Zucchini Bread is a tradition in the Midwest. Zucchini is a summer squash and easy to grow, and the plants are prolific producers. When the first zucchini of the season is ready, be sure to check daily and harvest at 8-10 inches while the flesh is still firm and the seeds are still tiny. Too many times, I have discovered sneaky ones hiding under big leaves, having already made the jump to jumbo. That’s when you make zucchini bread.
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Serve these crusty biscuits steaming hot, straight from the oven. Everyone will love you for it. Restaurant reputations on built on their ability to deliver exceptional biscuits, and you have the power to do so at home.
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When I was a child, my mom made mountains of pancakes when my childhood best friend, Jennifer, spent the night. To this day, I love a stack swimming in syrup. In 2008, the passion for pancake perfection rekindled when Mark and I enjoyed unbelievably fluffy, tender pancakes in Breckenridge, Colorado. After the first few bites, I knew I had to rework my recipe. This is the new, improved version. In addition to syrup, I recommend copious amounts of butter. What better way to start the day?
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Toasted Muesli (MUSE-lee) is an incredibly popular Australian breakfast staple. The first time I joined Mark in Sydney for a temporary relocation, we lived at the Westin for well over a month. Every morning the club lounge served a bountiful breakfast bar, but gradually we found ourselves drawn to this healthy choice. Served over yogurt, it is a perfect start to the day.
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This southern spoonbread is fabulous. When we moved to Charlotte, we discovered that our church organized dinner groups, so we signed up to meet new people. It is a beautiful way to make new friends while sharing favorite foods. Our friend Teri brought this Southern comfort food to one of our dinners, and it was an immediate hit. We may have even guiltily scraped the dish clean. Here is my lightened version, which depends on yogurt to deliver the desired texture and flavor without all the calories.
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How we love this Spanish Tortilla! My nephew, Nicholas, married a lovely woman named Patri, who grew up in the Canary Islands. This wonderful recipe is from her mother, and I feel quite privileged that Patri took the time to show me how to make it, step by step.
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