Brunch

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Think of this as something like savory s'mores.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast.