Approaches to breakfast and brunch around the country draw on a depth and breadth of possibilities. At The Food Gang, a Mediterranean-inspired bistro in Surfside, FL, the Egg Brunch Menu is organized by preparation style–omelettes, poached, fried, scrambled and boiled– with several items in each category. Meanwhile, The Beehive Brunch at The Beehive in Boston’s South End features standard brunch fare alongside a host of specialties such as Eggs Shakshuka, baked over North African-style tomato sauce and served with polenta. And the global influence was also evident recently at Philadelphia’s World Cafe Live, when chef Matt Babbage’s Gypsy Jazz Brunch featured the music of Kruno Spisic, and menu selections like Eggs Strata, Vegetarian Muffulettas and Turkey Sausage. Trébol in Portland, OR, offers an Oaxacan cuisine Sunday brunch, featuring local and sustainable ingredients. In Chicago, Chef Jon Young offers an all-day breakfast menu at Kitsch’n on Roscoe and Kitsch’n River North. The Weekend Hangover Brunch Menu includes “cult favorite” Fried Chicken and Waffles. Look for Chef Young’s Cherry Bacon Hash with a Sunnyside-up Egg and Sweet Cherry Hollandaise in this month’s recipe section.

• Monterey Prawn Frittata
• Croissant Bread Pudding with Fig Compote and Tart Cherry Glaze
• Creamy Polenta with Poached Egg and Crispy Pancetta
• Cinnamon, Pear & Pecan Sticky Buns
• Cranberry Scones
• Chicago Soft Scramble
• Blueberry Stuffed French Toast
• Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise
• Fruit Parfait with Ginger-Marinated Grapes and Melon
• Basic Idaho Potato Tot Recipe with Variations
• Poached Eggs with Artichokes Barigoule
• The Perfect Brunch Strata
• Honey Date Nut Bread
• Glorious Pear Muffins
• Savory Onion and Dried Cherry Scones
• Chocolate & Peanut Butter Grilled Breakfast Panini