Brunch

Extra greens and extra cheese make this brunch classic extra-flavorful.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

Classic recipe. Superior flavor. Flawless brunch.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

The oats, nuts, and fruit in this batter will start your day on the right nutritional foot—even with a generous glug of maple syrup poured over the top.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Shakshuka means “all mixed up” in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it’s important that the sauce is well seasoned and warmed before you add the eggs.

Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

This pared-down mulled wine recipe is great for impromptu entertaining this weekend.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

These buttery, flaky twists have a crispy, warmly spiced glaze.