Brunch

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Plenty of bacon and a quick trip under the broiler adds salty, smoky crunch to this cheeky casserole version of the classic sandwich.

This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these are sweetened with just bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid—almost every day—so now I’m always looking for new ways to incorporate this versatile vegetable into my everyday life. There’s just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can’t put it into words, but I feel like I don’t have to because you get it. It’s the baked potato you never knew you wanted . . . in biscuit form.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Literally grilled cheese. We love the squeaky texture and salty bite.

When you need to cook 40 strips of bacon at a time, this is the best way to do it.

Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

When it’s French toast you want, diner-style is the only way to go.

Make this concentrate once and you'll be drinking refreshing cold brew coffee for an entire week.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.