Breakfast Recipes & Ideas
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5 Ways to Eat Tomatoes for Breakfast
I joked with my partner Sam the other day, asking him if we could figure out a way to survive on tomatoes, cheese and bread alone for the remainder of the summer. And jokes aside, this is what I’ve been reaching for in the morning: a crusty piece of toasted bread, a layer of ricotta and a thick slice of tomato. As we enter the deliciously warm dog days of summer, savory breakfasts in our house have that one ultimate ingredient written all over them: tomatoes!
Aug 14, 2014
How Do I Make Brown Rice Congee in My Rice Cooker?
Q: I have been experimenting with brown rice congee in my rice cooker. While there is a porridge setting, it does not work well for brown rice. Does anyone know how I can get delicious brown rice congee from a rice cooker meant to cook white rice? Sent by Emma Editor: Readers, what do you think? Does anyone have any experience making congee in the rice cooker?
Aug 14, 2014
How Summer Changes Our Breakfast Routine
I believe in family meals. I like sitting down together, even for simple sandwiches in the middle of the day, but breakfast is different. Depending on our plans for the day, it can be wonderfully relaxing or a little hurried and utilitarian. I like our summer breakfast routine, but I’m looking forward to seeing people at the table in the morning when school starts. I’m a little testy in the morning, and this is nothing new.
Aug 4, 2014
Why I Cook a Big Mess of Greens on Monday Morning
I’m a grown-up. Usually, I don’t have trouble eating my veggies, including the necessary dark, leafy greens. I actually love them. It took me a while, but I do. I like them so much, I eat them for breakfast almost every day, even in restaurants, if at all possible. I make a mess of greens on Monday morning to make it easy to get a jump start on my veggie intake all week long. The greens — kale, collards, chard, or whatever else is in the market — are prepared with care.
Jun 30, 2014
Why You Should Love Muesli Just as Much as You Love Granola
Summer is here and with it comes new breakfast routines, a whole wealth of fresh berries and stone fruits, and a desire — perhaps — to eat a bit lighter. For myself, I crave really different breakfast foods in the warmer months, not necessarily for health or diet reasons, but mainly because hot oatmeal or porridge just doesn’t sound appealing.
Jun 25, 2014
A Spring Breakfast Sandwich to Swoon Over
I love breakfast sandwiches. I love the buttery bread or bagel, the runny eggs, the cheese, the bacon. I love it all. There’s just something so luxurious about eating something slightly decadent for breakfast on the weekend, and this spring-y version from My Blue & White Kitchen is no exception. This breakfast sandwich doesn’t include any eggs or bacon, but it definitely doesn’t lack that buttery, decadent factor.
Jun 13, 2014
Here’s How to Master Your Morning with Smoothie Kits
Smoothies have long been a part of my regular breakfast lineup, no matter what time of year. These cool drinks are a satisfying way to refuel after working out, a great quick breakfast when you’re on the go, and a refreshing afternoon pick-me-up. I’ve been freezing fresh fruit for smoothies for a while, and recently I took it one step further. Rather than freezing each type of fruit in separate bags, I started creating individual-serving smoothie bags.
May 27, 2014
Mary Ting Hyatt On What Makes The Perfect Bagel
This week I’ve been sharing the wonder that is Bagelsaurus, Boston’s mini bagel bakery run by Mary Ting Hyatt. So far we’ve seen her bagel-making process and learned about a great, non-scary home alternative to lye. Today we’re going back to basics with a simple question: what makes a great bagel?
May 9, 2014
Expert Bagel Maker Confirms: You Don’t Need Lye To Make a Good Bagel
Yesterday I introduced you to Mary Ting Hyatt of Bagelsaurus and her seriously delicious bagels. At one point in her bagel making process, I observed her dip a pretzel bagel into a lye solution, and I had to ask: is lye really necessary for bagels? I think lye is kind of scary to deal with at home, so what’s a home bagel maker to do? What does lye do, and why it is sometimes used to make bagels?
May 8, 2014
How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in Boston
Who: Mary Ting Hyatt What: Bagelsaurus, a twice-a-week micro bagel-bakery currently selling out of sandwich shop Cutty’s in Brookline Where: Boston, Massachusetts Ask Mary Ting Hyatt what makes a good bagel, and she’ll give you a very specific answer: “A shiny, crisp, crackly crust that has great chew, but not necessarily dense.
May 7, 2014
Granola Gone Stale? 3 Creative Ways to Bring Granola Back to Life in the Kitchen
Even the best of granola has its good and not so good days. You know what I mean: that moment when you realize your granola isn’t as toasty and crunchy as it used to be — instead you find yourself staring at a bowl of slightly soft and not nearly as delicious oats. Lucky for you (and me) I have a few ideas up my sleeve for other ways to use granola in the kitchen.
May 7, 2014
Look! Pancakes Made with Beets
There are a lot of creative ways to add vegetables into your breakfast rotation. A couple weeks ago Gina talked about her new found love for breakfast salads, and of course it’s easy to add some veggies into your morning smoothie. This, however, is new to me –– roasted, pureed beets in pancakes! Due to the natural sugar found in beets, when they are added to you pancake mix you can omit some of the sugar! A rather healthy breakfast all around, wouldn’t you say?
Apr 28, 2014
An Unexpected Morning at Home
The day had started with the most wonderful of ambitions: a road trip to the ocean, a short hike, a picnic, maybe even a visit to the apple farm on the way home. A little exploring, a little adventure, a perfect Saturday plan. Maybe it was the morning fog or the chilly temperatures or the headachy and expensive breadth of our planning. Or maybe we just needed a quiet morning.
Apr 27, 2014
Steven Soria’s 5 Tips for the Very Best Banana Pancakes
Who cooks and eats here: Steven Soria of Make Smith Where: Santa Barbara, CA Visit Steven’s blog: Make Smith Blog Once you try Steven Soria’s banana brûléed pancakes, it’s hard to go back to any other pancake. In fact, I haven’t had a single starchy patty pass my lips since this encounter with pure banana caramelized joy. Why bother when greatness is just down my street within this cute California kitchen?
Apr 23, 2014
7 Ways to Use up Hard-Boiled Eggs
The surplus of colorful and hard-boiled eggs left after Easter weekend can feel like a blessing or a curse depending on your particular outlook on eggs and how long they’ve been lingering in your fridge! Here’s a list of everything we love to do with leftover hard-boiled eggs. They will fuel healthy breakfasts and lunches all week!
Apr 20, 2014
I’ve Been Eating Salad for Breakfast: Here Are My 5 Tips for Great Breakfast Salads
I have a deep love and respect for breakfast. It helps wake up my brain, fuel my body, and gets things started on the right note. Food, or the absence of it, is so closely linked to my mood, that if I skip breakfast you might find me in tears by lunch. So with that in mind, it’s important for me to start my day off with something super nourishing. Lately this has meant a big ol’ hearty salad for breakfast. Does this seem weird to you?
Apr 18, 2014
Day 15: Make Dinner Tonight & Plan Next Week’s Breakfasts, Lunches & Dinners
Day 15: Friday, March 21 Today’s Assignment: Make dinner! Weekend Assignment: Plan all of your breakfasts, lunches, and dinners for next week The Cooking Cure: See all assignments so far here We’re heading into the home stretch of our Cooking Cure, and this weekend is a big one! The goal this weekend is to plan, and to prep, for all your breakfasts, lunches, and dinners next week. That’s 21 meals, including the weekend. Feeling pumped? Nervous?
Mar 21, 2014
Day 10: Make Lunch Today & Plan Next Week’s Breakfasts & Lunches
Day 10: Friday, March 14 Today’s Assignment: Make lunch! Weekend Assignment: Plan all of your breakfasts and lunches for next week The Cooking Cure: See all assignments so far here Here we are at the end of the second week of our Cooking Cure. High fives all around! How did things go this week? Did your breakfast plan go smoothly? Run into any snags? Were you able to go shopping yesterday for your new lunch? Today’s assignment is simple: make — and eat! — your lunch.
Mar 14, 2014
Cure My Cooking Problem! Help Me Find Wholesome Staples for Quick Breakfasts
The Cooking Cure is rolling into Week 2, and we’re moving on to lunch. But we don’t want to just leave breakfast behind, since your assignment over the weekend was to plan and strategize all of your breakfasts for this week. So here is the first Cooking Cure challenge of the week: But what if you don’t want to cook breakfast? What if breakfast needs to be the easy meal in your household? That’s the situation alicelost is in and we can relate.
Mar 10, 2014
I’d Forgotten That Breakfast Is the Best… Until Today.
Day 5: Make breakfast today and plan next week’s breakfasts. This morning I woke and up and made breakfast in a clean kitchen. And it felt so good. As I shared yesterday, my biggest deterrent to cooking everyday is a messy kitchen, so one of my goals for this Cooking Cure has been to clean the kitchen after every meal. Last night I cleaned the kitchen both before and after dinner (hopefully I won’t be doing that again for a long time!
Mar 7, 2014
Day 5: Make Breakfast Today & Plan Next Week’s Breakfasts
Day 5: Friday, March 7 Today’s Assignment: Make breakfast! Weekend Assignment: Plan all your breakfasts for next week The Cooking Cure: See all assignments so far here. Here we are at the end of first week of the Cooking Cure! How do you feel? Or the better question: how are you feeling about breakfast? Your mission today, should you choose to accept it, is to make yourself breakfast. Your mission for the weekend is a little bigger.
Mar 7, 2014
Video: A Surprising Tip for the Best Bacon (With Less Mess)
Earlier this year we shared a surprising tip that we had just discovered: You make better bacon (with less mess) by cooking it in water. Weird, right? But it really works! We decided that it would be better shown in video — take a look! You can see more details on my first tests of this method here: Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the Pan Have you ever tried this?
Mar 7, 2014
10 Café au Lait Bowls for a Cozy Morning
How do you take your morning coffee? If you can’t imagine anything other than wrapping both hands around a big bowl of café au lait (okay, or a latté — we’ll give you that!) then this is sure to be right down your alley. Do you know how many gorgeous vintage café au lait bowls there are out there? Too many to count! We put in a few of our favorites here, along with some brand new designs. Makes you want to curl up with one right now, doesn’t it?
Mar 6, 2014
Day 4: Stock Your Kitchen for One New Breakfast
Day 4: Thursday, March 6 Assignment: Pick 1 new recipe and shop for ingredients The Cooking Cure: See all assignments so far here. So far, all our assignments have involved a lot of sitting at the kitchen table and thinking about breakfast in a cerebral, big-picture sense. This has been time well-spent since by now you should have a good idea of the things you’d like to change about your breakfast routine, how you want to change them, and even a few recipes to kick off the new habit.
Mar 6, 2014
The Egg Personality Test: What Your Style of Egg Says About You
You can learn a lot about someone by how they like their eggs. You too have a favorite, and the answer is not something wishy-washy like, “Depends on what I’m eating.” If you were on a deserted island and you were given only eggs to eat and you could only choose one style of egg for all of eternity, you know exactly what you’d choose.
Mar 5, 2014
Can I Cook Bacon Ahead? How Long Will It Keep?
Q: I often cook up a package of bacon and store it in my fridge. I’ll use it later for quiches, in scrambled eggs, peanut butter and bacon sandwiches, BLTs. I usually use it to take into work for breakfast or lunch. How long do you think the cooked bacon will stay good in the fridge? How do you feel about using pre-cooked bacon? Do you think there are any health risks? Sent by Gail Editor: You can safely keep your cooked bacon in the fridge for up to a week.
Mar 5, 2014
Want a Low-Alcohol Drink with Breakfast? It’s Called a Shim.
“More drink, less drunk,” is the promise of Dinah Sanders’ The Art of the Shim, a book chock-full of lower alcohol drinks that don’t sacrifice cocktail complexity for the sake of lower-proof libations. So, what’s a shim? Why are they lower in alcohol, and, most importantly, do they really go with breakfast? I talked to Dinah this week to get the inside scoop on this intriguing style of cocktail. But first, a couple of notes on the book itself.
Mar 4, 2014
My 3 Breakfast Goals for March
Day 2: Ask yourself 3 questions about your breakfast habits As I shared yesterday, my daily toast and peanut butter breakfast routine is ready for a revamp. I’m craving more variety, more protein, more fruit! I like having a breakfast routine during the week, though, so any changes have to be easy to implement. With that in mind, here are the 3 breakfast goals I’ve set up for March: Eat some fruit with breakfast every day.
Mar 4, 2014
Why Doughnuts Are the Sneakiest Breakfast Item of All Time
I don’t know if you are aware that doughnuts are actually secret sugary geniuses. Eggs, oatmeal, doughnuts –– all are totally acceptable form of breakfast for many people. But don’t be fooled! The doughnut you’re eating is really just a sneakier form of cake, filled with sugar and covered with even more sugar (glaze + frosting + sprinkles). Can you imagine ordering a slice of cake for breakfast? The stares! The horror! It’s totally not socially acceptable.
Mar 4, 2014
Day 2: Ask Yourself 3 Questions About Your Breakfast Habits
Day 2: Tuesday, March 4 Assignment: Review yesterday’s list and rethink your breakfast habits The Cooking Cure: See all assignments so far here. How did it go yesterday? Have any trouble remembering what you ate for breakfast in the last few weeks? Were you able to resist skipping ahead to thinking about your new breakfast habits? Today we’ll go deeper. Let’s see which breakfasts you loved and which ones need to get the boot.
Mar 4, 2014
10 Breakfast Survival Skills Every Cook Should Know
Regardless of whether you’re bringing up baby chef in training, or expanding your own repertoire, when talking basic kitchen skills, we like to start with breakfast. After all, how can you accomplish anything without a solid breakfast? Here are 10 skills to master that will help you survive and thrive first thing in the morning. Eggs = breakfast for many of us. Do you know how to make eggs to your particular liking? If not, you should learn.
Mar 4, 2014
What’s the Best Way to Make Quiche for an Office Party?
Q: We’re starting up a breakfast club at work for sign-up members only. About 16 people will participating. I have a wonderful quiche recipe that everyone loves. I’m wondering if I could make the quiche in two 8″ x 8″ glass baking dishes that could each be reheated separately in the microwave? (A larger dish wouldn’t fit.) I also always use a store-bought frozen crust that comes in an aluminum foil plate and it can’t be reheated in a microwave.
Mar 4, 2014
Gluten-Free and Dairy-Free Breakfasts That Travel Well?
Q: My partner teaches a small grad school class on Friday mornings, and he traditionally brings breakfast for the class — usually some pastries he picks up on the way. This year, it turns out that two of his students are gluten-free, and one of those is also dairy-free. He asked me for advice on what to bring them, but I have to admit I’m stumped.
Mar 3, 2014
Five Reasons I Drink Decaf Coffee Now That I’m a Mother
I used to be a caffeine junkie. Any lull in my day called for a cup of coffee (or three). I once felt actual rage at a friend’s island house, far from a grocery store or coffee shop, because the only available caffeine was in the form of a full sugar soda, and I couldn’t handle the sugar. I was near tears in a restaurant with my children when I realized the only diet soda they served was also caffeine free. And by “near tears,” I mean that I wanted to kill someone.
Mar 3, 2014
Hate Mushy Oatmeal? Try This Easy Tip for Perfect Texture Every Time
Making morning oatmeal often feels like a tradeoff between texture and time. Rolled oats cook up in a couple minutes, but can quickly turn gluey and mushy. And while steel-cut oats are chewier and more satisfying, their 20- to 30-minute cooking time isn’t always convenient in the morning. Here’s a quick tip for making a bowl of oatmeal with a texture that’s just right, in about 10 minutes. It’s simple — just cook a mixture of half rolled oats, half steel-cut oats.
Mar 3, 2014
Got an Empty Peanut Butter Jar? Use It for Overnight Oats
Between my daily breakfast of toast and almond butter and my husband’s post-workout peanut butter smoothies, we go through a lot of nut butter in my household. Normally I just give the empty jars to the dog to go to town on, but I really like this no-waste tip I spotted on Instagram from registered dietitian Lauren Blake: to enjoy every last bit of your nut butter, make overnight oats in your empty jar!
Feb 14, 2014
Show Your Valentine Some Meaty Love with Bacon Roses
Ah yes, Valentine’s Day: the holiday of chocolate, flowers, and cute cards. But this year, instead of keeping things traditional, switch things up with a homemade bacon bouquet. These delicious creations, often referred to as “man-bouqets” (gag), might be kind of ridiculous, but that’s kind of why I love them. You’ve probably seen a couple of these bacon bouquets floating around on Pinterest.
Feb 12, 2014
The Model Bakery Cookbook by Karen Mitchell and Sarah Mitchell Hansen
If you have ever driven up through Napa Valley, you’ve probably taken a pit stop at Model Bakery. It’s that place that beckons you from the highway with aromas of just-baked English muffins and distracts you from vineyard tours with stacks of chocolate chip cookies. Here is how you can get a taste of this bakery without the trip to wine country: a collection of their 75 best and most-loved recipes.
Jan 31, 2014
Can I Prepare Smoothies The Night Before?
Q: Can I make breakfast smoothies, especially green smoothies, the night before I want to drink them? My roommate’s room is right next to the kitchen, and I’m the first one up in the morning, so making a fresh smoothie before I go to work would be out of the question as far as considerate roommating is concerned. Can I make a smoothie in the evening and stick it in the fridge until morning? Or will it become gross and brown overnight? Sent by Claudia Editor: I say give it a try!
Jan 31, 2014
Recipe: Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)
Across Asia, dumplings symbolize good luck for the Lunar New Year. In preparation for this year’s celebration, I decided to learn how to make one of my favorite dumpling dishes, the Korean hobakjuk or pumpkin porridge with sweet rice dumplings. If you aren’t familiar with the Asian tradition of sweet soups and porridges, it might help to think of this as a pudding.
Jan 29, 2014
Cauliflower: The New Burger
For most of my life, cauliflower was nothing more than a means to eating hummus and dip when the chips ran out. Simply put, it was broccoli’s pale cousin and if I wasn’t eating it raw, I wasn’t eating it at all. But everything changed when I could no longer eat cheese and all I wanted was macaroni. To stay within my restrictions and still eat the food I loved, I needed an ingredient that could provide a creamy, milky texture. In a Hail Mary moment, I gave cauliflower a try.
Jan 9, 2014
The Best Make-Ahead Baked Goods to Freeze
My Gramma John was a tremendous baker. A farm wife and mother to eight kids, she spent her fair share of time in the kitchen. But she loved every minute of it, baking until the very day she passed away. I have great memories of spending time with her in the kitchen. Nowadays with my own small army of children, I love to bake as well. They love it even more. I love that I can tailor my baking for food allergies as well as dietary preferences.
Jan 9, 2014
Potatoes: The New Quiche Crust
You say potato, I say yes please. Fried, baked, and Hasselback’d, there are no shortage of recipes that feature this root vegetable. But just like space travel, there’s so much more territory to explore. As someone who must steer clear of most wheat and processed products, I’m always on the lookout for a substitute that adds crunch where croutons and toasted baguettes no longer can.
Jan 8, 2014
How I Create Make-Ahead Baking Mixes
Commercial baking mixes are pretty mainstream these days. What was once a novelty for our grandmothers is common place today. Some folks can’t dream of making pancakes or muffins without a box. I myself once thought that was baking “from scratch.” Unfortunately, despite their convenience, these boxed mixes contain dubious ingredients and often lack substance or flavor.
Jan 7, 2014
Broccoli: The New Breadcrumbs
A new year means new goals. And for many people that includes changing food habits, cutting down on junk, and eating better. Sounds good. In theory. But resolutions around diets tend to be tedious and limiting, and are about as exciting as a bowl of wilted Brussels sprouts. And who really wants to kick off 2014 with a list of should nots and cannots? What if this year, instead of making a resolution to eat more healthfully, we make a promise to cook more playfully?
Jan 6, 2014
Why I Ordered Bagels All the Way from Montréal: Merry Christmas to Me!
I live in South Carolina, and I’m okay with that. It wasn’t my plan, but what 21-year-old makes plans that actually materialize? After college in Montréal, I was happy to come home for what I thought would be a year or two, but it turned into nearly twenty. Things happen (hello there, husband and kids!).
Dec 20, 2013
A Solo Breakfast in Someone Else’s Kitchen: My Great Escape
This week, I’m staying with a friend in Brooklyn, a far cry, in many ways, from my home in South Carolina. This morning, as snow fell from the sky, I tried not to smile. My friend had to go to work, and as she pulled on her boots and piled on layers of warm clothing, I felt bad, because I knew how much I was going to enjoy breakfast in her lovely apartment.
Dec 11, 2013
What Is Your Traditional Christmas Morning Breakfast?
Christmas morning is often a time of family ritual and tradition. It usually involves opening gifts or stockings, but it can also be a trip to church or a hike in the hills or a visit to a friend or relative’s house. And, of course, there’s also the food. Many families have a special Christmas morning breakfast, something only consumed on that particular morning. It can be anything from a fancy buffet to an overnight casserole that bakes while the presents are opened.
Dec 9, 2013
5 Breakfast Recipes Made with Thanksgiving Leftovers
While eating all that ridiculously good food for Thanksgiving, it’s unlikely that you’re thinking about breakfast for the following day. If, however, you have a house full of guests, and you don’t feel like grazing or just making sandwiches, these five recipes utilize leftovers in simple, smart ways. As you can tell from the photos of four of the recipes, eggs are your friend for transforming Thanksgiving leftovers.
Nov 26, 2013
7 Tips for Hosting a Stress-Free Brunch
Love the idea of hosting brunch, but begin to regret it the moment your friends start recalling their hilarious evening while you toil over a pan of bacon grease? Join the club. While I don’t host brunch often, when I do, I frame my entire menu around the fact that I don’t want to spend the whole morning in the kitchen. Sure, that chorizo and leek omelet is fantastic at your local eatery, but are you a short-order cook? No. Skip the omelets and spend time with your friends.
Nov 8, 2013
How MasterChef Junior Taught My Kid to Love Soft Boiled Eggs
Some seven-year-olds are fickle. I am parenting my third seven-year-old, and he can be a little picky. For a long time, he has enjoyed two regular breakfasts: cheese toast or peanut butter on bananas. He will also eat pancakes, waffles, the occasional chicken biscuit and toad in a hole. Those breakfasts are just fine, but variety is good. MasterChef Junior has him inspired to try new things, and I love it.
Nov 8, 2013
How The Kitchn Cure Made Me Remember My Favorite Breakfast
I forgot how much I loved steel-cut oatmeal, especially with yummy additions like dried tart cherries and pepitas. The Kitchn Cure has me all kinds of organized and I can finally see what’s in my pantry. Hooray for a hearty breakfast! I like my oatmeal with almond milk instead of water, for a richer taste. Steel-cut oatmeal can be made in the slow cooker the night before for an easy morning, but I’m the only one in my family who likes it, so I just make it in a pot.
Oct 4, 2013
The Best Start for Chilly Fall Mornings: Make-Ahead Steel-Cut Oatmeal
Huddled under the covers, hitting the snooze button on these chilly fall mornings? Tell me about it! With the temperature creeping lower and lower, practically the only thing getting me to rise and shine is the thought of a hearty breakfast of steel-cut oatmeal waiting in the kitchen. In anticipation of busy mornings, I often cook up a batch on Sunday to eat all week. Here’s how I do it.
Sep 30, 2013
Savory Yogurt Toppings: 4 Ideas for Breaking the Fruit & Granola Routine
Most mornings when I’m frantically scouring through the fridge and cursing my lack of night-before lunch preparedness, I end up grabbing a single-serve Greek yogurt, throwing a handful of granola in a ziplock, and snagging a ripe banana from the fruit vendor outside my work. As much as I love this little routine, I hate to admit it, but I’m a little fresh fruit and granola’d out. Luckily, this fruit-and-granola routine is a pretty satisfying lunch packed with protein and fiber.
Sep 16, 2013
Recipe for Rosh Hashanah: Apple Butter Challah
I have never met a challah I did not like. There is simply something magical about the puffed, egg-enriched loaves that sit at the center of many Jewish holiday meals and that make an extravagant base for French toast. And yet as a kid, I would count down the days to Rosh Hashanah when my mom would bring home challah baked specially for the holiday.
Sep 3, 2013
Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries
It’s the first week of my second year of grad school and I have to admit I am not feeling ready. Mostly I’m bummed about four continuous months of only having enough time to do the bare minimum in the kitchen. Quick breakfasts, lunches that will survive several hours in a backpack and late-night dinners that don’t involve a lot of fuss — my cooking now sounds like headlines from a women’s magazine.
Aug 27, 2013
The Casserole Queens Make-A-Meal Cookbook by Crystal Cook & Sandy Pollock
Maybe it’s my Midwestern roots showing, but gosh darnit, I do love a good casserole. Put it in a pan, bake it up, everybody is happy. If you’re looking for a good collection of recipes to kickstart casserole season (a.k.a. from now until spring), look no further than this cookbook from the Casserole Queens themselves.
Aug 26, 2013
Tips for Choosing a Healthier Breakfast from a Box
We’re coming up on back-to-school time and while I don’t have kids, I sense the season in every store or market I walk into. There are specials on school supplies, packaged cereals, and energy bars. While here at The Kitchn we love to tout the benefits of making your own granola and snacks, most of us have a box of granola bars or cereal for backup in the weekday hustle and bustle. So is there a way to do packaged foods smarter?The answer is: of course!
Aug 16, 2013
What’s Up With Baking Eggs in Avocados?
For awhile now I feel like Pinterest has been swarming with eggs baked in avocados. Some of these recipes are plain, some have bacon, others are topped with cheese or even guacamole. For the most part they all look super pretty, as Pinterest photos are ought to be, but I just don’t get the appeal. Isn’t it just a hot pile of mush? Why would you ever want a warm avocado?
Aug 1, 2013
Why You Should Try Making Yogurt with Heirloom Starter Cultures
At some point last winter, I began making my own yogurt. And I haven’t turned back since — although I can’t seem to help buying all of the new, interesting commercial yogurts on the market. While I’m not one to encourage diving into each and every DIY-type kitchen task (I’m a lackluster jammer and a crummy preserver), making your own yogurt simply makes sense if you eat it a few times each week.
Jul 30, 2013
Overripe Bananas? Make Granola!
I have my go-to recipes for overripe bananas, and I’m sure you do as well. Banana bread is an obvious choice, smoothies are an easy option, and banana splits aren’t a half bad fallback. But what about a healthy, homemade morning cereal?I make hundreds of pounds of granola each week for my company Marge Granola.
Jul 29, 2013
5 Hangover Cures That Went Mainstream
Everyone has their tried-and-true hangover foods, but throughout history there have been a few cures that were so good, they were embraced by the general population, not just those nursing a headache from the night before. Smithsonian’s Food & Think blog recently shared the history of five favorite foods that got their start as hangover cures.
Jul 25, 2013
The Best Thing I Cooked Last Week: Grilled Dutch Baby
The oven in our home is enormously inefficient. It takes so long to preheat because it has to preheat our whole kitchen first. This all makes for quite an unpleasant conundrum in the summer, but under the right influence it can also lead to some unexpected discoveries. Why not keep the house cool by keeping the oven off and cooking outside? Why not try cooking a Dutch Baby on the grill?
Jul 11, 2013
Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the Pan
Remember this tip and say goodbye to splattering bacon grease.
Jul 1, 2013
The One-Minute Microwave Omelet
My husband has been in hot pursuit of the flawless French omelet for months, studying our stove’s quirks and calibrating the ratio of butter to pan surface (I cover my eyes at this point). He would be appalled to learn that his hard-won mastery may be jeopardized by a shortcut in that most modern of machines, the microwave. Can a one-minute microwave omelet challenge the greatness of the classic omelet?
Jun 25, 2013
Tip: Bring Homemade Pancake Mix on Your Next Trip
I rarely make pancakes at home, but for some reason I always crave them during the long, leisurely mornings of a vacation. And I like to keep those mornings leisurely by bringing along my own DIY pancake mix.I simply mix together the dry ingredients for my favorite pancake recipe and write the wet ingredients needed on the outside of the bag.
Jun 21, 2013
Recipe: Ham, Cheddar & Chive Egg Bakes
Cooking while traveling can be a tough endeavor. You lose most of the control you usually have at home: who knows how the oven will work, who knows where the local grocery store is… and on. And on. These egg bakes are a good solution to a healthy, delicious breakfast while traveling. The ingredients are basic and easy to track down, and they’re infinitely adaptable so you can toss in a little of whatever vegetables or cheese you have on hand.
Jun 19, 2013
Why I Sort of Love Nescafé Instant Coffee
As any coffee addict knows, in places where a decent cup of coffee is hard to find, you’ll always find Nescafé. Though the coffee snob in me feels I should turn up my nose at instant coffee from a packet, I have a soft spot for those brown crystals that make it easy to find a steaming cup of hot coffee no matter where in the world you are.Yes, that’s probably the addict talking.
Jun 11, 2013
5 Tips for Making Healthier Banana Bread
It’s true that when the weather turns warmer, I don’t bake as often. But when you live in Seattle, that tends to be a slow, evolving process with many people here insisting that summer doesn’t actually start until after July 4th. In other words: we’ve got some baking days left in us yet! I’ve been experimenting with wholesome quick breads for breakfast and had great luck turning oil-laden, sweet recipes into healthier morning options.
May 31, 2013
The Very Best Cheese for a Frittata: What Gets Your Vote?
In a recent piece about frittatas for The Washington Post, food writer Joe Yonan discussed deciding which cheese to use for his spring frittata. He favors a salty feta, although he recognizes that not everyone agrees. For instance, he mentions that chef and cookbook writer Lidia Bastianich reaches for a rich, whole-milk ricotta (which I’d never thought to do).
May 31, 2013
Skip’s Scramble: A Recipe for Fans of Arrested Development
If you’re a fan of the smart and wacky sitcom Arrested Development, you probably couldn’t wait to sit down and binge-watch the newest season on Netflix on Sunday. And speaking of bingeing, there is no better meal to accompany your future AD marathons than this truly impressive recreation of the show’s infamous “Skip’s Scramble,” which includes 12 separate recipes referencing the show, from Cornball Cakes to Hot Ham Water .
May 28, 2013
Forget Taco Bell: 7 Savory Ways to Eat Waffles at Home
You may have heard that Taco Bell recently began testing a breakfast Waffle Taco at a few locations in Southern California. I haven’t tried it and — being an admitted fast-food snob — probably never will, but I can understand the appeal. Hot, crisp, chewy waffles aren’t just made for maple syrup or fruit. Pair them with cheese, chives, fried chicken, a runny egg, or even chili, and you have a plate of waffles ready for a savory brunch or even dinner.
May 22, 2013