Inspired by Shack-Fuyu’s kinako french toast, this unique french toast recipe features eggy bread coated in a crème brulee crust and dusted with kinako powder.

These sweet, soft mallorcas come from the cookbook 'New World Sourdough' by Bryan Ford, the founder of Artisan Bryan.

Out of all my mom’s greatest breakfast recipes, dahi toast is easily the most the beloved in our family. Imagine a tangier, spicier grilled cheese sandwich.

"Of all the dishes Padma Lakshmi cooks, dosa hits the closest to home, because it’s one of her earliest food memories. At two years old, she sat and watched her grandmother grind rice for the batter in the reservoir of a huge, flat, two-foot-wide stone. Recalling the tedious process, Lakshmi demonstrates with movements of her hands how the fermented rice and lentils are carefully combined into a paste and thinned with water for fresh dosa batter. Her grandmother did that every day for 10 people when Lakshmi was a child; when she grew old enough to use the stovetop, at age 12, her grandmother eventually taught her the technique for the perfect dosa. Her Aunt Bhanu—whose recipe she shared with us for masala dosas and coconut chutney, all coordinated via a long WhatsApp chain—continued that tradition whenever Lakshmi visited her in India. Even after partying until 4 a.m., if a group of them came back to the house, Bhanu would ask if they wanted some fresh dosas. It became a love language that Lakshmi has passed down to her daughter, too." —Alyse Whitney