Ethereally light and slightly sweet, these pancakes, inspired by those from Clinton Street Baking Company in New York, are just plain good. And good plain.
These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
These tender gluten-free pancakes, perfect for any lazy morning, make being gluten intolerant a privilege. They also make the rest of the us envious.
Try to resist these stunning salmon fillets, which exude a come hitherness thanks to the lilt of citrus and a beguiling blend of chili, cumin, and cinnamon.
Crepe are all the rage on La Chandeleur, the annual French celebration of the humble-noble treat. Festivities, games, and, of course, much crepe eating ensue.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
Rich, robustly flavored, and rousing in the way only espresso can be, this is the ne plus ultra of coffee cakes.
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
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.
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.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
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