Beignets with Coffee Sugar
This was the first dish we came up with in the La Copine kitchen. We noticed the fryers, and immediately Nikki was reminded of how much she loved making fry bread as a kid, and pretty soon that translated into beignets. And because we knew we were going to do coffee and daytime hours, it felt right—like childhood nostalgia. La Copine is rooted in California, with our beginnings on the East Coast, inspired by France and the Mediterranean, New Orleans, and the South. Starting with beignets helped establish our identity—thoughtful yet indulgent. Beignets are something you wouldn’t find in the desert, and it has been important for us to provide something different from what was already here. We decided to make our beignets vegan so more people could have them, as inclusivity is at the root of all our dishes and our restaurant. We don’t advertise them as vegan, because we get a lot of cowboys who might not order them if they knew, haha. Traditional beignets are covered in powdered sugar, so we blend sugar to mimic powdered sugar but with a more granular crunch, then we add coffee grounds for a little more texture. You can make the dough the same day, but we like to make it the day before and let it slow ferment in the fridge overnight to develop more flavor. The next day, let the dough sit out on the counter for an hour before rolling it out and cutting it. You can then chill the cut beignets for up to four hours, until you’re ready to fry. Once the dough is cut, feel free to freeze whatever you are not frying that day. Fry from frozen, but the beignets might be less fluffy. Frying from fresh is always best.If you don’t need to make them vegan, and have dairy milk, butter, and eggs on hand, you can use them instead of the vegan ingredients. Sub equal parts for the milk and butter. Use one egg for the tablespoon of egg replacer and remove two tablespoons of water from the recipe. We are all about flexibility and using what you have on hand where it makes sense.
Banana-Tahini Muffins
These are perfect as grab-and-go snacks, breakfast bites, or naturally sweet treats—delicious at room temperature or toasted and served with almond butter.
Red Potato and Leek Frittata with Goat Cheese and Dill
A frittata is a great vehicle for whatever veggies you have in the fridge, but it also makes for a casual-yet-elegant brunch or lunch. I like to use red potatoes here, for a pop of color, and plenty of fresh dill. This frittata puffs up beautifully as it bakes, eliciting some nice oohs and aahs when it comes out of the oven. Serve hot for maximum fluffiness, or at room temperature if you’re planning ahead. The frittata will deflate slightly as it cools but will still be delicious.
Plum, Cardamom, and Cornmeal Muffins
Muffins are an easy homemade treat, and they have the added benefit of making your entire house smell like a bakery. (An especially impressive move to pull when you have houseguests for the weekend.)These simple plum and cornmeal muffins are for my friend Lulu. We’ve shared many baked goods over the years, and now that we live across the country from each other, we have an unofficial tradition of making up for lost time and popping into as many bakeries as possible when we visit each other.We had a delicious plum and cornmeal cake on my last visit to see Lulu in San Francisco, and I loved the combination of the coarse cornmeal with jammy baked plums. I’ve also added ground cardamom to give these muffins a fragrant aroma and subtle spiced flavor.
Cream Cheese, Cucumber, Radish, and Super-Seed Toasts
Both the cream cheese and the seed mix can be made ahead, which will help make morning prep even quicker. I also highly recommend using the super-seed mix for any other dish that could use a bit of crunch—salads, soups, or even your oatmeal.
Baked Eggs with Tadka Greens
Tadka, which goes by many other names, is one of the most spectacular flavor-building techniques used in Indian cooking. In the tadka method, whole or ground spices and other aromatic ingredients such as garlic or curry leaves are dropped into a small quantity of hot fat with a high smoke point. The heat and the oil help draw out the aromatic molecules from the spices to create a flavorful concoction, which is then poured, warm, to finish your dish. Serve it with warm bread.
Fresh Berry Jam
This three-ingredient jam recipe is flexible—you can play with the berries mentioned here, or you can try another of your favorites.
Lemon Curd
“Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tablespoon of maple syrup.” —Laurel Gallucci, founder of Sweet Laurel
Gluten-Free Currant Scones
Sweet Laurel's scones are among the most popular pastries in the shop. And they’re the perfect nucleus for an afternoon tea operation.
Kate McLeod’s Pillowy (Mochi Flour) Pancakes
The ex–pastry chef turned clean skin-care founder—her gorgeous brand makes some of our favorite skin-coddling body bars—is still an expert in the kitchen.
The Boyfriend Breakfast Hash
A hash ticks all the boyfriend-breakfast boxes. It’s simple—nothing you need to think too hard about early in the morning. It’s riffable: This version in particular is paleo-friendly, but it could easily be made vegetarian or made with whatever seasonal vegetables you happen to have on hand. And it’s hearty without being heavy, the type of food that makes you feel nourished and satiated instead of sending you back to bed for a nap. Not that there’s anything wrong with that...