What are jammers? They’re biscuits with jam spilling from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.
Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
Feta, roasted pepper, and basil muffins aren’t your ordinary savory muffins. Serve these muffins as breakfast or with soup, salad, or roasted chicken.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
This somewhat unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
Filled with nutty goodness, this bread recipe gets its crunch and flavor from pumpkin seeds, sunflower seeds, flax seeds. Healthy and kid-friendly.
An eminently kid-friendly and approachable recipe from chef Joel Robuchon. C’mon. It’s twice-baked potatoes. You know the drill.
We find this lovely soufflé with flecks of green to be the perfect thing whether morning, noon, or night come spring.
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