Breakfast

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Nutty, protein-packed, and batchable—perfect for hectic mornings.

Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

Serve a thick slice for breakfast or an afternoon pick-me-up.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.