Making oatmeal in a multicooker—a multipurpose electric pressure cooker—lets you keep it warm without overcooking it, perfect for feeding houseguests waking up at different times. If you don’t have one,…
A true crowd pleaser, this dish offers the best of two breakfast favorites: the classic flavor of French toast packaged in the easy grab-and-go shape of muffins. Since the preparation…
For a spicier, more filling take on conventional avocado toast, layer avocado with chile butter, refried beans, and tomato. Serve eggs alongside or on top.
Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next…
Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…
Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…
With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist.
If kids are nearby, get them to help make these cookies. They’ll love poking the balls of dough to make the pocket for the jam.
Thin, crisp, and melt-in-your mouth buttery, these scrumptious gluten-free cookies are every bit as delightful as their traditional counterparts. This dough keeps very well in the refrigerator or freezer, so…
Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…
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