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.
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.
So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
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 flavor of a slab of Cheddar atop everyone’s favorite pie.
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.
This recipe may not be exactly what Dr. Seuss intended when he wrote Green Eggs and Ham. Oh well.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
This quick strawberry jam doesn’t require all that daunting canning and processing. Just strawberries, sugar, and a pot.
This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.
This is, inarguably, the perfect egg fried up, boasting a white that’s neither chewy nor gooey and a yolk that’s justifiably jiggly. We dare you to disagree.
Pho bo, a beloved noodle soup, is a complete meal and is best served for breakfast or lunch on a weekend. Its broth is fragrant of beef, anise, and ginger.
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