Garden Vegetable Quiche

All the major food groups addressed in this crustless quiche from Cooking Light (September 2006). Great to eat alone or serve for dinner with a light salad alongside.

Spiced Cranberry Bundt Cake

Perfect cake for a group of holiday gatherers.  I love it for breakfast with my coffee or for dessert.  Moist yet loaded with texture.  Chewy dried cranberries, toasted almonds and a bit of exotic spices go into creating this gorgeous Bundt.

Easy Egg Florentine Muffins

With the bite-sized food craze going on, it only seems fit to serve eggs the same way.  Something about a muffin sized anything gets even the kids to try it.  For those with a mature palette, you may want to pour on a dose of Blender Béarnaise...

Rooftop Brunch and Lunch Spots in NYC

Take a panoramic view accompanied by a mimosa and a tasty menu and you have a great weekend activity; brunch or lunch on an NYC rooftop. Combining fantastic views, great food, of good company, these are the meals that you'll remember.

The Bloody

Whether it’s Saturday or Sunday morning and you were out late the night before thinking you could re-live your 20?s, think again.   Most likely you will need to straighten yourself out and get a grip that you are indeed not 25.  This recipe...

Double-Cinnamon French Toast

Good idea for all of the sleep-overs your kids are having over summer break.

French Toast Bites

Cut bread into 1″ thick slices. Trim crusts; cut bread into 1″ cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate. Lightly butter a 10-12″ nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture. Pair along with sliced strawberries if desired.

Butterscotch Banana Bread

Preheat oven to 350F. Grease and flour two 9 x 5 x 3″ loaf pans. In a small bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl combine bananas, sugar, eggs, and butter. beat until creamy. Gradually add flour mixture alternately with milk. Mix until well blended. Stir in pecans (2 cups) and butterscotch morsels. Pour batter equally into the two loaf pans. Sprinkle tops with remaining 2/3 cup of pecans. Bake 60-70 minutes. Cool 15 minutes. Remove from pans.