Breakfast

The official pastry of Wisconsin has Danish roots. Our homemade kringle recipe is filled with almond paste and cherry jam.

Make Sunday breakfast extra special by caramelizing pineapple in maple syrup and spooning it over banana pancakes inspired by Hummingbird cake.

These irresistibly puffy, sugar-crusted Hawaiian doughnuts come together with a handful of pantry ingredients.

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.

Kabocha squash, which has a wonderfully creamy texture and tastes like a cross between a pumpkin and sweet potato, makes a great topping for toast.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.