Author: Alison Roman
Four grains offer a wholesome twist on the classic blueberry pancake. Top with our Blueberry Syrup (see Related Links) or traditional maple syrup and butter.
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
Author: Maria Helm Sinskey
Author: BSCA Troop 19
Author: Suzanne Pirret
Author: Gina Marie Miraglia Eriquez
It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Author: Julia Turshen
Author: Rhoda Boone
Author: Caroline Crawford
This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.
Author: Yotam Ottolenghi
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Rick Martinez
Author: Maria Helm Sinskey
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author: Claire Saffitz
Author: Marge Perry
Author: Deborah Snyder
Author: Elana Amsterdam
Author: Jennifer Iserloh
Author: Tara O'Brady
Author: Paul Grimes
Author: Chris Fischer
Author: Christina Tosi
Author: Lori Longbotham
Author: Cynthia Thomas
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Kris Yenbamroong
Author: Catherine McCord
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
Author: Elizabeth Falkner
Author: Floyd Cardoz
Author: Dede Wilson
Author: Rachel Shakerchi
Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Author: Mimi Council