Saveur

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue...

This recipe calls for a number of ingredients we don't usually see in scone recipes, including rolled oats and cream cheese. Combined with pecans and apples, these seem like immediate cold-weather classics. Continue...

Corn fritters, just like corn bread or muffins, can swing in sweet and savory directions, taking on either honey or chopped bell peppers as accompaniments. Don't have fresh corn on hand? Substitute frozen corn kernels. Continue...

Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks. Continue...

Adapted from a Dorie Greenspan recipe, these muffins feature both cornmeal and corn kernels for a moist, milky bite.

Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue...

We've heard of bacon bits stuffed into baked potatoes, but what about the other way around? These bite-sized surprises are perfect as appetizers as well as served with eggs at brunch. Continue...

Lemon curd is a common ingredient in plenty of cakes and pastries, but using tangerines or oranges gives dessert creams a sweeter taste and a slightly brighter glow.

We love quiche because it's such a crowd-pleaser: you can secretly sneak any leftover ingredients you have on hand, and it'll almost always come out tasting delicious. Here, Carmen Cooks uses spinach, bacon, and mushrooms for a quiche that you can make just about any time of day or night. Continue...