Switch up the most basic of brunch dishes with this recipe that swaps brioche for English muffins to make a French toast that’s just begging for extra maple syrup and butter. This breakfast sandwich ...

They need just a handful of ingredients. Fresh off the griddle or out of the oven, they are light and chewy, full of nooks and crannies begging for butter or jam. Over the last few weeks, I've been ...

Jasper White, one of my favorite Boston-area chefs and an old friend, likes to tell a story about the time Julia Child insisted he make common crackers (the hard round crackers served with chowder in ...

English muffins are a breakfast classic, known for their soft and airy texture with a lightly crisped crust. Despite their name, these are not muffins in the traditional sense but rather a type of ...

Years ago, when the only place that I wrote about food was on a recipe blog, I asked the Kitchen Genius to predict the trends in the new year that had just begun. His prediction in 2009 was that the ...

A warm, freshly made English muffin has the subtle tang of yeast-risen dough and a golden-brown crust. Split it open and the crisp exterior gives way to the most delicate interior, light as air, yet ...

What makes a homemade English muffin better than store-bought? Quality. It only takes one bite to realize that packaged varieties are very different from those made from scratch. Apart from being ...

In my kitchen, cold dark mornings lend to long, lingering breakfasts. Winter is my favorite time of year for large fortifying meals that will fuel my crew before they head out of doors. Where I live, ...

On this episode of “Plateworthy,” chef Nyesha Arrington makes English muffins from scratch. While the ingredient list is pretty short, the techniques involved in order to achieve the main goal — a ...

Arm your stand mixer with your dough hook and dissolve the yeast and sugar in 1 cup of the water. Allow to foam for five minutes and then mix in all ingredients besides the flour and water. Add the ...