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.

This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.


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Making food that is Japanese at its core, in America

Daisuke Utagawa, co-owner of Sushiko, says he tries to instill the philosophy of Japanese cuisine into ingredients available in the U.S.