Browse All Recipes

Hasselback Challah French Toast

Perfectly crisp and drenched in maple syrup, French toast is a pretty perfect breakfast—for two. Attempting French toast for a larger crowd is a much bigger feat, what with trying to keep the first batch warm as you work on the rest. Our new take on the delicious brunch favorite is almost entirely hands-off, and everyone can dig in at once when you pull it out of the oven. The hasselback technique turns the loaf into pull-apart bread, meaning no plates necessary—just grab a piece and dunk it in syrup. The dusting of powdered sugar makes for a truly showstopping presentation.

Clam Chowder

Every cook needs a classic New England chowder recipe in their arsenal. In a single creamy bowl you’ll find tender potatoes, bacon, and littleneck clams. Instead of seafood stock, the soup gets its rich flavor from dried shrimp. Find them in the international aisle of your supermarket, or any Asian grocer. Look for the brightest orange ones you can find; they’ll have the freshest flavor. In this recipe you take them straight from the package and boil them with milk and bay leaves to create a delectable salty broth. If you’d like to vary the recipe, try substituting shrimp for the clams.

Spinach, Bacon, and Fried Egg Salad

This nifty dinner salad reminds us of a deconstructed breakfast sandwich. All of the ingredients are there: fried eggs, crispy bacon, baguette croutons cooked in bacon drippings until golden, fresh chives, spinach, and a creamy buttermilk dressing. The flavors are perfectly balanced, too. The greens are fresh, the dressing is acidic, and the egg yolks are rich and satisfying. From start to finish, the meal takes 20 minutes to make. And the good news is that you probably have most of the ingredients in your refrigerator at all times, so it’s a great salad to have in your back pocket for nights when you don’t have time to run to the store.

Naked Dark Chocolate Peanut Butter Cups

This adorable dessert will satisfy late-night chocolate cravings, and is a great last-minute dessert to put together for guests. Adding coconut oil to the chocolate helps give it a shiny finish (if you don't mind the flavor of coconut, feel free to use unrefined coconut oil instead). We like the combination of dark chocolate and peanut butter, but milk or white chocolate will work as well. For the best-tasting bite, you’ll want your chocolate layers to be thinner than the peanut butter layer (so that the chocolate shatters and releases the creamy peanut butter interior). To get it right, pour just enough chocolate into each cup so that the bottom is just barely covered.

Back to Basics: Our Best Breakfast Recipes

You’ll be turning to these classics time and time again.

Korean-Style Lettuce Wraps

The inspiration for this recipe is a Korean dish called Bo Ssam, which traditionally involves tender pork shoulder, an assortment of toppings, and lettuce leaves for rolling everything up. The recipe feeds a crowd (about 12 people) and it’s fun to serve family-style at parties. Bring the whole pork roast to the table and let diners pull off pieces of meat and assemble their own wraps with kimchi and pickled vegetables. It’s completely okay to roast the pork a day ahead. Wrap it tightly in plastic wrap and store in the refrigerator, and then bring to room temperature before serving. The quick pickled vegetables can be made 2 days ahead; refrigerate them in an airtight container.

Tahini Roasted Chicken

Thanks to a tahini-honey glaze, this isn’t your average salt and pepper roast chicken (though we do love a good one). The recipe instructs you to rub half of the tahini-honey mixture under the skin. First, you’ll have to carefully slide your fingers between the meat and the skin to separate the two. Once that’s done, slathering the sauce will be much easier. While the bird roasts, it’ll turn a beautiful burnished golden brown color and the skin will crisp up. The tahini-honey mixture goes to work, infusing the entire bird with delightful toasted, slightly sweet flavor.

White Bean-and-Parmesan Soup

Dip your ladle into this recipe for a taste of Northern Italy. Dried white beans get cooked with vegetable stock, Parmesan cheese rinds, and onion halves. The Parmesan rind flavor really comes through in the finished soup, and the tomatoes, lemon zest, and baby spinach which get stirred in later give the umami-rich beans a nice pop of brightness. The results are full-bodied, but in no way muddy or earthy. Non-vegetarians can certainly add some thinly sliced prosciutto to the soup right at the end, but this meat-free offering is hearty enough to satisfy even the most carnivorous souls.