Vivian Howard

Pickled tomatoes brighten up this classic breakfast casserole.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

French toast meets bread pudding and cheese blintz with whispers of Danish in this breakfast bake from Vivian Howard.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

For the holidays, Vivian Howard always makes her mom’s salt-and-butter-roasted pecans.

Some smart tweaks to this classic dessert include roasting the bananas to deepen their flavor, making sesame wafers, and serving the pudding warm.

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

The bright roe adds a salty pop to these hors d’oeuvres.

This is a great roast to knock out in the morning.

If you come across turnips with good-looking greens still attached, use in place of the kale.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.