Brunch

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

This rose-scented kuih lapis is popular in the Malay community, served either as an evening snack or for breakfast and making an appearance at special events.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.

Every café in Sweden has a version of kladdkaka, a luscious, under-baked chocolate cake.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

This New York-meets-Scandi-style treat combines cheesecake with plump cloudberries.

Step away from the oven—this flan is cooked on the stovetop.

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

This cake has been a favorite since 1965, when a girl won a baking competition with her grandmother’s secret family recipe.

Pickled tomatoes brighten up this classic breakfast casserole.

French toast meets bread pudding and cheese blintz with whispers of Danish in this breakfast bake from Vivian Howard.

Lemony sticky buns are the best buns.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.