Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.
Just like the state fair, minus the crowds.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.