You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker … Read more
If a coffee cake and a focaccia had a baby, it would look something like this. Sugar cake is a tradition of the Moravians, a group of Czech Protestants who landed in the same Pennsylvania region as the Amish and Mennonites, and later settled in North Carolina. In 1766, the Moravian church founded Salem, now … Read more
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more
It’s tough to describe exactly what a caramel roll is, yet every Midwesterner seems to know. It’s not a sticky bun, and it’s not just a cinnamon roll either. A caramel roll is a large cinnamon bun that is soft, plush, buttery, cinnamon-y, drenched in caramel, and sometimes includes nuts. It’s distinctively pronounced car-mull (not … Read more
A kringle is a flaky, buttery pastry with deep Northern European roots. Danish immigrants brought the tradition for making the original pretzel-like specialty with them to their new homes in the small town of Racine, WI. After combining Danish and American baking techniques, the Wisconsin kringle was born: a shareable large oval pastry that gets … Read more
These pancakes are inspired by Hummingbird cake, a moist spice cake with bananas, pecans, and crushed pineapple that originated in Jamaica in the 1960s and went on to become a popular dessert in the American South. Instead of using canned crushed pineapple, I caramelize thin slices of fresh pineapple in maple syrup before piling them … Read more
This recipe is a twofer—two recipes in one and doing double duty as either a breakfast or a dessert. And you can make just one at a time or 50 for a giant party. They aren’t finicky, travel well, and can be served warm, cold, or any temp in between. Plus, there’s very little more … Read more
A Hawaiian delicacy with Portuguese roots, malasadas are yeasted doughnuts enriched with butter, sugar, and evaporated milk. The key to great malasadas is their fluffy texture, so don’t rush the rise, and make sure your yeast is fresh. The type of yeast you use matters here. If you only have active dry yeast available, you … Read more
This easy blueberry compote recipe has infinite applications. Stir it into Greek yogurt with a handful of granola, or spoon it onto crepes, French toast, or waffles. Serve fruit compote alongside a pound cake or cheesecake, or swirl it into vanilla ice cream. Turn it into a silky blueberry sauce by adding a few more … Read more