Brunch

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

Like a potato-y flatbread and great topped with cured fish.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Sourdough enriches salad dressing for a creamy, tangy finish.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This not-too-sweet loaf would also make amazing French toast.

This addictive sauce is also incredible with beignets or ice cream.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Frozen corn and cranberries are the secret to these festive flapjacks.