Breakfast

Sweet and creamy meets crunchy and tart.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

Jam in your French toast > jam on your French toast.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.

Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.

Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day. 

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

These made getting out of bed sligggghtly less painful.

 Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better. 

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

As good with a cocktail as they are with tea or coffee, these mostly savory scones are perfect for a hair-of-the-dog brunch when the party continues into the next day.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

Your two favorite breakfasts (syrupy pancakes and doughnuts) now coexist in the form of a pillowy, maple-glazed doughnut. 

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.