Type what you have

Ingredients

• ✓ kosher salt
• masa harina
• water

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• salmon fillet
• white sugar
• liquid smoke

Instructions

1. 1 Rinse salmon with water; pat dry with paper towels.
2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Ingredients

• ✓ kosher salt
• egg
• parsley
• black pepper
• white pepper
• butter
• olive oil
• creme fraiche

Instructions

1. 1 Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
2. 2 Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

By TnM

Ingredients

• ✓ kosher salt
• egg
• vanilla fat-free yogurt
• all-purpose flour
• shortening
• baking powder
• baking soda

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat eggs in a large mixing bowl. Add yogurt, flour, shortening, baking powder, baking soda, and salt to eggs; mix until smooth.
3. 3 Pour batter onto the preheated waffle iron. Cook until no longer steaming, about 5 minutes.

By PRINCESSKAROLY

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• vegetable oil
• water
• matzo sheet
• egg
• butter

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ kosher salt
• sage
• parsley
• red pepper flakes
• fennel seed
• black pepper
• paprika
• coriander
• thyme
• ground pork
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ kosher salt
• banana
• brown sugar
• butter
• egg
• milk
• cinnamon
• vanilla extract
• all-purpose flour
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Place bananas into a large resealable plastic bag; seal the bag and smoosh bananas with your fingers until well mashed. Set aside.
3. 3 Mix together brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag; squeeze mashed bananas into brown sugar mixture in the bowl. Add egg, milk, cinnamon, and vanilla; beat on medium speed until well combined. Mix in flour, baking powder, baking soda, and kosher salt on low speed just until smooth, about 1 minute. Spread into the prepared loaf pan.
4. 4 Bake in the preheated oven until lightly browned on top and a toothpick inserted into the center comes out clean, about 40 minutes.

By The D Family

Ingredients

• ✓ kosher salt
• ground turkey
• brown sugar
• black pepper
• sage
• thyme
• marjoram
• red pepper flakes

Instructions

1. 1 Mix together turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl until well combined. Shape turkey mixture into patties.
2. 2 Working in batches, fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By mechanicmike

Ingredients

• ✓ kosher salt
• egg
• water
• olive oil
• parmigiano-reggiano cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
2. 2 Drizzle olive oil into an 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
3. 3 Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time.
4. 4 Remove pan from heat. Carefully use a spatula to fold parmalet in half. Transfer to a serving plate.

By John Mitzewich

Ingredients

• ✓ kosher salt
• coconut oil
• steel cut oat
• water
• almond milk
• zucchini
• cinnamon
• nutmeg
• maple syrup
• vanilla extract
• walnut

Instructions

1. 1 Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
4. 4 Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.

By Tammy Lynn

Ingredients

• ✓ kosher salt
• pork sausage
• hash brown patty
• ham
• monterey jack cheese
• mustard
• onion powder
• egg
• evaporated milk
• half-and-half
• black pepper
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
2. 2 Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
3. 3 Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

By SouthernMaster

Ingredients

• ✓ kosher salt
• white bread flour
• instant dry yeast
• milk
• white sugar
• butter
• egg
• semolina

Instructions

1. 1 Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
2. 2 Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
3. 3 Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
5. 5 Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

By SER

Ingredients

• ✓ kosher salt
• almond
• pecan
• walnut
• sunflower seed
• sesame seed
• honey
• butter
• vanilla extract
• cinnamon
• clove
• allspice
• raisin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
3. 3 Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
4. 4 Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
5. 5 Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.

By Britt H

Ingredients

• ✓ kosher salt
• olive oil
• leek
• garlic
• black pepper
• cumin
• turmeric
• egg
• baking powder
• parsley
• cilantro
• dill
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Ingredients

• ✓ kosher salt
• hash brown patty
• butter
• egg
• black pepper
• cheddar cheese
• bacon
• chive

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange 12 hash brown patties in a single layer on a rimmed baking sheet; it's okay if they overlap a bit. Reserve remaining patties for another use.
3. 3 Cook in the preheated oven for 10 minutes.
4. 4 Remove from the oven and use a spatula to press the edges of each hash brown together so they slightly stick together and fill the baking sheet. Return to the oven and cook until golden and crisp, about 15 more minutes.
5. 5 While the hash browns are in the oven, melt butter in a medium nonstick skillet over medium heat. Add eggs, salt, and pepper and cook, stirring often, until very soft scrambled, 3 to 4 minutes; they will finish cooking in the oven.
6. 6 Remove hash browns from the oven. Sprinkle with ¾ cup Cheddar cheese, then top evenly with scrambled eggs. Sprinkle bacon and remaining Cheddar over top. Return to the oven until cheese is melted, 3 to 5 more minutes.
7. 7 Sprinkle with chives before cutting and serving.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• rolled oat
• almond
• coconut
• cashew
• hazelnut
• sunflower seed
• pumpkin seed
• maple syrup
• safflower oil
• cranberry
• hibiscus petal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
3. 3 Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

By Twinmadre99

Ingredients

• ✓ kosher salt
• vegetable oil cooking spray
• egg
• vegetable oil
• maple syrup
• almond flour
• baking powder
• cocoa powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
2. 2 Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
3. 3 Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
4. 4 Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
5. 5 Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• french bread
• feta cheese
• butter
• olive oil
• egg
• salt
• white sugar
• vanilla extract
• cinnamon
• cayenne pepper
• heavy cream
• honey
• water
• aleppo pepper flakes

Instructions

1. 1 Place stale bread in a shallow dish just large enough to tightly fit the slices in one layer.
2. 2 Whisk eggs, salt, sugar, vanilla, cinnamon, cayenne, and heavy cream for batter together in a bowl and pour over bread slices. Use tongs to toss to coat evenly. If there's excess batter pooling at the bottom of the dish, spoon it over the top of the bread slices.
3. 3 Wrap and refrigerate until bread has absorbed all the batter or is fully saturated, 2 to 12 hours.
4. 4 To make the honey syrup, combine honey, water, chili flakes, and salt in a small saucepan and place over medium heat. Stir and bring to a simmer, then cook for 30 seconds. Turn off the heat and reserve until needed.
5. 5 Remove bread from the refrigerator and press sliced feta into the top of each piece; about 2 tablespoons feta should almost cover the surface of each piece.
6. 6 Heat butter and olive oil in a large nonstick skillet over medium-high heat. Place in the bread, cheese-side down. Cook until the cheese has caramelized and the surface is well browned, 3 to 5 minutes. Turn the slices over, reduce heat to medium, and cook the other side until golden brown.
7. 7 Serve immediately with the honey syrup spooned over top.

By John Mitzewich

Ingredients

• ✓ kosher salt
• brown sugar
• maple syrup
• vegetable oil
• vanilla extract
• cayenne pepper
• cocoa powder
• rolled oat
• almond

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

By John Mitzewich

Ingredients

• ✓ kosher salt
• cooking spray
• potato
• butter
• black pepper
• egg
• provolone cheese
• prosciutto
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin or 6 (6-ounce) custard cups with cooking spray.
2. 2 Mix potatoes, melted butter, salt, and pepper together in a large bowl.
3. 3 Divide potato mixture among cups. Press to create a thin crust over the bottom and up the sides of each cup.
4. 4 Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 to 40 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, 10 to 15 minutes. Remove from the oven; cover eggs with provolone cheese.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
7. 7 Place egg baskets and baking sheet under the preheated broiler. Broil until cheese is melted on top of baskets and prosciutto is crisp, about 1 minute.
8. 8 Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

By ShannaleeLV

Ingredients

• ✓ kosher salt
• breakfast sausage
• all-purpose flour
• milk
• black pepper
• butter
• egg
• biscuit dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add sausage and cook, crumbling with the back of a spoon, until browned, 5 to 7 minutes.
3. 3 Reduce heat to medium and sprinkle flour evenly over sausage. Cook, stirring constantly, for 1 minute. Add milk and stir, scraping any browned bits from the bottom of the pan. Cook, stirring often, about 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.
4. 4 Crack eggs into the prepared baking dish and whisk in remaining salt and pepper until well blended. Cut each biscuit in quarters and arrange in a single layer over eggs. Sprinkle 1 1/2 cups Cheddar cheese over the biscuits. Pour sausage gravy over the cheese and spread evenly. Top with remaining cheese.
5. 5 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• ground beef
• ground pork
• bread crumb
• beef broth
• brown sugar
• onion powder
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ kosher salt
• bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• almond milk
• cold brew coffee
• greek yogurt
• rolled oat
• banana
• brown sugar
• vanilla extract
• cinnamon
• ice cube

Instructions

1. 1 Gather all ingredients.
2. 2 Place almond milk, cold brew, yogurt, oats, banana, brown sugar, vanilla, cinnamon, salt, and ice cubes in a blender. Blend until smooth, about 30 seconds. Pour into a glass and garnish with ground cinnamon, if desired.

By Grace Elkus

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• active dry yeast
• sugar
• water
• all-purpose flour
• bread flour
• vital wheat gluten
• onion juice
• vegetable oil
• onion
• poppy seed
• cornmeal

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
2. 2 Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
3. 3 Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
4. 4 Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
5. 5 Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
6. 6 Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
7. 7 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
8. 8 Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
9. 9 Center oven rack and preheat oven to 425 degrees F (220 degrees C).
10. 10 Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
11. 11 Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

By Gomer

Ingredients

• ✓ kosher salt
• bacon grease
• bread
• egg
• black pepper
• cayenne pepper
• nutmeg
• heavy cream
• bacon
• spinach
• cheddar cheese

Instructions

1. 1 Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
2. 2 Place bread cubes in a large mixing bowl.
3. 3 Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
4. 4 Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
5. 5 Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

By John Mitzewich

Ingredients

• ✓ kosher salt
• bacon
• onion
• russet potato
• water
• green onion
• garlic
• paprika
• black pepper
• egg
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
3. 3 Crumble bacon and set aside.
4. 4 Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
6. 6 Crack an egg into each well; season with salt and pepper.
7. 7 Sprinkle Cheddar cheese and bacon over the entire skillet.
8. 8 Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!

By Dorinda Medley

Ingredients

• ✓ kosher salt
• pear
• white sugar
• lemon juice
• lemon zest
• butter
• egg
• milk
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
2. 2 Place butter in a 12-inch cast-iron skillet; place skillet on center rack of the oven. Preheat the oven to 400 degrees F (200 degrees C). Remove skillet from oven once butter just melted, 3 to 5 minutes.
3. 3 Beat eggs in a large bowl until frothy; stir in milk, remaining 1/4 cup white sugar, vanilla extract, and salt until just combined. Sift flour into egg mixture; stir until batter is just mixed.
4. 4 Stir pear slices into melted butter; spread into a single layer. Pour batter over pears.
5. 5 Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

By Lorri Amsden

Ingredients

• ✓ kosher salt
• sweet potato
• olive oil
• black pepper
• egg
• milk
• pepper jack cheese
• flour tortilla
• black bean
• vegan chorizo
• salsa verde
• hot sauce
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ kosher salt
• cooking spray
• all-purpose flour
• cocoa powder
• baking powder
• egg
• sugar
• butter
• vanilla extract
• chocolate-hazelnut spread
• bittersweet chocolate chip
• hazelnut
• milk chocolate candy wafer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple