Brunch

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.

These buttery, flaky twists have a crispy, warmly spiced glaze.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.