Recipes

Tart pomegranates and creamy bananas come together in this refreshing smoothie.

F&W’s Kay Chun turns soufflé into a healthy, elegant and satisfying breakfast or brunch dish. Much of the prep can be done the night before.

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.

Cubes of tender eggplant mingle with a harissa-spiced tomato sauce and soft-cooked eggs in this smoky and satisfying one-pan meal.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche.

Spinach, avocado, pineapple, and ginger come together for a creamy, delicious way to start the day.

Mango, kiwi, coconut chips, and macadamia nuts top this luscious berry smoothie bowl.

Swiss chard — alongside mint and Greek yogurt — makes a basic vegetarian frittata so much better.

Give day-old croissants new life when you stuff them with lemon curd and cream cheese, and bake them in a cardamom-infused custard.

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people.

Preparing a proper omelet is an essential cooking technique for culinary school students, cooks, and chefs. Here's how many skills the simple dish elicits.

These delicate, classic crêpes have just a small amount of sugar, making them our go-to for both sweet and savory recipes.

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.

For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we've substituted readily available serrano ham.

This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.