Author: Catherine McCord
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Author: Tracey Seaman
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
An easy Carrot Muffins recipe.
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Author: Melissa Roberts
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Author: Nigella Lawson
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Gina Marie Miraglia Eriquez
Author: Stephan Pyles
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Sara Perry
Author: Lillian Chou
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Author: Dorie Greenspan
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: Andrea Albin
Author: Nancie McDermott
Basic Crepes Recipe
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: David Schmidt
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham