Breakfast and Brunch Recipes
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Recipe: Masala Chai-Spiced Oatmeal
Infusing masala chai into oatmeal not only makes for a breakfast that's equally as comforting as a steaming mug, but it also gives your bowl a little kick of caffeine.
Oct 24, 2016
Recipe: Coconut and Ginger Oatmeal
Want to know what goes together like chocolate and peanut butter or apple and cinnamon? The earthy-sweet combo of coconut and ginger. Here the two join forces to create the creamiest bowl of richly spiced oatmeal sure to warm up your morning routine. Thanks to the combination of coconut and ginger, this oatmeal manages to feel fresh in its flavor and comforting at the same time.
Oct 17, 2016
Recipe: Creamy Stuffed French Toast
When I was in third grade, I entered a bake off hosted by our local library. The day of the competition, my mom helped me gather the ingredients from our fridge and pantry to make the gingersnap cookie recipe I had chosen, at which point we discovered we were out of vanilla extract. My ever resourceful mother pulled a bottle of orange extract from the back of the cupboard and suggested we have a little fun with the recipe.
Sep 29, 2016
90-Second Scrambled Eggs
Cooking scrambled eggs on the stove only takes 10 to 15 minutes, but sometimes you don’t even have that long. Enter: the microwave. Yes, the microwave. Scrambled eggs made in the microwave are a smart, perfectly good alternative to those made on the stovetop. I know — you may be utterly incredulous, but hear me out. Will your eggs be as creamy and soft as those made on the stove?
Sep 16, 2016
How To Make Eggplant Bacon
Eggplant is a nightshade often used as a substitute for meat in a number of dishes — from bolognese to burgers — so it only seems natural that we try our hand at transforming it into bacon. We’re taking eggplant back to the skillet, seasoning it for bacon success, and frying it up — just like the real stuff. Long, skinny varieties, such as Japanese or Chinese eggplant, are ideal for turning into bacon.
Jul 11, 2016
How To Make Summer Fruit Sauce in the Slow Cooker
This slow-cooker sauce is the ultimate answer to the overabundance of summer fruit. Whether you went crazy at the U-Pick or just got too excited at the farmers market or grocery store, turning your excess into a warm, sweet sauce is an easy solution — especially when all that’s required of you is dumping the fruit into the slow cooker with a little water and sugar and letting the appliance do its thing. Cooking fruit low and slow in the slow cooker is a little like magic.
Jun 16, 2016
Recipe: Ricotta and Fresh Pea Toast
When fancy toast swept through San Francisco, littering cafe menus with $4 slabs of thick bread showered in cinnamon sugar or almond butter and homemade jams, I resisted trying it for a long time. When I caved and ordered one, I finally understood the appeal of just-toasted bread and quality toppings. The toast revolution doesn’t have to be for breakfast only, though — here’s one with creamy ricotta cheese, lemony peas, and crispy prosciutto!
Jun 2, 2016
How To Make Crunchy Granola in the Slow Cooker
Homemade granola just may be why breakfast is my favorite meal of the day and why I will always say yes to breakfast for dinner. After all, it’s toasted, crunchy oats tossed with a medley of nuts and seeds with just enough maple syrup and brown sugar for a hint of sweetness and flavor. What’s not to love?
Jun 2, 2016
Recipe: Radish and Turnip Hash with Fried Eggs
The minute I get my hands on the first radishes of spring, I’m off to enjoy them sliced with lots of butter and judicious pinches of flaky sea salt. As the season continues and the bounty begins to pile up, I start looking beyond raw preparations and sauté or roast my radishes instead. Radishes cook up beautifully; their affinity for butter and sea salt is just as apparent in the skillet.
Apr 27, 2016
How To Make Creamy, Crunchy Matzo Brei
Matzo brei defines the homeyness of Passover.
Apr 18, 2016
Recipe: Baked Egg and Chorizo Enchiladas
Enchiladas make a wonderful and unique breakfast dish. A true crowd-pleaser, they can easily be scaled up or down, depending on the number of mouths you are feeding. Enchiladas are also super versatile; if you don’t have chorizo on hand, some leftover roast chicken works too. If you don’t eat meat, mushrooms or beans make for a satisfying filling. And while the dish itself is best eaten as soon as it is ready, the individual components can always be made ahead of time.
Apr 15, 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Recipe: Ham & Linguine Casserole, Mother of All Casseroles
I happen to own an extensive collection of Southern community cookbooks. My library includes tomes from junior leagues, churches, and schools, and all are equally cherished. Why? Because a community cookbook is like a time capsule. Its year of publication marks what families were cooking and eating and reflects the taste and traditions of a generation.My collection ranges from the early 1900’s to present day.
Jan 24, 2011
Breakfast Recipe: Broiled Grapefruit with Cinnamon Sugar
I have to admit that the pairing of grapefruit and cinnamon does not immediately make sense. At least, it didn’t to me. There was something about the tartness of the grapefruit and the distinct spice of the cinnamon — I was dubious. But then I finally tried it, and hello! This is my favorite breakfast dish right now. For a long time I was also dubious about the idea of hot grapefruit. It just sounded… odd. But again, I have been made to see the light.
Nov 22, 2010
Simple Breakfast: No-Cook Overnight Steel-Cut Oats
Last week I was talking with a new friend (hi Sara!) and she mentioned how much she loves overnight, no-cook oatmeal. I am familiar with this (also known as muesli) but the new thing here was that she said that she especially likes making it with steel-cut oats. Really? I said. They’re so… chewy. Steel-cut oats without any cooking at all?Why yes! And they are delicious. This has got to be the simplest way to make steel-cut oats (and all of us here at The Kitchn love steel cut oats).
Sep 1, 2010
Make-Ahead Recipe: Crustless Mini-Quiches
Breakfast may be the most important meal of the day, but who has time to cook a hot one before heading out the door? Make a batch of these mini-quiches; they freeze great and reheat in minutes as hot breakfast bites. The lack of crust makes them a snap. A pinch of grated cheese in the bottom of each mini muffin cup forms a shell, and the eggs and filling set inside.
Aug 26, 2010
How To Poach an Egg in the Microwave
I don’t usually use the microwave to poach my breakfast egg, but it can come in very handy for a lunch egg. Lentils, brown rice, or a salad can be elevated from a side dish to a main dish with a tender, gooey poached egg on top. Here’s how to make a quick, freshly poached egg in the office microwave. Huge caveat, before you try this: Remember that microwaves come in lots of different configurations.
Aug 25, 2010
Salty and Sweet: Grilled Cheese on Raisin Bread
Yeah, we know. It’s hard to see the raisins. Looks like a plain old grilled cheese. But trust us, they’re there. And they made our cobbled-together lunch a smidge more delicious.It helps that our raisin bread was raisin challah bread, too. It’s sweeter in general than regular bread, so it made a nice foil to our sharp cheddar cheese.Raisin bread isn’t something that’s normally on our radar.
May 13, 2010
Breakfast Details: How To Make Molded Butter Pats
Earlier this week we talked about giving your guests individual dishes of butter for a fancy brunch or breakfast. Here’s a quick look at how to create little molded pats of butter — it’s a tiny, extra-fancy detail, but sometimes we just delight in silly things like these!It’s really simple to make these. All you need is some softened butter (we prefer homemade or unsalted butter) and something to mold it.
Apr 8, 2010
How To Make Your Own Flavored Instant Oatmeal
With fall on the horizon, we find ourselves craving something a little hearty that will carry us through the rest of the day with gusto. Oatmeal is an easy and inexpensive option; let us show you how to make your own instant, ready-in-two-minutes version for work, home, or even on the go!
Apr 1, 2010
Lighter Treat Recipe: Frozen Banana, Peanut Butter & Chocolate Chip Milkshake
You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It’s a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream.
Mar 18, 2010
How To Fry an Egg: The Video
How do you fry an egg? Do you do it fast, with a smear of butter? Or all bubbly, with lots of olive oil, like the Spanish do? Here’s one basic way to fry an egg — it’s simple and foolproof. Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Feb 24, 2010
How To Poach an Egg: The Video
For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky. But they are not! A perfect poached egg is quick, simple, and foolproof. Here’s how we make poached eggs now. Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Feb 23, 2010
Valentine’s Breakfast in Bed Recipe: VS Mocha Café
What are you drinking on Valentine’s? (Or, for that matter, Chinese New Year, President’s Day, or Fat Tuesday?) A little later today we have a roundup for you of creative and delicious Valentine’s Day cocktails. But first, let’s consider breakfast. Why not start the day off with a spiked mocha? Here’s one recipe that looks so good; we’d love to curl up with a hot mug of mocha on this snowy weekend!
Feb 12, 2010
Memories of Christmas Breakfast Strata (and a Recipe)
I am not exactly sure what most people eat for breakfast on Christmas morning. There is often a lot of talk about dinner: roasts and hams, traditional side dishes, and glittering desserts. But the day has to start somehow; you can’t dig through stockings and unwrap presents on an empty stomach. And it’s Christmas, so it better be special. That means no bowls of cold cereal or skimpy slices of toast.
Dec 15, 2009
Sweet Potato & Cornbread Hash with Veggie Sausage Gravy
Did you make Ivy Manning’s Apple Cornbread Dressing with veggie sausage for your Thanksgiving meal? We did, and it was a hit with the vegetarians and the meat eaters. We used the leftover dressing and extra sausage to put together a breakfast hash with gravy, and you can easily adapt the recipe to use whatever leftovers you have on hand.
Nov 27, 2009
Chocolate-Dipped Pretzels with Mint Sugar Un-Gift Guide 2008
Here is a very, very last-minute food gift that takes literally five minutes to make, and yet everyone you share it with will love it (and you). Too good to be true? No — it’s just chocolate-dipped pretzels.The other very nice thing about this pretzel project is that it is quite inexpensive. All you need are pretzel rods, chocolate chips or another chocolate good for melting, and some sprinkles or coarse sugar.Here are a few tips for making these salty-sweet treats.
Dec 18, 2008
Recipe: Congee, Comfort Food for Frugal Times
I was sick with a bad cold over the weekend and although I was raised a WASP in midwestern USA, when I’m down for the count I usually cook up a big pot of congee, perhaps one of the most ubiquitous of all Asian foods.In my experience, there’s nothing simpler and more comforting than congee, which is basically rice cooked with a lot of liquid until it forms a soft and creamy porridge.
Nov 10, 2008
Restaurant Re-Creation: Avocado Toast from Cafe Gitane
We’re not exactly going to win a medal for figuring this one out, but still. We’ve eaten this simple, creamy, peppery dish several times at Cafe Gitane in New York City (for breakfast as well as an appetizer at dinner) and finally made it at home…We don’t know the restaurant’s exact preparation, but the bread is always a thick, nutty whole grain and there’s a kicker — a big sprinkling of red pepper flakes over the top of the mashed-up avocado.
Aug 29, 2008
Recipe: Peach, Plum, and Ginger Jam
You may remember our last attempt at this jam, when it turned out a wee bit hard. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try…This time, we made a couple of changes. We peeled the peaches, making the jam a little paler than our last batch.
Aug 26, 2008
Japanese Cooking: Okonomiyaki
Okonomiyaki is a savory Japanese pancake-like dish that is very easy to prepare at home, and makes a good “ clean the fridge” meal as many different types of meat, vegetables, and seafood can be added to it.The “base” ingredients for okonomiyaki can be found at your local Japanese grocery store or online.
Apr 1, 2008
Recipe: How to Make Hollandaise Sauce
During the week, I’m often too busy to cook breakfast, but as the weekend approaches, I start making mental menus for Saturday and Sunday morning. Freshly brewed coffee, fruit salad, toast with jam, fresh-squeezed juices, frittatas, pancakes with maple syrup, crabcakes Benedict with hollandaise …Hollandaise is one of my most favorite sauces ever, and it is ridiculously easy to make.
Mar 7, 2008
Recipe: Plum and Earl Grey Preserves
Plums are in season, and we have been busy thinking up more ways to use them. We were inspired by Heidi Swanson’s Rosewater Plum Compote a couple weeks ago, and we set out to make our own plum sauce. We love tea and plums together, so we played around with an Earl Grey concentrate and sweet-tart red plums until we found a combination we liked. The tea gives the sweet plums undertones of tannins and herbs, and these deep flavors ripen as it sits.
Sep 12, 2007
Recipe: Slow Scrambled Eggs with Rosemary and Capers
Eggs on toast are go-to comfort food, a meal to be eaten alone on a spring evening, standing up in the kitchen, or on the couch with a book. When all else fails, there’s always eggs and buttery toast. Here’s one of our favorite ways to spruce up the old standby with a smattering of grownup flavors – briny, juicy capers, fragrant rosemary, and a dash of Romano cheese.
May 22, 2007
Recipe: Chunky Peach Pancake Topping
We made pancakes last weekend, a hearty Saturday brunch for a crowd. We are great fans of maple syrup, but we also love the chunky fruit toppings found in diners and family restaurants like Bob Evans. You can buy these industrially pre-packaged in jars, of course, but it is just too easy to make your own. You don’t even need fresh fruit; frozen does just as well, and bags of organic frozen peaches and blueberries are easily available from Trader Joe’s and Whole Foods.
Apr 30, 2007
Recipe: Broiled Grapefruit
It is finally snowing here in New York City! And Florida grapefruit are at their peak now. This is the perfect morning to pucker up, keep warm in front of the oven, and make yourself a sunny broiled grapefruit for breakfast.
Jan 19, 2007
D.I.Y. Recipe: Plum Cinnamon Jam
Jam looks intimidating – boiling and canning and sterilizing and botulism all rolled into one specter of potential food poisoning. But while canning itself is much easier than it looks, you don’t need to mess with that for just one or two quick jars of jam. An hour or two will give you a jar of jam that can be frozen for up to six months or refrigerated for a month with that taste of summer fruit locked inside.
Oct 2, 2006
How To Make Catskills Apple Dumplings
How To Make Catskills Apple Dumplings
Dec 2, 2016
Microwave Magic: Scrambled Eggs In A Mug
Microwave Magic: Scrambled Eggs In A Mug
Sep 29, 2016
How To Make Homemade Yogurt
How To Make Homemade Yogurt
Sep 9, 2016
Cantaloupe Smoothie Bowl
Cantaloupe Smoothie Bowl
Sep 4, 2016
How to Make Sausage & Egg Breakfast Casserole in a Slow-Cooker
How to Make Sausage & Egg Breakfast Casserole in a Slow-Cooker
Aug 31, 2016