These versatile matzo meal pancakes known as chremslach, use cottage cheese in the batter. Try them for a midweek Passover breakfast, lunch, or dinner.
Fritters, made from thin matchstick slices of apples, are pulled from the oil and sprinkled with sugar.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.
Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with cinnamon, cloves, ginger, fennel, and honey.
Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.
Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
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