Brunch

Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

Because the dough rises while you sleep—and because pizza with an egg baked on top is the very best pizza—there's no better time of day to serve this sausage and spinach pie.

These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly. If you don't have non-stick muffin tins or friand tins, make sure you butter them to death or you'll have eight fabulous cakes that you can’t get out of the tins.

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

A classic Mexican beer cocktail you can sip all day long at the beach.

This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is a simple, 3-ingredient recipe that offers a high-protein, low-carb, low-cal, gluten-free alternative to bread. Adding seasoning like herbs, spices, or honey helps boost flavor while keeping this "bread" health-focused.

Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.

By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It’s very easy, and looks pretty fancy, too.