This oat and nut cereal is delicious served with yogurt and fresh fruit.
This brioche is best when using the freshest, ripest berries possible.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This delicious, decadent bacon is so good, it isn't just for breakfast.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
This casserole makes a lovely addition to a brunch menu.
The perfect casserole to feed the masses and it's delicious to boot.
These waffles made their debut at the 1962 Seattle World's Fair, but their popularity was sealed only after appearing at the 1964-65 New York fair.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
A basic recipe for this southern staple.
This easy to make method will make a grits maker out of anyone.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
If you plan to take these doughnuts on a hike or to a picnic, be sure to allow them to cool completely before you pack them so that they don't become soggy.