This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center

For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart By replacing the meat with kimchi, the flavors in the sandwich are awakened

This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil you’ll want to pour over everything The eggs are fried in olive oil until the whites puff and crisp around the edges, then you scoot them to the side and let sliced garlic, smoked paprika and chile sizzle in the oil What you’re left with is a garlicky, brick-red oil that stains the eggs and perfumes your kitchen in the best way

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year And it comes together in about five blessed minutes Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.

Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color

Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.

Savory and spicy pimento cheese is folded and baked into the most buttery pie dough around Inspired by a beloved pimento cheese hand pie, this slab pie is made for a crowd and will become a fast favorite for parties In the spirit of celebration, this dish is wholly about collaboration and combining one perfect recipe with another

Even if you're not typically an early riser, enjoying a great breakfast can put a positive spin on your morning. To help with that, we've gathered some of our favorite sweet and savory recipes that are totally worth getting up early for—from tender pancakes and baked goods to regional favorites and comfort classics.

This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center

Goetta, Cincinnati’s signature meat-and-oat breakfast loaf, is called a sausage, but it’s really more of a meatloaf. In this version, pork, oats, and spices are cooked into a thick porridge and then cooled into a sliceable solid. Slices are then pan-fried until caramelized and crunchy on the outside and still creamy in the center.

Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like. It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle. What’s the difference between a Dutch baby and a German pancake, you may wonder? Semantics, really. The origin of this giant baked pancake is commonly attributed not to a Dutch or German dish, but to a Seattle restaurant called Manca’s that began serving the dish in the 1940s. The inspiration and name for this uniquely puffy pancake may have come from some variation of pfannkuchen (the German word for pancakes) and the word Deutsch (German) pronounced in American English eventually morphing into “Dutch.” While many German pancake recipes call for a cast-iron skillet, this recipe uses a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with plenty of crisp edges. How you serve the pancake is up to you: Fill it with berries and maple syrup and a dusting of powdered sugar, or cut it into individual squares and let everyone top the pancakes to their liking.

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews

Start the day right with these can’t-miss recipes.

I had a ton of chorizo leftover from making tacos, and I wondered if it'd make a good base for some homemade sloppy Joes. Man, does it ever!

Crispy, juicy apple and pork sausage enveloped around a soft-boiled egg? Say no more.

The right balance of eggs, cheese, and milk along with hearty fillings, such as sausage, spinach, and mushrooms, produces a savory breakfast casserole that's simple to prepare and can be made up to 24 hours ahead.

A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich, perfect for home, potlucks, or picnics.

Maximize your ratio of buttery, flaky pastry to deeply apple-y spiced filling in these homemade hand pies. They’re the perfect portable fall dessert.

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory.

Start your day with bittersweet iced Vietnamese coffee, which gets its rich flavor from dark roast beans and satisfying creaminess from sweetened condensed milk.

These spectacularly creamy overnight oats take all of five minutes to prep, and are lightly sweetened with maple syrup and vanilla.

These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main Peas balance with sweetness

Bitter melon lives up to its name The oblong gourd is renowned for its robust health benefits and even more profound bitterness However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you

This squishy, snackable Iowa loose meat sandwich brings well-seasoned beef crumbles, onion, pickles, and mustard together on a bun, for an undeniable combination of classic Midwestern flavors.

This recipe adapts a technique from making Chinese egg drop soup — gently poaching a thin stream of beaten eggs in simmering liquid — to a Western-style breakfast of scrambled eggs The results are special and one of a kind Drizzling the eggs into hot cream gets them to set into tender, velvety curds that end up bound with a rich custardy sauce, perfect for spooning onto buttered toast

These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Springtime flavors!