F&W’s Ultimate Guide toBrunch Recipes

Terrific egg dishes, irresistible breakfast breads, sparkling cocktails and bacon—here are all the reasons that F&W loves brunch.

Broccoli Frittata (photo at right)

Amazing Breakfast Pastries

Orange Popovers

Grace Parisi loves popovers, but baking them can be tricky: They don’t always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
Read More
Crêpes with Sweet Yogurt and Raspberry-Apricot Sauce

These crêpes are like free-form blintzes, with a thick, creamy Greek-style yogurt filling and a quick topping made with preserves and raspberries.
Read More
Chocolate Chip and Banana Muffins

Like banana bread, these especially moist muffins by F&W’s Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.
Read More
Cinnamon-Pecan Buns

The soft and sticky dough for these sweet buns—made without butter or oil—gets its richness from pureed cottage cheese. As they bake, they rise and puff into a perfect round of pull-apart buns.
Read More
Orange-Cranberry Scones with Turbinado Sugar

Mani Niall’s pleasantly dense cranberry-studded scones get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals.
Read More
Butterscotch Sticky Buns

“Over-the-top, sticky, gooey goodness—or, as I like to call it, ‘love.’” That’s how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce.
Read More
Souffléed Strawberry Jam Omelets

These ethereal free-form soufflés—filled with strawberry jam—are equally good for brunch or dessert.
Read More
Mama’s Blueberry Buckle

Martha Greenlaw learned to make this delicious, coffee cake-like dessert with a streusel topping from her mother, Inez Glidden.
Read More
Strawberry-Almond Scones

These scones use a mix of whole wheat pastry flour, which is less dense than whole whea flour, and all-purpose white flour to lighten the texture of the scones, so they’re delicate and tender.
Read More
Lemon-and-Orange-Glazed Pound Cake

Bill Bowick, co-owner of Charleston’s Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother.
Read More

Previous Next

Editors’ Picks

F&W’s Best Lists

Most Delicious Breakfast Sandwiches in the U.S.

The megatrend of restaurant breakfasts has spawned a mini-trend: the restaurant breakfast sandwich. Here, Food & Wine editors name their favorites across the country, from biscuit bombs to a version that uses sliced bread pudding in place of bread.