Honeymoon Eggs Benedict
This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!
Bacon Rose Quiche
This bacon rose quiche is so rich and creamy, it will melt in your mouth. It's the best quiche recipe I have ever tried! Bacon slices made into cute roses for the top make this dish perfect for company. Garnish with extra green onions, if desired.
Lobster Scrambled Eggs
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Heart-Shaped Pancake Muffins
Baked pancakes - we call them puffcakes. Yes, they are baked! I tried it and it works! Very simple to make. Top with desired amounts of powdered sugar and syrup.
Baked Apple Roses
These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!
Scandinavian Sweetheart Waffles
Heart-shaped waffles are a traditional treat throughout Scandinavia, made crisp in Sweden and soft-textured in Norway. Topped with jam or berries and whipped cream, or wafer-thin slices of gjeitost (Norwegian brown goat cheese), they're a favorite with coffee or as a snack. This recipe is my adaptation of Norwegian-style waffles served by my friends Megan and Sverre in Trondheim, Norway.
True Maryland Crab Cakes
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Chef John's Cheese Blintzes
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Chef John's Croissants
I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is).