Klancy Miller

Klancy Miller · NYT Cooking

This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.

Klancy Miller · NYT Cooking

These sticky buns are positively habit-forming, with a winning flavor combination that’s a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you’re willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.

Klancy Miller · NYT Cooking

Cremini mushrooms and Parmesan star in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you’ll have two tart shells for the work of one — one for now, and another for later. Chances are you’ll want to make this tart again and again: It’s a relatively easy, make-ahead crowd-pleaser. But if you don’t have time (or energy) to make the dough, a store-bought pie crust will serve you well.

Klancy Miller · NYT Cooking

It’s no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you’re likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.