Moist, tender, and lightly spiced, zucchini bread is the perfect way to celebrate summer’s bounty. Grated zucchini melts seamlessly into the batter, adding moisture and subtle sweetness without overpowering the loaf. Warm notes of cinnamon and vanilla make it comforting and aromatic, while nuts or chocolate chips can be added for extra richness. Delicious for...Read More

This Focaccia with Brie and Roasted Grapes is a beautiful balance of rustic and elegant—perfect for entertaining or elevating a simple meal. The tender, olive oil–rich bread serves as the base for creamy, melted Brie, fragrant rosemary, and sweet red grapes that burst and caramelize as they roast. Finished with a sprinkle of flaky sea...Read More

These crisp, gluten-free seed crackers are packed with flavor and wholesome ingredients. Made with a blend of seeds, chickpea flour, and a touch of olive oil, they bake into golden, crunchy pieces that pair beautifully with cheese, dips, or charcuterie. They’re equally delicious as a healthy everyday snack. INGREDIENTS: 1 cup mixed seeds (flax, hemp,...Read More

Straight from the pages of the 1956 Betty Crocker Cookbook, Butter Dips are a nostalgic treat that fall somewhere between a biscuit and a breadstick. Buttery on the outside and tender on the inside, these golden strips of dough are perfect for dipping into soups, stews, or chili. The charm of this recipe lies in...Read More

These tender, cake-like cornbread muffins are a family favorite, reminiscent of the sweet cornbread once served at Marie Callender’s. Perfect for breakfast, brunch, or as a side with chili or barbecue, they bake up golden and moist with just the right sweetness. This recipe makes a generous batch, but the muffins freeze beautifully—so you can...Read More

Anadama bread is a beloved New England classic, rich with molasses and cornmeal that give it both sweetness and hearty texture. Its name carries a bit of folklore: legend has it that a fisherman’s wife, Anna, often served him nothing more than cornmeal porridge and molasses. Tired of the monotony, he supposedly tossed in some...Read More

This recipe comes from Ann Parker, a Georgia native and longtime food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, Ann shared the secrets passed down from her mother: stone-ground cornmeal, tangy buttermilk, and a well-seasoned cast-iron skillet. She recommends Yelton’s or Tenda-Bake self-rising cornmeal, though her favorite is...Read More

Hearty and bold, these Texas-style cornbread muffins are studded with jalapeños, onion, cheddar, and smoky bacon—perfect alongside a big bowl of chili or beans. The combination of savory add-ins and a touch of sweetness gives them just the right kick. Serve them warm for game day gatherings, casual suppers, or any time you want a...Read More

Boston Brown Bread is a classic New England tradition, often served with baked beans for a hearty, old-time supper. Steamed rather than baked, this dense, moist bread is made with a mix of rye, cornmeal, and whole wheat flour, sweetened with molasses and studded with raisins. Its rustic flavor and tender crumb evoke generations past,...Read More

Warm, golden, and full of flavor, these cheesy chive biscuits come together quickly with the help of a homemade baking mix—or a store-bought shortcut like Bisquick. Sharp cheddar melts into the dough, while fresh chives (or green onion tops) add a delicate oniony bite. Brushed with garlic butter straight from the oven, these biscuits are...Read More