Brunch

Deviled eggs get way more exciting when you cover the egg whites in a deeply flavorful spice mix and swap out the filling’s usual mayo for yogurt-y labne instead.

This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil, warm thanks to the spices.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

If you make your own bagels, you can take this to the next level by topping them with furikake in place of “everything” seasoning. If not, cream cheese with powdered seaweed and shiso gravlax will immensely improve store-bought bagels.

Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.

A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.

Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

A sausage patty topped with feta, cilantro, sweet pickled peppers, and a sunny-side-up egg make for a hearty sandwich that’s perfect for brunch, lunch, or dinner.

Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

A splash of vanilla and honey give this everyday smoothie just the right amount of sweetness.

This classic recipe from the Gourmet archives is waffle perfection. Make them for Father’s Day so Dad can fill each crevice with butter and syrup, cream and berries, or—if he’s that kind of dad—barbecue sauce and bacon.

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.