Breakfast

Too many morning buns for your crowd? This recipe halves easily.

Choose dates that are soft and pliable—even if that means pitting them yourself.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way.

A short and fascinating history.

The key to a sumptuous, custardy omelet? Technique—and a lot of patience.

Including our favorite approach for cooking quinoa.

These biscuits are more sturdy than flaky, which means they won’t crumble on the way to your mouth.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Three ingredients but infinite possibilities.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

The bright roe adds a salty pop to these hors d’oeuvres.

File under: Breakfast for Dinner.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

My parents smuggled Milo all the way from Malaysia so we could drink it every morning.

Cue: pearl barley porridge, raw brassicas salads, and, yes, avocado toast.

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.