This simple yet spectacular riff on coffee cake—there’s actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
These sweetly savory scones take the traditional sweet and savory intermingling of apple pie and Cheddar and make it portable and pastry perfect.
Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.
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?
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.
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.”
Sorta looks like a bunch of circus treats exploded, got smothered in marshmallows, and got magically turned into cake, eh?
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