Breakfast

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Chia pudding makes me hit the snooze button. 

Stop staring down your staling loaf and do something about it.

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.