This breadstick has a particularly satisfying crunch. I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor. (Photo: Andrew Scrivani for The New York Times)

So you’ve brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You’ve fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it’s time to bake bread. (Photo: Melina Hammer for The New York Times)

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (Photo: Ruby Washington/The New York Times)

This Gruyère and olive quick bread from Melissa Clark is almost like a savory scone. Take a tip from one of our users and pair it with a dry, mineral-y white wine. (Photo: Andrew Scrivani for The New York Times)

The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. (Photo: Dustin Chambers for The New York Times)

This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. (Photo: Lisa Nicklin for The New York Times)

Delightful pastry is attainable with 30 minutes of active work and some foresight. (Photo: Lisa Nicklin for The New York Times)

After reading that Edna Lewis preferred extra-fine cornmeal, I adapted her recipe to use corn flour. (Be sure to get corn flour, not pure white cornstarch.) These muffins have great corn flavor, and they have a very tender, creamy texture when hot and stay moist when cool. If you’re using regular cornmeal, the muffins are still delicious, especially warm; just reduce the buttermilk to 2 cups. (Photo: Victor Schrager for The New York Times)

Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss Lily's in Manhattan, the chef Adam Schop serves them with garlic butter flavored with thyme, a commonly used herb in the Caribbean. (Photo: Liz Barclay for The New York Times)

This is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt. It is exactly the sort of thing you’d love to dip in a pool of curry again and again. (Photo: Grant Cornett for The New York Times)

Focaccia is a flatbread, not unlike a very thick-crusted pizza. It’s an easy dough to put together. It’s a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. (Photo: Andrew Scrivani for The New York Times)

This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf. (Photo: Andrew Scrivani for The New York Times)

Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. (Photo: Andrew Scrivani for The New York Times)

What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible. (Photo: Andrew Scrivani for The New York Times)

This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. (Photo: Danny Ghitis for The New York Times)

This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread. (Photo: Andrew Scrivani for The New York Times)

Use this apple-and-hazelnut bread for bruschetta. Just top it with a thin ribbon of speck and a slice of grilled zucchini. (Photo: Marcus Gaab for The New York Times)

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. (Photo: Eric Wolfinger)

This recipe is adapted from the “I Hate to Cook Book” by Peg Bracken, the 1960 iconic bestseller that had the nerve to say then what so many women felt: This bread comes together fast, and you don’t need to make a special trip to the grocery store for it. It will also keep for a long time, especially if it is soaked with a little whiskey every now and then. The first step is up to you. (Photo: Tony Cenicola/The New York Times)

This recipe is a great way to use up the last of a batch of homemade mayonnaise, which has a fridge life of about a week. (Photo: Andrew Scrivani for The New York Times)

This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour. (Photo: Andrew Scrivani for The New York Times)

This is a basic quick bread with whole-wheat flour and a little cornmeal. I love both the ridiculously easy method (stir, pour, bake) and the finished loaf’s tender crumb and warm, yeasty flavor. (Yeast bread with no yeast. Interesting.) (Photo: Yunhee Kim for The New York Times)

Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added. (Photo: Andrew Scrivani for The New York Times)

Not long ago, I heard, Brooke Swenson served a meal at her home in Weston, Conn., each course of which consisted of one primary ingredient: zucchini. The interesting thing was that the guests were unaware that every dish they ate was based on it. (Photo: Fred R. Conrad/The New York Times)

In Sri Lanka, I sampled a slightly sweet bun filled with seeni sambol, an onion confit relish flavored with ginger, tamarind and cinnamon. It tasted both foreign and familiar, with the homey quality I remember from Jewish sweet onion rolls.