The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
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.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.