Breakfast Recipes & Ideas
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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
Easy Spring Brunch Party: 10 Low-Key and Delicious Recipes
What makes each of these dishes low-key? While many of them have manageable ingredient lists and very familiar methods (simple salads, throw-together muffins), the real answer is that you can do so many of them ahead of time. All of these salads can be done the day before, so they’re not on your mind the morning before guests arrive. You can easily mix up the muffin and waffle batters the night before, and bake and refrigerate the quiche and frittata ahead of time.
Apr 4, 2013
8 Ways to Eat a Loaf of Bread for Dinner
Remember when everyone could eat bread? With more and more people avoiding gluten, bread has become a guilty pleasure at the dinner table, even for those of us who can tolerate it just fine. My deepest sympathies to those with gluten intolerance, who may want to look away while I take a moment to appreciate warm, soft, chewy, crusty, wonderful bread and all the ways you can turn a day-old loaf of it into a full meal.
Mar 22, 2013
How Not To Cook An Egg: When Pinterest and the Internet Lead You Wrong
The internet told me that if I shook my uncooked egg before boiling that it would come out with a beautiful yellow color and creamy texture. No whites, no yolks, just a pale yellow. Sounds cool, right? I saw multiple people liking the idea, so I hopped on board and tried it with the hard-boiled eggs I like for lunch. Folks, some ideas we should not try at home. Want to know what happens when you shake an egg before cooking?
Mar 11, 2013
Look! A Waffle Wedding Cake
My cousin got married last year and at the reception they had a really delightful breakfast-for-lunch affair, with a giant griddle and a jolly chef flipping pancakes dramatically. I thought of that wedding when I spotted this charming waffle cake — hello, wedding brunch! What do you think of waffles, instead of cake? cheese wheels instead of cake Why stop with waffles though? I’m picturing a pancake stack sky-high, with bride and bridegroom perched on top.
Mar 7, 2013
Recipe: Honeyed Grapefruit Yogurt Parfait with Popped Amaranth
Sometimes I like to trick my senses into thinking we’re experiencing warmer, more spring-like mornings than we really are in Seattle. Case in point: this pretty, delicate breakfast recipe that’s perfectly-balanced with creamy yogurt, toasty coconut, crunchy amaranth and sweet honey.
Mar 6, 2013
Did You Know That You Can Freeze Pancake Batter?
Although making pancake batter isn’t difficult, it doesn’t always make for a speedy morning. But you can make weekday pancakes a reality with this simple freezer tip. Best of all? It doesn’t involve reheating cold pancakes. Instead of baking up a double batch of pancakes this week and stashing them in the freezer, just double the batter and enjoy half for breakfast and freeze the rest of the batter for another day.
Mar 5, 2013
Ideas for Breakfasts That Can Be Sent in the Mail?
It’s okay if it needs a warm up or quick bake/cook at the destination but they should be as ready-to-go as possible.Sent by BenjaminEditor: Benjamin, I’d caution against mailing a cake in a jar, which can harbor the bacteria that cause botulism. Instead, I’d recommend a batch of homemade granola or muesli made with the recipient’s favorite nuts, fruit or other mix-ins.
Mar 4, 2013
My Morning Delight: A French Press Cold Brew
If you live up north, you may not be craving a cold brew this time of year. Down south in Texas, though, I’ll tell you that things are quite different. Temperatures are already hitting 80 degrees! But when I want to hang onto that January cool for just a bit longer, I make a French pressed cold brew coffee with a little sea salt and caramel.
Feb 7, 2013
A Super Start to the Day: Green Smoothies
They say it ain’t easy being green, but I beg to differ. Green smoothies may seem intimidating at first glance, but the truth is they’re delicious, not to mention healthy and filling. The key is adding just the right amount of sweetness (usually with a sweeter fruit like banana, mango, or pineapple) to keep the drink from tasting too bitter.There are any number of green smoothie variations out there, but a few things remain constant.
Jan 3, 2013
Recipe: Fresh Grape Cake with Luscious Lemon Sauce
I came up with this recipe after one of my trips to Italy during which I discovered the appeal of cooked grapes. In this cake, the grapes stay whole, but soften into juicy, ruby orbs. And with the cake: A simple sauce. But don’t let the simplicity fool you. This is seriously good sauce. People will think you have pulled out a double boiler (and all the stops) to make custard. Not true: The sauce consists only of mascarpone and lemon curd, whipped together.
Dec 31, 2012
Breakfast Recipe: Inspired Toast with Sweet Citrus Butter
Toast goes upscale when you start with something more intriguing than plain bread. This is a tasty way to use up some of the baked goods that have made their way into the kitchen over the holidays and turned a tad stale.(If, of course, you have eaten your way straight through all your Christmas baked goodies, then sourdough bread, as shown here, works very nicely too!)For the butter, we continue the flavors from the Citrus Salad — honey, citrus zest, and fresh juice.
Dec 28, 2012
A Citrus-Inspired Brunch for Any Time of Day
Ah, the respite between Christmas and New Year’s — offering up at least one day free to lollygag and lounge about. Sipping a warm beverage that’s not in a to-go cup. Perusing the paper beyond the headlines. Savoring a leisurely breakfast whenever you get around to it.And here’s that breakfast. You can serve this breakfast whenever you wish — morning, noon, or night. The dishes are assembled ahead of time and can hold for hours, until you’re ready to eat.
Dec 28, 2012
Recipe: Creamed Spinach with Baked Eggs
Creamed spinach is a classic, decadent side dish, but it also makes a fine nest for baked eggs. Despite its name, cream weighs down the spinach, so half-and-half or whole milk is a better choice. On the other hand, skim milk is puny, meager, and inadequate. Starting with fresh spinach requires an extra prep step, but the flavor and texture are so superior to frozen spinach that it’s worth it. (You can make the creamed spinach the night before!
Dec 24, 2012
Sticky Buns & Baked Eggs: A Holiday Breakfast That’s Easier Than It Looks
This holiday breakfast is warm, cheerful, and tasty. Everything on the menu is easier than it looks, so you won’t wind up stranded in the kitchen all morning. Whether you’re cooking for a crowd the day after Thanksgiving, or planning ahead for December brunch, this menu of creamed spinach with baked eggs and ultra-easy cheater sticky buns is the way to go. Imagine actually sitting down to enjoy the meal along with your family and friends.
Dec 24, 2012
10 Bite-Sized Fall Breakfast Recipes
Eating small at breakfast can mean a few different things. First, it means you can scale back and eat smaller portions. Alternatively, it means you get to try many things without committing to one full-size choice. Following this logic, I’ll often get a few mini cupcakes or cookies in the afternoon instead of one large one, and I’ve been doing mini versions of favorite breakfast recipes at home, too.
Nov 12, 2012
Leftover Chili? Make Some Waffles!
It is officially chili-making season! However, come Day Four when you’re still working your way to the bottom of the crockpot, you may be left grasping at straws for ways to make it appealing for one last day. A simple breakfast staple comes to the rescue and makes everything extra awesome!19-year-old Yammie from Yammie’s Noshery often cooks for her large family. She recently combined chili and waffles, and it had me drifting back to the fridge for some weekend leftovers.
Oct 30, 2012
Easy Dessert Recipe: Peach Yogurt Cake with Cinnamon Glaze
Peaches? In October? Yes, I nabbed a handful of extra-soft, very late season peaches at the market last week, and after I ate a couple I decided to sink the rest into an easy cake for a dinner party. And this turned out to be just the right decision. This is a yogurt cake — just about the easiest cake of them all. It’s a one-bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.
Oct 18, 2012
Why Pizza Makes the Best Breakfast
Have you ever had pizza for breakfast? There are a couple of ways to do it. The first is the cold way, the leftover way — pizza straight from the fridge, cold and chewy, with cheese slipping off sideways. This is not a breakfast to be underestimated. It’s fast and satisfying and who knows how many early morning college exams have been aced thanks to its brain-powering boost? But there’s another way to eat pizza for breakfast.
Oct 11, 2012
Look! Hashbrown Waffles
Occasionally I run across something online that really floors me. That makes me take a step back and wonder, why didn’t I think of that? When I stumbled upon the uber-crispy hashbrown waffle, I knew it would be in my very near future.Writer Tara Austen Weaver of Tea and Cookies had a pretty brilliant breakfast idea recently: hashbrown waffles.
Sep 17, 2012
Hot Breakfast Recipe: Baked Pumpkin Steel Cut Oatmeal
Eating a hot breakfast is a challenge in the fall as mornings get darker and colder and we snuggle into warm beds until the last possible second. But eating a hot breakfast just makes the whole day better, don’t you think? The answer is to make your evenings work for you, and to prepare a hot breakfast the night before. I have found that one of the best ways to do this is oatmeal. But oatmeal is mushy, you say! Reheated oatmeal for breakfast? No thanks. Well, hold on a minute.
Sep 13, 2012
3 Tips to Help You Make Perfect Oatmeal
In the warmer months, yogurt and granola are my go-to breakfast. As fall approaches, I start making more and more oatmeal and each year I aim to perfect this relatively simple breakfast. With these three main tips, we’re pretty close to perfection.People like their oatmeal in very different ways. Not just the toppings, but the preparation itself. Some like it uber-creamy and soft while others prefer oats that are more chewy and toothsome.
Sep 12, 2012
Drink Your Oats: 5 Nourishing Whole-Grain Smoothie Recipes
In the early fall as the mornings get just a touch cooler, the breakfast options can get all the more hectic. There are often new school schedules to contend with, or at the very least, new school traffic to contend with. While granola bars or quick oatmeal are easy options, the substantial smoothie is a great way to mix things up this time of year. In the summer, smoothies so often consist mainly of seasonal berries or stone fruit with a good dollop of yogurt and maybe a dash of honey.
Sep 10, 2012
Recipe: Baked Eggs With Creamy Polenta, Spinach & Garlic
I had my first experience of the Nickel Diner in downtown Los Angeles a few weeks ago, and you can bet I zeroed right in on the “Eggs Baked on Polenta with Spinach.” My decision did not go unrewarded. In fact, I couldn’t stop thinking about this dish and its divine trifecta of savory breakfast treats, even after I’d boarded my plane and flew home. The creamy polenta was the first piece of the puzzle.
Sep 3, 2012
Mandazi (Kenyan Doughnuts)
Mandazi [mahn-dahz-ee] noun: Fried doughnut or roll served as dessert or a warm teatime snack all over Kenya and East Africa. We came home one evening to our guest house in Kenya to find our very kind housekeeper, Helen, making a big basket of mandazi. They smelled delicious, like fried dough and warm flour. We asked Helen how they are made — read on for a super-quick video of frying mandazi! We ate these so quickly that we forgot to take a photo!
Aug 23, 2012
To Soak or Not to Soak: How Do You Enjoy Your Muesli?
In my mind, summertime is prime museli time. It’s a cool breakfast that gives me loads of energy without feeling sluggish or overly full. And it’s so simple to throw together at home. Some folks treat it much like cereal or granola, adding a splash of milk or a dollop of yogurt right before serving. Others soak it overnight. There are, indeed, benefits to both.So first, and I’d argue most importantly, there’s the issue of taste. Either you like soaked muesli or not.
Aug 13, 2012
Look! Cookie Dough Waffles
Sometimes a photo just captures your attention like nothing else could. Case in point: Cookie dough waffles piled on top of one another. Too good to be true?Luckily for us, the answer is no. The popular site, Dine and Dish, profiled the recipe and the cookbook it comes from, The Cookie Dough Lover’s Cookbook. Sure, this is certainly a departure from talk of antioxidants, superfoods, protein and fiber. Health-wise, you could certainly do better for breakfast.
Jul 27, 2012
How To Make the Best Granola
Do you love granola? Do you make it at home? Here is our very best recipe for you — a step-by-step tutorial to help you make wonderful granola, and also to let you customize it to your taste. This is a basic template to memorize and customize in your own kitchen, to please your every granola desire.
Jul 18, 2012
Recipe: Eight-Ball Zucchini With Eggs Baked Inside
Last week we received a bunch of cute little eight-ball zucchini from our CSA. We thought of stuffing the round squashes with grains or vegetables, but then we remembered how much we love eggs baked inside pattypan squash and the following dish was born. We hollowed out each squash, filled the shell with a bit of tomato sauce and tangy goat cheese, topped it with an egg, and popped it in the oven until the yolk was just set and still creamy.
Jul 6, 2012
The Pleasures of a Breakfast Salad
A salad for breakfast? Indeed! This has been one of my favorite breakfasts lately. Rich, satisfying, and fresh.A few weeks ago I showed you this dish of prosciutto, mozzarella, and basil with a poached egg on top. It was an easy lunch, and as there was no bread in the house at the time, a great substitute for more run-of-the-mill toast and eggs.
Jun 19, 2012
Rise & Shine: 7 Savory Breakfast Sandwiches to Start the Day
I blame my recent fixation with breakfast sandwiches on the kale and sausage sandwich at the cafe a few miles from my house. It comes with a runny fried egg balanced on top of the braised kale, so when you cut the sandwich in half, the yolk oozes out and makes the whole sandwich a billion times tastier. I wouldn’t mind starting every day with it — or any of these sandwiches, really. Hot, savory breakfast sandwiches aren’t just reserved for morning meals, of course.
May 3, 2012
Breakfast Recipe: English Muffin French Toast
Sometimes the best kitchen discoveries aren’t because of a fancy new pan or the latest addition to your cookbook library. Sometimes they happen by pure accident. Some of a chef’s most cherished recipes probably came about from a careless error or minor mishap. That’s what happened with the case of my English Muffin French Toast—a delicious mistake I will happily make again and again.
Apr 26, 2012
Market Recipe: Spring Quiche with Leeks and Sorrel
The days when you allow the farmers market to dictate what you make for dinner are kind of awesome days. To be quite honest, they’ve become rarer and rarer around our house as we’ve become busier during the weekends. But there’s something quite sweet about ambling around the market and chatting about what you could make with certain ingredients. This weekend, we had time to visit our local farmers market and found some beautiful looking sorrel, leeks, and farm eggs.
Apr 25, 2012
5 Tips to Help You Make Better Granola
I eat Greek yogurt and granola for breakfast most days of the week. I started perfecting granola at home when I got tired of buying dry, tasteless, over-priced granola at the store. Now I make it weekly, and have some tips and tricks so you, too, can avoid disappointing granola.
Mar 28, 2012
Look! Grilled Cheese Hard-Boiled Eggs
We’re totally charmed by how easy and delicious this is—a simple breakfast food turns into a bubbly, cheesy lunch with just two ingredients. It’s also a genius way to use up leftover Easter eggs. Want to see how to do it?Camilla Fabbri at Family Chic has such cute, creative ideas (like this and this). She says her kids love these grilled cheese Easter eggs, and they couldn’t be quicker to make.
Mar 15, 2012
An Ode to Cereal: Shredded Wheat
I’m not sure when I discovered shredded wheat, but I can be sure it was by accident. Growing up, cereal meant the sugary kind that left the milk delightfully sweet. Hounded by my parents to cut back on sugar, I must have tried their shredded wheat one day and decided it was not completely disgusting. But now? I stockpile the stuff.Shredded wheat is the blank palette of breakfast foods: it is essential to load up the bowl with anything else to make it edible.
Mar 9, 2012
How to Open a Soft Boiled Egg
Imagine sitting down to breakfast and being confronted with a perfectly intact soft-boiled egg sitting in an egg cup. Would you know what to do next? If you’re from the Continent, or indeed much of the world, this would not a problem but most Americans would be a little puzzled about their next move. Turns out that there are several ways to approach a soft boiled egg and, not surprisingly, each has their staunch supporters. Read on for an overview of choices. Fat end or pointy end?
Mar 8, 2012
Skip the Syrup: 6 Savory Pancakes for Breakfast (or Dinner!)
Even if your morning cravings lean more salty than sweet, you can still enjoy a stack of hot, fluffy pancakes for breakfast. Ham, leeks, cheese and even quinoa give these six pancake recipes a savory twist. Savory pancakes would make an unusual addition to a weekend brunch, or a satisfying weekday breakfast if you made the batter the night before. A few of these recipes are even hearty enough to stand in for dinner.
Mar 8, 2012
Freezer-Friendly Scones: Freeze Unbaked Dough, Bake When Needed!
I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?
Mar 7, 2012
How to Make Diner-Style Hash Browns
There are two secrets to very good, very crispy diner-style hash browns. The first is squeezing the shredded potatoes as dry as possible. The second is a generous — though not gratuitous, mind you — amount of butter. Here is how it’s done. Definitely use a cast-iron skillet to cook your hash browns if you have one.
Mar 6, 2012
Favorite Breakfast Ingredient: Ricotta
While ricotta is perhaps most famous as a lasagna filling, it really shines at breakfast where its creamy texture and not too tangy flavor are a perfect match with many breakfast classics. My favorite way to eat it is to slather it on toast made with a rustic bread and drizzled with a few threads of bitter Sicilian honey. Add some fresh or dried fruit and a few almonds and you have a perfect way to start the day. Read on for a few more ways to use ricotta as an essential breakfast ingredient.
Mar 6, 2012
Try This! Use Chopsticks to Scramble Eggs
Most of us probably consider chopsticks to be more of a utensil than a tool, but Chef David Barry from the Culinary Institute of America has some compelling reasons for using them in the kitchen. Namely, the best scrambled eggs ever.In an article he wrote for Fine Cooking, Chef Barry recommends using chopsticks instead of spatulas or wooden spoons to stir a skillet of scrambled eggs.
Mar 6, 2012
The (Healthier) Breakfast Flowchart
Do you get in a rut with breakfast? Need some fresh ideas? This flowchart is just what you need. A little funny, a little fresh — and yet seriously practical.This flowchart was designed by Andrew at Eating Rules, in response to a reader’s request for some fresh breakfast inspiration. He starts at the very beginning: “Good morning!” … and goes from there. Are you “so flippin’ late!”? Grab some nuts, some fruit. Got a few minutes more?
Mar 5, 2012
Breakfast Recipe: Eggs Florentine in Hash Brown Nests
Breakfast is typically not my most creative meal of the day—early morning is not often the time I feel the most culinarily inspired. The truth is, I could live off a poached egg atop toasted sourdough (with a generous dousing of Cholula) every single day for the rest of my life. It would never get old to me.Every now and then, however, I get a wild hair and branch out. In the case of these eggs Florentine in hash brown nests, it was an experiment in pantry raiding.
Feb 16, 2012
Healthy & Hearty Breakfast Idea: Egg Baked In an Avocado
It’s almost Valentine’s Day, so let’s take a moment to appreciate one of food’s great partnerships: avocado and eggs. We’ve tried adding avocado to scrambled eggs or using mashed avocado in place of mayonnaise in an egg salad, but this idea is a new one: baking an egg directly in an avocado half!Basically, you remove the pit from a halved avocado, hollow out a little more space if needed, and crack an egg into the hollow.
Feb 9, 2012
Can I Prepare Oatmeal and Leave It at Room Temperature Overnight?
Q: I adore overnight oatmeal but due to repairs I will be left without a fridge next week.I was wondering, do you think the oats can be left at room temperature? Will they still soak up the liquid?Sent by SerenaEditor: Serena, do you mean uncooked muesli-style oatmeal? Or overnight steel-cut oats? I do prep oatmeal with steel-cut cuts (with water, not milk) and leave it at room temperature overnight, but I wouldn’t make more than a single day’s batch at a time.
Feb 7, 2012
Recipe: Hazelnut Cherry Muesli
I’ve discovered muesli. If you’re not familiar with muesli, it contains many of the same ingredients as granola, but instead of adding sweeteners and oil, you toast the ingredients as they are. No oil. Only as much honey or maple syrup as you’d like to serve it with. It’s certainly drier than granola and won’t have that characteristic clumping or crunch that some people love.
Jan 13, 2012
The 5 Rules of Ultimate Scrambled Eggs
What’s your favorite last-minute dinner? Mine is scrambled eggs. I like them soft as possible, with plenty of butter, eaten on crisp toast at 7 p.m., taking comfort in a simple, hot meal after a scattered day. If scrambled eggs are your idea of easy comfort food, when it’s for breakfast, lunch, or dinner, these five tips will make them even better. Scrambled eggs are one of the few foods that it doesn’t pay to get too much of a head start.
Jan 11, 2012
Grain-Free Granola? Yes! Try This Recipe
Granola is synonymous with grain, right? Oats are the most common sort of grain in granola, but what if you’re avoiding oats and other grains for health or diet reasons? There is indeed a way to make breakfast granola without any grain at all — and this recipe looks delicious.This granola relies on almonds and seeds, like pumpkin and sunflower. So it’s certainly a bit more dense than traditional oat granola, and it might fill you up longer.
Jan 4, 2012
Breakfast Recipe: Slow Cooker Spiced Porridge for a Crowd
I love lazy holiday weekends, emphasis on the lazy. This creamy slow-cooker porridge of steel-cut oats, dried fruits, and spices cooks overnight and is ready when we wake up. Perfect for when I have family visiting and want an easy breakfast that makes everyone happy. Make another pot of coffee and bring on the lazy morning! Cooking steel-cut oats and dried fruit in a slow-cooker does something amazing to both.
Dec 15, 2011
Oyster Stuffing: Is it Worth All the Shucking?
We’ve never had oyster stuffing. Have you? Whoa, it’s a lot of work if you’re talking about shucking dozens of fresh oysters to chop and bake with your bread cubes. But the payoff (we hear) is that the bread soaks up the oyster liquor, and you get a richness that’s beyond what sausage or a little chicken broth can offer. As for the origins of oyster stuffing… it’s complicated.
Nov 22, 2011
Martha Stewart’s Macaroni & Cheese: The Ultimate Recipe?
Homemade macaroni and cheese is almost always a Good Thing, but is Martha Stewart’s recipe perhaps the best of all? Food52 has declared it a “genius recipe” and explains why this version of mac and cheese — creamy, sharp and capped with a layer of crunchy croutons — is a keeper. One of the key elements is the mornay sauce that surrounds and permeates the pasta as it bakes.
Oct 10, 2011
Beer for Breakfast: Several Surprising Pairings
If you’ve ever found yourself in a European train station early in the morning, you’ll know that having a beer with breakfast isn’t out of the ordinary for some. In fact, beer has a rich history at breakfast, dating back to the 19th century. The Wall Street Journal suggests a few pairings to start your morning buzz.Thinking of beer as nutritious might be a stretch, but adding a pint to your breakfast table could mean for a spectacular pairing.
Sep 12, 2011
Breakfast to Go: Heidi Swanson’s Cottage Cheese Muffins
When the busy fall comes around, breakfast is just as important as lunch — and it’s even more important to make it easy. If you are looking for an easy, grab-and-go breakfast, try my current favorite: These eggy, cheesy, savory muffins from Rose Elliot and Heidi Swanson.Cottage cheese muffins is a rather modest name for these savory, high-protein little muffins. They are made with cottage cheese, eggs, ground almonds, and just a smidgen of flour.
Aug 23, 2011
Can I Make Mac & Cheese Ahead of Time and Bake Later?
Q: Can macaroni and cheese be made a day ahead, refrigerated and then baked before use?Sent by RuthEditor: Ruth, yes, absolutely. In fact, it can even be frozen at this point. (When ready to use, thaw and bake.)Readers, any specific advice for making mac and cheese ahead?Next question?
Aug 23, 2011
Yes, Adding Avocado to Scrambled Eggs Is a Very Good Idea
I love avocado with eggs. I add slices on top of fried eggs on toast, and inside egg sandwiches. But I had never tried adding avocado to scrambled eggs — until last week. Why not? I have no idea — these two things were meant to go together. I will be the first to admit that chunks of avocado in scrambled eggs looks a little odd. There’s a greenish cast to the whole dish (Green Eggs and Ham, anyone?). But ignore that.
Jun 14, 2011
Breakfast Recipe: Crunchy Pecan Waffles
The boyfriend adores waffles. They come second only to pancakes in his favorite food department. So when I bought a waffle iron a couple of years ago, it was a sure sign that I was in the relationship to win it. But purchasing the device was the easy part. It was finding the perfect recipe to accompany it that was so hard.So the search began. I pored over cookbooks, food blogs, and magazines, all in search of a great waffle. And you know what? I found it.
Jun 13, 2011
Why Didn’t My Pancakes Cook All the Way Through?
Q: I cook pancakes almost every weekend. This weekend, however, my pancakes didn’t cook through — even if I completely charred them on the outside, they were uncooked on the inside. I cooked them over a low flame and with minimal add-ins (just frozen blueberries and cinnamon).The only thing I can think of is that I replaced half the flour with flaxmeal. Thoughts?Sent by JaimeEditor: Jaime, it’s hard to say, but I do wonder if the frozen blueberries were the culprit.
May 11, 2011
Brunch Recipe: Lemon Brioche French Toast & Raspberries
My ideal Mother’s Day brunch includes one my very favorite breakfast casseroles: A simple strata of brioche bread, layered with lemon zest and custard, and baked until puffy, golden, and silky smooth inside. This recipe is lightly adapted from one in my recent book, Not Your Mother’s Casseroles. • Not Your Mother’s Casseroles, Harvard Common Press. $11.15 at Amazon. It is so incredibly simple. Just slice any rich, eggy bread, such as brioche or challah.
May 5, 2011
Party Idea: Host A Breakfast Bash
It always seems like spring is the busiest time for our friends and family. There are soccer games to attend, gardening to accomplish, trips, tours, graduations — all sorts of things are going on and entertaining time can be sparse. Instead of insisting that everyone come for dinner, why not try getting things done early and host a weekend breakfast bash instead?
Apr 8, 2011
Fancy-Schmancy Oatmeal Topping! Brûléed Bananas
Oatmeal is a staple of weekday morning breakfasts at my house, but I still eat it on the weekends too. I just want to dress it up a bit, when I have some extra time. Thanks to the Ace Hotel in Palm Springs, I have a new favorite fancy topping for my oatmeal: Browned and crispy bananas, all cool and creamy inside.
Apr 8, 2011
What Are the Best Grab-and-Go Breakfasts? Plus 5 Ideas
Yesterday we had a question about breakfast recipes that are portable, filling, cheap and nutritious. It seems like this great combination is what everyone is looking for in a breakfast; we’re always rushed on workdays and schooldays, but we still need breakfast, right? Well, let’s take a closer look at the best grab-and-go, ultra-portable breakfasts, since that seems to be what you all are most interested in this week!Here are five of our favorite grab-and-go breakfasts.
Apr 8, 2011
Hong Kong Eggettes! Testing Nordic Ware’s Egg Waffle Pan
I confess that I am not much of a waffle girl. Waffles seem a little too fussy for the morning; I prefer straightforward pancakes that require no more gadgetry than my trusty skillet. But I may have been swayed over to the waffle side by this new pan, which bakes up a crisp, honeycomb waffle quite unlike traditional American waffles.
Apr 6, 2011
Salad to Sushi: 5 Surprisingly Good Breakfasts
Ever thought about eating salad for breakfast? Or sushi? No? Here are five unexpected yet surprisingly good breakfasts, gathered from around the world! Salad – Yes, a breakfast salad! I love eating avocado with prosciutto and a little Parmesan in the summertime. Add a poached egg and it’s a seriously nutritious meal. Many Asian breakfasts often include salad, too — why not try it sometime? Miso Soup – Nearly every Japanese breakfast includes miso soup.
Apr 6, 2011
Grape Nuts to Corn Flakes: 7 Recipes for Homemade Cereal
If your breakfast of choice is dry cereal with a generous splash of cold milk, these recipes are for you. We had no idea it was so easy to make DIY versions of some of our favorite store brands!1. Graham Nuts from Chow – This is a version of grape nuts based on a recipe from Kim Boyce’s book Good to the Grain.2.
Apr 5, 2011
Quick Tip: How To Get A Domed Muffin Top Every Time
Everyone knows that the best part of the muffin is the top, right? This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. We thought maybe it’s not enough batter in the cup or expired baking soda. But Shirley O. Corriher, author of Bakewise, says its something else entirely.According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.
Apr 4, 2011
Old-School Recipe: Make Your Own Strawberry Milk!
After I made this crazy hot pink Valentine’s confection, one of the comments on the strawberry milk required for the cake was, “Why not make your own?” Now that was a great idea! Creamy, smooth and straight from the diner of my dreams, a glass of chilled, pink, and homemade strawberry milk will make your after-school snack gee whiz terrific! While preparing that cake I mentioned, I thought I fell in love with the bottled (eek, super artificially flavored!
Mar 30, 2011
Recipe: Shrimp and Grits
Food is always coming out of my kitchen. So it seems most folks are envious of my other half. He must have it pretty good, they assume. But to be quite honest, dating me isn’t always as delicious as it seems. As a food blogger, I have a very strange cooking schedule. Mainly, “dinner” is usually made in the middle of the afternoon, in an attempt to catch the best natural light. And some days can be all dessert, all the time.
Mar 21, 2011
Perfect Fried Eggs: Getting the Whites to Set
As self-professed egg fiends, we thought we knew everything there was to know about cooking them. Then a friend shared this absolutely brilliant tip about getting the tops of fried eggs to cook without burning the bottoms or over-cooking the yolk.Our usual method for cooking fried eggs involves cracking them in a pan and letting them sizzle. If the whites are taking too long to set, we’ll cover the pan with a lid to encourage even cooking.Our friend takes things one step further.
Feb 14, 2011
Halving Casseroles: Tips for Reducing the Size of a Recipe
Casserole recipes are usually sized for a crowd. They are often designed to feed 6, 8, maybe even 10 people! But if you’re just cooking for one or two, that’s too much. The good news is that most casseroles are extremely easy to size down. Here are a couple of tips and guidelines for taking any one of the recipes we’ve posted during Casserole Week and adjusting it to a half-batch size.
Jan 28, 2011
Simple Tip: Let Your Casseroles Rest
A casserole is a great low-maintenance, hands-off dish to make for a dinner party; you can finish the side or salad while it’s cooking and still have time to sip a cocktail with your friends. But when you’re thinking about the timing of the meal, add on at least 10 minutes for the casserole to sit when it comes out of the oven. It’s just like resting meat.This is especially important for casseroles that have a decent amount of liquid or gooey cheese in them.
Jan 25, 2011