Dinner or brunch? More than most holidays, Easter lends itself to a noontime meal after church as easily as a mid-afternoon multi-course meal. We like the idea of brunch, which leaves the afternoon ...

• Preheat oven to 375°F. • Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside. • Melt margarine in a nonstick skillet ...

Preheat oven to 375ºF. Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly ...

1. Set the oven at 375 degrees. Generously butter a 8-inch square baking dish (or another dish with a 1 1/2-to-2-quart capacity). 2. Cut the bread into 1-inch cubes. On a rimmed baking sheet, spread ...

Szmulewitz doubles this recipe when she’s serving a crowd and cooks the strata a few minutes longer in a larger pan or in two pans. It’s a good choice for a large crowd since it can be assembled the ...

Bisquick has been rescuing cooks since the 1930s. The early convenience mix of flour, shortening, baking powder and salt quickly made light and tasty biscuits. Its survival attests to its usefulness ...

9 inch-thick slices French bread, each about 3 by 5 inches 5 large eggs 1 tablespoon dried or 3 tablespoons fresh tarragon leaves, crushed 1 teaspoon Dijon mustard 1/2 teaspoon salt 1 1/2 cups half ...

A Sunday morning feels like the perfect time to enjoy a leisurely brunch. Donna Wadsworth of Savoury City Catering shows how to make a spring vegetable strata and build your own lox board so you can ...