Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This delicious, decadent bacon is so good, it isn't just for breakfast.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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