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Pumpkin Cornmeal Doughnuts

If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

Yogurt-Nut Oat Bread

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Blueberry-Walnut Muesli

Serve with yogurt, berries, and a drizzle of honey.

Muesli with Yogurt

The muesli can be stored in an airtight container at room temperature for up to 1 week.

Zucchini Pie

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Rachel Good’s Glazed Potato Doughnuts

These are best eaten slightly warm.

Fluffy Pancakes

You can make your own pancake mix by combining the dry ingredients and storing them at room temperature in a resealable bag until ready to use.

Chocolate Turnovers

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

Two-Colored Squash Loaf Cake

Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between your palms to eliminate as much of the brown skin as possible.

Sweet Potato Flan

We made this flan in a 4-cup savarin mold, but a 9 × 2-inch round cake pan or a 9-inch glass pie plate can be used as well.

Lemon Crêpes

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.
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