Here, Jen Pelka tops tater tot waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat.

Pain au chocolat, sometimes referred to as a chocolate croissant, means chocolate bread—and this recipe ensures that there’s chocolate in every bite.

At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots...

Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta.

At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries,...

“Nutritional yeast adds a rich and nutty “cheesy” flavor, while the layering of herbs, spices, and add-ins really brings the scramble to life!” Haile Thomas writes.

Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake.

An homage to chef Michael Tusk’s love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs in this omelet.

Pastry chef Paola Velez created these pecan-covered treats as a tribute to her Dominican mom’s love of both plantains and sticky buns.

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various...

“Preheat the pan in the oven—that step is key to the popover’s dramatic rise,” Gail Simmons writes.

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature.

Adding water to the skillet helps cook the eggs evenly without burning the bagel halves, resulting in a lightly toasted bagel wrapped around a perfectly runny yolk.