These pack a wallop of apple flavor due to apple bits sautéed in butter and brown sugar. Breakfast will become your favorite meal.
About David Leite
David Leite is the publisher of Leite’s Culinaria. He has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health. Follow on Google+.
Pasta alla Norcina
Bowls of creamy pasta laden with homemade sausage and sautéed mushrooms that will have everyone applauding. (Get used to the attention.)
Prosciutto-Wrapped Chicken with Asparagus
With its prosciutto and luxurious Fontina combo, this is like an updated chicken cordon bleu. (And you get a great cheese pull, too!)
Easy Cinnamon Knots
Soft buttery pastry, sweet cinnamon-y filling, and a burst of dried fruit. Now, THESE are the kind of knots we all need.
Our 5 Favorite Alex Guarnaschelli Recipes
Our 5 favorite Alex Guarnaschelli recipes run the gamut from ribs and osso bucco to lasagna and ice cream pie.
Black Sesame and Lime Cake
This cake from Great British Bake-Off contestant Chetna Makan offers a bright and citrusy punch, thanks to lime and orange zest. Black sesame seeds offer a pleasant crunch.
Jamie Oliver’s Beef Bourguignon
This hearty meal gets its flavor from an overnight soak in red wine, a slow braise until tender, and the addition of plenty of mushrooms and bacon.
Skillet Tortellini with Sausage and Cherry Tomatoes
A handful of pantry ingredients. One pan. 30 minutes. Boom. Dinner.
Peanut Butter-Oatmeal Sandwich Cookies
No need to wait all year for your favorite cookies to come around. These sandwich cookies beat anything from a box. Sorry, Girl Scouts.
Beef, Cabbage, and Tofu Soup
This comforting soup is loaded with good-for-you ingredients including cabbage, mushrooms, and brown rice.