Buttermilk and Brown Butter Waffles

Nutty and indulgent— the perfect breakfast treat. (By Aida Mollenkamp)

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Hootsla (Egg Bread)

In this Pennsylvania Dutch dish, toasted bread meets scrambled eggs. (By Amy Wisniewski)

Grilled Vegetable Sandwich with Egg Salad and Bacon

A big hit on the CHOW camping trip, though it’s great anytime. (By Aida Mollenkamp)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall. (By Traci Des Jardins)

Chocolate-Pecan Race Day Pie

Spiked with bourbon— it’s a Kentucky Derby classic. (By Aida Mollenkamp)

Salade Lyonnaisey

A variation on the traditional French frisée salad. (By Aida Mollenkamp)

Pecan Turtle Brownies

Pecans, caramel, and chocolate— nuff said. (By Amy Wisniewski)

Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata. (By Aida Mollenkamp)

Nutty White Chocolate Blondies

Chewy, cakey, and melty, these treats are sure to be the star of your next bake sale. (By Amy Wisniewski)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Sour Cream–Banana Bread

Moist, banana-packed bread with the tang of sour cream that’s great sliced and eaten on its own or toasted for a morning snack. (By Adela Jung)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Zucchini Blossom Frittata

Marjoram, zucchini, and Manchego cheese pack this frittata with flavor. (By Kate Ramos)