Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

Make next-level fresh tortillas using the highest-quality masa harina, salt, and warm water.

Get your cast-iron pan ready — it’s cornbread season.

This hearty, nutty, 30-minute skillet bread is irresistible when slathered with high-quality butter.

Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.

Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden.

This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months.

Ashley Christensen got this sweet bread recipe from her mom, who made it during squash season when the zucchini grew too big to be sautéed.

Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden.