To celebrate ten years of Store Bought Is Fine, I tackled Claire Saffitz’s Everything Bagels – a true baking project involving kneading, proofing, boiling, and baking to golden perfection. They’re chewy, flavorful, and delightfully rustic, especially served with Tabasco butter, soft-scrambled eggs, and bacon. A new appreciation for the bagel pros!
This light, airy Spinach and Cheddar Soufflé combines tender spinach with Cabot’s extra-sharp cheddar for a dish that’s both elegant and comforting. Inspired by Ina Garten’s foolproof method, it uses simple tricks -like lining the dish with Parmesan – for a perfectly risen, golden soufflé ideal for brunch or dinner.
Inspired by Radio Bakery in Greenpoint, Brooklyn, this recipe recreates their smoked salmon sandwich using homemade everything bagel focaccia. Adapting Claire Saffitz’s focaccia recipe, it’s topped with everything seasoning and filled with scallion cream cheese, smoked salmon, and pickled onions.
Unlike North African shakshouka, where eggs are poached in tomato sauce, this Yemeni version from Hawa Hassan stars scrambled eggs flavored with onions, jalapeños, and the warming spice blend hawaij. A drizzle of sahawiq, a bright herb-and-chile sauce, adds citrusy heat and freshness, creating a vibrant dish that’s both comforting and bold.
Ina Garten’s breakfast recipes cover everything from quick weekday bites to indulgent weekend brunches. This curated list of 25 favorites includes sweet and savory classics, like Maple-Roasted Bacon, Cinnamon Baked Donuts, and Truffled Scrambled Eggs – perfect for mornings, or even breakfast-for-dinner. There’s something here for every taste and schedule.
Nok Suntaranon’s Khao Mok Ghai is Thailand’s take on chicken biryani: turmeric-marinated chicken, fragrant rice infused with spices, and layers of flavor built from broth, aromatics, and Nok’s Karee Powder. Finished with cilantro, fried shallots, and a tangy herb sauce, it’s a true weekend cooking project worth the reward.
Calvin Eng’s Salt, Sugar, MSG brings the bold, nostalgic flavors of Cantonese-American cooking into your kitchen. His Steamed-Then-Fried Egg Sandwich layers light, crispy eggs, fluffy milk bread buns, Spam, cheese, and ketchup for a next-level comfort food experience. It’s a project—but the results are absolutely worth the effort.
These BEC Everything Empanadas are my go-to quick breakfast. Store-bought empanada discs are filled with scrambled eggs, cheddar, and bacon, sealed, and sprinkled with everything seasoning. From freezer to oven, they bake golden in just 15 minutes. Perfect with Edy Massih’s spicy tomato jam – or all on their own.