Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
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8 recipes
These handheld rolls borrow the ingredients of a classic Cobb salad—crisp bacon, rotisserie chicken, avocado, tomato and a tangy blue cheese dressing—and wrap them in rice paper. Corn kernels and fresh basil add a seasonal note, and the whole plate comes together in about an hour.
These individual croissant cups channel quiche Lorraine flavors—crisp bacon, softened shallots, and nutty Gruyère—with a whole egg baked right into the center. The result is a hybrid between an egg-in-a-hole and a mini quiche, ideal for a group since everything assembles and bakes together. The yolks turn jammy while the pastry stays flaky and crisp, making a warm, satisfying breakfast or brunch dish.
A no-bake cereal treat molded into bowls and filled with ice cream, then finished with cherry whipped cream, cinnamon-sugar bacon, and quick caramel sauce—an interactive dessert for six.
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 single batch of buttermilk-brined turkey breast yields enough meat for this chowder, plus two other dishes later in the week: a turkey and poblano red eye stew and a Pilgrim casserole. Here, the turkey joins a rich, bacon-flecked corn chowder with a smoky chipotle note.
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.
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.
A slow-simmered stew of beef, lamb, and chicken with vegetables and a Creole kick, served alongside creamy garlic grits.
