One secret ingredient changes everything.
I dare you to think of something more fun than a cupcake filled with tequila.
The world's most charming chef cooking the world's most charming breakfast.
Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.
If anyone can turn a pile of vegetables into a decadent breakfast skillet, it's April Bloomfield.
The best way to cure a hangover is with carbs, butter, and a serious amount of booze.
In our new series BuzzFeed Breakfast, we invite a chef to hang out and cook stuff. Then we show you how to recreate what he or she did.
Step 1: Make a big pile of Thanksgiving food. Step 2: Add cheese curds.
Regular old pancakes are about to be outdone.
To be clear, this is a recipe for a breakfast frittata with cheese dip baked on top.
Restaurant-level brunch without having to change out of your pajamas.
Recipe courtesy of the Meringue Girls cookbook.
Perfect for a boozy, stout float. Check out more boozy ice cream recipe here.
This could totally pass for breakfast, right? Check out more boozy ice cream recipes here.
What's not to like? Check out more boozy ice cream recipes here.
Two birds, one stone.
Remember when you thought it was fun to take secret shots of Skol in your friend's dorm room? Yeah, I'm shuddering too.
The secret ingredient for turning any recipe into a treat.
The second and third most exciting ingredients are bison and cinnamon.
Use this as a salad dressing to make eating your vegetables more fun.
A tailgater's best bud (get it?), these wings are the unofficial dish of the 2014 Super Bowl (which is being played between the only two states that have legalized marijuana.)
Proceed with some caution because it's guacamole and you know how that stuff usually disappears...
The unofficial dessert of Super Bowl VLXII, aka the Stoner Bowl.
SO TWEE. And you love it.
Attention, dorm-bound people. Here are some important tips and recipes from the author of a new mug cake cookbook.
Sometimes it needs to crunch, you know? (courtesy of Homeroom restaurant's The Mac + Cheese Cookbook)
Daniel Humm has been earning Michelin stars since he was 24 years old. This is how he makes a ham, egg, and cheese sandwich.
During the Great Depression vendors cut the most expensive ingredients, eggs and cream, from this classic New York drink. It's stayed that way ever since.
Scientifically speaking, this will taste better if you wrap it in newspaper and eat it on a dark wood table.
Breakfast for dinner is cool. Breakfast for dessert is better.
Go get them and eat them! A new cookbook by New York magazine food editors tells you how to cook them.
Maybe you'd like a recipe for the smallest of Bloody Marys rimmed with crumbled bacon?