Breakfast

One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast.  It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.

These tender, fluffy cornbread muffins skip the butter and call for creamy whipped corn instead. A side of homemade jalapeño pepper jelly adds some spice.

Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

Classic Russian cheese pancakes have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.