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Nicole Rees

  • Magazine

    One Dough, Four Easter Breads

    These four rich breads share more in common than you might think.

  • Recipe

    Romanian Easter Bread with Chocolate and Nuts

    This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant…

  • Recipe

    Croatian Easter Bread with Citrus and Raisins

    In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s…

  • Recipe

    Hot Cross Buns

    Hot cross buns are a beloved staple of the United Kingdom and in countries colonized by the British, such as Australia, New Zealand, and Canada. They can be baked as…

  • Recipe

    Greek Easter Bread

    Traditionally, eggs dyed bright red decorate the Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and…

  • Recipe

    Apricot-Flax Oat Bars

    High in fiber and omega-3 fatty acids, flaxseeds combine with oats and almonds to give these caramelly bars a rustic chunkiness, while the honey lends a wonderful toffee-like texture. If…

  • Recipe

    Apple Hemp Quick Bread

    This moist, sweet loaf cake makes an excellent snack or breakfast, and it stays most for 5 to 7 days, making it great for gift-giving. Any firm-textured, relatively tart apple…

  • Recipe

    Lemon Chia-Seed Pancakes

    A fun twist on the beloved pairing of lemon and poppy seed, these chia-flecked pancakes go well with a berry sauce or fresh berries and whipped cream, instead of traditional…

  • How-To

    How to Make English Muffins

    A simple make-ahead dough means you can start your day with toasty, fresh-from-the-oven English muffins.

  • Recipe

    Overnight English Muffins

    Toasted (or not) and slathered with butter and jam, fresh homemade English muffins are a real treat. For a flavor twist, try the cinnamon-raisin and rye variations below.

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