In this recipe the bananas are mashed and then put into the batter to distribute their flavor. See this Recipe

Classic Belgian waffles are perfect for a simple, crowd-pleasing brunch. See the recipe for Belgian Waffles »

This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979. See the recipe for Black Raspberry Coffee Cake »

Brioche slices get dipped in crushed cornflakes before frying in a deliciously crunchy version of french toast. See the recipe for Cornflake-Crusted Brioche French Toast »

The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. See the recipe for Blueberry Pancakes »

Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls. **See the recipe for Cream Cheese Cinnamon Rolls »**

Fresh ham is a particularly flavorful but underappreciated cut of meat. See the recipe for Fresh Ham with Red Chile Marinade »

Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. Get the recipe for Standing Rib Roast »

In a hearty salad adapted from Jamie Oliver’s cookbook Cook With Jamie: My Guide to Making You a Better Cook (2007, Hyperion), the warm but crisp ingredients make a perfect wintery salad. **See the recipe for Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio »

A hearty and classic salad is dressed with a rich mustard-chive bacon sauce. See the recipe for Spinach Salad with Hot Bacon Dressing »

Fragrant orange flower water perfumes this delicate salad.

This colorful Italian salad is appealing to both the eye and the palate. See the recipe for Salad of Shrimp and Roasted Peppers »

The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. See this Recipe

This hearty open-faced omelette is easy to make and is a lovely offering for Sunday brunch. See the recipe for Asparagus Frittata »

This recipe is a staple of Spanish gastronomy-simple, versatile, and full of flavor. See the recipe for Tortilla Espanola »

An easy way to perfume your eggs with the earthy and decadent scent of black truffles. See this Recipe

Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks. See the recipe for Baked Eggs »

Here is our adaptation of chef John Doherty’s modern-day recipe from what is now the Waldorf-Astoria Hotel. **See the recipe for Eggs Benedict »**

This dish is not only appealing to the eye, it’s delicious to the taste buds. See this Recipe

The typical bagatelle in La Beauce is a child’s delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala. Get the recipe for French-Canadian Trifle »

Layers of pear, ladyfingers, and chocolate create not only a beautiful dessert, but a delicious one. See this Recipe

This is our adaptation of a recipe from George Lang’s Cuisine of Hungary. See this Recipe

This cake takes a tropical fruit and transforms it into a sumptuous delight. See this Recipe

This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake »