From Alexandra Cooks, my favorite version of these delicious crackers is topped with chopped fresh rosemary and served with English Cheddar.

I serve this egg dish at every Brunch and Bake, as well as most holidays. It is so easy to assemble the day before and bake up fresh for your loved ones without spending all morning in the kitchen!

The magic of these brownies is that the only flour added is already fermented in your sourdough discard. This makes them more easily digestible and adds an indescribably scrumptious flavor. They are slightly crumbly, so I like to eat them with a spoon and would not argue with a scoop of vanilla bean ice cream on top.

Layers of flaky pastry divided by the most luscious butter. These biscuits are so dreamy, and a long fermentation makes them a dream for your gut, too!