Recipes

Crispy on the outside, slightly custardy on the inside, the slightly sweet popovers are a snap to make and, oh, so impressive.

This French toast with creamy filling was finalist in the “Good Morning America Best Breakfast Challenge”—from the kitchen of White Gull Inn in Fish Creek, Wis.

Fresh cranberries and tart apples combine with sweet dried apricots in a moist buttermilk cake that’s perfect for fall and winter holidays.

Kale (yes, KALE!) makes a sneak appearance in this fresh fruit smoothie. Use whatever proportions of fruit (and greens) you like.

These spicy Mexican scrambled eggs star red bell pepper, green chile and tomatoes.

Let kids make this easy-peasy no-fail coffee cake. The mixing is in the bag!

Door County, Wis., dried cherries stud these flaky scones.

This bread comes out of the oven a rich, deep golden color. While delicious when still warm, it’s even better the next day; wrap or keep in air-tight container overnight.

A classic Scandinavian bun, good at breakfast.

Thick or thin, made with water or milk—Rhode Island Jonnycakes bring fresh flavor to the breakfast table.

Thick-sliced ham gets doused with pepper and brown sugar in this easy main dish.

Make the batter and the filling ahead for this creamy take on a classic blintz.

A modern, lighter twist on the traditional Ulster fry.

Bacon- and cheese-laced grits are the perfect vehicle for poached or fried eggs.

Perfect for breakfast or dinner, this frittata is a dish your kids will love.