Brunch
939 recipes found
Stone Fruit Clafoutis
There is nothing easier than a seasonal clafoutis. It can be whipped up and baked well before any dinner party, or baked while you host and served warmed with some crème anglaise or ice cream. The true beauty of a clafoutis? Its abundant versatility: Serve it for a humble, only slightly precious breakfast, cold or at room temperature, with coffee. Or serve it with your finest silver for an elegant dessert, with a sidecar of Armagnac. Traditionally done with cherries (pits and all!), it can be made with just about any fruit. But, it is at its finest with sturdy, in-season peaches or plums.
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Banana Granola
This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts.
Brown Butter Peach Cake
This moist cake, studded with peaches and infused with a nutty brown butter, is topped with a buttery brown sugar crumb topping that, once baked, gives the cake a delicious golden crispiness. A maple syrup glaze at the end is optional, but it plays well with the nuttiness of the brown butter and the sweetness of the peaches. Made without a mixer, this is a perfect breakfast or brunch, served with coffee, or as a dessert, served next to a scoop of vanilla ice cream.
Honey Salabat Tea Cake
In the Philippines, ginger is both spice and medicine, often administered as salabat, a simple tea of fresh ginger root. Here, tea is transformed into tea cake. Arlyn Osborne, in a recipe from “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen,” begins by brewing a much stronger tea than you would ever drink. The goal is to distill enough ginger to perfume and possess the cake’s every crumb. When straining the tea, press forcefully and patiently, to extract as much of the ginger’s life force as you can. (If you don’t get half a cup’s worth, add water.) More ginger follows, in powdered form, whisked into flour, and crystallized, to stud the top of the cake, after the glaze has run down the sides. Other ingredients play important roles — lemon with its streak of sun, honey mellow and deep, sour cream delivering reliable richness — but the soul of the cake is ginger.
Scrambled Eggs With Soy-Marinated Tomatoes
Scrambling eggs with tomatoes is a classic comforting pair, particularly in Chinese cuisine. But instead of cooking the tomatoes along with the eggs, here, the eggs are cooked separately, while the ripe tomatoes break down, their flavors concentrating when left to sit in a sweet soy-sesame dressing. Pile the scrambled eggs and the tomatoes onto crusty bread to soak up all the flavor. Add chunks of avocado to the marinated tomatoes too, if you like.
Chłodnik Litewski (Chilled Beet Soup)
An ideal dish for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup, and reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.
Ham and Cheese Slab Quiche
Thinner and creamier than most, this quiche embraces the best parts of the ideal croque-monsieur, the perfect mingling of cheese, ham and Dijon between slices of bread. The Gruyère melds with the custard into a pseudo Mornay sauce, while the buttery, crisp puff pastry replaces toast to rich effect. The zippy acidity of the Dijon is essential to balancing the richness of this quiche; it cannot be skipped. The ham is equally non-negotiable, providing a meaty heft that grounds all the creamy, cheesy goodness. Assembled on a baking sheet, this dish is built for entertaining, but you don’t need to wait for a group to enjoy this. After it cools, slice it into slabs and store it in the fridge, if you’d like to savor it for one. It is delicious cold for a quick afternoon snack, but be forewarned: You might end up indulging in multiple slabs and ruining your dinner.
Tomato and Cottage Cheese Salad
In this deviation from a Caprese salad, slices of heirloom tomatoes are topped with dollops of cottage cheese and layered with red onions, olive oil and tender herbs, plus a savory spice blend inspired by everything bagels. Cottage cheese is a great blank canvas ingredient that plays well in sweet and savory applications, adding creamy richness to this tomato salad. Serve it up with grilled French bread at dinnertime or toasted bagels for a sunny summer brunch. Like most summer cooking, this dish is adaptable: Feel free to swap out the spice blend for your favorite textural alternative; try dukkah or za’atar.
Chopped Salad With Everything Bagel Croutons
This salad is somewhat of a New York style fattoush. Bagel pieces are tossed with olive oil, nuts and everything seasoning, then toasted in the oven to make supersavory, crunchy croutons. These are tossed through a green chopped salad with crispy lettuce, green bell pepper, scallions, cucumber, herbs and a zingy lemon dressing. The salad is rounded off with a base of tahini yogurt, adding a creamy, tangy finish that ties everything together. Perfect as a light lunch or a unique side dish, this salad is both wholesome and indulgent, offering layers of textures and flavors in every bite. Whether you’re a fan of bagels or crisp, textural salads, this recipe is sure to become a new favorite.
Zucchini-Peach Salad With Creamy Lime Dressing
Raw zucchini deserves to be a summer salad staple. With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them. This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing. It’s a full-on journey, in just a mouthful.
Olympic Chocolate Muffins
How to make the viral 2024 Olympic chocolate muffins at home.
Old Bay Shrimp and Macaroni Salad
If a shrimp boil dove into a bowl of macaroni salad, you might end up with something like this: a crowd-pleasing, lemony, peppery, glossy shrimp-and-pasta salad. To infuse all the elements with the flavors of a seafood boil, season the water that cooks the pasta, peas and shrimp with lots of Old Bay. The peas add sweetness to balance the pep (though corn kernels would also be great), while celery and red onion lend crunch, and herbs freshen things up. Eat warm, or refrigerate the salad for up to 6 hours. If the mixture stiffens, thin with water and toss until silky.
Mapo Tofu Scramble
The bold, savory, spicy flavors of mapo tofu are paired with the creamy richness of scrambled eggs in this hearty and comforting anytime-of-day meal. The dish comes together quickly and all in one skillet: Ginger, scallions and spiced pork are first sizzled and simmered, making way for eggs that are soft-scrambled then folded into the tofu mixture. Round out this superfast meal with a sprinkling of freshly sliced scallions or chopped herbs and some buttered toast.
Pimento Cheese and Tomato Sandwiches
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Tomato and Peach Salad With Berkoukes
This refreshing summer salad of tomatoes, peaches and olives nestled in arugula, mint, cilantro and parsley comes together in less than 30 minutes and gets its sweet tang from a simple honey-vinegar dressing. While almonds provide crunch, it’s the berkoukes that bring that fun, chewy textural surprise. Also known as berkoukech or m’hamsa, it is a traditional North African ingredient particularly popular in Morocco and Algeria that consists of small, round pellets similar to large couscous pearls or tiny pasta balls. Typically made from semolina flour and water, the spheres are dried and then sometimes steamed before use; here they’re quickly toasted in oil, boiled and cooled. Though they’re traditionally added to fragrant stews and soups, this recipe showcases their versatility. The light, satisfying texture of berkoukes perfectly complements the fresh, juicy fruits and peppery arugula, creating an eclectic dish that is great on its own or as an accompaniment to grilled chicken, shrimp or fish. If berkoukes is not available at your local markets or conveniently online, swap in pearl couscous.
Vanilla Bundt Cake
This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Marinated Cherry Tomatoes on Toast
Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.
Tomato Salad
The minimal ingredients in this salad allow tomatoes to shine through. Besides our star, salt is the most important element because it draws out the juices to leave the tomato with more concentrated flavor. The resulting pink-hued juices mingle with the shallot, olive oil and lemon juice to create a dressing that is so good, it is reason enough to make this salad. Use up every drop by dipping into it with grilled bread, or pour it over braised beans, grilled fish or roast chicken. While tomato salads are often dressed with vinegar, lemon juice is more gentle, working behind the scenes to help tomatoes taste like their brightest selves.
Pimento-Stuffed Eggs
You may know these as “deviled” eggs, but since they are often served at church functions, they’re sometimes referred to instead as “stuffed.” Here, they’re filled with a combination of their cooked yolks and some favorite ingredients in Louisiana cookery — from pimento peppers to paprika to cayenne — which add a pinch of heat to these savory bites. The relish adds just enough sweetness to balance out the pungent flavor from the Dijon mustard. Be sure to remove the shells from the eggs as soon as they are cool enough to handle so the peeling will be easier. The stuffed eggs can be prepared up to three days in advance, but they are best the day they’re made.
Farinata (Herbed Chickpea Flour and Onion Pancake)
Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.
Stir-Fried Bitter Melon and Eggs
Bitter melon lives up to its name. The oblong gourd is renowned for its robust health benefits and even more profound bitterness. However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you. This quick stir-fry is a home-cooking favorite of Chutatip Suntaranon, who is known as Nok, the chef-owner of the Thai restaurant Kalaya in Philadelphia. The recipe can easily be halved to serve one or two.
Migas
In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.
Blueberry Spoon Cake
This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.