Breakfast

This recipe will help you recreate the excellent coffee and chicory from Ba Mien Vietnamese restaurant in New Orleans.

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

This illustrated guide to making pains au chocolat will point you toward patisserie perfection.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

A broken oven led to the creation of these grilled-nectarine-topped scones.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Everybody needs a go-to easy coffee cake recipe they can turn to for leisurely morning baking. This version doesn't require a mixer.

In this brunch pastry, muffins meet croissants: Cruffins are flaky, extravagant morning treats worth all the effort.

This recipe skips the butter in a block, and instead lets you spread room-temperature butter over the surface of the dough.

With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies really do have it all.

This lemon meringue bread gets better the longer it sits—on days two and three it really shines.

Milk bread dough is the secret to these pretzels' extra soft texture.