Breakfast

This biscuits and gravy recipe stays lump-free when I cook the flour in the sausage fat until it smells toasty, then stream the milk in while stirring. Cold milk dumped in all at once seizes the flour into dumplings, and they don’t cook out. I Read More

This apple cider donuts recipe gets its orchard flavor from cider boiled down until it coats a spoon, then fried at 350°F (175°C) so the crust cracks instead of turning greasy. I skip apple juice here – even reduced, it stays one-note sweet and never Read More

This pumpkin muffins recipe uses a full 15-ounce can of puree and oil instead of butter, so the crumb stays soft instead of drying out by morning. I start them at 425°F so the tops dome, then drop the oven to 350°F so the centers Read More

Greek Tomato Fritters are crisp on the outside, soft and juicy in the middle, and full of ripe tomato flavor. Roma tomatoes give the batter body, grated cherry tomatoes add sweetness and moisture, while onion, basil, garlic powder, and fresh parsley or dill make them Read More

These crispy hash brown patties are made with the boil-then-grate method, so they hold together nicely without needing eggs. The potatoes are cooked just enough to soften, then grated and mixed with Parmesan, cornstarch, seasonings, and a little olive oil for better texture and flavor. Read More

If you want something crispy, cheesy, and easy to make with a few basic ingredients, these potato pancakes are a good one to keep around. They turn simple mashed potatoes into golden, pan-fried pancakes with a soft center and melted mozzarella tucked inside. The outside Read More

Soft, pan-cooked potato flatbread is one of those simple recipes that turns basic ingredients into something seriously good. The potatoes make the dough tender, the cheese adds a little richness, and the parsley, garlic, and pepper give it more flavor than plain flatbread. You can Read More

Some desserts don’t need a special occasion — they just need you to have two sweet potatoes and a little patience. This Japanese sweet potato crème brûlée is one of those “wait…why is this so good?” recipes: fluffy, roasted satsumaimo split open like a little Read More

Have you ever thought of tossing a peanut butter and jelly sandwich in the air fryer? Well, we did, and it turns out, it’s pretty awesome. It’s the same comfort food vibe you love but with a nice, crispy edge that’s seriously satisfying. This recipe Read More

This homemade monkey bread starts with a soft, lightly enriched yeast dough instead of refrigerated biscuit dough. Each piece is dipped in melted butter, coated generously with cinnamon and brown sugar, then layered in a Bundt pan so the sugar melts into a sticky caramel-like Read More