Brunch
939 recipes found
I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. In this recipe from my book “Big Vegan Flavor” (Avery Books, 2024), the grated tofu is pan-fried until golden, then coated in an extremely good, flavor-rich sauce featuring some of my favorite pan-Asian condiments: fruity yet smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese black vinegar and soy sauce. The result is delightfully crispy, chewy and super-savory tofu that is shockingly meaty. It’s been described as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner, but also tastes great at breakfast. Serve with stir-fried or steamed green beans or broccoli for a quick yet delicious meal. To make ahead, you can grate the tofu and prep the aromatics the night before.
Chile Egg Salad Sandwiches With Yogurt
This egg salad sandwich reimagines Turkish çilbir, a breakfast dish made with poached eggs, garlicky yogurt, and smoky, chile-infused melted butter — a dish that’s rich and very flavorful despite the modest ingredient list. Here, those bold flavors appear in the tangy, yogurt-based dressing that coats jammy boiled eggs. The combination of creamy yogurt and slightly runny yolks creates a rich egg salad that doesn’t need mayo. If you don’t have a microwave, blanch the garlic cloves in boiling water with the eggs for 30 seconds before finely grating them and combining with the chile flakes and oil.
Lemon Berry Quick Cake
Occasionally, you might find yourself with a surplus of summer berries. This easy cake is perfect for those occasions. The olive oil and lemon are inspired by traditional Italian cakes that offer richness while also feeling light and tender. The berries and the glaze — should you choose to use it — are reminiscent of traditional American pound cakes. This versatile cake-of-all-trades is baked in a cast-iron skillet yet remains soft and delicate in the crumb. It is so versatile that it can be served for breakfast, afternoon tea or as a simple, rustic dessert for a beautiful summer feast.
Maple Sausage and Egg Muffins
This riff on baked egg muffins leans on frozen breakfast sausage for fast weekday flavor. The hint of maple syrup — plus a generous amount of Cheddar cheese — makes these a hit with kids and adults alike, and the short ingredient list makes them doable even on busy mornings. Leftover muffins can be reheated in the oven or microwaved for an even faster breakfast.
Olive Oil and Chile-Fried Eggs
This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil you’ll want to pour over everything. The eggs are fried in olive oil until the whites puff and crisp around the edges, then you scoot them to the side and let sliced garlic, smoked paprika and chile sizzle in the oil. What you’re left with is a garlicky, brick-red oil that stains the eggs and perfumes your kitchen in the best way. Eat the eggs straight from the pan, spoon them over a bowl of yogurt with flatbread for a savory breakfast, or serve over a bowl of rice and top it with herbs and pickles — whatever you've got. That spicy oil makes the dish, and you’ll want to save every last drop.
Whole Wheat Maple Zucchini Bread
This zucchini bread is not flashy, but its simple goodness will have you making it again and again. Moisture is an essential for a good zucchini bread, and while grated zucchini typically provides it, this recipe gets some additional help from olive oil and buttermilk. The incorporation of cardamom and orange zest will make your home smell like the most fragrant of bakeries. Maple syrup also adds a subtle sweetness and balances the earthiness of the whole-wheat flour. This zucchini bread is lovely as written, but you can also incorporate mashed bananas, fresh berries, chopped chocolate or your favorite nut.
Golden Diner Pancakes
This game-changing pancake recipe from Sam Yoo, the chef and an owner of Golden Diner in Manhattan’s Chinatown, combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Mr. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese soufflé pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted honey-maple butter, both inspired by Korean honey-butter chips and reminiscent of Werther’s hard candies. A berry compote completes the meal with its fresh tang.
Cardamom Dutch Baby With Caramelized Peaches
Made with pantry staples but dressed up with peaches and cardamom, this Dutch baby makes for a large-format weekend brunch dish that can easily feed the whole family but feels fancy. The recipe takes advantage of the abundance of juicy summer peaches, which simmer gently in a foolproof caramel sauce that uses little more than butter, brown sugar, cardamom and the liquid released from the peaches. A dollop of whipped cream ups the luxury factor. While the peaches can be prepared up to three days in advance and refrigerated, the pancake is best eaten right away, crisp at the edges and fluffy to the core.
Feta-Ranch Wedge Salad
A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.
Seven Layer Salad
As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.
Heirloom Tomato Salad With Ricotta and Chile Oil
Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)
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The Beautiful Banana Muffins You'll Want for School Mornings, Coffee Breaks, and Everything in Between
These banana oatmeal muffins are made with caramelized bananas and topped with a crisp oat streusel for rich flavor and a tender, bakery-style crumb.
Sweet and Spicy Summer Fruit Salad
Some of summer’s most notable offerings are stone fruit, tomatoes and basil. While they thrive in the sun, they gain even more flavor when dressed in a savory-spicy vinaigrette. In this spoonable salad, the components resemble a fragmented mosaic: Sweet stone fruit of any kind, from cherries to peaches to pluots, is cut small and tossed with juicy cherry tomatoes and aromatic basil in a chile crisp vinaigrette. The vinaigrette is simple to make, only requiring a bit of sugar to build on the fruit's natural quality, along with red wine vinegar to add fruity depth. Pair this salad with grilled or roasted meats, or just enjoy it on its own.
Hellbender’s Masa Pancakes
The chef Yara Herrera is clear: “I didn’t invent the idea of a masa pancake.” But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu. For brunch, masa gives the pancakes a sturdy crackle at the edges around a crisp top. Inside, it infuses the batter with a depth not usually found in pancakes, as does the addition of yogurt, yielding a crumb that’s at once fine and fluffy. Fresh masa, a doughy mass of ground nixtamalized corn, can be purchased from tortillerias and some Latin markets (see Tip). It’s blended into a batter that stays light using Ms. Herrera’s technique of cooking tall pancakes in tiny individual skillets. But masa harina, shelf-stable flour ground from dried masa, is more readily available and can be substituted as directed below, with the batter sizzled into the usual flatter rounds.
Swedish Shrimp Toast (Räkmacka)
On this episode of Recipe Drop, where one of our Test Kitchen experts guides you through a brand-new recipe, Nea introduces us to Räkmacka, or Swedish Shrimp Toast. This simple, yet elegant dish comes together in no time, the perfect lunchtime indulgence.
Sour Cream Baked Doughnuts
You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.
Zucchini and Fennel Salad
It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.
Sheet-Pan Socca (Savory Chickpea Pancake)
Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.
Chocolate Chia Pudding
Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.
Shrimp Salad
This Southern shrimp salad is so easy to throw together. It uses fresh or frozen shrimp, quickly and gently cooked in a pot of just-boiled water that’s well seasoned and spiked with lemon. Once cooled, the shrimp is then tossed in a savory, tangy, creamy dressing with a crunch from crisp vegetables for a perfect balance of texture. It’s an ideal light lunch, and also keeps in the fridge for a few days, ready to serve as a snack with crackers when you need something in a hurry.
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Don't Waste Your Sundays Flipping Pancakes—Make a Dutch Baby Instead!
This Dutch baby has a custardy center and crispy edges, and it comes together with minimal effort—perfect for an easy yet impressive brunch.
Cilantro-Mint Chicken Lettuce Wraps
A Desi cilantro-mint chutney adds verdant, fiery flavors to tender shredded chicken in these herbaceous, tangy lettuce cups. The heat from the green chiles, warmth from the cumin and cooling sourness from lemon juice and Greek yogurt are stellar supporting acts for the otherwise everyday chicken breast, creating a chicken salad of sorts. Make the green chutney in advance and use any extra as an accent for other meals; it’s especially good with samosas, kebabs, fritters, on sandwiches, in yogurt and with any meal that includes rice and curry. Any leftover chicken salad is excellent for sandwiches or on its own.
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One Reader’s Family Called These Lemon Ricotta Pancakes “The Best They’ve Ever Had”
These lemon-ricotta pancakes are tender and delicious, with lightness from the meringue, creaminess from the whole milk ricotta, and just the right amount of punch from fresh lemon zest.
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The Best Way to Use Up Leftover Pork Is This Easy One-Pan Meal
Crispy pork and potatoes combine for a meal that's good any time of day.