Corn Pancakes with Smoked Salmon and Lemon-Chive Cream
These savory pancakes are dressed perfectly with fresh lemon-chive cream and smoked salmon. Breakfast time, or anytime, these are a must try.
Sour Cream Scones
Whole-wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.
Feta, Green Onion, and Asparagus Frittata
Fresh, tender asparagus stars in this light and fluffy breakfast frittata.
Strawberry-Topped Pavlovas with Honey-Balsamic Sauce
The components of this dessert can be prepared in stages and assembled shortly before serving. Store meringues in an airtight container at room temperature up to one week; refrigerate strawberries and sauce for up to two days. Garnish with mint.
Toffee Dip with Apples
Crunchy toffee bits stirred into a creamy dip make this impossible to stop eating. It’s kid and adult friendly. Coating the apples with pineapple juice prevent them from browning.
Two Potato and Beet Hash with Poached Eggs and Greens
Sautéed yukon gold potatoes, sweet potatoes, and beets are topped with poached eggs for a meatless meal fit for brunch or dinner. To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.
A simple sugar glaze anchors crunchy pistachios, while aromatic spices and black tea speckle the dough.
Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Rice vinegar and cantaloupe in the dressing completely reset this ham-and-melon classic. Peppery arugula adds bite.
Dutch Baby with Strawberries and Pistachios
The key to the dish's dramatic puff comes from oven spring—the jolt of steam and heat the batter gets when it's poured into the sizzling-hot pan and then goes straight into a cranked-up oven. Make the strawberry mixture first so the fruit has time to macerate and get even juicier.
Smoked Turkey and Swiss Crepes
Separate the turkey into eight piles on a plate, and top evenly with cheese so you can quickly top each crepe as it cooks in the pan. Black Forest turkey has a subtle smoked flavor. You can also use oven-roasted turkey.
Fresh Strawberry Shortcakes with Yogurt Cream
If you have a minute to spare, swap the vanilla extract for a vanilla bean. Split the bean lengthwise, scrape half of the seeds into the shortcake recipe, and whip the remaining half into the yogurt cream. It will add an extra level of flavor-packed intensity to the recipe.
Blood Orange Mimosas
We love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters—such as Fee Brothers or Stirrings—at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving off bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead.
In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you're pressed for time, do as the Bordelais do—quick and easy.
Blueberry-Sour Cream Muffins
When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.
Our whole-grain muffins cuts 30 calories, 3.5g sat fat, and 6g added sugars from a traditional blueberry muffin. Bonus: An extra 2g fiber.
Bananas Foster Breakfast Strata
Take care when adding the rum to the hot pan—it flames up immediately. You can also add the rum off the heat, and then carefully light it with a long match.
Blueberry Coffeecake with Almond Streusel
One bite and you will add this moist cake to your favorites list—it shows off the fruit to perfection. If you go blueberry picking this summer, freeze some for the winter; you can prepare this cake with frozen (unthawed) berries—bake a few minutes longer as needed.
Champagne Gelée with Strawberries
This year for Mother's Day, make mom what she really wants—a beautiful, seasonal dessert that's basically Champagne in a bowl. Unlike some classic gelatin desserts, this one—relying on a high-quality sparkler—is quite elegant. You can cut the set gelée into a crosshatch pattern for small cubes that "look like sparkly diamonds in the bowl," says Elisabeth Prueitt, co-founder of Tartine Bakery & Cafe and Tartine Manufactory in San Francisco and co-author of Tartine.
Artichoke and Goat Cheese Strata
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
Our individual baked eggs nestled in crispy hash brown cups are pickup food at its best. It’s a great way to serve a crowd; just cook up what you need in muffin pans. Good news: We got the best results with refrigerated shredded hash browns, which were far preferable to shredded fresh potatoes and save time and effort.
Pear and Gruyère Strata
Think of this as stuffed French toast in a casserole. Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyère cheese. You want a pear variety that will hold its shape and won't exude too much moisture as the strata bakes--we liked Anjou and Concorde.