Samantha Seneviratne

Samantha Seneviratne's Apple Danish with Caraway Cream

Apple Danish with Caraway Cream

Zoë François

This is my favorite banana bread. For this recipe, we make two loaves of banana bread with the same batter — one loaf with a decadent swirl of Nutella, and the other simple, plain, and delicious.

Banana Bread

Blueberry Muffins

Katie Button

Bri Warner's Cranberry Kelp Smoothie

Amanda Sudano Ramirez and Abner Ramirez

Brûléed Grapefruit

Eduardo Garcia

Campfire Crêpes

Joanna Gaines

Cheddar Biscuits

Elizabeth Poett

I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

Samantha Seneviratne's Chocolate Frosted Doughnuts

Chocolate Frosted Doughnuts

For this recipe, I've taken my chocolate zucchini bread and baked it in a Bundt pan for a beautiful presentation.

Chocolate Zucchini Bundt

These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

Ratatouille was created as a necessary but delicious way to handle the mid-summer explosion of vegetables. The dish has similar counterparts around the globe, all uniquely seasoned and with some variation in ingredients based on locale. I love to use an extra-large braiser to double or triple this recipe and store it in quart-size containers in the freezer. I especially welcome the burst of summer veggie flavor in winter months. Searing the vegetables is a bit time consuming up front, but once it’s done, the whole thing goes into the oven to cook down into out-of-this-world deliciousness. Serve it with a loaf of bread, or crack some eggs over the top and bake it for dinner. It's great with seared fish or grilled meat, adding incredible brightness and depth of flavor to any dish.

Classic Ratatouille

Crunch French Toast

Eggs Benedict Casserole

Carla Lalli Music

Eggs in Purgatory

Megan Mitchell

Grilled Breakfast Tacos with Grilled Avocado

Samantha Seneviratne's Ham and Cheese Strata

Ham and Cheese Strata

Huevos Rancheros

Jalapeño Schmear

Kickstart Greens

Maple Sticky Buns

Mini Layered Biscuits

Eduardo Garcia's Montana Everything Bagels

Montana Everything Bagels

A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, Morning Cookies are the answer, because what's more portable than a cookie? These are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont.

Morning Cookies

I love making peach jam, and I love sharing it with friends. In our community, it has become a tradition for neighbors to give jam to one another at the end of the year. These jars of jam are usually made with fruit harvested from a tree or home orchard behind the house. Peach jam is fragrant, rich in color, and makes a wonderful gift. There is nothing better than warm, fresh bread smothered with peach jam.

Peach Jam

There is a lot of early morning work to do on the ranch, and neighbors often come to lend a hand with cattle work. One way I show gratitude is by making sure everyone who comes to help has good food to eat. A warm cinnamon roll is such a treat on a frosty morning when you have been working hard. I make these cinnamon rolls for early morning gathers and brandings. This recipe is easy to prepare the night before an event, and then they can be baked first thing in the morning. The pistachios bring a rich, nutty flavor to this recipe, the dough is soft, and the frosting is absolutely decadent.

Elizabeth Poett's Pistachio Cinnamon Rolls

Pistachio Cinnamon Rolls

Pretzel Buns

This pumpkin bread takes warm spices and combines them with creamy, rich pumpkin into a bread that pretty much blows all others out of the water. I crave this cold weather comfort food all season long. I like to bake it in a 9 x 13-inch pan, perfect to cut into squares to pack for school lunches or share with a neighbor.

Pumpkin Bread

Eduardo Garcia's Roasted Beet and Sweet Potato Hash

Roasted Beet and Sweet Potato Hash

This is a colorful, delicious savory dish to serve as part of a brunch. It makes everyone happy, whether they prefer vegetables or eggs. Roasting the vegetables in rendered bacon fat brings out their sweetness and fills every bite with rich flavor. The tomatillo salsa makes for a lovely balance between fresh and oven-roasted flavors. This entree can be cooked entirely in the oven, keeping your stovetop clear for other breakfast dishes.

Elizabeth Poett's Rustic Baked Eggs with Roasted Vegetables and Tomatillo Salsa

Rustic Baked Eggs With Roasted Vegetables and Tomatillo Salsa

This strata is a wonderful make-ahead dish for a special, festive breakfast. A strata is a bit like a casserole with distinct layers of bread, vegetables, cheese, and sausage in every slice. Everything is prepared and put together the night before, so all you have to do in the morning is put the strata in the oven to bake. I have found that a make-ahead dish like this means a holiday morning can be relaxing for everyone! This strata is full of flavor and tasty vegetables, making it both nourishing and delicious.

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