Bread

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

Warning: this fluffy breakfast bread is dangerously moreish.

Traditional and delicious, bread and butter is a winning combination. In ice cream form? Even better.

The addition of ube is a new-wave take on the classic babka.

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

This potato focaccia recipe is light, fluffy and comes with an incredibly moreish garlic butter.

Perfect for both dinner parties and midweek suppers.

Elevate any breakfast table with this freshly baked French favourite.

The famous Japanese curry bread gets a fast makeover in this easy toastie recipe.

Our easy damper recipe is best served warm and with a side of whipped native parsley butter.

Though somewhat labour intensive, we promise that baking your own traditional Iraqi bread makes this meal even more delicious.

The fresh drizzle of punchy chermoula that cuts through the rich fattiness of the tender lamb ribs makes this recipe by Aalia's Paul Farag a must try.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

The hearty soup you need this winter.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.

Our take on the French classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

With a don't-be-shy amount of butter.

That's breakfast – and lunch – sorted.

A well-made roti canai is a thing of beauty.

Get set for the quickest, fluffiest flatbread there is to know.

Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.

A springtime bruschetta that works best for lunches and light suppers.

You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

The secret to chewy bagels is in the poaching, the flour and a little hula-hoop action.

Mornings just became a lot sweeter.

Double carbs, plus cheese, have never looked so good.

Our take on the Tuscan soup.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

The cheesy stuffed bread of Georgia, with an just-set egg in the middle.

The celebrated olive-oil flatbread from Sydney's Nomad.

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows.

It's salty and buttery in all the right places.

Slow and patient simmering reaps flavoursome rewards.

A snack that's extremely hard to turn down.

These salty-sweet buns are our kind of roll.

The Italian fruit-studded sweet bread, all wrapped up for Christmas.

Pizza, all rolled up.

Best served warm.

Freshly baked pretzels are one of life's simple pleasures.

Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

Any chance to throw a flatbread down and put fat over it. It's delicious.

The best thing since...

With the added crisp and crunch of prawn crackers.

An easy, simple snack for when tomatoes are at their peak.

Don't settle for store-bought.

The refreshing chilled soup that's made for summer.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.

Our express recipe for the classic salad. And please, hold the chicken.

Is there anything more satisfying than making your own flatbread? This is one of the simplest recipes we know.

Everything tastes better on flatbread. Even sea urchin.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

A simple starter for your next dinner party.

Sometimes, simplicity is everything, especially when it's a scorcher.

It's like fancy cheese on toast, but just as fast.

The perfect plate to bring to barbecues.

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

Curing fish is easier than you think.

There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

This Piedmontese bread and cheese soup is a guaranteed pick-me-up on rainy days. The bonus? It's a cinch to throw together.

Three kinds of cheese, mortadella, sopressa and breasola - you can see where the name comes from.

The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.

Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.

Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

It's a cultural mash-up of the best kind - try it for yourself and see.

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

This might just trump your best hummus.

Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Source top-shelf anchovies for these sandwiches, and you'll be handsomely rewarded.

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.