Breakfast

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

New York and L.A. might be all about the avocado toast and breakfast bowls these days, but turns out Sydney, Australia is light years ahead of the U.S.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Tips for getting your s*** together in the morning, from someone who (kinda) has it down.

At-home brunch means no waiting in line, plus: eating in pajamas! These leisurely homemade brunch idea will help you do it up in style.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Part soufflé, part giant pancake, this Apple Dutch Baby is a golden, puffed delight. Here’s how to do it.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

How to make breakfast hash with anything you have on hand

Meat-free but not too virtuous, it’s healthy and satisfying.

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”