Hope your day involves lots of pie!
Say it with marshmallows…
This classic breakfast recipe feels just a little fancier than pancakes—perfect for fancy pants mornings.
These four drink mixers will keep you in sipable glam for the biggest night in movies.
It’s like a souped up Greyhound, minus the gin.
Cashews and tofu are blended with lemon juice to create this ultra velvety mousse.
Just in time for Christmas brunch! I’ve said it before and I’ll say it again—I’m a super fan of the tartness cranberries boast, and I certainly was not going to pass up the opportunity to pair them with one of my favorite foods ever: pancakes. ‘Tis the season. Along with the cranberry syrup, I added a couple of layers of cashew cream to the pancakes pictured for an extra dose of holiday joy and deliciousness. And, might I also suggest putting a bowl of Blueberry Syrup on your holiday breakfast table? I think a spoonful of each would be twice as nice. (Oh, and here’s my recipe for Gluten-Free Grain-Free Pancakes.) Happy holidays everyone! M Cranberry Syrup Ready in: 25 min Yeilds: about 3 cups Ingredients: 2 cup cranberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in 1/4 cup of water, lemon juice, and brown sugar. Stir until sugar is melted, about one minute. Add cranberries, stirring …