Breakfast

Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.

There are no add-ins or pectin here, just the berries and sugar, which makes for a deeply fruity raspberry jam that tastes like summer.

Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.

With a handful of ingredients and easy cleanup, this brunch favorite only looks like you spent all morning at the stove.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.

Putting mayonnaise in the recipe gives you fluffy, craggy, flavorful biscuits that go from bowl to outstretched hand in about 20 minutes.

Caramel rolls are soft, plush, buttery, cinnamon-y, and drenched in caramel. Here’s my rendition of the Midwestern specialty.

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.