Baking

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

A great bite-sized treat! Switch this up by using blue cheese, gouda, or havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

All the flavors of chicken pot pie, but handheld!

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.

My grandmother came up with ways to use all of the black walnuts we get at the farm, where the trees grow like weeds. They're literally tough nuts to crack (my grandfather would drive over them with his tractor). Regular English walnuts are a less labor-intensive and milder substitute. My Aunt Janet sent me a copy of my grandmother's original handwritten recipe, which I've modified only slightly. This is a dense cake and doesn't need a frosting, but a scoop of ice cream makes it even better.

Britton uses agave syrup to sweeten this nutty crust.

When I was growing up in New York, from third grade through high school, I was blessed with the opportunity to spend my summers in Italy. I would stay with my grandmother in Cesenatico, hang out at the beach with my friends, and eat the wonderful food my grandmother cooked. I have never become accustomed to the traditional American breakfast of eggs and fried pork products, or even cereal. Some fresh bread with butter and jam and caffèlatte is my preferred breakfast, with the proportion of coffee to milk increasing as I have gotten older, from just a drop in a large cup of milk when I was little, to mostly coffee with a splash of milk as an adult. But even better than bread and butter is a breakfast sweet such as my grandmother's ciambella. She always seemed to have some on hand. It's very easy to make and keeps wonderfully on the kitchen counter for as long as a week. It may well keep even longer, but I've never been able to resist eating it for long enough to find out. The classic shape of a ciambella is a ring; in fact, there is a saying for when something doesn't work out: non tutte le ciambelle riescono col buco, which means, "not all ciambelle come out with a hole." My grandmother always made hers in the shape of a loaf—it was no less delicious for it, and that is how I still prefer to make it.

{sauceless} When we found out our dear friends Katie and Parker got engaged, we packed up our pizza dough and big bag of greens from our garden and headed to their place for an impromptu celebration that's become a tradition in both our homes. Though the best pizza dough takes a little preparation {it gets more supple as it sits overnight}, a pizza topped with little more than fresh farmers' market finds can be thrown together on the fly like a grand game of Twister, with everyone's arms cutting, slicing, patting, and rolling in a tangle that is soon to become a very good dinner. Sip: Snappy and crisp Sauvignon Blanc from New Zealand

Effort Level: I This is a pretty common and easy trip dessert. You can use fresh or dried apples. Often people add rolled oats or granola to the topping, but in my opinion that can taste too much like breakfast. Without the oats and with lots of sugar it's a gooey and crunchy dessert.
-Mark Scriver

After three glasses of wine and about six chocolate chip cookies, my friend Andrew had the idea that I should make a dessert that incorporates the flavors of his favorite sweet drink, Thai iced tea. Despite having had a sufficient amount of wine and cookies myself, it was clear to me what a brilliant idea it was, so the following weekend, we baked a cake.
The sweetened condensed milk in the cake creates a lightly caramelized crust and the Thai tea gives it a beautiful bright orange color. This cake stayed on my mind for days to follow.
Note: look for the Thai tea at Asian specialty grocery stores.

This pink-hued cake is filled with rhubarb, which is in season during the spring and early summer. The cake freezes nicely and has a high ratio of fruit to cake—always good in a brunch sweet. Sliced into wedges, this coffee cake is a nice way to round out a seasonal bread basket of fruit muffins.