Brunch

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

Serve this plantain omelet at your next brunch with friends.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

A simple pancake recipe that doesn’t require any measuring tools—any juice cup or mug will do.

This brown sugar bacon recipe is not a throwback, it’s a classic.

This easy bread pudding recipe gets an even easier sauce.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

This joconde cake is nutty and rich but still light as a sponge cake should be.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.