Carb Loving: Savory and Sweet Ways to Enjoy Bread

American farmers harvest more than a million acres of potatoes each year, making it the country's top vegetable crop. Both the sweet and white kinds appear along with olives and feta on the flatbread here, which is baked until the edges of the potatoes crisp and the cheese starts to melt.

Recipe: Two-Potato Flatbread with Olives and Feta

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on flatbread or served with grilled meat.

Recipe: Flatbreads with Cucumber Raita

Corn relish provides all the seasoning required for this slightly sweet corn bread.

Recipe: Skillet Corn Bread with Corn Relish

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

Recipe: Yogurt-Zucchini Bread with Walnuts

This sweet snack is quick and easy to make because store-bought pita bread as the main ingredient. It's as simple as cutting the pita into strips, coating with sugar and spice, and baking.

Recipe: Sweet-Spiced Bread Sticks

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 and fluffy.

Recipe: Pull-Apart Cheesy Onion Bread

These tender, peppery breadsticks are the perfect starter.

Recipe: Black-Pepper Breadsticks

Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.

Recipe: Orange Popovers

Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty Pecorino cheese.

Recipe: Spelt Focaccia with Kale, Squash, and Pecorino

Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaurant Daniel. When she sells the rolls at farmers' markets, she varies the toppings by season.

Recipe: Rosemary-Potato Focaccia Rolls