Still hungry? Check out more recipes below!
Creamy, island-inspired stone-ground grits simmered in coconut milk and finished with toasted coconut, macadamias, juicy pineapple, and bright lime zest. A tropical, dairy-free twist on a cozy breakfast bowl with a fragrant hint of vanilla and a touch of brown sugar.
Golden, lightly sweet Johnny Cakes made from cornmeal and a touch of flour, pan-cooked until crisp at the edges and tender inside. Great for breakfast or a snack, served warm with maple syrup or honey.
Ribel (Riebel) is a traditional Alpine cornmeal specialty from Liechtenstein and Vorarlberg, simmered with milk and water, then pan-fried in butter into golden, fluffy crumbs. Often enjoyed for breakfast with cinnamon sugar and applesauce.
Bygggrautur is a classic Icelandic barley porridge simmered in water and milk, lightly sweetened and finished with a pat of butter. It’s creamy, comforting, and nutty—perfect for a warming breakfast.
A classic Jerusalem bagel: a large, oval, gently sweet sesame-crusted bread with a chewy interior and crisp, golden exterior. Perfect warm with olive oil, za’atar, or labneh.
Misola is a nourishing West African porridge made from millet, soybean, and peanut flours, gently cooked with water and milk. It’s creamy, mildly sweet, and rich in protein and fiber—ideal for breakfast or a fortifying snack.
Belizean Fry Jacks are golden, puffy fried dough pillows—crisp at the edges and airy inside—traditionally served at breakfast with beans, eggs, cheese, or jam.
Classic Lebanese flatbread baked until golden and topped with a fragrant za’atar-olive oil blend, served with cool labneh, fresh cucumber and tomato, mint, olives, and a squeeze of lemon. A bright, herbaceous breakfast or snack with satisfying chew and tang.
Genfo is a traditional Ethiopian barley porridge formed into a thick mound with a well in the center, filled with niter kibbeh and berbere for a savory kick—or drizzled with honey for a sweet version. Hearty, comforting, and simple, it’s most often enjoyed warm for breakfast.
A cozy Cantonese-style rice porridge simmered until silky, enriched with tender lean pork and wedges of savory century egg. Fragrant ginger, scallion, white pepper, light soy sauce, and a touch of sesame oil round it out for a comforting, umami-rich bowl.
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