Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or,...
Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.
Author: Nicole Rucker
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice...
Author: Tara O'Brady
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
There's no need to buy special kits for dyeing Easter eggs-all the ingredients you need are probably already in your cupboards.
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little...
Author: Kat Boytsova
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...
Author: Todd Richards
A sprinkle of feta cheese makes this omelet a real delight.
Author: Land O'Lakes
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth,...
Author: Chris Morocco