From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.
These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.
This utterly indulgent French toast takes its richness, in part, from a cream cheese and cranberry filling. Sorta screams Sunday brunch, yes?
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
These sweetly savory scones are insurgents of sorts, playing loose and fancy-free with the flavor of a slab of Cheddar atop everyone’s favorite pie.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.
Nutty, hearty, ever so slightly sweet, wholesome waffles that do as much for your happiness as they do for your health. Good to the grain, indeed.
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