Brunch
939 recipes found
Chickpea, Spinach and Feta Pie
Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. Don’t let looks deceive you, as this elegant pie couldn’t be easier to make. There’s no need to stress about torn or dry phyllo sheets here; in fact, the pastry is deliberately broken and scrunched up into jagged, clumpy pieces that are then simply plopped on top of the pie. When baked, the craggy pastry becomes extra shattery and crisp — and visually arresting. (This forgiving recipe also welcomes any leftover pastry that may seem dry or past its prime.) A pie for all occasions, it’s easy enough for weeknight cooking but also special enough for entertaining.
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Doughnut Muffins: All the Joy of a Doughnut, None of the Deep-Frying
Unlike traditional doughnuts, there’s no deep-frying involved for doughnut muffins: All you need is doughnut batter, a 12-cup muffin tin, and a hot oven. Crisp, fluffy, and dusted with cinnamon sugar, these muffins taste remarkably like a freshly fried doughnut.
Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)
Every family has its own way of making chickpea fatteh, but the layers of toasted pita, chickpeas and yogurt sauce always deliver a contrast of creamy and crunchy, warm and cool, sharp and earthy. This version, adapted from Sawsan Daana, the Palestinian chef of Matbakhi restaurant in Kuwait City, includes a layer of hummus in addition to the whole chickpeas, as is typical in Amman as well as Jerusalem, where she was born. Lebanese and Syrian versions skip the hummus and lean more heavily on tahini in the yogurt sauce (see Tip). Whichever route you take, this impressive dish is far easier to pull off than it looks, since the steps are straightforward and many ingredients repeat. If you like, you can prep everything but the toppings one or two days in advance and assemble when ready to serve.
Giant Strawberry Turnover
This showstopping strawberry turnover is like your favorite toaster pastry, writ large and ready to share. It’s also easy to achieve with flaky layers of store-bought puff pastry, and a jam-enhanced strawberry filling means that it will be delicious even if your berries aren’t top notch. The final flourish is a buttery vanilla glaze, which is just sweet and rich enough to make this giant turnover look beautiful and feel extra special. It’s the perfect centerpiece for a festive brunch and is sure to wow any guests.
Egg and Cheese Toasts With Salsa
In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.
Pancake Mix
Digging into a pile of fluffy pancakes sounds like the start of a dreamy weekend, but it can admittedly be a hassle to pull all the dry ingredients together when the mood strikes. A pancake mix can expedite that process so half the work is already done. Here, a simple blend is batched and stored for multiple pancake-making sessions. If pancakes are a weekend ritual and you have a vessel large enough, feel free to double or even triple the recipe and scoop as needed. The mix will keep for 3 months in a cool, dark spot in the pantry, and up to 6 months in the freezer. Serve the pancakes with a generous drizzle of blueberry syrup, which, like the mix, can also be made ahead.
Cherry Almond Scones
All you need is a bowl and a baking sheet to make these buttery, fruit-filled scones (no rolling pin required!). Bringing the dough together with a fork and then gently folding it in half helps to avoid overmixing while creating tender, flaky layers. Toasty almonds and a sprinkle of sugar give these scones a crisp exterior, while cherries provide pops of sweetness and color. Fresh or frozen cherries work equally well, so you can make them any time of year.
Hong Kong-Style French Toast
This mainstay of the cha chaan teng, or Hong Kong-style diner, transforms the humble peanut butter sandwich into something decadent thanks to a custardy golden-brown exterior that gives way to a warm, creamy filling. Typically deep-fried, this version uses a shallow-fry method for a treat that is easy to achieve at home. A melting pat of butter and drizzle of condensed milk provide the signature finish. The peanut butter may be replaced with any number of fillings, such as kaya (coconut jam), marmalade or chocolate-hazelnut spread. Serve this indulgent breakfast or snack alongside milk tea or coffee for an authentic cha chaan teng experience.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
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Hot-Smoked Salmon
The basic method for hot-smoked salmon is simple: Brine the fish with salt and sugar, then rinse and dry thoroughly before smoking it. The result is silky, rich hot-smoked salmon that's even better than store-bought.
Grilled Asparagus With Burrata and Furikake
There’s something truly special about this combination of charred asparagus and scallions, milky burrata and crunchy furikake, a Japanese condiment of seaweed, sesame seeds and fish flakes. Maybe it’s the umami of the naturally savory asparagus, which intensifies on the grill; or the nubbly seeds blanketing the soft cheese; or the ingredients so redolent of land and sea. It’s probably best to not overthink it, and just dig in. Serve it alongside lentils, grains or grilled chicken, seafood or mushrooms for a full meal.
Carajillo
Icy and bold, the Mexican version of the carajillo cocktail combines strong coffee with Licor 43, a buttery Spanish liqueur boasting 43 ingredients, dominated by vanilla and citrus notes and a subtle hint of anise. While many carajillo recipes combine equal parts strong coffee and rum or brandy, this Mexican interpretation has become a classic. Serve the cocktail after dinner to keep the evening going, or for a weekend brunch. If you’re avoiding caffeine, decaf coffee works just as well.
Roasted Carrots With Whipped Tahini
For a spectacular vegetable side at home, try this tried-and-true formula: A swoosh of sauce on a plate topped with a cooked vegetable and a confetti of finely chopped garnish. For this iteration, blend the base (a cloud of yogurt, tahini, citrus and garlic) and chop your garnish (a pretty pile of pistachios, dill and chives) while the carrots roast. Set on a platter, served hot or at room temperature, it’s a special side dish that can also hold its own as a vegetarian main, supplemented with chickpeas, quinoa, couscous or toasted bread.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Broken Egg Salad
This dish has all the elements of a classic egg salad — eggs, mayonnaise and mustard — with one radical change: The cooked eggs are simply torn into deliciously irregular chunks of whites and yolks in a more laid-back approach. Egg salad recipes usually call for hard-boiled eggs, but since they stay largely intact here, this recipe calls for just-set yolks that are golden and jammy at their core. When cooking eggs, every second counts, so make sure you set a timer as soon as the eggs hit the water to avoid overcooking. Eat this egg salad as you would the classic: with bread as a sandwich or tartine, tossed with some chickpeas or grains, or served alongside roasted veggies.
Gnocchi Gratin
This speedy take on potato gratin uses store-bought potato gnocchi instead of sliced potatoes. Not only does the switch cut down on prep time, but the gnocchi get soft and luxurious as they warm in the heavy cream. A sprinkle of nutty Gruyere and salty Parmesan melts into the creamy sauce, which is also scented with garlic, sage and nutmeg — that is, except the layer of cheese on top, which browns and crisps. Serve this as a side to roasted cabbage, asparagus, chicken or another protein.
Lemon Butter Salmon With Dill
Glossed with a tangy blend of honey and lemon, this salmon caramelizes around the edges while staying juicy and tender. Dill, lots of it, brings freshness, green as cut grass. Wild salmon works especially well here because the butter in the sauce gives the lean fish richness. (Fatty farmed salmon will simply taste even richer, not a bad thing at all.) Quick-pickled cucumbers and mustard seeds offer a cool, crunchy pop to this dish, but the salmon is also tasty on its own. Serve this with rice, potatoes or a tray of asparagus roasted alongside the salmon.
Spice Muffins
Deep, complex flavors from molasses and stout distinguish these muffins from the typical sweeter varieties, and nutty brown butter and spices like cardamom, allspice and cinnamon bring a toasty warmth. Those familiar with Jamaican spice bun will be pleasantly surprised to find many parallels between that cake and these muffins. The chewy, spicy tendrils of crystallized ginger — which are optional in this recipe but highly recommended — stand in for the traditional fruit mix and further amplify the ground ginger in the batter.
Sour Cream and Onion Drop Biscuits
These wondrous, quick and easy biscuits taste very much like sour cream and onion potato chips. But even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either: The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parmesan. Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion. The effort required for these buttery biscuits is minimal, and the results are spectacular.
Huevos Enfrijolados (Eggs in Spicy Black Beans)
Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It’s a quick way to make a meal from what’s already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it’s a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.
Mushroom and Egg Donburi
There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)
Braised Chicken and Greens With Cheese Grits
Few dishes will keep you as cozy as this bowl of spicy chicken and Swiss chard cradled by cheesy grits. There’s nothing quite like a bowl of hot grits. Incredibly versatile, they can be eaten for any meal and in any number of ways: sweet or savory and cheesy, like the Parmesan grits at the heart of this meal. The well-seasoned chicken thighs are tenderized with lemon juice and the Swiss chard turns silky when simmered in the tomato broth. Switch out the chard for any other dark, leafy greens, such as kale, spinach or collard greens, and adjust the cooking time as needed.
French Onion White Bean Soup
French onion soup gets a hearty makeover in this vegetarian recipe thanks to the addition of creamy white beans. While the classic version usually involves a long and slow caramelization of onions, this recipe uses a few simple techniques to shorten the cook time without sacrificing flavor. The onions are cooked with the lid on, which traps the heat, encouraging the onions to cook faster and concentrating all the flavors. (Do make sure to use a pot that is wide and large; the onions will steam rather than caramelize if overcrowded.) While this recipe is vegetarian and alcohol-free, it is no less rich than the original; the pan gets deglazed with soy sauce (or tamari) and balsamic vinegar, which lifts off all the sweet, charred flavors. No white beans? Substitute with chickpeas or lentils. Taking a cue from the original, the soup is crowned with Gruyère croutons — and, veering from tradition, accented by mustard — to bring a big textural finish.
Cottage Cheese Egg Bites
Egg bites are a perfect, protein-rich snack to have on hand for busy mornings. Blending eggs with cottage cheese and shredded cheese, dividing the mixture among muffin cups and baking in a water bath result in a soft, delicate texture. For the right consistency, use a blender to combine all the ingredients until just smooth and frothy. You can add any fillings that you like (leftover cooked vegetables are a great addition). Use any of the shredded cheeses suggested or a combination, and finish with a sprinkling of Parmesan if you like. The water bath creates steam, which ensures the eggs bake gently and remain fluffy (see Tip). For best results, use a silicone muffin pan, so the egg bites pop right out.