Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Naan, the pillowy North Indian flatbread with charred bubbles and a crisp bottom, is traditionally baked in a tandoor oven that can hit 900°F. Since that's tough to replicate at home, this stovetop method offers a remarkably close alternative, delivering soft, elastic bread with a satisfying chew.
This recipe turns French toast into a cozy yet impressive dish. The bread gets a deep golden crust by dusting it with confectioners’ sugar before and during pan-frying. That caramelized exterior contrasts nicely with tender apples cooked in a honey-lemon sauce and finished with a splash of brandy.
Where Eggs Benedict first appeared is debated, though the dish is usually linked to late-19th-century New York. Its creamy sauce has a longer trail: a 1651 French cookbook already describes it, and it carried the name Sauce Isigny after a Normandy town until butter shortages after World War I led to a rename. This version serves four and takes about 50 minutes.
A generous twist on the classic Jewish bakery treat: soft, rich dough rolled around a smooth bittersweet chocolate filling, then shaped into one oversized coil. Slice it into wedges or tear off pieces by hand while it is still warm, finished with a cream cheese drizzle and a scattering of flaky salt.
A cinnamon-sugar loaf inspired by the beloved bakery treat at a certain theme park, where lines form for bread that sells at 200 loaves an hour. This version coats soft yeast dough in butter and cinnamon sugar, bakes it, and finishes it with an optional powdered-sugar glaze for dipping.
Craft these gluten-free doughnuts from scratch—fried to a golden brown and dipped in a simple sugar glaze. They require some planning but deliver a warm, homemade treat best enjoyed the same day.
These little fried doughnuts vanish quickly, so consider doubling or tripling the recipe. Fill them with whatever jam or jelly you like best, or branch out with chocolate-hazelnut spread or lightly sweetened whipped cream.
Skip the stovetop chaos: this brunch spreads sausage, baked French toast, and a cherry-almond topping across two sheet pans, so kids can pitch in and cleanup stays quick, yet the result still feels festive.
Bake a batch of tender, lemony blueberry scones and pair them with quick honey butter and small-batch blackberry jam for a versatile treat any time of day.
Skip the bakery and make these tender cake doughnuts at home. With a hint of nutmeg and a tangy kick from sour cream and buttermilk, they're fried to golden perfection and finished in powdered sugar.
Boiled in a baking soda bath and finished with coarse salt, these buns are tender inside with a classic pretzel crust.
Crafting authentic bagels in your own kitchen is entirely doable—this guide walks you through mixing, shaping, boiling, and baking for a dozen satisfying bagels.
Inspired by a hotel stay in London, these muffins blend blueberry muffin and coffee cake elements, featuring a walnut streusel topping and a lemon glaze. Ideal for breakfast, brunch, or an afternoon tea treat.
As a kid, Molly never received one of those oversized party subs that seemed to show up at everyone else’s birthday. Now she’s making her own—this time for breakfast. Fluffy focaccia is split and filled with a vegetable frittata, American cheese, and bacon for a portable meal that’s especially handy during harvest season.
Make heart-shaped donuts filled with jam and dusted with sugar. The dough requires a couple of rises but is straightforward to prepare. A fun project for a homemade treat.
A rustic take on the French crepe: part buckwheat batter for a deeper, nuttier taste, wrapped around fried eggs, sliced ham and melted gruyère, with a quick mayonnaise-mustard sauce on the side. The recipe makes eight servings and takes about 1 hour 35 minutes from start to finish, including a 30-minute rest for the batter.
