This broccoli quiche tart is perfect for breakfast, lunch, or dinner. Serve with a side of baked beans.
My ideal potato pancake has extra crispy edges, lots of scallions, and tender, textured centers.
This sage sausage mixture was inspired by trips to Barron’s Beef stand at the Baltimore Farmer’s Market.
This cherry tomato and sweet pepper tart isn’t just colorful and bright, it’s also one of the best ways to use up extra puff pastry.
A thin crust pizza with a cheesy béchamel sauce topped with thinly sliced potatoes, lots of cheese, bacon bits, and a fried egg to finish.
Sweet summer corn shines its brightest in this simple recipe for corn fritter avocado toast.
Inspired by traditional Chinese scallion pancakes which are made by rolling flat a coil of flaky dough layered with scallions, this cinnamon sugar variation is perfect for dessert.
The addition of bacon and potatoes turns day-old rice into a hearty morning meal that cooks quickly so you can get on with your day.
This scaled down recipe uses minimal ingredients to make one epically tasty treat.
For a fried egg with a perfectly runny egg yolk, this simple two-step technique will ensure you get a molten golden center every time.
Learning how to poach an egg is one of the most satisfying things you can do in the kitchen. Here’s the method that helped me hone my skills.
This technique-focused recipe for a simple fried egg will help you get a well-seasoned egg yolk every time.
Serve these warm, cinnamon sugar pumpkin-spiced bagels toasted with butter or a hearty maple-bacon cream cheese.
There are a lot of ways to use your discarded sourdough starter, but these scallion pancakes are so easy to make that you’ll find yourself feeding your starter more often just so you have a reason to eat them.