If it's somewhat shocking to put an entire package of bacon into a single quiche, it's also, unsurprisingly, over-the-top delicious. I was worried that two eggs wouldn't make enough custard, but I wouldn't change a thing about the filling. More

I made this tomato-basil marmalade from Ad Hoc at Home to serve alongside a roast for a special dinner, but once it was in my refrigerator it kept finding its way into other meals. It is especially delicious with a soft, not-too-crumbly goat cheese, either on a piece of bread or atop a salad. Here it is pictured alongside French toast. More

This recipe for Summer Vegetable and Tomato Bloody Marys from Amy Goldman's The Heirloom Tomato will surely beat the pants off of any other bloody mary recipes out there. All of the ingredients are fresh—no cans, bottles, or jars necessary. The base is basically a homemade V8, combining fresh tomatoes, celery, carrots, garlic, lemon, jalapeño, and herbs. More

Although I love to cook and bake and in general spend much more time preparing meals than is probably practical in today's world, there are a few things that I think of always and only as store-bought. I don't churn my own butter, grind my own flour, roast my own coffee beans, or squeeze my own juice. So when I discovered fresh tomato juice in Marion Cunningham's The Breakfast Book, it seemed rather novel and exciting. More

Having intended for a few months now to try making my own muesli, I was finally spurred to action by reading Dr. Bircher's original recipe in Jane Grigson's Fruit Book. It surprised me by recommending 1 tablespoon of oats per serving, which sounded absurdly stingy, but Marion Cunningham and Wikipedia confirmed the proportions. Once everything else is stirred in, there is indeed enough to go around. It just turns out that real muesli is a little more apple-heavy than I had realized. More

My pancake recipe doesn't use buttermilk. For some pancake lovers this might be blasphemous. I get that. Let me assure you that these pancakes are light and fluffy even without the slight tang of the buttermilk. And since they're gluten-free, they are nicely tender but, I'm happy to report, they don't fall apart under a heavy drizzle of syrup and a pat of butter. More

Like a savory bread pudding, spinach and gruyère strata offers a variety of tantalizing flavors and textures and can be prepared well in advance. More