Breads

A unique folding technique makes these currant-studded cinnamon Chelsea buns look extra pretty.

These cream of tartar biscuits have been one of NewEngland.com’s most popular recipes for years, and to be honest, we were a bit surprised by their popularity.

When you can’t get to the orchard, use fresh apple cider to make lightly tangy apple cider doughnuts at home.

Here’s a great way to start off a fall morning: flavors of pumpkin, spice, apples, and walnuts will warm you up, and the simple method makes these muffins easy to prepare on short notice.

This slightly sweet, fluffy pull-apart cranberry Bundt bread is studded with toasted pecans and drizzled with a cranberry glaze. It’s also tremendously fun to eat.

These easy cheddar-cranberry popovers with cranberry butter are a delicious way to add fall flavor to a favorite treat.

Yeast-raised cinnamon rolls always take a bit of time, but one bite of these pillowy, warm-from-the-oven rolls, filled with brown sugar and cinnamon and lavished with a toffeelike glaze made with real maple syrup, will convince you it’s time well spent.

What’s the easiest brown bread in a can recipe? The one that’s actually brown bread in a jar! Made with cornmeal, wheat, and rye flours, plus buttermilk and molasses, this brown bread in a jar recipe is the easy way to enjoy a mini Boston classic.

Although the ingredients in these Jordan Marsh Blueberry Muffins don’t seem magical, their big berry flavor has the power to transport you back in time.

These easy grilled tomato flatbreads offer a delicious taste of the Mediterranean, right in your backyard.

Our comfort food recipe of the week calls for sweet maple syrup, tart cranberries, and the nutty goodness of whole-wheat flour baked into a delicious batch of scones.

Hot and golden, with a perfect crunch on the outside, these popovers are airy and tender on the inside — and even better with a dollop of jam.