Brunch

Lemony sticky buns are the best buns.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

This easy Egyptian bread pudding (called Om Ali or Umm Ali) is made with puff pastry, perfumed with rose water, and topped with an assortment of toasted nuts.

Cold oven pound cake bakes slowly as the temperature of the oven rises, allowing more time for the leavening agents to lift the cake.

Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.

These jammy eggs are a quick and beautiful addition to any cocktail party.

Capirotada is a classic Mexican bread pudding, usually served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard with torn bolillo rolls.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.