Recipes

A light cool whip frosting vaguely resembling Bavarian cream.

Airy and eggy, with salty and crunchy bites from bacon, Gail Simmons' popovers reflect her Canadian influence with maple syrup in the batter and brushed on top.

This cookie glaze dries quickly to a hard, shiny finish. Perfect as a base coat for cookies. It can be colored to suit any occasion; use as much food coloring as needed to create the desired hue. Stir glaze each time you use it to prevent it from drying with a mottled look instead of a solid color.

This chocolate frosting recipe is easy to make for creamy homemade chocolate frosting every time! Using melted butter helps to bloom the cocoa powder, creating a more flavorful chocolate frosting.

This beautifully basic omelet is the sleeper hit of chef Michael Tusk’s French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.

The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.

This lime curd recipe is a twist on lemon curd. When life gives you a bunch of limes, make lime curd! Use it as a cake filling, or any other way you desire.

This super-simple variation on Eggs Benedict features prosciutto instead of Canadian bacon, and eggs that are steamed, not poached.

This no-cook frangipane recipe uses only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.

This potato rösti takes a page from New York’s Jewish community.

This chocolate glaze for Bundt cake is simple to make with only three ingredients, and it has a variety of uses. It's great to use over a Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze.

This banana-nut baked quinoa and oatmeal breakfast casserole is a wonderful way to use overripe bananas.

Here's a terrific recipe for buttercream icing for cookies with no raw egg whites. For any recipes that require egg whites, you can substitute dried, powdered egg whites, usually found at cake-decorating supply stores. Then you can still lick the bowl!

This fluffy, egg-white frosting is made by combining whipped egg whites with hot sugar syrup until meringue-like. Works well on almost any type of cake.

This cream cheese frosting with brown sugar and honey is a nice alternative to the classic recipe. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot cakes.

This royal icing recipe is a sweet white icing made with two main ingredients: pasteurized egg whites and confectioners' sugar. The icing dries quickly, making it perfect for decorating gingerbread houses and holiday cut-out cookies.