This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.

These biscuite are perfect for breakfast and if made smaller just right for hors d’oeuvres. The amount of buttermilk you use will depend on the brand of flour and the humidity. The more humid the less buttermilk you will need. Always start with the minimum amount.

Use the basic grits recipe for all seasons and change the vegetable and cheese additions. Try adding a fried or scrambled egg.

These chunky moist muffins are one of the favorites at Foster’s Market

We make this bread all through the fall and holidays, it’s delicious all year round.

Heartier, creamier, and more custardlike than a classic soufflé, this dish is also easier and less temperamental. It’s especially good for people who think they don’t like grits; we find they always come back for seconds! With the added spiciness from the peppers and texture from the corn, this dish is also delicious as a side to Balsamic-Roasted Chicken or Salmon Cakes with Crunchy Corn Relish, or Foster’s Salsa. If you don’t have a soufflé dish, you can use a shallow baking dish, but adjust the cooking time accordingly, since it will cook faster.

Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.

Some scone recipes call for heavy cream or half-and-half, but we’ve found that buttermilk, which is lower in fat, makes a lighter, flakier scone. This is the most-requested recipe at the Market; we’ve been making these scones since the day we opened. We’ve also included some of our favorite variations. Whether you make our basic scones or one of the variations, they’re best served warm, right from the oven.

This sweet, quick bread is moist and rich, and needs no embellishment at all. It keeps up to 5 days, freezes beautifully, and makes a nice holiday gift.

We’ve served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. It’s great with morning coffee. As you make this, you’ll think you have too much topping and not enough crust. Don’t worry: that is how the cake should look.