For a special Thanksgiving treat, pass around Alton's cornbread fresh and warm, straight out of the oven. Or let the cornbread sit a day or two and use it to make the best cornbread stuffing ever.
For a crisp, golden crust, Damaris Phillips heats her greased cast-iron skillet in the oven before pouring in the prepared cornbread batter. Be careful when adding the batter to the hot skillet — the coconut oil will spatter!
This Thanksgiving-ready focaccia is topped with red grapes, raisins and walnuts. Make it the week before and freeze. When you're ready to serve just reheat it in the oven.
A good biscuit starts with a good dough, and Jeff Mauro makes his with just four ingredients: self-rising flour, butter, vegetable oil and buttermilk. After using a cookie cutter to cut out the individual biscuits, you can use the leftover dough to make shortcakes with fruit topping for dessert.
The holidays are the perfect time to splurge on these homemade buttermilk biscuits. Ree bakes hers in a cast-iron skillet and brushes the tops with melted butter for a golden-brown effect.
Ree's rosemary rolls require only four ingredients, so they're great in a pinch. Just place unbaked, un-risen dinner rolls in a buttered skillet and allow them to rise in a warm place before brushing the tops with melted butter and sprinkling on some rosemary and coarse sea salt.
These basic rolls make an excellent addition to the Thanksgiving breadbasket. Fresh out of the oven, they're soft, warm and tender — perfect for mopping up gravy and cranberry sauce.
Ree transforms basic biscuit dough by stirring crisp bacon pieces and caramelized onions into the batter. The result is an exceptionally savory biscuit, perfect for mopping up Thanksgiving gravy.
