Fact: half of the word "pancake" is comprised of the word "cake". Actually, if you want to get really technical, it's slightly more than half. And in celebration of bringing more cake to the pan, I'd like to present my newest invention: Funfetti Pancakes. More
Croque-monsieur is, very simply, a grilled ham and cheese; the easy addition of a fried egg on top transforms it into a croque-madame. There are many different versions of this classic French fast food, including smothering the final product with cheesy mornay sauce. Here I've opted for the plain version, but as with any sandwich, you should feel free to explore all the different variations until you create your own perfect version. More
Using marmalade in the batter of this pound cake, as well as a glaze, contributes a little bitter flavor to the traditional sugary pound cake, giving what can be a classically simple soft, sweet cake more dimension. More
Cornmeal is a wonderful, versatile ingredient that can be made into both sweet and savory creations. These pancakes take advantage of that versatility, making a dish both sweet and savory and allowing the cornmeal to be the standout ingredient of the dish. More
After the holiday season, cupboards run bare, and stomachs become sensitive. There is one dish that overcomes the first problem while beginning to alleviate the second—congee. It's a rice porridge that can be very complex, or very simple. Which means that whatever you've got lying around, you can make into a very soothing bowl of congee. More
This strata comes together quickly, and actually needs to sit overnight in order to reach its full potential. The next morning, take your already prepared brunch out of the fridge and toss it into the oven. More
Gravlax is a traditional Swedish salmon preparation, where salmon is cured in salt, sugar and dill for up to a week. This recipe combines jasmine and green tea instead of the more traditional dill, making for a slightly smoky flavor. It takes a traditional Swedish appetizer and turns it into a simple brunch. More
This humble sandwich started as a way of using up leftover ham after large family dinners, but the combination of tender and flaky biscuits and salty ham makes this sandwich worthy of an effort all its own. For those of us who aren't lucky enough to have a leftover ham in our fridge, any ham that fits your preference will work (honey roasted, jamón Serrano, black forest)—in fact, some good-looking bacon will work in pinch as well. More
These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More
