[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

[Photographs: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Tea and crumpets. That phrase is absolutely everything I knew about crumpets... More

Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love? More

It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner. More

Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy. Notes: These muffins require dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If... More

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles.... More

This spicy potato hash with shallot and baby bok choy is easy to make. More

Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints.... More

This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning. More