Breakfast

Breakfast

Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.

Three kinds of chocolate—semisweet chocolate, white chocolate, and cocoa powder—ensure a serious chocolate flavor that’s balanced by the tart bite of dried cherries.

I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.

The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.

The ability to serve French toast for a brunch party without slaving at the stovetop for hours is a beautiful thing.

Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.

Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.

Popovers are wonderful for Sunday morning breakfast with jam or apple butter or honey.

Pages

Top Recipes

Simple seduction in three courses

Forget what your mother told you about eating with your fingers. If romance is your intent, eating with your fingers is the only way to go.