Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
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 rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
This recipe proves that, sometimes, leftovers make the best breakfast of all.
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
These grits are flecked with ham and bacon and blushed with tomatoes.