Brunch

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This not-too-sweet loaf would also make amazing French toast.

This addictive sauce is also incredible with beignets or ice cream.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Frozen corn and cranberries are the secret to these festive flapjacks.

This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.

Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or “shedders”, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).