Bake eight whole slices of cinnamon-custard French toast together on a lightly oiled sheet pan. A brief broil browns the tops without flipping; serve the soft-centered slices warm with maple syrup.
These small, thick buttermilk pancakes cook in batches until golden and tender. Stack them while warm, then add a pale buttermilk glaze, sliced strawberries, raspberries, blueberries, and a light dusting of powdered sugar.
Thick, sliceable portions of this bread-based breakfast casserole are filled with browned sausage and melted cheddar. A short soak keeps the bread tender while its exposed corners toast in the oven.
Warm flour tortillas hold tender folded eggs, melted cheddar, avocado, thick salsa, sour cream and cilantro. Toast the rolled burritos briefly, rest them in foil, then cut them open to show the colorful filling.
This no-cook Valentine’s Day dessert board fills a rectangular rimmed tray with two candy bowls, contrasting pretzels, fresh and dipped berries, marshmallow skewers, pink wafers and mini cookies. Add the fruit just before serving.
This no-cook birthday party charcuterie board packs a large wooden board with five bowls, folded meats, sliced cheeses, crunchy snacks, fruit, and vegetables. Assemble it in about 30 minutes and refill from chilled reserves as needed.
This Mediterranean-inspired vegetarian charcuterie board serves eight as an appetizer. Set out seven bowls first, then arrange a cucumber arc, separate pita and cracker fans, fruit, radishes, and lemon around them.
This no-cook dessert charcuterie board serves about eight grazers. Three bowls anchor a generous platter of caramel popcorn, chocolate dip, blueberries, fresh fruit, cookies, bark, coated pretzels, nuts, and dried mango.
This sweet-leaning breakfast charcuterie board brings together five kinds of mini pastries, hard-boiled eggs, individual berry yogurt cups, fresh fruit, honey butter, and apple butter. Assemble it in about 30 minutes for a brunch buffet.