Breakfast + Brunch
In this nearly hands-free version adapted from Khoa Tran's family recipe, sweetened condensed milk tames yogurt's assertive tang, producing a silky-smooth yogurt using a convenient multicooker. Instead of being overly sweet, this yogurt is perfectly balanced and can be used in sweet or savory recipes. Tran's recipe cleverly calls for using the leftover condensed milk can for measuring; this version has been standardized for a larger yield.
Chef Eunjo Park, a 2020 Food & Wine Best New Chef, turns to the microwave to make gyeranjjim, a fluffy and luxurious dish of Korean steamed eggs, in just a few minutes. The eggs are infused with flavorful broth and topped with all kinds of optional garnishes, like a drizzle of toasted sesame oil or hot chile oil, or a sprinkle of scallions, sesame seeds, or cod roe. Traditionally served as a side dish, gyeranjjim can also be served on its own with a side of rice.
If you're looking to start your day on a savory note, here's a great recipe to try. Store-bought granola is often packed with lots of sugar, and while there are sweet notes to this granola, with its maple syrup, orange zest, and cardamom, it leans much more savory with smoked almonds, buttery pine nuts, millet, and tahini. If you enjoy granola with large clusters, the trick is to press the mixture together before baking, and take care when you stir the granola while baking to keep the clusters intact. Try this granola with yogurt or kefir and your favorite fresh fruit.
In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth. The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for 1 minute.
For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.
More Breakfast + Brunch
To create biscuits with incredibly-distinctive flaky layers, chef Michael Reed adds very cold, thinly-sliced butter to the dry ingredients and folds the dough over several times. The accompanying gravy is packed with sausage and makes for a truly satisfying breakfast. The recipe calls for pork sausage, but you can use chicken or turkey sausage instead. You can also cut the recipe in half for a smaller group. If you'd like, top the biscuits and gravy with fried eggs.
Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly-spiced egg curry. It's South Indian dish that chef Margaret Pak of Thattu in Chicago, a 2020 Food & Wine Best New Restaurant first learned to make from her husband, who is originally from Kerala. "The first time I had egg curry, my boyfriend (now husband) made it for me. I was mesmerized that a simple egg dish could be so comforting and delicious," she says. For the brightest flavor, toast and grind whole spices in small batches just before adding to this curry or any dish. Curry sprigs are tender and will continue to add flavor after cooking; feel free to leave them in for serving.