Easter Brunch

This summer salad is a popular favorite in many ouzo bars around Athens.

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. See the recipe for Asparagus Frittata »

This recipe comes from Margo True’s piece ¿The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons–in season from winter through late spring–to dress this salad. See the recipe for Crunchy Spring Salad »

Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners’ sugar) at the 1962 Seattle World’s Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch’s daughter Mariepaule wouldn’t divulge her family’s recipe, but we think we’ve come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.

For a change, why not have your smoked salmon in a quiche instead of on a bagel? This large quiche is perfect for serving to a crowd. ** See the recipe for Smoked Salmon and Dill Quiche »**

Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we’ve ever had.

Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent.

Spreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. Get the recipe for Cream Cheese Cinnamon Rolls »

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
Get the recipe »

Instead of dinner, make breakfast in bed with a simple, elegant dish of baked eggs with vegetables and a dash of cream. See the recipe for Baked Eggs »

Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.

A glaze made with apricot and ginger adds a sweet note to salty roasted ham. Get the recipe for Apricot-Ginger Glazed Ham »

Ham and Cheese Soufflés

This refreshing Bloody Mary features yellow tomatoes, celery, and carrots.

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

Southern ham salad is spiked with pickles and celery.

See the Recipe

These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch. Get the recipe for Grilled Peaches with Honey-Almond Streusel »

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.

Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Get the recipe for Cranberry Farro Quick Bread »

These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus’s crucifixion.

Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »

A rich bread pudding served with vanilla cream sauce makes for an equally indulgent breakfast or dessert. See the recipe for Caramel Apple Strata »

Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.

Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.

This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread. Get the recipe »

Bacon and Egg Pie

A luscious take on the bellini, the Rossini swaps strawberries in for white peaches and prosecco in for champagne. Get the recipe for Rossini »

Christmas Morning Sausage Patties

Nutella Buns

Curried Lentil with Poached Eggs

The tropical flavors of mango and coconut enliven classic fall spices and chopped walnuts, lending complex flavor to an otherwise simple recipe.

Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.

The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise »