The beef for this simple stew marinates in red wine, garlic, sage, and rosemary to help make it tender. Served with a dollop of cream, it's an extremely luscious dish. The fluffy Cheddar-Jalapeño Biscuits are delicious with the beef stew as well as with eggs at breakfast.

Thessa Diadem's streusel-topped corn biscuits star a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.

Citrus-scented, pillowy buns keep moist thanks to tangzhong, a cooked mixture of flour and water.

These cast-iron baked garlic knots are crisp, pillowy, and packed with tons of sweet garlic flavor.

You can make these fruit-swirled sweet rolls any time of the year by taking advantage of frozen raspberries. They are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun that is perfect for a holiday morning breakfast.

Rich with spices and orange zest and studded with dried fruit, these cozy, classic yeast-raised buns make an unforgettable addition to Easter brunch.

Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan.

The filling for these bao may be unexpected, but Claudette Zepeda's recipe for Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly-sweet dough. Birria is a mainstay of Mexican cuisine, a stew that originated in the state of Jalisco traditionally made from goat, beef, or lamb. The meat is marinated in adobo, slowly braised until fork-tender, and then shredded. It's the perfect filling for tacos, quesadillas, or these bao. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper, and not the steamer.

These fluffy, buttery rolls have a homey quality. "They are deep Americana," says chef Alex Guarnaschelli. This recipe makes a big batch, but the unbaked rolls freeze well.