Recipes

These Mad Genius tips for poaching eggs in advance make Eggs Benedict easy to pull off for a crowd.

Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It’s one of the best grain bowls we’ve ever had.

"I love a good frisée salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.

This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.

With a filling of toasted pecans, cinnamon, and brown sugar, these cinnamon rolls are one of the most sought-after bites in Kansas City, where Megan Garrelts serves them at her restaurant, Rye.

Aimee Olexy's lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom's love of both plantains and sticky buns. The soft, ripe plantain gets cooked down to a smooth filling with a touch of brown sugar and a slew of spices, including not only cinnamon and vanilla but also black pepper, allspice, nutmeg, and ginger for added depth. Don't worry if the caramel doesn't look smooth when you pour it into the pan—it will transform into smooth silkiness as it bakes.

A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.

A fragrant, moist loaf infused with the distinctive flavors of Earl Grey tea, complemented by hints of citrus and a delicate sweetness. Perfect for afternoon tea or as a light, aromatic snack.

Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk. Savory smoked salmon and creamy avocado complete this classic breakfast.

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—so you want to ensure that there’s chocolate in every bite. To do so, space the batons side by side with a layer of dough in between. Tuck the dough seam under the batons to prevent unfolding during baking. The end result should resemble binoculars.