These fluffy, buttery rolls are an incredible gluten-free version of the original. The ingredients in this recipe are available at a well-stocked health food store.

These epically good garlic bread rolls from star chef Daniel Humm are soft, garlicky and super-buttery. The best part is the irresistibly cheesy crumble that’s baked on top.

Even without toppings, these easy-to-make snacks boast plenty of flavor, thanks to the combination of starter and fine-ground cornmeal.

We use molasses-steeped strawberries to make a breakfast that's balanced with sour, sweet, and bitter flavors.

Serve this Sicilian focaccia-pizza hybrid with tomato sauce for dipping.

The classic spinach dip appetizer achieves new heights in this irresistibly cheesy appetizer from Mr. Digby's in San Francisco.

Pile plump mussels and a lemony fennel salad onto saffron aioli–brushed sourdough for this elegant appetizer.

This bread is Monika Walecka's ode to one of her favorite grains, rye, and has become her signature loaf at Cała W Mące in Warsaw. "Everything you sense while eating pure rye bread—lactic notes, sweetness, gentle spiciness, and rich fruity aroma—is here," she says. Cracked rye berries soaked in buttermilk, raisins, a dash of cinnamon, and cubes of heirloom apples that release their juices into the crumb while baking all make this loaf extra special. To be successful with this bread, you need to have a healthy sourdough starter, Walecka advises. Make sure you're using quality products—splurge on good organic buttermilk and raisins, cinnamon (preferably Sri Lankan), and some fine heirloom apples: "Go for russets, but you might have something else around." If you have trouble finding cracked rye berries, you can crack rye berries at home using a food processor (or a kitchen flour mill). Achieving the distinctive, festive ring shape (a rustic couronne) is easy; just be sure to have two sets of 4-inch and 9-inch nesting bowls on hand.

Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.