Brunch

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.

This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.