Brunch

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

In this fun and easy Diwali snack, spiced potatoes, cheddar, and cilantro are encased in pastry, then baked until crisp and golden brown.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

I wanted to try to incorporate masa into as many dishes as I could at Xilonen, and at the time the pancakes were the only menu item that did not include masa. I love the floral notes that fresh masa adds to any dish. In the end, this became one of my favorite dishes at the restaurant. When shopping for gluten-free flour for this brunch recipe, make sure to buy one that lists xanthan gum as one of its ingredients. These are usually indicated as cup-for-cup or one-to-one type flours. The xanthan g.…

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

Bacon and sea salt make this big, warm, gooey chocolate chip cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.

In this herby make-ahead brunch dish, French onion dip meets savory bread pudding. Put the strata together the night before, then bake at breakfast time.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.

This easy recipe skips the yeast in favor of baking powder and baking soda to create soft, pillowy, flawlessly sweet wheels that get topped with a tangy buttermilk glaze.

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.