Breakfast

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

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

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.

This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.