Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them.
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast...
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch...
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic,...
In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled...
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed...
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad...
Give kids their nutrients with a grab-and-go granola bar. Made with oatmeal, wheat germ, seeds, and nuts, ours has the protein, vitamins, and minerals kids need. Raisins and dried apricots lend sweetness...
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought.
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.