This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This hearty egg dish is great served at any time of day.
Corn and cherries reach their peak at about the same time in the summer, and these pancakes highlight them both.
This crumble is made with not too much sugar, so the sweet-tart plums can take center stage. Serve for dessert on its own, or with some melty vanilla ice cream. It also doubles as a lovely breakfast.
This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.
Tangy and garlicky, this salad dressing is amazing over a simple green salad of crunchy Romaine and blanched vegetables.
This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.
This cake is very very easy to make. If you don't want quite as much "ducky" flavor, substitute the duck fat with butter. If you don't like rosemary, omit it altogether, or use lemon verbena, sage, or winter savory instead. For a sweeter cake, increase the sugar to a full cup. Served with whipped cream and fresh fruit, this is a dessert that's sure to please.
Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.
Talk about gilding the lily! Ripe avocados get sliced into wedges, battered, fried, then served with creamy cheese sauce. Note that you do need a fry thermometer for best results.
Many of us find ourselves short on time during the holidays with places to go, things to do, people to see. If you find yourself needing to prepare a dessert that looks fancy but takes less than an hour to make, look no further than these easy coconut cookies.
With quinoa and cornmeal, this quick bread is hearty and rustic, with crispy edges and a creamy, custard-y top, thanks to the addition of heavy cream right before baking. It's the perfect side dish to serve at a big meal during the holidays, or bring to a potluck or picnic.
High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.
This is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.
A decadent french toast that is great for a special brunch or just a fancier weekend breakfast!
Toad in a hole, also known as eggs in a basket, is a pretty simple recipe. The addition of mushrooms in the recipe adds a heartiness to the begining of the day, and you could even use a blend of local veggies, in addition to mushrooms.
Adding fresh corn to the batter gives these zucchini fritters a special, summery twist.
Have this cake for dessert or for a very special snack with tea.
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.
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