Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
9 recipes
In Minnesota, wild rice is abundant, which is why Molly keeps finding new places to use it. Folded into a light pancake batter, the grain brings a toothsome bite and a pleasant nutty flavor, while a quick cherry compote supplies just the right tang.
A spiced custard-soaked brioche bake that sits in the fridge overnight, then bakes into a soft pudding crowned with golden gingerbread-man cutouts. A molasses-spiced glaze comes together in minutes and is served alongside, making this a low-effort holiday morning option for six to eight people.
A make-ahead brioche loaf becomes the base for crisp-edged French toast, served with fresh strawberry sauce, vanilla whipped cream, walnut crumble and maple syrup.
A playful pairing of two beloved breakfast staples: seasoned, fried boneless chicken thighs served over light, crisp waffles, finished with a quick grape jelly and maple syrup sauce. It is a sweet-and-savory plate that comes together with pantry-friendly ingredients.
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.
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.
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.
For a brunch that feels celebratory, whip up these tender chocolate pancakes, which get their lift from beaten egg whites. A quick saucepan syrup made with maple, cream, semisweet chocolate and a touch of cocoa turns the stack into something special.
A layered breakfast bake that stacks pancakes with maple bechamel, bacon, sausage, eggs, and Cheddar. The dish yields 12 portions and takes a little over two hours from start to finish.
