Breakfast / Brunch Recipes
An incredibly moist and fragrant bay leaf pound cake from David Lebovitz's new cookbook. A perfect road trip cake.
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.
Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.
Beautiful buttermilk muffins - berry-streaked with sugar-sparkled tops, big flavor, and buttermilk-tender texture.
Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.
A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
I inherited a professional juicer, juiced everything in sight, and learned a few things in the process.
A banana bread absolutely packed with sesame seeds, made with a blend of whole wheat and white flour, yogurt, ripe bananas, and lemon zest.
Really great pancakes made with lots of brown rice and sesame seeds. I throw in crumbled, toasted nori and spices to make them extra special.
A few of you asked about the cottage cheese pancakes I mentioned a few posts back. Here you go. Plus a look at some of the vintage photos I've picked up at flea markets and antique shops over the years.
A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.
The citrus gin sparkler you want to be drinking at your next holiday party.
A slight twist makes these scrambled eggs extra special. I drizzled them with oregano pesto and served with a thick slab of toast. Thanks to Serious Eats for the excellent tip :)
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!
Inspired by a cinnamon bun recipe in Lotta Jansdotter's new book, Handmade Living, these cinnamon buns are made from a cardamom-flecked, buttery yeast dough with a classic cinnamon-sugar swirl.
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Poppyseed-flecked and made with a blend of barley, oat, and rye flours, these multigrain waffles are buttermilk-moist with a golden crust and a hint of tanginess.
These muffins are saffron-smacked and riddled with golden raisins, buttermilk battered and barely sweet. Said another way, Lucia buns reinterpreted as muffins. If you love saffron give them a try.
These jammy, fig-swirled buckwheat scones are from Kim Boyce's inspiring new book, Good to the Grain, about baking with whole-grain flours.
Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.
A perfect breakfast - thin slices of sautéed pears, ruby-hued cranberries, and plump, golden wheat berries are sweetened with generous dollops of maple-sweetened yogurt and finished with plenty of toasted pecans and a sprinkling of dried persimmons, ginger, and dates.
A wonderful coffee cake recipe made from fresh wild huckleberries using maple syrup as a sweetener instead of white sugar.
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic fare.
A stunning berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey.
A stunning, delicious sweet strawberry panzanella recipe. Bread cubes are tossed with a sweet brown sugar glaze, strawberries are mashed into a dressing, and it is all served family style.
A uniquely delicious pancake recipe. If you can imagine coconut macaroons in pancake form - moist, golden, coconut-packed, with just a hint of sweetness - that's what you'll get.
This breakfast polenta recipe is creamy, comforting and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
My go-to poppy seed pancake recipe. Made with buttermillk, a generous amount of poppy seeds, toasted sunflower seeds. Drizzled with an simple-to-make, chunky citrus syrup.
A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.
A homemade powerbar recipe packed with lots of toasted nuts and coconut, crisped rice and ground espresso beans. Video how-to as well as written instructions.
A fun twist on a traditional scone recipe. Instead of cutting dough into small pieces, a big piece of lemony scone dough is slathered with raspberry jam and folded in on itself.
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
This skillet smashed potato recipe make delicious, golden-crusted potatoes. With a bit of prep you can boil them off (pre-cook) the night before. They come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.
A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.
Eggs cooked crepe thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes - great for lunch and brunch.
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.
A fun and delicious alternative to deep-fried doughnuts. This cinnamon-sugar dusted baked doughnut recipe turns milk, flour, nutmeg, sugar, eggs, butter, and yeast into perfectly dunkable, delicious doughnuts.
Favorite pancake recipe - tall stacks of golden butter-kissed pancakes with the best tasting blueberry maple syrup.
This jam tart recipe makes the cutest tarts ever. Cornmeal biscuit dough is the base, and you can play around with different shapes and sizes - they are delicious and buttery straight from the oven or at room temperature hours later.
Spicy apple coffee cake recipe punctuated with oozy, warm apples.
All about making yogurt from scratch - includes Wayne's special homemade yogurt recipe.
Michele Cranston's Honey-toasted Fruit Muesli Recipe. Made from lots of oats, sunflower seeds, almonds, coconut, honey, dried fruit and seeds.
A delicious yeast-leavened waffle recipe featuring oats, buckwheat flour, and crystallized ginger. A denser, heartier, more nutritious waffle, they also take longer to cook than a standard waffle, so they might not be the best choice for a waffle bar get-together.
The perfect standard crepe recipe from Larousse Gastronomique, I've included many variations and topping suggestions here as well.
Art Smith's sour cream waffle recipe - delicious, light yet structured waffles that cook up golden brown with just the right amount of outside crunch.
Stephan Pyles' banana bread recipe includes rum-soaked golden raisins, toasted pumpkin seeds, coconut milk, and oven-caramelized ripe bananas.