These delicious pancakes turn out satisfyingly extra-crispy, thanks to a relatively dry batter, and pressing the pancakes flat in the pan.
This is an easy tea cake to whip up, and turns out fragrant with citrus and sticky with marmalade.
Deliciously flavored with grapefruit, this cake is light and springy. Nice for a sweet breakfast, or of course, for dessert.
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
The addition of coconut milk and vanilla makes this sweet potato dish really special.
Sure to please vegetarians and omnivores alike, these hearty burgers are easy to make and are so satisfying, with sharp cheese and just a touch of heat. If you've cooked the wild rice ahead of time, this recipe comes together very quickly.
This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
This lightly sweet, shortbread-style crust truly is easy - you don't even have to roll it out, just press it in the pan.
These muffins have pumpkin butter to thank for their spicy autumnal flavor.
Dark chocolate and pears go so well together in these easy scones.
Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.
This breakfast casserole filled with cubes of ham and asparagus spears is easy to make, but looks elegant, and would be great for a weekend brunch.
Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.
These delicate pancakes turn out thin and light, and are topped with a generous squeeze of lemon and a sprinkling of sugar.
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
In spite of its name, this is more of a baked custard, redolent with apples, brown sugar, and cinnamon.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!
Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.
This is a delicious vegetable slaw that uses Willy Street Co-op's convenient packaged up Slaw Mix, available in Produce, and invented by Max of West Produce fame. The Slaw Mix incorporates green and red shredded cabbage, and carrots, with occasional appearances by beauty heart radishes, savoy cabbage, and yellow carrots, when available. The dressing in the recipe is quick to whip up, and you'll have a great dish on the table in no time!
Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
This green-flecked soufflé makes a great brunch or lunch dish.
A delightful description of this cake from Smitten Kitchen's Deb Perelman: "A tangy, impossibly moist, vanilla-flavored cake base ceilinged with hefty crumbs that will make all streusels that came before pale in contrast."
This quick bread makes a great lunch box addition, and is also nice toasted for breakfast.
These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!
This is one of those effortlessly delicious and good-looking dishes that's great to have in your repertoire. It also re-heats really well, so bake it a day in advance if you'd like, then put in the oven to heat through just before serving.
This beautiful dish will have everyone asking for seconds.
Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.
Beautiful, rustic, individually-sized desserts.
A lovely way to get still more greens into one's diet!