about-it pizza dough. It produces a versatile, bread-y crust that can hold an almost-heroic amount of toppings. The crust is pre-baked, then topped...