Brunch

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.

Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.

Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor and helps to keep it from sticking to the pot.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

This technique is nothing short of amazing—even if you're finicky about your pickles.