Contrary to most recipes, fried green tomatoes don’t require a lot of work. You don’t have to fiddle with an egg batter or deep frying. You can do a healthier, speedier version in the oven.
Ingredients: 3 to 6 unripe tomatoes, depending on the size of the fruits and your appetite
Peanut or corn oil
Cooking spray
Salt and [...]

This goes great with buckwheat cakes, or any other kind of pancakes.
Yield: About 1.5 cups
Ingredients: 2 cups frozen or fresh blueberries
1/2 cup sugar
1 tsp. salt
Instructions: Add all ingredients to a small saucepan and cook over medium-high heat, stirring constantly for 10 to 15 minutes, or until the sauce is reduced by a third and is [...]

Nutty, light, succulent and slightly sour, these buckwheat cakes are based on the America’s Test Kitchen Family Cookbook’s whole wheat pancake recipe. Read about the great pancake debate.
Yield: About 16 4-inch pancakes, or 8 adult servings
Ingredients: 1 cup plain buckwheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large [...]

“Sugar and shape are the only difference between biscuits and scones,” posits famed New York Times food writer Molly O’Neill.
In her 1998 piece “Jam Session,” she explores the connection between the American south’s long marriage to light, airy biscuits and Scotland’s fondness for the sweet tea cakes called scones.
Both are leavened with baking powder [...]

Decadent and quick cream biscuits are often attributed to James Beard, who credited his family’s Chinese cook with the recipe found in his classic baking book, Beard On Bread.
I’m skeptical, however, that the recipe for these working girl (or guy) friendly biscuits originated with Beard’s cook. I’ve found similar recipes in numerous cookbooks, and [...]