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Breakfast, Hot Off the Grill
Anybody can grill steaks for dinner. But can they grill muffins?
Charles Masters<br /> food styling by Chelsea Zimmer1/6Grilled Vanilla French Toast
Seek out brioche (or challah) to make this nicely caramelized French toast extra custardy and decadent.
Charles Masters, food styling by Chelsea Zimmer2/6Grilled Frittata with Zucchini, Leeks, CrĂšme FraĂźche and Harissa
Be sure to grill this hearty frittata (in a cast iron pan, of course) over moderate heat so that the bottom doesn't burn before the center has set.
Donna Ruhlman3/6Chicken Sausage
These DIY sausage patties, spiced with sage, ginger, and plenty of garlic, are perfect contenders for the grill.
Charles Masters<br /> food styling by Chelsea Zimmer4/6Grilled Peaches with Black Pepper and Basil-Lime Syrup
Keep breakfast balanced with a platter full of juicy, grilled peaches that are sweet and also aromatic (thanks to freshly ground black pepper).
Charles Masters<br /> food styling by Chelsea Zimmer5/6Apricot-Pistachio Muffins Baked on the Grill
These corn muffins get a nice, smokey flavor from being cooked right on the grill.
MalĂș Alvarez. Food styling: Michelle Gatton. Prop styling: Brian Heiser6/6Grilled Bloody Mary
Fresh tomatoes and celery are charred on the grill, then pureed to form the base of this spicy drink.

You haven't fully experienced breakfast until you've had one of Texas's signature egg, potato, and cheese tacos. To get one, you used to have to travel to Dallas or Austin. But with our recipe, Texas comes to you.
Matt Duckor

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There will be potatoes.

A few simple ingredients can turn your pancakes from lead bricks into the fluffy flapjacks of your dreams.
Matt Duckor
Like lemony risotto and tandoori-style cauliflower.
Like airy lemon chiffon cake and a Cadbury eggâinspired tart.
Every salad should have pita chips.
All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.
A why-didn't-I-think-of-that technique takes this classic from great to greater.
Low effort, big flavor, and ready in under an hour.
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
Not stuffed shells. But not not stuffed shells either.
A halfway-homemade pastry to wow anyone.