Breakfast

Egg sandwiches, avocado toasts, and all the oatmeals to make your first meal of the day count.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Time to get cracking!

The bigger the pancake, the more room for maple syrup.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This recipe is proof that granola doesn’t need 1 million ingredients to be delicious.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Lil Bucks has quickly become my go-to topping for yogurt bowls, oatmeal, and pancakes.

A make-ahead method for a week’s worth of breakfasts.

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.

Poha is the flattened rice that cooks up fast.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach.