Rhubarb Compote with Yogurt & Almonds
My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Creamy Carrot & Tomato Soup
I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter...
Berry Breakfast Parfaits
Expecting brunch company but short on time? Parfaits are the perfect solution. Feel free to mix and match with whatever...
