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Fluffy skillet pancakes loaded with cinnamon-sugar apples cooked right into the batter. One pan, four gorgeous pancakes, minimal cleanup.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Creole pecan pie: a deeper, darker Louisiana take on classic pecan pie built on dark brown sugar, dark corn syrup, and a low slow bake. Rich molasses-tinged filling and toasted pecans in a flaky crust.

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

Devil's food cake imbibed with cream of coconut and sweetened condensed milk, it is reminiscent of a tres leches cake. Topped with whipped cream and a sprinkling of toasted coconut, it's an easy to do treat.

Buttermilk toaster pancakes are batch-cook breakfast magic: tangy buttermilk pancakes made ahead, frozen flat, and reheated in the toaster for fast weekday mornings. Better than store-bought.

White chocolate scones with heavy cream, cold butter, and generous chunks of white chocolate that go soft and creamy in the oven. Flaky, layered, and tender from keeping the butter cold.

A basic from-scratch muffin recipe: just flour, milk, egg, oil, and a little sugar stirred together in one bowl. The plain, lightly sweet base you can fold berries, chocolate chips, or spices into any morning.

Didn't use pineapple, because I didn't have it on hand. But the chicken salad still came out succulent. My kids loved it. It was a great way to make my kids eat some veggies :)

Traditional Jewish potato latkes with grated potato, onion, and egg, pan-fried until crisp. The classic Hanukkah pancake served with applesauce and sour cream.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

Fluffy buttermilk pancakes topped with a quick stovetop strawberry sauce thickened with orange juice and brown sugar. Brunch-worthy in 25 minutes from start to plate.

This is a great recipe for your next party. They’re shaped like a nurse’s cap! Try this recipe.

Crispy-edged potato pancakes made from grated raw potatoes with just eggs, onion, and matzo meal. Serve hot with applesauce or sour cream for a classic bite.

Cranberry swirl coffee cake layered with whole berry cranberry sauce in a tube pan, topped with nuts and almond icing. A buttery, yogurt-tender brunch cake with ruby-red cranberry ribbons.

The best banana bread ever! So flavorful and addictive, and it has never lasted more than a day in our house.