AN “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at ...

1. Set the oven at 375 degrees. Oil or spray a standard, nonstick 12-cup muffin pan; rub a small amount of oil around the top of each cup. Or use paper liners. 2. In a bowl large enough to hold all ...

Blueberry Cornmeal Muffins are ready in 30 minutes and have a subtle crunch from cornmeal. They bake up tender and buttery, with blueberries in every bite. Perfect for breakfast or a quick dessert—and ...

As baker Roxana Jullapat assures her readers in her book “Mother Grains,” these muffins do well with whatever lemons or oranges are available where you are. If you don’t like using a combo, you can ...

Meals become more colorful when you serve a batch of blue-hued muffins. These cornmeal muffins are hearty and make a perfect side for breakfast, lunch or dinner. This Meatless Monday recipe for blue ...

Muffins that come out of the oven warm are hard to resist, especially when the whole kitchen smells like butter and spice.

Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at ...

These sweet cakes are a great way to use whatever little bits of fruit you might have on hand. By Melissa Clark Muffins are just an excuse to eat cake for breakfast. Or at least, that applies to the ...

I am all cooked out -- not to mention feeling the consequences of overindulging during December’s celebrations. The holiday season is just about behind us, but we still need to enjoy what we eat. How ...

We ate the last of these today, and it makes me a little sad that they are all gone. I have a giant soft spot in my heart for cornbread. I grew up eating cornbread all the time, baked by my mom in a ...