Brunch

Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.

The elegant three-ingredient classic Champagne cocktail makes every glass feel like a special occasion.

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.

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.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

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.

This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.

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.