Devonn Francis

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

This showstopping pie is inspired by the classic flavors of guava and cheese pastelitos but takes a fraction of the effort.

No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.

These spiced lamb burgers prove anything can be breakfast when you put an egg on it.

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

With plenty of protein, a double punch of acid from citrusandvinegar, and a garlicky chili oil, this salad is made for dinner.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.