Mangia

The name comes from the appearance, not the texture, which happens to be lovely a tender crumb studded with currants, golden raisins, and candied lemon peel. The sprinkling of granulated sugar before…

When you bake a batch of these, your kitchen, perhaps even your whole house, will be perfumed with the aroma of cinnamon. Lots of pecans make these rich and crunchy. While we consider these ones of o…

Sticky" says it all. If you love caramel, this is the recipe for you. Like Chelsea Buns these are made from yeast dough. Letting the dough rise, then punching it down, is time-consuming. The beauty o…

Like our Cheddar Scones, these muffins can be served over the course of the day, starting with breakfast. These are just the thing for a fall picnic or informal buffet. If you are looking for a simpl…

Our banana muffins are bestsellers and have been from the day Mangia opened in February 1982. They are filled with golden raisins and pecan pieces, but the real twist is the walnut oil we add for fla…

When autumn arrives, and with-it pumpkins ripening in the fields, we like to offer these seasonal scones. You don't have to prepare fresh pumpkins to make them: Canned pumpkins work just fine. Moist …

The butter makes it rich; the cake flour makes it tender. Dried fruits lend not only lovely color but also a tart sweetness and texture. Serve this stylish loaf for breakfast, with a cup of tea in th…

We can't call these "healthy" muffins despite the amount of bran we use in them. We can call these good, moist, honey-flavored, and raisin-filled, though, and we know a basket of these at breakfast m…

If you think coconut muffins run a distant second to Mangia's other, more traditional muffins, like blueberry or bran, think again. These fly out the door. They are sweet and tender little bits of co…

These are the perfect summer muffin, delicious and pretty, with a juice-stained golden crumb. In berry season, make several batches of these; then freeze the overrun. You will be happy you did, espec…

We make our blueberry muffins with fresh blueberries only. So earmark this recipe for early summer, when the first crop of berries comes into the markets. You might be wondering what an apple is doin…

Thesis remarkably rich tasting and full-flavored, more like a stew than a soup, thanks in large part to the generous amount of roasted tomatoes that serve as the base. You can prepare the tomatoes an…

This classic scone, one of the first we ever made when we opened in 1982, is still one of our most popular. Buttermilk, which we use in all our scone recipes, creates a more tender crumb than regular…

Lots of hazelnuts and butter, plus chocolate, explain why these cutouts are so addictive. There is no other way to say it: These fly out the door.

As quick breads go, carrot is popular and zucchini bread is even more so, which makes this one, with carrot and zucchini, an odds-on favorite. Many versions of zucchini cake contain walnuts, but not …

We make Chelsea Buns every Friday but only on Fridays-and customers literally wait in line for them. Buttery, rich, and satisfying, the buns are made with yeast dough, which takes time to prepare. Yo…