Breakfasts, brunches, and breads

Pumpkin-Walnut Pancakes

Bette’s Buttermilk Pancakes

Roasted Blood Orange Compote

Overnight Smoky Black Beans

Blood Orange and Olive Oil Afternoon Cake

Chai Rice Porridge

Anglo-Australian Scones

Baked eggs with smoked salmon and kale

Gravlax Salmon with Dill-Mustard Dressing and Homemade Pickles

Chocolate, cherry, and hazelnut fougasse