Brunch

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

It’s impossible to hate monkey bread, especially this version ribboned with spiced pecans and gooey caramel sauce.

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

This illustrated guide to making pains au chocolat will point you toward patisserie perfection.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

A classic Irish coffee revives in the winter, but in summer, we prefer this chillier version.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

A broken oven led to the creation of these grilled-nectarine-topped scones.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

The classic mimosa requires just sparkling wine and orange juice—just make sure it’s freshly squeezed.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.