Breakfast

"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.

Both Chris's and Bridget's pancakes last week came out fluffy and beautiful. Here are a few tips for your next lazy Sunday brunch.

I loved the flavor of these pancakes. The sweetness and crunch of the cornmeal, combined with good, slightly warm maple syrup, evoked a crisp New England morning in Fall when the leaves are starting to turn.

In the spirit of full disclosure, these pancakes are no exception to the pancake coma rule. I am so full I am barely able to type this. But it was worth it, and they are an excellent thing to add to your breakfast arsenal.

I have only made one other frittata in my life and that was on a day that my friends and I know as "The Great Easter Hangover of 2007." I am pleased to report ba.com's Top 100 frittata was much smoother sailing.