These simple food swaps allow you to eat gluten-free without sacrificing great flavour.
Everyone loves deviled eggs – at a party, they’re always the first to go. They have so much potential beyond the usual mayo and sprinkle of paprika; try dressing them up with any number of ingredients – or use your imagination.
A cast iron skillet is all you need to give leftovers a boost; baked or boiled potatoes lay the foundation, and you can toss in peppers, Brussels sprouts, chopped ham or sausage, or really anything you have in the fridge that needs using. The cherry on top? A sunny-side up fried egg.
When it gets chilly outside, warming up the house with a batch of muffins is a good idea. Coconut banana muffins are an interesting twist on the usual - if you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.
There are so many good things at their peak all at once - here's how to freeze the best of the season to extend summer long into fall.
Fruit, yogurt and grains make a balanced breakfast; why not freeze them on a stick for sticky summer mornings?
These Phantom Rhubarb Muffins have become a staple in our house - they're called phantom because they disappear so quickly!
Muesli makes the perfect portable breakfast – the oats absorb moisture from the yogurt and grated apple, making it soft and chewy with no need for cooking.
These scones require no cutting in of butter, making them extra simple.
Kids love to be in charge on Mother’s Day – and making breakfast is a great way for them to contribute to a lazy, decadent morning.