Brunch
Green Salad With Radishes and Creamy Mustard Dressing
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Oat Shortcakes with Sautéed Apples, Cinnamon, and Whipped Cream
Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.
Corn Flour Shortcakes with Blackberries and Whipped Cream
Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.
Whole-Grain Waffles with Strawberries and Almonds
Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.
An Easy, Make-Ahead Brunch for Fall
Go ahead, stay in bed—you can make this menu in your sleep.
Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
Chickpea Pancakes with Leeks, Squash, and Yogurt
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
Lentils with Cucumbers, Chard, and Poached Egg
Start your weekend mornings right with this healthier, more delicious breakfast bowl.
Cinnamon-Date Buns
Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.
Chile-Oil Fried Egg With Avocado
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.