Brioche au Sucre
Photo by Laura Murray, food styling by Judy Mancini.
The bread dough in this recipe gives these sweet buns stretch, structure, and chew. If you can’t track down Belgian sugar, use whatever pearl sugar you can find.
This no-knead knockout gets its punch from tomatoes in two different ways.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Cinnamon bun fans, our time has come.
A plush olive oil cake swirled with tangy passion fruit curd.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Our ultimate version of the luxe chocolate-caramel bars.
Two of our all-time favorite desserts, now in one new classic.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.