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Gourmet Recipes

Country Ham and Pimento Cheese Benedict
Country Ham and Pimento Cheese Benedict
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By: Jill Silverman Hough

A Southern take on a brunch classic. And while there are several parts and pieces, it’s relatively easy to put together, thanks to a simple blender Hollandaise and a warm... Read more...
Berry, Bacon, and Bourbon French Toast Strata
Berry, Bacon, and Bourbon French Toast Strata
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By Jill Silverman Hough

This fruity, pillowy, make-ahead breakfast casserole is topped with strips of candied bacon and laced with the slightest tickle of good ol’ Kentucky bourbon. Read more...
PB & J Breakfast Bowl
PB & J Breakfast Bowl
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By: Jill Silverman Hough

Sure to please kids of all ages, this bowl is everything you love about a peanut butter and jelly sandwich combined with the cozy comfort of oatmeal. When berries aren’t... Read more...
Shakshuka
Shakshuka
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By: Marge Perry & David Bonom

This classic Israeli dish of eggs poached in a savory tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for... Read more...
Bacon, Caramelized Onion and Sautéed Vegetable Crepes
Bacon, Caramelized Onion and Sautéed Vegetable Crepes
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By: Marge Perry & David Bonom

Sweet slow cooked onions, smoky bacon and good-for-you veggies make this a perfect lunch or brunch crepe—but we wouldn’t say no to it at the dinner table, either. Read more...
Lemon-Berry Popovers with Honeyed Goat Cheese
Lemon-Berry Popovers with Honeyed Goat Cheese
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By: Lauren Keating

Light and airy popovers pair perfectly with this tangy goat cheese spread. Read more...
Blueberry Lemon Thyme Muffins
Blueberry Lemon Thyme Muffins
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By Brandy O'Neill

These blueberry lemon thyme muffins are the perfect spring breakfast or brunch treat. They are ready in less than an hour and packed full of fresh lemon flavor, juicy blueberries... Read more...
Sausage, Cheddar, and Sourdough Strata
Sausage, Cheddar, and Sourdough Strata
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By Marge Perry & David Bonom

Ideally suited for an easy-going brunch, stratas benefit from being made up to a day ahead so the egg can thoroughly soak into the bread. We’ve used sausage in the... Read more...
Rye Crepes with Buttery Apple Compote
Rye Crepes with Buttery Apple Compote
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By: Marisa McClellan

This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both... Read more...
Gingerbread Crepes Topped with Ginger Cranberry Compote
Gingerbread Crepes Topped with Ginger Cranberry Compote
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By Brandy O'Neill

These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote. Read more...
rosemary biscuits on an Anolon baking sheet
Rosemary Flaky Biscuits
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By: Irvin Lin

The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough... Read more...
Yogurt-Filled Crepes with Apple and Cranberry Compote
Yogurt-Filled Crepes with Apple and Cranberry Compote
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By: Donna Currie

Cranberries aren’t just for sauce! They make a lovely tart companion for apples, and add a burst of bright color to crepes. Filled with a sweetened yogurt (or splurge with... Read more...