Make Carlos Gaytán’s Quick Chilaquiles
The secret to chef Carlos Gaytán’s super-easy chilaquiles: canned beans, avocado leaves, and as many garnishes as you can handle
Packages: Make Brunch Like a Pro
Make Bacon Like a Butcher
Publican Quality Meats’ head butcher shares his recipe for the best breakfast meat ever.
What Chefs Eat for Breakfast
Bill Kim Urbanbelly and the Table at Crate English Muffin Sandwich “I toast an English muffin, then spread hummus on one side. I add a thick slice of beefsteak tomato, a super-thin slice of red onion, dill pickles, and avocado slices, then top it with the other half of the English muffin. This sandwich inspired … Read more
Meet the Potato ’Nator
Tempesta Market’s towering breakfast creation sets you up nicely for an afternoon nap.
Three Outrageous French Toasts
1. Strawberry–Passion Fruit Blend ½ cup sliced strawberries, ¼ cup passion fruit purée, 2 tablespoons chocolate syrup, and ⅛ teaspoon each cloves and coriander into the batter. Make the topping: Whip ½ cup heavy cream and ¼ cup powdered sugar on medium speed until stiff peaks form, then fold in 2 tablespoons passion fruit purée. … Read more
A Middle Eastern Feast
Mortar & Pestle chef Stephen Ross fell hard for this style of breakfast when visiting his wife’s family in Syria. You’ll fall hard too.