Breakfast Potatoes

Breakfast Potatoes from Maxine Siu, Plow, San Francisco

Polenta Biscuits with Sausage Gravy

Nate Appleman--the chef at New York buzz factory Pulino's--is catching bouquets from the late-night c...

Homemade Maple-Sage Breakfast Sausage

All you need to make homemade sausage is a food processor and plastic wrap. Sound easy? It is, we realized, after Tasting Table’s executive chef eased our casing-and-meat-grinder misgivings with his effortless recipe for breakfast sausage...

Cocoa-Bean Smoothie

We’re used to seeing black beans as an accompaniment to huevos rancheros, but drinking beans for breakfast? Well, that just sounded crazy. But then our Test Kitchen blended the savory legumes with Dutch-processed cocoa powder, a ...

Quinoa Tabbouleh

We’ve already put quinoa in breakfast bars and More »

Egg-White-and-Turkey Bacon Wrap with Herbs and Arugula

Even we’re partial to a breakfast sandwich now and again. But instead of a sausage-and-egg pile-up on a biscuit, we opt for the Test Kitchen’s high-protein lavash wrap. Rosemary, red onion, scallions, basil, arugula and lemon juice ...

Chia-Pomegranate Pudding

Chia seeds: They’re not just for novelty toys anymore. Try the antioxidant-rich, high-fiber seeds in this breakfast dish created by the Test Kitchen. When soaked overnight in almond milk, the chia seeds set into a light “pudding....

Warm Quinoa-Oat Squares with Date Sugar

Hot oatmeal, while tempting during winter months, can only be dressed up so many ways. Hence, we’re restyling our cold-weather breakfast routine with these warm grain squares, made with red quinoa, bulgur wheat, rice milk and old-fashione...

Buttermilk Biscuit and Ham Sandwiches with Tomato Salad

Carrie Mashaney, chef de cuisine of Spinasse, in Seattle, Washington, wants to give a shout-out to her hometown. “Yeah! Tell everyone I’m from Carpenter, Iowa,&...

Braised-Pork Tacos

When we caught up with Todd Pulsinelli recently, he was distracted. A lot is vying for his attention these days. There’s his job, of course, as chef de cuisine of John Besh’s More »

Pasta with Chive-and-Pickled-Scallion Butter

When Chris Delaney moved to Charleston, South Carolina, eight years ago, he quickly adapted to the Southern lifestyle, or at least its food. “Boiled pean...

Sambhar (Indian Lentil Stew)

Anup Joshi was working at All Spice in San Mateo, California, when he received a call from his former boss...

Cap'n Crunch Pancakes

It’s a breakfast conundrum: cereal or pancakes? Giorgio Rapicavoli chooses both in one dish at his restaurant, Eating House in Coral Gables, Florida...

Everything Bagel Blend

To learn more about this recipe, see our related feature, Breakfast of Champions, in our National edition. Want more exclusive r...

Strawberry-Hibiscus Jam

A love for breakfast More »

Pickled Radishes

Pickling from scratch is not rocket science: You need a vegetable, and you need vinegar. That said, pickled radishes are especially satisfying. They sate our hunger for instant pickle gratification because they take barely 30 minutes to make fr...

Forbidden Rice Pudding

In our kitchen, this purple-hued rice pudding is forbidden in name alone. Kierin Baldwin, the pastry chef at New York City's The Dutch, infuses coconut milk into grains of ...

Spiced Zucchini Bread

At Minneapolis's Haute Dish restaurant, chef Landon Schoenefeld has been cooking up a culture clash. Sacrosanct American favorites like pork 'n' beans and tater tots ha...

Curried Radish Fritters with Cucumber Raita

At his eponymous restaurant Paley's Place in Portland, Oregon, chef Vitaly Paley grates black and watermelon radishes to form the base of these curried fritters, which he serves with a radish and cucumber raita.

Coffee Granita

This recipe was originally published as part of a menu in Tasting...

Mom's Meatloaf

Vitaly Paley’s third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors and lunch wagons that filled that ...

Cranberry Scones

Scones can be hit or miss, often rock-hard and littered with nondescript bits of leathery fruit. Luckily, Peter Ireland, the chef and owner of Minneapolis, Minnesota’s new More »

Pistachio Croissants

During the weeklong photo shoot for Tasting Table's forthcoming Back Bar cocktail primer, all hands were on deck mixing, shaking, styling and sampling 60...

Orange-Currant Muffins with Pistachio Crumb

When Chicago's farm-to-table favorite, Lula Cafe, needed a new pastry chef, Kate Neumann was at the top of the list. The chef honed her craft at More »

Shakshuka

Chef John Gorham introduced tapas to Portland, Oregon, when he opened Toro Bravo in 2007. At his new follow-up restaurant, More »

Orange-Currant Muffins with Pistachio Crumb

When Chicago's farm-to-table favorite, Lula Cafe, needed a new pastry chef, Kate Neumann was at the top of the list. The chef honed her craft at Blackbird and mk and has a knack for reinventing classic desserts with inspired flavor pairings and...

Mango-Coconut Tapioca Pudding

Just because it’s January, that doesn’t mean we’re giving up dessert. That said, we are cutting back slightly on the saccharine. Enter this creamy, large-pearl tapioca pudding, naturally sweetened by swirls of puréed fres...

Coddled Egg with Crab, Bacon and Leeks

On Thanksgiving Day 2011, Floyd Cardoz had a hankering for eggs. Keen to make a substantial breakfast before the day's feast, he combined available ingredients on hand: grits, crab, bacon, leeks, fresh ginger and a smoky chipotle chile. Because...

Pigwiches

Gerard Craft isn't the only chef we know with a serious thing for pigs. Charcuterie and country ham feature prominently on the menu at his St. Louis small-plates spot, More »

Saffron-Olive Oil Cake

This recipe was originally published as part of a menu in More »

Cheese-Filled Crumb Tart

This story is part of our Best Pastry Chefs of 2013 feature.

For years, Na Young Ma waffled between baking gigs and the kind of j...