Brunch

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

This illustrated guide to making pains au chocolat will point you toward patisserie perfection.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

A classic Irish coffee revives in the winter, but in summer, we prefer this chillier version.

A broken oven led to the creation of these grilled-nectarine-topped scones.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

The classic mimosa requires just sparkling wine and orange juice—just make sure it’s freshly squeezed.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.

Everybody needs a go-to easy coffee cake recipe they can turn to for leisurely morning baking. This version doesn't require a mixer.

In this brunch pastry, muffins meet croissants: Cruffins are flaky, extravagant morning treats worth all the effort.

This recipe skips the butter in a block, and instead lets you spread room-temperature butter over the surface of the dough.

This lemon meringue bread gets better the longer it sits—on days two and three it really shines.

Milk bread dough is the secret to these pretzels' extra soft texture.

A generous soaking of espresso syrup is the last step in making this tiramisu-inspired Bundt cake.

These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.

These easy sweet rolls from Eitan Bernath have a raspberry filling.

This recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.