Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
There are all sorts of ways to garnish this popular Peruvian morning dish.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Stack up a pile of these fluffy breakfast treats.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
A Creole favorite, this dish is a hearty addition to any brunch.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This hearty dish of sausage and grits is stick to the ribs good.
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
This sumptuously rich egg dish is a favorite in the eastern Anatolian city of Van in Turkey.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Even though these waffles are made with multigrain flour they are surprisingly light and crispy.
This oat and nut cereal is delicious served with yogurt and fresh fruit.