Food editor Andrea Albin demonstrates a classic cream scone recipe from Marion Cunningham’s The Breakfast Book.

Executive food editor Kemp M. Minifie demonstrates a recipe for the ultimate waffle from Marion Cunningham’s The Breakfast Book.

With so many new books dedicated to the morning meal, why pick one from the past? Because this classic has recipes we can’t live without.

Welsh Rabbit is certainly a warm and comforting dish, the kind that clears the head and quiets the stomach. (registration required)

These are the lightest sour cream silver-dollar-size hotcakes I’ve ever had—they seem to hover over the plate. (registration required)

Scones are delicious when served warm, split and buttered and spread with jam. (registration required)

These waffles are very crisp on the outside and delicate on the inside. (registration required)

This makes a moist, rich cake adaptable to many changes. Some very good variations to this splendid basic cake follow the recipe. (registration required)

This is the best bread pudding ever. The recipe comes generously from Leon Lianides, owner of legendary New York restaurant The Coach House. (registration required)...

The co-author of our January 2009 Cookbook Club selection reflects on his unexpected success as a fine-dining chef. (registration required)