From the cooking icon Edna Lewis, this light, airy spoon bread whispers, in that inimitable Southern way, to be included on tables everywhere. Even in the North.

Hard-boiled eggs are a staple in kitchen. But, oddly, many cooks find it hard to make them. Here’s a simple foolproof way to cook eggs worthy of the cover of a food magazine.

Ethereally light, slightly sweet, buttermilk-less pancakes, inspired by those from Clinton Street Baking Company in New York, that are just plain good.

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 tender gluten-free pancakes, perfect for any lazy morning, make being gluten intolerant a privilege. They also make the rest of the us envious.

Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, sweetly glazed doughnuts. What are you waiting for? Go make some.

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?

This cream cheese-stuffed French toast is filled to the gills with a sweetly tart cranberry-cream cheese middle. It just screams Sunday brunch.

You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.

Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.

Perhaps the easiest jelly doughnut recipe ever, this recipe doesn’t require you to fill the cloud of dough with jelly. Instead you simply spoon some on top. Bliss.

These airy, good-for-you waffles couldn’t be simpler or more satiating. Just mix the whole-grain batter the night before, then come morning, heat up your waffle iron and reach for some syrup.

Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!

These sweetly savory scones are insurgents of sorts, playing loose and fancy free with the classic convention of a slab of Cheddar alongside a slice of apple pie.

Kim Boyce | Good to the Grain | Stewart, Tabori & Chang, 2010 | Makes 12 Oats and maple syrup are a natural breakfast combination. Here the syrup is stirred into the batter and used in place of sugar, and two grades of oats are used—bran and flour. The oat bran is soaked in warm [...]

This recipe may not be what Dr. Seuss had intended when he wrote Green Eggs and Ham. Still, what can be bad about eggs, spinach, and green salsa?

Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to make–as easy to pop in the oven as they are in your mouth.

This homemade jam doesn’t require all that daunting canning and processing. Just pop some strawberries and sugar in a pot, cook them up, and refrigerate.

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt and meaty pistachios. It’s a perfect light dessert or a great breakfast.

This is, arguably, the perfect egg sunnyside up, boasting a white that’s neither chewy nor gooey and a yolk that’s justifiably jiggly. We dare you to disagree.