Made with potatoes, zucchini, red pepper, onion, and spinach, this garden vegetable frittata is the perfect dish for making use of late summer veggies.
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
Favorite Doughnut Recipes
Spiced, glazed, frosted, or cream-filled, doughnuts are a beloved treat in New England. Here are some of our favorite homemade doughnut recipes.
Breakfast & Brunch
Lou’s Homemade Granola
This honey-based recipe from Lou’s Restaurant and Bakery in Hanover, NH, gets a boost of flavor from the many add-ins, especially the shredded coconut and sesame seeds.
Breakfast & Brunch
Coffee Sponge Cake for Spring
Sponge cakes are wonderful in the spring, and the subtle aroma and flavor of coffee in this coffee sponge cake make it something really special.
Breakfast & Brunch
Lobster Omelette
Made with fresh lobster, scallions, mushrooms, Parmesan, and dry white wine, this lobster omelette recipe is deliciously decadent.
Breakfast & Brunch
Hot Chocolate Steel-Cut Oatmeal
Perfect for snow days, this hot chocolate steel-cut oatmeal is hearty, warm, and sweet way to start the day.
Breakfast & Brunch
Red Flannel Hash
What do you get when you swap out some of the potatoes in a batch of corned beef hash with beets? A hearty helping of Red Flannel Hash.
Breakfast & Brunch
Sweet & Easy Chocolate Chip Muffins Recipe
Love chocolate? Love muffins? Here’s a quick and easy recipe that yields the tastiest, tenderest chocolate chip muffins around.
Breakfast & Brunch
Baked Eggs in Hash Brown Cups
Attractive and savory, these baked eggs in hash brown cups can be made with any combination of veggies, meat, and cheese to please your brunch guests.
Breakfast & Brunch
Jason Williams’s Homemade Donuts with Blueberry Compote
A delicious recipe for lemon-scented homemade donuts with blueberry compote from chef Jason Williams of The Well at Jordan’s Farm.
Breakfast & Brunch
Strawberry-Rhubarb Coffee Cake | Cooking with Yankee
This delicious recipe dates back nearly 40 years, to the grandmother of Amy Traverso, Yankee’s senior food editor. Tender, sweet-tart, and moist (it’s made, midcentury-style, with vegetable oil instead of butter), the cake packs just the right sweet punch with a crunchy sugar topping.
Breakfast & Brunch
Shakshuka (Poached Eggs with Curried Tomatoes)
Shakshuka, an Israeli spin on huevos rancheros, is perfect for savory breakfast-lovers. Here’s an excellent recipe from Sofra Bakery & Cafe in Boston.