Breakfast

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.

These soft and chewy pancakes—inspired by atayef and Korean hotteok—are filled with nuts, sesame seeds, tahini, and grape molasses.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.

This leavened Persian flatbread is at its best when eaten fresh.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.