Category: breakfast

The Austin morning standard – warm flour tortillas filled with soft scrambled eggs, crispy bacon or potato, melted cheese, and salsa. The breakfast every Texan grew up with and Californians discovered in 2010.

The Mediterranean fitness-crowd breakfast – thick strained Greek yogurt, fresh sweet cherries from peak June season, raw honey, crushed pistachios, and a sprig of fresh mint. Five minutes, no cooking.

The Brazilian fitness-crowd breakfast – frozen acai pulp blended with banana to a soft-serve thickness, topped with granola, fresh banana, strawberries, and honey. Rio surfers eat it after morning training.

The Appalachian Sunday breakfast: tall flaky buttermilk biscuits split open and smothered in peppery sage-and-pork sausage cream gravy. The frugal.

The North African and Levantine dish with red peppers, cumin, smoked paprika, and yogurt. Eggs poached in thick spiced tomato sauce, served from the cast.

The Hong Kong breakfast classic – silky rice porridge with preserved century egg, pork floss, and fragrant scallion oil. Full technique and rice ratio guide.

There are appetizers you make because they feed a crowd, and there are appetizers you make because they stop people mid-conversation. Whipped feta crostini

Avocado toast has transcended its meme status to become one of the most legitimate, nutritious, and versatile meals in the modern kitchen. At its core, it is

Classic shakshuka recipe with eggs poached in a spiced tomato sauce with cumin, smoked paprika, and harissa. A one-pan Middle Eastern brunch dish ready in 45 minutes.