Author: Elinor Klivans
An easy Carrot Muffins recipe.
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
"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: Stephan Pyles
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...
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Nigella Lawson
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
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
Author: Dorie Greenspan
Author: Andrea Albin
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...
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: Nancie McDermott
Basic Crepes Recipe
Author: David Schmidt
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez