These Bastounakia are Greek in origin, and are layered with olive oil and herbs. This bread is super crusty and is perfect served warm from the oven.
Bastounakia are a Greek bread made with a lean and sticky dough, spread with olive oil, and sprinkled with salt and herbs. I filled these with a combination of parsley, sage, rosemary, and thyme in honor of one of my all time favorite record albums ever.
This Waffle Casserole with Maple Sausage, including eggs, cheese, and brown sugar along with the waffles and sausage is an amazing savory, yet slightly sweet, breakfast casserole.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
For this breakfast casserole, instead of bread, I used a box of eight regular round Eggo Homestyle waffles for the foundation. If you use a different brand (or make your own), be sure to use 1/2 inch thick waffles and not Belgian style.
These homemade sourdough bagels are just like the bagels you can buy at an authentic deli. They are chewy and flavorful. Plus, you can serve them while they are still warm. Ah-maze-ing.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Serve these Sourdough Bagels for a weekend brunch along with eggs and smoked salmon, as well as garnishes such as red onion slices and capers. We loved them with this smoked salmon cheese ball.
These zucchini cheese pancakes are perfect for breakfast, brunch, and even for snacks. You can refrigerate any leftovers and reheat them in the toaster oven.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
These cheesy pancakes are delicious hot off the griddle or at room temperature. You can also make them in advance and reheat them in the oven or toaster oven.
This marbled chocolate orange bundt cake combines both white chocolate and semi-sweet chocolate batters. Both of the batters are flavored with orange zest and orange extract.
This marbled chocolate orange bundt cake is not too sweet, and the cake stays moist for days. Seriously. The orange flavor is pretty subtle too.
The flavors in this Cannellini and Fennel Soup with Tomatoes and Kale are incredible. This soup is so easy to make, and the Italian flavors totally shine.
This Italian white bean soup with fennel, kale, and San Marzano tomatoes is flavored with garlic, crushed red pepper, basil, and smoked paprika.
These crab deviled eggs are double-stuffed, first with crab salad, and then with a mixture of yolks and mayonnaise.
These double-stuffed deviled eggs with crab will make any deviled egg lover happy. The egg yolk mixture includes mayonnaise, Dijon mustard, and cayenne pepper.
This Zucchini Tomato Gratin is one of my favorite summer dishes. It is really easy to make, and is a great way to use up all of your summer squash bounty.
My sister first introduced me to a version of this zucchini gratin. If I remember correctly (and I've been "known" to not remember correctly), we were both new moms just trying to come up with stuff to make for dinner.
This braided rye bread is soft and tender, and perfect for sandwiches.
This braided rye bread is made with white rye flour, which has been sifted to remove the bran and germ. If you can't find white rye flour, medium rye flour will work for these loaves.
This sweet onion galette is filled with two and a half pound of onions that have been slowly caramelized for 40 minutes (or more) to bring out their sweet flavor.
While you can't see it, underneath the caramelized onions is a bed of Parmesan and mascarpone cream. The Parmesan cream adds such a nice richness to the filling.