Author: Joan Nathan
Author: Doreen imonsen
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...
Author: Todd Richards
Author: Andrea Albin
Author: Barbara Kafka
This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.
Author: Sarah DiGregorio
Author: Anita Hacker
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
Author: Bruce Aidells
Author: Victoria Granof
Author: Stephen A. McLeod
Author: David Kamen
Author: Abigail Johnson Dodge
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Mary Cech
With Canal House's new kind of crispy poached eggs, a crunchy crust gives way to the tender egg inside-and the crumbs soak up the velvety yolk.
Author: Christopher Hirsheimer
Author: Lannice Snyman
Author: Jeanne Thiel Kelley
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Author: Neil Perry