Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.
This perfect baked bacon recipe, made on a baking sheet in the oven, is the easiest way to cook bacon for a crowd. No fuss.
A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.
Mass-produced packaged pastries can’t touch these startlingly spectacular, small-batch, made-from-scratch cheese Danish.
“The best scrambled eggs that I have ever made!” “Light, fluffy, slightly moist.” “Perfect.” That’s what folks are saying about this recipe.
Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it’s right-side up.
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation?
We know what you’re thinking. “I better not try the Earl Grey syrup because my kids may turn up their nose at it.” Make it anyways.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
The author calls this cocktail a “Bicycle” because, in his words, “once you are on, you are on, just keep pedaling, have another.”
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