brunch

Red Pepper Baked Eggs

byRachel Crawford

Baked Eggs with Spinach, Yogurt, and Spiced Butter

byNatalie Rose

Cherry Almond Muffins

byJehanne Ali

Banana Pancakes with Coconut Caramel Syrup

byLaura Davidson

Cajun Eggs Benedict

bySusan Benton

IPA and Passion Fruit Drop Scones

byMaggie Cubbler

Strawberry Scones

byDeena Wachtel

Apple and Blueberry Baked Oatmeal

byLauren Hardy

Stuffed Mexican Avocado and Poached Egg

bySelina Periampillai

Shakshuka Brunch – Eggs on a Tomato Delight

byMaya Moscovich

White Chocolate, Lemon and Orange Blossom Hotcakes

byKate Olsson

Ottolenghi’s Very Full Roasted Vegetable Tart

byChris Scheuer

Cooking the Magazines: Open Faced Sandwiches with Goat Cheese, Arugula, and a Fried Egg

byNatalie McLaury

A Bite of Britain: ‘A Tale of Two Toads’

byRuby Rasa

California Love – Bacon and Caramelized Onion Smashed Brunch Potatoes

byOlivia Caminiti

Cooking the Magazines: Ham, Cheddar and Red Onion Bread Pudding

byNatalie McLaury

In Search of the Perfect Scrambled Eggs

byAlisha Randell

Easter Brunch Recipe: Asparagus Pesto Breakfast Tart

byJackie Dodd

An Easter Brunch to Remember and Revisit – The Publican, Chicago

byCarly DeFilippo

Amazing Ginger Peach Muffins

bySara Clevering

Calling All Bacon Lovers: Bakon Vodka

byMarnely Rodriguez-Murray

Äggakaga – Swedish Eggy Cake

byJohanna Kindvall

California Love – Breakfast Nest

byOlivia Caminiti

Weekend Breakfast – Dutch Babies

byHali Ramdene

Wholesome Lunch – Egg Pulao

byPriya Sreeram

Move Over Zucchini Bread: Meet Cucumber Cake

byPriya Sreeram

Brunch with Chef Dean Fearing

byJoy Zhang

Pear Honey Buckwheat Bread

bySara Clevering

Nutty Tofu and Shell Pasta Salad

byPriya Sreeram

Bacon, Egg, and Toast Cups

byBrady Evans

Indian Street Food: Pav Bhaji

byAnamika Arun

Boston: Chef Gordon Hamersley’s Gem

byPam Kanavos

Breakfast Three-Cheese and Spinach Strata

byLaura Lewis

Tarte au Sucre: Sugar Brioche Cake From Northern France

byHervé Palmieri