Author: Alexandra Leaf
Author: Kevin Graham
Author: Elinor Klivans
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
Author: Gil Marks
Author: Tracey Seaman
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
Author: Pat Neely
Author: Dorie Greenspan
Author: Melissa Roberts
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell
This moist cake keeps beautifully for a day or two after you make it.
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Author: Matt Lee
Author: Victoria Granof
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast,...
Author: Einat Admony
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Carole Chernick
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...
"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: Crystal Cook
Author: Jamie Geller
Author: Lisa Chernick
Author: Karen Stocker
Author: Gayle Gardner
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
Author: Carolyn Beth Weil
Author: Skye Gyngell
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Author: Jeanne Thiel Kelley
Author: Gina Marie Miraglia Eriquez