Flour

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Featuring cornmeal AND fresh corn kernels.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

A delicious almond crust is the perfect complement to this beautiful, summery berry tart.

Galettes were invented to make amateur bakers feel like pros.

The salty, springy bread that looks like the surface of a distant planet. Take us there.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Like the song of summer, but pancakes.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

A salad where one of the main ingredients is cheese? Okay yes.