Look for medium heads of cauliflower with compact florets for the best steaks.
The center-cut slices hold their shape best.
Use any extra florets from the sides to make cauliflower rice or roast them separately for a salad.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
The salmon and cream cheese center is best if the rolls are properly closed.
confirm when you gather the dough, you pinch it closed before rolling it into a ball.
Crustless Spinach & Goat Cheese Quiche
Let this weekend-worthy quiche elevate your next brunch spread.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Youll love how easy it is to pull together without the fuss of baking and filling a crust.
Serve with brunch or alongside a cup of coffee in the afternoon.
This vegetable-packed version is paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
It’s filling and delicious while being lower in calories.
A sprinkle of sugar adds a delightful crunch on top, while strained yogurt keeps the muffins moist inside.
Feta and fontina cheeses add a rich depth of flavor.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Serve it for brunch or anytime you have extra zucchini on hand.
If you like an extra blast of lemon flavor, use lemon extract rather than vanilla.
These muffins are best with fresh blueberries, but you could substitute with frozen.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Don’t thaw them before you stir them into the batter.
Or enjoy them with a dollop of yogurt or vanilla ice cream for dessert.
Old-fashioned rolled oats are preferable here, as they absorb just the right amount of liquid while baking.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Carrots, nuts and raisins provide texture and flavor, while applesauce adds a subtle sweetness.
Use regular or golden raisins or any combination of small or chopped dried fruit.
Pecans or even chopped hazelnuts can be used in place of the walnuts.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
