Search results for
magazine fasteasyfresh french toast with pears and pomegranate sauce
Filter Results
Sort By:
Articles
(109)
Cooking
Don't save the indulgent breakfasts for Sundays.
Adam Rapoport
Culture
Dawn Perry
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Cooking
Jam in your French toast > jam on your French toast.
Kendra Vaculin
Cooking
Melted butter and brown sugar are the VIPs here
Sarah Salvatoriello
Cooking
This crispy-custardy, hands-off dish feeds all 12 reindeer—whatever their names are.
Alex Beggs
Culture
L.A. chefs Sara Kramer and Sarah Hymanson test new menu options for their restaurant, Madcapra Falafel.
Josie Adams
techniques
This is the fanciest toast in all the land. And you deserve it.
Rochelle Bilow
Cooking
Don't chuck those leftover grill byproducts!
Sam Dean
techniques
This brunch staple might seem simple, but it's a weekend dish for a reason.
Danielle Walsh
Culture
We're sharing the best home cook-submitted recipes from food52's latest contests. This week, the themes were "Best French Toast" and "Best Minestrone/Soupe au Pistou" recipes.
Julia Bainbridge
Cooking
I'm in my pajamas but my toast is ready for its photo op.
Jerrelle Guy
Culture
Cooking
Personal pan galette or cocktail party appetizer—YOU DECIDE.
Alex Beggs
Culture
The Bon Appétit Test Kitchen
Culture
We gave you a sneak peek at three photos taken of recipes from Cooking at Home. You voted for your favorite, and now we're ready to reveal the winning recipe: French Toast Sandwiches with Bananas.
Julia Bainbridge
Cooking
This new recipe brings together two of my favorite things: toast and abbreviations.
Emily Schultz
Restaurants
Los Angeles’ ubiquitous fancy snack gets an exciting little jolt.
Elyse Inamine
Cooking
Brunch doesn't have to be big production--two courses of perfectly topped toast can carry the day
Sam Dean
Cooking
Topped with an elaborate sesame seed-chive sprinkle.
Amanda Shapiro
techniques
I love the phrase "I'll bring dessert." To a host, it takes off a little pressure and saves a little money. To the person offering, it means "I get to bake!"
Emily Fleischaker
Culture
You don't even have to stir things.
Alex Beggs
Cooking
One of our staffers assembled a few of these toasts for her lunch last week, giving us all a hankering for spring's best veggies and herbs.
Guest
Cooking
I don't even have much more to say about this recipe, but take that as a hardy endorsement, it was so easy!
Bridget Moloney