Breakfast Recipes & Ideas
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Lucky Charms Chia Pudding Is the Ultimate St. Patrick’s Day Breakfast
When we think about food on St. Patrick’s Day, we automatically think of colcannon or corned beef and cabbage (aka dinner). But what if you want to kick things off in the morning with a fun, celebratory breakfast? That’s what this cereal milk chia pudding is here for. This is the kind of breakfast you need to assemble the night before — so prepare accordingly.
Mar 16, 2016
3 Ways to Microwave Eggs for Breakfast
If you thought you didn’t have time to make eggs for breakfast tomorrow morning, think again. These three egg dishes will prove otherwise. With the help of the microwave, you’ll go from prep to eating in under 10 minutes. Eggs are a quick-cooking ingredient, and when you add a microwave into the equation, it’s even speedier. Regardless of the preparation, it takes just two to three minutes to cook a couple eggs in the microwave.
Mar 7, 2016
These Coffee Doughnuts Are a Breakfast Miracle
Fact: Dunking a sugary doughnut into a creamy cup of coffee is a sublime way to start the morning. That’s why these coffee cream-filled doughnuts are so ingenious; you can have your coffee and your doughnuts in one delicious package. This recipe requires some time and patience (read: the dough needs to rest overnight), so plan accordingly. Everything here is made from scratch, from the brioche dough to the coffee pastry cream.
Mar 4, 2016
This Is Why Millennials Actually Don’t Eat Cereal
I’m not often bothered by the 20 to 30 “here’s more proof that millennials are an embarrassment” articles I come across on a daily basis. I’m long past offense and annoyance because, frankly, I just don’t care. But when I start reading that my generation is, allegedly, anti-cereal because we’re “too lazy” to clean a bowl and a spoon … that’s when I get mad.
Mar 1, 2016
Got Leftover Rice? Waffle it!
I don’t know about you, but if there was a competition for most-used appliance in my kitchen, my waffle iron would easily come in last place. In fact, it wouldn’t even be a competition at all — one look at the dust collecting on it and all bets are off. The good news for waffle irons around the world is that there are people who are much more clever than I am and have found ways to lift the waffle iron out of its single-use appliance stigma.
Feb 19, 2016
In Defense of Dump-and-Bake Casseroles
In the Midwest (where Superman and Bob Dylan are from, BTW), a casserole is not just a one-pan meal. It is how we cook, how we gather, and even how we think — a potluck attitude where everybody is expected to bring something to the table.
Feb 16, 2016
The 10 Pancake Commandments
Here we are on Shrove Tuesday (aka Pancake Day), a high holy day for those devoted to pancakes. I’ve got more than four decades of dedication to the griddle under my belt, so I’m sharing my 10 Pancake Commandments to help steer you to some of the best pancakes on the planet. Along the way you might find deep satisfaction. Knowing how to make a quick, hot meal like pancakes is very rewarding.
Feb 9, 2016
Watch This Pro Make Rainbow Bagels in Brooklyn
Instagram is a breakfast-friendly place, so it makes sense that these colorful rainbow bagels from The Bagel Store would find stardom there. You may have seen these beauties — the stuff of Lisa Frank’s breakfast dreams — crossing your feed late last year, but did you ever stop to wonder how the effect was achieved? Lucky for us, Business Insider went behind the scenes at The Bagel Store in Brooklyn to get the inside scoop on Scott Rossillo’s colorful creation.
Feb 3, 2016
Freeze-Ahead Tropical Smoothie: The Video
It’s February, people, which means winter is going to be sticking around for a couple more months. How does that make you feel? Not so great? Me too. If your next tropical vacation isn’t in the near future, I have a smoothie that can help you out. You only need five ingredients to make it happen. If you’re feeling in extra need of a vacation this winter, fill your bathtub up with some warm water and dip your toes in as you sip on this smoothie.
Feb 2, 2016
Have Dessert for Breakfast with This Comforting Rice Pudding
There’s nothing like a warm bowl of rice pudding to comfort you during the winter months. But there’s no reason to wait until after dinner to whip up a batch. Grab last night’s leftover rice — we’re making dessert for breakfast this morning. I love how this recipe makes use of cooked brown rice. If you’ve got a container of takeout rice sitting in the fridge, this is the perfect opportunity to use it.
Jan 25, 2016
Yes, There Are Chocolate-Covered Coffee Beans in This Oatmeal
In today’s edition of why didn’t I think of that? I bring you mocha oatmeal. That’s right — this simple breakfast dish combines your morning meal and your morning coffee in one bowl. Ingenious! The key to true coffee flavor in this dish is boiling the oats in 1/2 cup fresh-brewed coffee and 1/2 cup water. Once the oats are cooked, you mix in vanilla extract, finely chopped chocolate-covered coffee beans, grated bittersweet chocolate, and cacao nibs.
Jan 21, 2016
These Mini Dill Frittatas Are a Perfect Bake-and-Take Breakfast
When it comes to morning meals, I always look for something easy and protein-packed to carry me through to lunch. These mini frittatas — with fresh dill, garlic, and shallot — definitely fit the bill. These mini frittatas couldn’t be easier to make: You simply whisk the ingredients together, pour the mixture into a greased muffin tin, and bake for 20 to 25 minutes.
Jan 20, 2016
Easy Breakfast Idea for Busy Mornings: Chocolate-Pear Overnight Oats
Do you eat breakfast every morning? Sometimes it’s easier to just skip the first meal of the day — especially when you’ve got a million things on your plate and you’re frantically running out the door. But with overnight oats, you really have no excuse — just prep the ingredients the night before, and this magical breakfast will be ready for you when you wake up.
Jan 18, 2016
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Recipe: Christmas Morning Banana Strata
This year, my family felt like switching up some of our holiday traditions – just a few tweaks to keep things interesting. One such update is to swap our typical Christmas breakfast of ham and cheese strata for a pleasantly unexpected banana version. This banana strata trades in sharp cheddar for rich and creamy mascarpone cheese, flecked with vanilla bean. While reminiscent of bread pudding, its more subtle sweetness makes it decidedly breakfast fare.
Dec 9, 2015
A Riff on Breakfast for Dinner: Falafel Waffles
Want crispy falafel without the hassle of deep-frying? All you need is a waffle iron. Yes, that trusty appliance you typically reserve for breakfast can also be used to make dinner! The falafel waffle — almost as fun to say as it is to eat. The key to these falafel waffles is using dried chickpeas. After the soaking the chickpeas in water for 24 hours, you blend them with garlic, fresh herbs, spices, chickpea flour, and lemon juice.
Dec 9, 2015
5 Mistakes to Avoid When Making Poached Eggs
Poached eggs seem really tricky and fussy to make, but they’re not at all. You can put away the egg rings — they’re totally not necessary here. As long as you avoid these five mistakes, you’ll end up with perfect poached eggs every time. When it comes to making poached eggs, age matters. As eggs age, the whites change and become more fluid. If you use older eggs, you’re more likely to see those ghost-like wispies in the water when poaching eggs.
Nov 30, 2015
Will a Hotter Oven Give You More Magnificent Muffin Tops?
No matter what type of muffin I’m eating — pumpkin, banana-nut, corn, blueberry — the very best part is the rounded muffin top. The taller, the better. There’s no difference in taste, and the base of the muffin is just fine, but the top is definitely the best part. And there’s the sweet sense of satisfaction that comes with plucking off the muffin top before moving on to the bottom of the muffin.
Nov 10, 2015
Have We Been Buttering Our Toast All Wrong?
We may have been making one of the easiest breakfasts in the world the wrong way all these years. Raquel Pelzel, author of the new book Toast, recommends buttering your bread before you put it in the toaster. Sounds crazy, doesn’t it? But the more you consider pre-buttering your toast, the more it starts to make sense.
Nov 10, 2015
Recipe: Swiss Chard and Sausage Bread Pudding
When I invite friends over for dinner, I always swear to myself I’ll have dinner all ready and the kitchen cleaned up when they arrive, but more often than not, we drink our first glass of wine together while I’m still working at the stove and shoving dishes in the sink. Unless, that is, I remember to pull out this recipe. Then I’ve got dinner in the oven and I’ve had time to clean up before they even walk in the door.
Nov 9, 2015
5 Quick and Tasty Ways to Stuff a Crescent Roll for Breakfast
We love them for dinner, but Pillsbury Crescent Rolls make for a convenient handheld breakfast as well. At the startling pop of the tube, I know that in no more than 10 minutes I’ll be pulling a tray of buttery, flaky rolls from the oven. With as few as three everyday ingredients, you’re on the way to a quick and delicious breakfast. Here are five smart, sweet, and savory ways to use store-bought crescent roll dough for your on-the-go morning meal.
Nov 6, 2015
Make Mornings Better with These Easy Egg Cups
Sometimes all it takes to make your morning a little better is a simple yet special breakfast. Grabbing a granola bar on the way out the door? Simple, but not special. Microwaving a packet of oatmeal at the office? Again, simple, but not special. These baked egg cups will only take about 15 minutes of your time and make you feel ready to take on the day. All you have to do is cut the crusts off slices of whole-wheat bread, and press each slice into the well of a buttered muffin tin.
Oct 21, 2015
10 Sweet & Savory Ways to Top Your Morning Oatmeal
I love porridge for its earthy flavor and creamy bite, but I also see it as a blank canvas in which to spin tales of delicious and diverse toppings. The opportunities for creativity and invention are endless — from sweet to savory, and everything in between. Once you start to move beyond traditional brown sugar and raisins, you’ll find merriment in blobs, dashes, and slivers of anything and everything lingering in the larder.
Oct 16, 2015
Why You Should Cook Your Oatmeal Like Laura Ingalls Wilder
We are all busy people in our own ways. Some of us have busy jobs, some manage busy families, others go to school or volunteer — for most of us, there’s no shortage of things to fill the day. So it’s a bit daring then to write about an oatmeal method that takes two hours — even for me, someone who writes about whole grains and experiments with different recipes as part of my job. At first this one seemed like a stretch — that is, until I finally tried it.
Oct 14, 2015
What Are Some Packable Meals That Don’t Need Refrigeration?
Q: I’m going to be staying at a fancy resort for a weekend wedding. I’m already dropping big bucks on the location, and I want to minimize my food costs wherever I can. Dinners will be included in the experience, but breakfasts and lunches will not. Unfortunately it doesn’t look like I’ll have access to any sort of refrigeration, other than bringing a small cooler in my car.
Oct 8, 2015
Recipe: Steel-Cut Oats with Maple-Roasted Apples and Cheddar
I’ve become an oatmeal connoisseur. I’m that woman who orders oatmeal when eating out at relatively nice restaurants or on vacation to see just how they do it. When on a train trip a few months ago, I even became quite enamored with Amtrak oatmeal and would look forward to it each morning (it was a long train trip). Like you, I’m sure, I’ve had really great oatmeal and my share of pretty awful bowls, and I’ve learned a lot in between those experiences.
Oct 5, 2015
Recipe: Diner-Style Breakfast Potatoes
Meet the side dish that belongs on your breakfast table this weekend, and every weekend. Whether you know them as home fries or hash browns, these breakfast potatoes are just like the kind they serve at your neighborhood diner. They’re soft with the occasional crisp edge, studded with onions and bell pepper, and have just a hint of spice. Not long after moving into my apartment, I discovered the most amazing diner just two blocks away.
Sep 25, 2015
Recipe: Eggs with Summer Tomatoes, Zucchini, and Bell Peppers
One of the most memorable dishes I had in Spain was also one of the simplest — two eggs, over easy, alongside a mound of piperade and a few thin slices of wonderful Spanish ham. I thought about this dish of fresh tomatoes, zucchini, and peppers for months afterwards. It wasn’t just the fact that I was eating it in Spain; it was also the eggs. They were rich, creamy, and flavorful, and their bright orange yolks stood up soldier-tall.
Sep 15, 2015
You Need This One-Skillet Breakfast Pasta in Your Life
Some mornings call for quick, light breakfasts — smoothies, yogurt with fresh fruit, a granola bar on your drive to work — but once the weekend rolls around, all bets are off. Next time you are looking for something a little more luxurious — a stick-to-your-ribs kind of breakfast — make this one-skillet pasta with bacon and eggs.
Sep 14, 2015
Recipe: Breakfast Barley Bowl with Mango, Coconut, and Banana
I’m a sucker for a good whole-grain breakfast bowl. In many ways, I consider it the perfect breakfast; grains are a great vehicle for seasonal fruit, nuts, seeds, dried fruit, and yogurt. While I tend to stick to cooking grains with water or broth when making dinner, in the morning I like to get a little creative and cook them with something other than water. Lately my go-to has been coconut milk, and this tropical barley bowl is evidence that it can be a pretty delicious move.
Sep 13, 2015
Win at Breakfast with Cream Cheese-Filled Pretzel Bagels
Pancakes, bagels, donuts, French toast, frittatas — you have so many options when it comes to choosing what to make for breakfast. But if you really want the ultimate in breakfast fare, go for these beautiful creations: pretzel bagel donuts. Yes, these are herby cream cheese-filled pretzel bagels, made to look like donuts. You whip up a standard dough, mix in sautéed garlic and onion, then form into donut-shaped balls.
Sep 11, 2015
Why Is My Second Batch of Pancakes Always Better than the First?
Q: Just read the post 5 Mistakes to Avoid When Cooking Pancakes. Good read, but I’ve always wondered: Why is the second batch of pancakes off the griddle always better than the first? Does this just happen to me or have you experienced this also? Can you explain why? Sent by Dave Editor: This definitely happens to the best of us, and we found a great explanation in this article from CHOW.
Sep 8, 2015
Bloody Mary Meatballs Are the Ultimate Brunch Food
Bloody Marys — along with other hangover-friendly items, like greasy bacon and crispy homefries — make regular appearances on most brunch menus. So why not take the essential flavors of a Bloody Mary and incorporate them into a meatball? If that’s not killing two birds, I don’t know what is. The meatball mixture has horseradish, tomato paste, Worcestershire, Tabasco, and celery salt — all the makings of a good Bloody Mary.
Sep 4, 2015
Robots of the Future Will Make You Pancakes
If the future has pancake-making robots in store, we can’t wait! The robotics company RoboHow has been developing a line of robots that can use the Internet — specifically sites like wikiHow — to learn how to do simple tasks. Combined with some human instruction to teach the robots how to do things, like hold a spatula or measure from a bottle, the robots use step-by-step instructions from the websites to learn new tasks.
Aug 28, 2015
This Breakfast Tart Will Instantly Improve Any Morning
Not a morning person? Sometimes you just need an enticing treat to lure you out of your warm, cozy bed when the alarm is buzzing at 7 a.m. This simple breakfast tart — with bacon, eggs, and cheddar — should do the trick. A tart like this would be great to make for a weekend brunch, but it’s also easy enough to whip up on a weekday morning. All you have to do is sprinkle shredded cheddar and strips of cooked bacon onto a sheet of thawed puff pastry.
Aug 26, 2015
An Ingenious Trick for Making Perfect Nutella-Stuffed Pancakes
Almost anything can be made instantly better by adding Nutella; stuffing it inside a pancake is no exception. These pancakes are the sweet, comforting antidote to any troubles in your life. Want to achieve eternal happiness? Just make a stack of these — ASAP. Now, there are plenty of recipes out there for “Nutella-stuffed pancakes,” which consist of sandwiching Nutella between two pancakes.
Aug 6, 2015
Upgrade Your Eggs Benedict with Manchego, Prosciutto & Sage Hollandaise
During the week, breakfast serves one purpose and one purpose only: to get food in your body as quickly as possible before you rush out the door to work. But on the weekend, breakfast can be a leisurely affair, filled with good coffee, an impressive dish, and maybe a cocktail or two. If you’re looking for something special to make this weekend, look no further than this eggs Benedict with Manchego and prosciutto.
Jun 8, 2015
10 of the Craziest Things You Can Do with Scrambled Eggs
Now that we know a few of the secrets to making the best scrambled eggs, it’s time to take these eggs out on the town. You know, show ’em off a little and see what they’re really capable of. These 10 insane recipes are a great place to start. Basically you take biscuit dough, stuff it with cheese and scrambled eggs, and then throw it in the waffle maker.
May 8, 2015
10 Food Writers & Chefs Share Their Secrets for Making the Best Scrambled Eggs
Scrambled is my favorite way to eat eggs, but it hasn’t always been that way. Growing up, I associated scrambled eggs with the rubbery, tasteless stuff that was served at bad lunchroom cafeterias. In fact, it wasn’t until the end of college that I discovered a recipe that made the creamiest, most luxurious scrambled eggs of my life. I was a convert.
May 7, 2015
A Big Green Smoothie Bowl for Your Morning Struggle
Waking up is hard for me. If you’re like me and need a little extra motivation and want something on the healthier side that’s still exciting, this green smoothie bowl is for you. Packed with spinach, kiwi, coconut, mango, and pineapple, it’s like a little vacation before you leave your house for the day. If you’re in a hurry, you can always just make the smoothie and pack it in a Mason jar before heading to wherever you need to be.
May 7, 2015
5 Smart Ways to Use Cornmeal
We know and love cornmeal as the foundation for soft, buttery cornbread, but don’t let that be the only way you use it. This is one versatile pantry staple that’s capable of quite a lot. From breakfast to dinner to dessert, here are five ways to cook and bake with cornmeal. Want to up your pancake game next weekend? Sure you do! Add-ins are always great (I mean, who can turn down those fresh blueberries?), but it’s time to go bigger.
May 5, 2015
18 Delightful Breakfasts on Trays to Make You Feel Like a Duchess
It’s Breakfast Week at The Kitchn, and also the week before Mother’s Day, so that means we would be remiss if we didn’t at least mention breakfast in bed. But we’re going to do more than just mention it. We’ve gathered 18 of our favorite breakfast-tray-in-bed inspirations that will have you brewing your coffee and then crawling back under the covers.
May 4, 2015
The Best Tip You Probably Missed in Sundays at Moosewood
Sundays at Moosewood Restaurant has been on my cookbook shelf since its publication in the 1990s, surviving numerous moves, kitchens, relationships, purges, and culinary phases. It is simply that good. There are numerous reasons for this, as I discuss in detail in this review. But there is one tip buried in a recipe for buttermilk biscuits that really stands out, as it has made it possible for me to easily and consistently make the best biscuits possible.
Apr 21, 2015
Use This Milk-to-Egg Ratio for Foolproof Quiche
Stash this ratio in your brain the next time you need a quick, easy meal.
Mar 31, 2015
10 Important Things You Should Know About Cooking Eggs
The incredible, edible egg. They’re the savory breakfast go-to. Eggs can hold their own for a satisfying lunch. And, when you need dinner in a pinch, eggs are first in line to come to the rescue every time. Eggs are so simple, yet there’s a lot to know about these tiny wonders. From choosing the right size and color, to the simplest way to test for freshness, to all the cooking methods you need to know, these are the 10 egg essentials to take with you through life.
Mar 28, 2015
Can You Really Make Hard-Boiled Eggs in the Oven?
Our stovetop method is tried and true (and works like a charm every time), but when a different method for cooking hard-boiled eggs — like baking them in the oven — presents itself, I have to give it a try. Can hard-boiled eggs really be made in the oven? And if so, how do they compare to hard-boiled eggs made using the good old stovetop method? While it takes more time, hard-cooking eggs in the oven seems pretty simple. The biggest variable is oven temperature.
Mar 19, 2015
This Is Not Bacon. In Fact, It’s Not Even Pork.
Before your breakfast routine switches over to cold overnight oats or smoothies with lots of seasonal fruit, let’s revisit savory oatmeal. But not just any savory oatmeal. No, that’s not bacon. This cheesy oatmeal is topped with a poached egg and chicken skin “bacon.” Let that sink in for a minute. Bacon made from chicken skin. The most incredible part of this recipe is the chicken skin “bacon,” of course.
Mar 18, 2015
An Easy Breakfast Upgrade: Miso Mushrooms with Eggs on Toast
On any given weekend, and especially when I’m just cooking for myself, I’ll often make a simple breakfast of eggs and toast. It doesn’t take any effort, it’s quick, and will keep me full until lunch. This recipe takes this simple idea one step further by throwing in some creamy miso mushrooms. What an upgrade! This recipe couldn’t be easier to put together. The ingredients are fairly obvious: mushrooms, butter, garlic, miso, and creamy.
Feb 27, 2015
8 Essential Types of Freezer Meals
Whether you have dedicated cooking sessions to stock your freezer, or it’s a landing zone for leftovers, I think we can all agree that freezer meals are beyond amazing. During busy weeks when I simply don’t have time, and on the nights I’m too tired to cook dinner, pulling a home-cooked meal from the freezer feels like a gift. We’ve shared a lot of our favorite freezer meals with you, but today we’re taking a look at your favorite freezer meals.
Feb 17, 2015
Can You Really Make Poached Eggs in the Oven?
While poached eggs make a lovely and elegant brunch addition, I find myself shying away from them when I’m cooking for more than a few people. The timing and logistics of poaching eggs for a crowd can be tricky. There may be a solution, though — swapping out your saucepan for a muffin tin and a little bit of water. Whether you want two eggs or two dozen eggs, this method seems quick, easy, and almost too good to be true.
Jan 28, 2015
Why Leftover Eggnog Makes the Best French Toast
Each year we splurge on this amazing locally made eggnog since it’s the only time of year they make it. One of our family traditions is to trim the Christmas tree while drinking eggnog and munching on cookies. And one of the best parts about having this eggnog around? It makes the best French toast ever. The downside of this local eggnog is that it doesn’t have a long shelf life, so I feel sad whenever we don’t finish it in time.
Dec 19, 2014
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Nostalgic Winter Recipe: Sister Schubert’s Cinnamon Toast
Can you believe Thanksgiving is over and we are now officially into the holiday season? We want to know – how was your Thanksgiving celebration? Tell us in the comments! But first I want to share the perfect treat for these chilly December mornings. Or afternoons. Or evenings. When was the last time you made cinnamon toast?!
Dec 2, 2014
Oyster Dressing, Just Like My Mother (and Grandmothers) Made
This Thanksgiving, we’re doing something different. After sharing almost every Thanksgiving of my life with my parents, I was at a loss this year because they’re both now gone. I am (so very, very) lucky to have a dear friend who is willing (enthusiastic, even!) to lump us in with her family for the holiday, and I can’t wait. (She throws a great party, and this will be no exception.) I offered to bring the oyster dressing, and planned to use my mom’s recipe.
Nov 24, 2014
Do I Need to Pre-Bake My Quiche Crust?
Q: Do you have to pre-bake a quiche crust before filling? I used a flour-butter-water crust and I see that most recipes require pre-baking, but I never remember my mother doing this step. Sent by Alexia Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here’s a little more information on blind baking: How to Blind Bake a Pie Crust Readers, any other thoughts?
Nov 20, 2014
Avoid These 5 Common Mistakes When Making Scrambled Eggs
Scrambled eggs are one of the most basic and comforting dishes, and, in fact, they were likely one of the first foods many of us learned to cook. But are you really doing it right? While everyone has their own favorite cooking method for scrambled eggs, there are a few rules that remain constant. We’re sharing five common mistakes that are made when cooking scrambled eggs, plus our best tips on how to avoid them!
Oct 30, 2014
Casserole Season Is Here and This Cookbook Is Your Field Guide
The book: Sunday Casseroles by Betty Rosbottom The angle: Sundays are for slow-baked casseroles. Recipes for right now: Chicken, Sweet Potato, and Bacon Casserole; Cold Nights Sausage and Potato Gratin; Shrimp Baked in Coconut and Lime Rice; Chipotle Chili Baked Under a Cornbread Crust Who would enjoy this book? Sunday cooks who like leftovers all week.
Oct 21, 2014
These Steel Cut Oats Obviously Belong in Your Cast Iron Skillet
There are so many ways to make oatmeal: the slow cooker, in a pot on low heat, baked in a deep baking dish, and in the microwave. I’ve tried many a way, but have yet to make steel cut oats in my cast iron skillet. Dolloped with maple soaked apples and a little butter (if you so choose) this is the fall breakfast of champions. You start your oats on the stovetop and them move them to the oven to finish. The oatmeal gets delightfully toasted and has a nice nutty, chewy finish.
Oct 8, 2014
A Pear and a Poem
Today my pear at breakfast was perfect, so very ripe and juicy and sweet-scented. And although a pear is just an ordinary thing, still I felt a little spike of pleasure when I spooned it into my mouth along with some yogurt and honey. There was pleasure, too, that I had this quiet time to notice the pear and the way the morning light was washing into the room where I sat on the floor with my back up against the wall.
Sep 21, 2014
10 Breakfast Recipes You Can Make in a Mug in the Microwave
When you don’t have a lot of time in the morning and want something more than just yogurt or cold cereal, breakfast recipes you can make in a mug in the microwave are here to save the day. From a single-serving blueberry muffin, to French toast, and even a mini quiche, you have a lot of options to choose from to make your morning just a little bit easier. I don’t know when exactly the insatiable appetite for microwave mug meals came about, but it’s here to stay.
Aug 26, 2014
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
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
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
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
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
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
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
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
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
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