• What to Cook: What to Cook This Weekend

    9 days ago - By NY Times

    Make up some new recipes from Samin Nosrat and Dorie Greenspan, and hearty favorites like lasagna or lobster mac and cheese.
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  • Stuffed Breakfast Peppers

    Stuffed Breakfast Peppers

    9 days ago - By Honest Cooking

    SPONSORED: We get excited about good food and great ingredients, so we've teamed up with Divine Flavor to bring you delicious recipes for each season made with their fresh produce.
    Make these meat, cheese and hash brown-stuffed peppers ahead and simply warm them in the oven and top with a fried egg in the morning. They're the perfect savory breakfast.
    Fun fact: I love Stuffed Peppers. I grew up eating my Mom's Italian version and it was always one of my favorite meals. After years of making it myself, I finally decided to make a Whole30 version with Mexican flavors. And I'm not the only...
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  • Make This: Blackout Chocolate Banana Bread

    9 days ago - By Bon Appétit

    A chocolate banana bread with chocolate chunks-so yeah, it's cake. But that's not going to stop us from eating it for breakfast.
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  • The Celery Soup Recipe That Will Make Leftover Celery Seem Like a Gift

    10 days ago - By Bon Appétit

    Not a fan of celery? Neither was I-until I made this nourishing, flavor-packed, ready-in-under-30-minutes soup. I'll be making this celery soup all January.
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  • Recipe: Make-Ahead Baked Greek Omelet - Make-Ahead Breakfast Recipes

    10 days ago - By The Kitchn

    Spinach and feta make eggs even better with a fresh, salty, and creamy kick. But with this make-ahead breakfast casserole, that's just the beginning. In addition to lots of leafy greens and chunks of crumbled cheese, this casserole is laced with fragrant fresh dill, sweet red pepper, and a dollop of Dijon for a subtle tang. After your first bite, you might start wondering what this reminds you of - it's spanakopita, friends.
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