Breakfast In Skills
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What’s Wrong with My Homemade Yogurt?
Q: I make my own yogurt every week. Regardless of the starter culture I use, once in a while, the yogurt develops a stringy, elastic texture. Can you explain this?Sent by KlaudiaEditor: My guess is that you’re getting either wild yeast or bacteria in your yogurt as it cultures. To prevent this, make sure to heat your yogurt to around 200°F, then cool it to around 115°F before adding the culture. It also helps if you can keep the yogurt above 100°F as it cultures.
May 2, 2019
Leftover Pasta? Make a Frittata!
The next time you find yourself with a neglected cup of macaroni or that last serving of spaghetti that no one seems to want, promise me you’ll try this. I’ve been making pasta frittatas ever since another Kitchn writer mentioned it years ago, and it is hands-down my favorite way to use up leftover pasta — along with whatever else is hanging around in the fridge. You make this frittata just like any other.
May 2, 2019
Help! Why Is My Mac and Cheese Oily Instead of Creamy?
Q: I’ve been on the hunt for the perfect mac and cheese recipe and have tried 5 different recipes, but I keep running into the same problems: the cheese separates, the dish is too oily, and there is no creamy texture. Most recipes I’ve tried use a roux-based cheese sauce. Is that the issue?Is there a fail proof recipe out there?
May 2, 2019
Morning, Noon or Night: 10 Tasty Ways to Top Toast
Bread has a bad reputation these days, but that doesn’t mean we should overlook one of its most irresistible forms: toast! Whole wheat or brioche, sourdough or seeded, a slice of toasted bread is a base for all kinds of toppings that make a light yet satisfying meal any time of the day.
May 2, 2019
Baker’s Ingredient Spotlight: What to Do With Maple Sugar
I don’t use white sugar much at home these days. Now I reach for a more unrefined cane sugar like turbinado, or experiment with maple syrup or honey as sweeteners. But the problem with this, for bakers in particular, is that you have to be careful about adding extra liquid to a recipe because it changes the entire composition and structure. So what’s a good solution if you want to add a deep, dark sweetener like maple syrup? Pick up a bag of maple sugar!
May 2, 2019
Too Much Granola? Freeze It For Later!
I went on a bit of a granola bender the other week for reasons best left between me and my obsessive brain. The upshot of this, as you can probably guess, was that I ended up with a lot of granola sitting on my counter. After foisting jars of it onto my friends and snacking on it every afternoon, I still had more granola than I could conceivably eat before it went stale. The solution? Freeze it.
May 2, 2019
5 Ways to Eat Chia Seeds for Breakfast
Have you fallen in love with chia seeds yet? Packed with healthy omega-3 fatty acids, these little seeds also contain protein, fiber, antioxidants, and minerals like calcium, magnesium, and iron. And because of their gelling properties, they help make breakfasts more filling and satisfying without weighing you down. Wondering how to eat them? Here are our favorite ways to add this superfood to morning meals. 1. In Oatmeal: Add a couple tablespoons to cooked oatmeal or other grain porridge.
May 2, 2019
The Best Thing I Cooked Last Week: Grilled Dutch Baby
The oven in our home is enormously inefficient. It takes so long to preheat because it has to preheat our whole kitchen first. This all makes for quite an unpleasant conundrum in the summer, but under the right influence it can also lead to some unexpected discoveries. Why not keep the house cool by keeping the oven off and cooking outside? Why not try cooking a Dutch Baby on the grill?
May 2, 2019
Savory Yogurt Toppings: 4 Ideas for Breaking the Fruit & Granola Routine
Most mornings when I’m frantically scouring through the fridge and cursing my lack of night-before lunch preparedness, I end up grabbing a single-serve Greek yogurt, throwing a handful of granola in a ziplock, and snagging a ripe banana from the fruit vendor outside my work. As much as I love this little routine, I hate to admit it, but I’m a little fresh fruit and granola’d out. Luckily, this fruit-and-granola routine is a pretty satisfying lunch packed with protein and fiber.
May 2, 2019
The Best Make-Ahead Baked Goods to Freeze
My Gramma John was a tremendous baker. A farm wife and mother to eight kids, she spent her fair share of time in the kitchen. But she loved every minute of it, baking until the very day she passed away. I have great memories of spending time with her in the kitchen. Nowadays with my own small army of children, I love to bake as well. They love it even more. I love that I can tailor my baking for food allergies as well as dietary preferences.
May 2, 2019
Broccoli: The New Breadcrumbs
A new year means new goals. And for many people that includes changing food habits, cutting down on junk, and eating better. Sounds good. In theory. But resolutions around diets tend to be tedious and limiting, and are about as exciting as a bowl of wilted Brussels sprouts. And who really wants to kick off 2014 with a list of should nots and cannots? What if this year, instead of making a resolution to eat more healthfully, we make a promise to cook more playfully?
May 2, 2019
Potatoes: The New Quiche Crust
You say potato, I say yes please. Fried, baked, and Hasselback’d, there are no shortage of recipes that feature this root vegetable. But just like space travel, there’s so much more territory to explore. As someone who must steer clear of most wheat and processed products, I’m always on the lookout for a substitute that adds crunch where croutons and toasted baguettes no longer can.
May 2, 2019
Can I Cook Bacon Ahead? How Long Will It Keep?
Q: I often cook up a package of bacon and store it in my fridge. I’ll use it later for quiches, in scrambled eggs, peanut butter and bacon sandwiches, BLTs. I usually use it to take into work for breakfast or lunch. How long do you think the cooked bacon will stay good in the fridge? How do you feel about using pre-cooked bacon? Do you think there are any health risks? Sent by Gail Editor: You can safely keep your cooked bacon in the fridge for up to a week.
May 2, 2019
Gluten-Free and Dairy-Free Breakfasts That Travel Well?
Q: My partner teaches a small grad school class on Friday mornings, and he traditionally brings breakfast for the class — usually some pastries he picks up on the way. This year, it turns out that two of his students are gluten-free, and one of those is also dairy-free. He asked me for advice on what to bring them, but I have to admit I’m stumped.
May 2, 2019
10 Breakfast Survival Skills Every Cook Should Know
Regardless of whether you’re bringing up baby chef in training, or expanding your own repertoire, when talking basic kitchen skills, we like to start with breakfast. After all, how can you accomplish anything without a solid breakfast? Here are 10 skills to master that will help you survive and thrive first thing in the morning. Eggs = breakfast for many of us. Do you know how to make eggs to your particular liking? If not, you should learn.
May 2, 2019
Want a Low-Alcohol Drink with Breakfast? It’s Called a Shim.
“More drink, less drunk,” is the promise of Dinah Sanders’ The Art of the Shim, a book chock-full of lower alcohol drinks that don’t sacrifice cocktail complexity for the sake of lower-proof libations. So, what’s a shim? Why are they lower in alcohol, and, most importantly, do they really go with breakfast? I talked to Dinah this week to get the inside scoop on this intriguing style of cocktail. But first, a couple of notes on the book itself.
May 2, 2019
Granola Gone Stale? 3 Creative Ways to Bring Granola Back to Life in the Kitchen
Even the best of granola has its good and not so good days. You know what I mean: that moment when you realize your granola isn’t as toasty and crunchy as it used to be — instead you find yourself staring at a bowl of slightly soft and not nearly as delicious oats. Lucky for you (and me) I have a few ideas up my sleeve for other ways to use granola in the kitchen.
May 2, 2019
Here’s How to Master Your Morning with Smoothie Kits
Smoothies have long been a part of my regular breakfast lineup, no matter what time of year. These cool drinks are a satisfying way to refuel after working out, a great quick breakfast when you’re on the go, and a refreshing afternoon pick-me-up. I’ve been freezing fresh fruit for smoothies for a while, and recently I took it one step further. Rather than freezing each type of fruit in separate bags, I started creating individual-serving smoothie bags.
May 2, 2019
How Summer Changes Our Breakfast Routine
I believe in family meals. I like sitting down together, even for simple sandwiches in the middle of the day, but breakfast is different. Depending on our plans for the day, it can be wonderfully relaxing or a little hurried and utilitarian. I like our summer breakfast routine, but I’m looking forward to seeing people at the table in the morning when school starts. I’m a little testy in the morning, and this is nothing new.
May 2, 2019
5 Dairy-Free Ways to Make Creamier Oatmeal
Cool fall mornings are best tackled with a piping hot bowl of creamy oatmeal. Milk is usually our number one go-to for making this breakfast even creamier, and we’re guessing it is for most of you, too. Today, though, we’re trying something different. We’re sidelining milk and cream to share five of our favorite dairy-free ways to make the creamiest oatmeal ever. If you’ve never had whipped banana, let this be the time give it a try!
May 1, 2019
3 Essential Rules of Thanksgiving Day Breakfast
With all the cooking going on, the last thing you probably want to think about is what to serve family or any overnight guests on Thanksgiving morning. Don’t fret — it doesn’t have to be complicated to be good! There are really just three simple rules to follow. Here they are, along with the best strategies and recipes to make Thanksgiving breakfast a success. There’s just too much other cooking going on for a lot of energy to be going into breakfast.
May 1, 2019
5 Ways to Make Smoothies More Filling
Drinking vitamin-rich smoothies can be a terrific, wholesome way to start to the day. I’ve learned that the key to making them solid breakfast material is always adding an extra key ingredient or two. These are my five favorite ways to guarantee I blend up a super-satisfying smoothie that will fill me up and won’t leave me hungry in an hour. Nut butters, like almond butter or peanut butter, add a good hit of protein to your next smoothie. Plus, they act as a thickener.
May 1, 2019
These Are the Easiest Doughnuts You’ll Ever Make
I’m not usually one for cooking shortcuts that involve prepared ingredients, but there are some recipes that just have too many involved parts. Making doughnuts has always been one of those recipes. You have to make and shape the dough, and you might have to let it rise — all before you deep-fry! Then I stumbled upon the easiest doughnut recipe ever and just had to try it. Can you believe it involves just two ingredients? Read on to find out what they are!
May 1, 2019
A 3-Ingredient Dessert Trick with Instant Oatmeal
Instant oatmeal can be a lifesaver on busy mornings, but it’s also great when you want to throw together a quick dessert! With just two more ingredients, this pantry staple is transformed into a hot, comforting fruit crumble. Read on for easy instructions for this warming weeknight treat for two. One packet of instant oatmeal makes enough crumble topping for two servings of dessert, and you can use any flavor you’ve got in the cupboard.
May 1, 2019
This Ingredient Is the Secret to Chewy Granola Bars
Making your own granola bars allows for superior snacking. You can easily customize the size of your bars and the many ways to flavor them, but it can be a little tricky to obtain a perfect texture. If you’re on Team Chewy Granola Bar, there’s one ingredient that can help you in your snacking quest. Do you use it? The secret to the very best chewy granola bars is brown rice syrup! Emma explains why brown rice syrup is best for granola bars in her guide to how to make granola bars.
May 1, 2019
The 10 Baked Goods I Love to Freeze
Once upon a time, I had a hard time using up a loaf of bread before it went bad. Nowadays, with a crew of hungry kids, I’m lucking if a loaf of bread lasts one sitting. Either way, freezing baked goods come to the rescue. If yours is a small household that might not use baked goods quickly, the freezer can help you extend the shelf life of your favorite goodies so that you have time to enjoy them.
May 1, 2019
6 Important Things You Should Know About Bacon
It’s Sunday morning, which means it’s time for bacon. If you’re craving a salty, crispy slice this morning, take a spin through our six essentials of bacon, from the weird tip for cooking it on the stovetop, to the best way to freeze it for later. Why? You can make a lot of it at once, and it’s hands-off — no flipping, no turning.
May 1, 2019
Julia Child’s Simple Trick for Perfect Poached Eggs Every Time
We have a trick from Julia Child that will completely change the way you poach eggs. And by “change,” I mean be prepared to make flawless poached eggs for the rest of your life. No exaggeration! Even if you have a tried-and-true method, making poached eggs can be tricky. I’ve made more than my fair share, and I’m going to go out on a limb and say that I make a darn good poached egg. So, it takes a lot for me to be wowed by tips in this department.
May 1, 2019
5 Common Mistakes to Avoid When Making Pancakes
There’s nothing better than settling into the weekend with a deliciously comforting breakfast. Specifically, a breakfast that involves pancakes! From a stack of thick and fluffy buttermilk pancakes to light and delicate ricotta pancakes to a luxurious Dutch baby pancake — they all fit the bill. Just don’t forget the syrup. The key to great griddle pancakes, however, is technique. Here are some tips for getting it down just right and avoiding some common mistakes.
May 1, 2019
Why Do We Drink Coffee at Breakfast?
Many of us associate coffee with mornings. It’s the thing that we need to kickstart the day. But it has been shown that the best time to drink coffee isn’t even right when you get up. Because of the chemistry in your brain, it’s actually a few hours later, when the coffee gives you its full effects. So, why did we even start drinking coffee in the morning?
May 1, 2019
10 Little Upgrades for Your Two-Ingredient Banana Pancakes
Have you ever tried two-ingredient banana pancakes? They’re a magical little recipe — just two ingredients and a little flip time on the griddle and you’ve got tender, toasty, totally delicious pancakes that kind of taste like the inside of French toast. But that’s just the beginning. Since they’re so easy (and so healthy), why not go the extra mile and get fancy with your pancakes?
May 1, 2019
Peaches Are My Totally Awesome Substitute for Bacon (Yes, Really!)
For most of my youth, I preferred eggs scrambled or in omelette form. And by the time my taste buds understood and appreciated the delicacy that was eggs Benedict, it was too late. I was on a strict low-sodium diet and could no longer eat the salty layer of Canadian bacon, nor the buttered English muffin. Meaning I was destined for a life of two-not-three-layered Benedicts (poached eggs with hollandaise).
May 1, 2019
A Visual Guide to Juicing Fruit: How Much Fruit Makes a Cup?
Fruit juice is totally delicious, and has earned a spot on most of our breakfast tables. Can we say, Sunday morning mimosas with fresh-squeezed orange juice? Yes, please. We guzzle a nice glass of apple juice without much thought, or pick up one of those watermelon coolers from a nearby juice bar when we’re feeling fancy. However, aren’t you ever curious about how much fruit you’re actually consuming in that morning cup of juice?
May 1, 2019
Yes, Oatmeal Really Is as Good for You as Your Doctor Says
You’ve probably been hearing for years that eating a bowl of oatmeal for breakfast is a healthy way to start the day — but do you know why? What is it that makes oatmeal so special, and how much of it should you eat? And does instant oatmeal count? Here’s a quick, science-based breakdown of the health benefits of that morning bowl of oatmeal. Oats are whole grains, which means they haven’t been stripped of their nutritious bran and germ.
May 1, 2019
Oats Are the Key to a Satisfying Smoothie
Love the idea of a smoothie for breakfast, but wish it filled you up a little more? I hear you, and I’m totally with you. My main criteria for any breakfast, including smoothies, is one that isn’t going to leave my stomach grumbling a couple hours later. The key to a good breakfast smoothie is making sure it has the power to carry me through the morning. One of the easiest ways to do this? Add a scoop of oats!
May 1, 2019
It’s Time to Up Your Pancake Game with Vegetables
I don’t know about you, but when I think about pancakes, the first image that comes to mind is a tall stack of fluffy buttermilk pancakes covered in maple syrup. But that’s only beginning for pancakes — they’re the perfect vehicle for getting more veggies into your meals. Keep in mind that some veggies will work better than others. Ultimately, it all depends on the kind of veggie pancake you want to create.
May 1, 2019
The Surprise Ingredient You Should Add to Your Smoothie
Every morning, almost on autopilot, I make a smoothie — tossing spinach, a nub of pungent ginger, a generous squeeze of lemon, and apple into my blender, along with a splash of coconut water. Then came the morning when I opened the fridge and realized I was completely out of apples, so I took to the freezer, hoping I had something lurking in there that would work as a worthy and delicious substitution.
May 1, 2019
This Is the Easiest Way to Make a Big Batch of Poached Eggs
Poached eggs are a glorious thing. It’s easy enough to make them on the stovetop when you’re just cooking one or two, but for making a larger batch of poached eggs, it’s time to reach for the slow cooker. The easiest way to make a whole bunch of poached eggs at once is with the slow cooker. As with any slow-cooker recipe, this process does take longer than the stovetop method. But we don’t rely on our slow cookers for quick meals, right?
May 1, 2019
5 Fun Ways to Turn Naan into Dinner
No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.
May 1, 2019
Make Fluffier Scrambled Eggs with This Unexpected Ingredient
I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like. A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better. It’s seltzer!
May 1, 2019
A Layering Guide to a Better Smoothie
Making a really good smoothie is more than just piling ingredients into your blender. The way the ingredients are layered has a big impact on the way the drink is processed and on the final texture. To whip up a creamy smoothie, you have to know when to add ingredients to the blender. The first order of business is dividing the ingredients into different categories based on their texture and consistency; this determines when they’ll be added to the mix.
May 1, 2019
What’s the Difference Between Whey and Casein Protein?
The amount of protein powders on the market is staggering. And while you don’t necessarily need to invest in one to add to your smoothies, they’re another great way to add a nutritious boost to them. But if you do decide to try one, what kind of protein powder should you choose? Whey and casein protein are two of the most popular options. The only thing that makes them similar is that they’re both dairy proteins found in milk. Otherwise, they are quite different.
May 1, 2019
3 Unexpected Ways to Use a Box of Cake Mix
Even if you haven’t tasted it in years, one bite of boxed cake mix has a sweet way of churning up nostalgic feelings that leave a smile on your face. Sure, baking cakes and cupcakes are the obvious ways to go when handed a box, but they only scratch the surface of all the surprising and playful things this ingredient can do.
May 1, 2019
A Surprising Tip for Better Blueberry Muffins
You know how really good chocolate chip cookies boast chips in every bite? Well, the same goes for the berries in blueberry muffins. Every time I set out to make them, I start with one mission in mind: maximize the berries in every way possible. And I want you to do the same. Here’s a little cooking tip to help you pack way more berries into your muffins. While you may think that fresh berries are the key to those intensely fruit-packed muffins you crave, this is actually not true.
May 1, 2019
7 Ways the Slow Cooker Can Help You Eat Breakfast Every Day
Breakfast really can feel like a chore on those crazy weekday mornings, leaving you all too often to skip it entirely. But lean on your slow cooker to make a few morning meal staples and suddenly it’s not so hard. Toss the ingredients in at night or on a lazy Sunday afternoon, and breakfast will be ready whenever you are. If you ever thought baking your own bread was too fussy, then you haven’t tried baking it in a slow cooker.
May 1, 2019
5 Mistakes to Avoid When Making Quiche
Quiche fits the bill any time of day, be it breakfast, brunch, lunch, or dinner. You can make it rich and decadent, with the butteriest crust and heaps of cheese, or you can lighten it up and pack it with flavorful veggies. Whichever way you choose, it’s a guaranteed hit. That is, as long as you avoid a few common quiche-making mistakes. Baking a quiche is really quite simple. In its most basic form, it’s a custard of eggs and milk baked in a pie crust.
May 1, 2019
The One Fruit You’re Forgetting to Put on Your Yogurt
Fruit is a natural pairing with a bowl of yogurt, yet for some reason this is one place watermelon simply doesn’t get its due. Well, we’re changing that and making up for lost time with this summery watermelon and yogurt parfait. Sweet watermelon chunks really are an ideal pairing with yogurt, especially when layered with crunchy granola and a drizzle of honey. The fresh, crisp texture of the fruit is a nice contrast to both the creamy yogurt and the firm granola topping.
May 1, 2019
5 Ways to Make Any Casserole Taste Like Summer
Casseroles are truly comforting, but don’t be fooled — this warm and hearty baked dish is not just reserved for warming up on cold winter nights. Here are five easy ways to make any casserole taste like summer. Go beyond the seasonal ingredients that are around for the whole summer and hone in on the ones that are here and gone almost in the blink of an eye. Fill your casserole with hyper-seasonal ingredients, like hatch green chiles or heirloom tomatoes.
May 1, 2019
5 Ways to Make a Better Bowl of Oatmeal in the Microwave
While there’s nothing better than oatmeal cooked over the stove, sometimes cooking it in the microwave is your best (or maybe only) option. Whatever the reason, a microwave can produce a satisfying bowl of oats. If you know a few tricks, it can produce an even tastier one than you might imagine. Oatmeal made with milk is not only richer and extra creamy, but it’s also higher in protein and thus even more rib-sticking.
May 1, 2019
4 Tips to Help You Break Out of Your Breakfast Sandwich Routine
I would be highly surprised to find someone who doesn’t like a breakfast sandwich of some kind. They are typically very easy to make and they don’t take a lot of time to put together. They keep you full until lunch and they’re a good choice for a breakfast on the go. But that’s also why it’s very easy to get stuck in a breakfast sandwich rut.
May 1, 2019
7 Ways to Make an Eggless Breakfast Sandwich
Breakfast is my favorite meal of the day. Even when I’m crunched for time in the morning, I always make breakfast. Since sandwiches are so easy to put together, they’ve become my go-to for both lazy weekends and quick meals to eat on the way to work. I do love eggs, but sometimes there’s just no need for them; breakfast sandwiches can be just as delicious and satisfying without them. Here are seven eggless ideas to add to your weekly routine.
May 1, 2019
7 Gluten-Free Alternatives for Your Breakfast Sandwich Bread
There’s no denying that gluten-free products are popping up everywhere in the grocery store. You can find replacements for almost everything including bread, pasta, waffles, pancakes, baked goods, and more. But what if you didn’t have to buy a replacement? There are lots of naturally gluten-free products out there as well. Here are seven ways to eat breakfast sandwiches without bread. Crisp, refreshing lettuce is a great alternative to sandwich bread.
May 1, 2019
3 Essential Tips for a Better Breakfast Sandwich
Take a moment and think of your favorite breakfast sandwich. If it’s made with bread, what kind? What are the fillings? Does it have meat, eggs, or cheese in it? Some of you might be thinking of the classic egg and cheese, while some might picture a vegan medley of vegetables without any egg and cheese at all. No matter what you dream of eating in the morning, here are three tips to make any breakfast sandwich better.
May 1, 2019
7 Ways to Make Better Oatmeal This Fall
With cooler mornings comes the immediate desire for something warmer to wake up to. The cold bowl of yogurt and granola gets swapped out for a comforting bowl of oatmeal as the season turns to fall. But oats are only as good as how they are made. Here are seven tips to achieve oatmeal success throughout the season. While oatmeal is supposed to be soft and porridge-like, sometimes it can be just a little too mushy. To solve this problem, try cooking up a mix of both rolled and steel-cut oats.
May 1, 2019
The 5-Step Guide to Wrapping Your Breakfast Sandwich Like a Pro
There is no better way to start the day than with a breakfast sandwich. Seriously, no one at the office is going to be jealous of your cereal bars and yogurt. However, everyone will be looking at you like a lottery winner if you walk in with that magical combo of egg, cheese, sausage or bacon, and a bun, bagel, or English muffin. Extra credit if your sandwich is homemade. But even if you’ve assembled the elements just so, you still need to get your creation from here to there.
May 1, 2019
5 Tips for Mastering the Slow Cooker Egg Casserole
The slow cooker egg casserole might just be the very best breakfast to ever make its way into your kitchen. Whether you cut it up and turn it into a breakfast sandwich or spoon it onto a plate, there’s a lot to love about a hot and satisfying meal that cooks while you sleep. Ready to master the slow cooker egg casserole? These are the five tips that will get you there. Before adding any ingredients to the bowl of the slow cooker, remember to coat it with non-stick cooking spray first.
May 1, 2019
The Sunday Morning Breakfast Tip That Will Save Your Mondays
The Sunday Scaries are a real thing. Nervousness about the week ahead sets in just around breakfast time — here’s a way to conquer it. Do this when you’re making that leisurely pancake breakfast in your pajamas at 10 a.m. and know that Monday morning is going to be a little less painful because of it. It’s a little tip, but a brilliant one. Double up that batch of pancakes or waffles and cook them all up.
May 1, 2019
5 Slow-Cooker Breakfast Kits to Make and Freeze
These are the kits you prep and package now to save time later. The real beauty of these slow-cooker breakfast kits is their versatility. With a standard template, it’s easy to mix and match ingredients to make your favorite variation. There’s no set recipe, but rather a basic template to help you bring these kits together. The template calls for standard components, not including the eggs, which get added fresh when you’re ready to cook.
May 1, 2019
Arepas Are the Key to a Better Breakfast Sandwich
A staple of both Venezuelan and Colombian cuisine, arepas are versatile enough to eat for breakfast, lunch, and dinner. This corn-based griddle cake is also naturally gluten-free and reheats even better than bread, bagels, or English muffins, which makes them the best vessel for a breakfast sandwich you’re not eating — yet. This summer I began a love affair with arepas after eating them at an arepa kiosk in a food hall here in Atlanta.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Lemon and Poppy Seeds
I’m going to let you in on a secret: You don’t actually need a dedicated recipe to revel in the tart, sweet comfort of freshly baked lemon poppy muffins. If you start with our basic, built-for-customizing recipe for muffins, a lemon poppy seed variation is practically a piece of cake to make. We’re starting with our basic muffin recipe and giving it a boost of the bright flavor of lemon with a generous hit of lemon zest.
May 1, 2019
Give Basic Muffin Mix an Instant Jammy Upgrade
If your favorite way to eat a muffin is split in half with a schmear of soft butter and thick layer of jam, this is the muffin upgrade for you. We’re starting with our basic muffin recipe and giving it a boost with the help of a spoonful of jam. So when you want to give your muffins a fruity boost, you can use this trick even when the pickings are slim for fresh fruit or you’re out of the frozen stuff. You probably always have a jar of jam in the fridge.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Toasted Coconut Chips
If you’re the cook who jumps at the chance to add any and all things coconut to a recipe, this is how to bring it to your next batch of muffins. We’re starting with our basic muffin recipe and giving it a boost of rich, tropical flavor and a bit of crunch from a handful of toasted coconut chips. Swirl these toasted chips through the batter for extra texture in every bite, and don’t be shy when topping the muffins with extra. You can never have too much coconut!
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Candied Nuts
You know that bag of candied nuts you keep handy in the pantry for when friends pop over? They’re also a sweet and crunchy mix-in for your next batch of muffins. We’re starting with our basic muffin recipe and giving it a sweet boost with a big crunchy bite from candied nuts. Pick your favorite variety — pecans, almonds, walnuts, pistachios, even a blend. This is the muffin mix-in that curbs your sweet tooth and really gives you something to chew on.
May 1, 2019
Mix Up Basic Muffins with Sliced Banana and Pecans
This instant upgrade pulls big inspiration from the beloved classic to help you make the simplest banana-nut muffins ever. We’re starting with our basic muffin recipe and giving it a boost of sweet sliced banana and chopped pecans. These two ingredients are all you need to take your basic muffin mix to the next level for breakfast. Get the recipe: How To Make Muffins: The Simplest, Easiest Method Prepare the batter for basic muffins.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Dried Cherries and Mango
If you love the sweet, chewy bite of dried fruit, don’t just reserve it for granola and trail mix. This is the simple pantry mix-in to get your fix of fruit-filled muffins. We’re starting with our basic muffin recipe and giving it a fruity boost from the pantry with a duo of dried cherries and dried mango. This sweet and tart duo lends a little extra oompf to otherwise basic muffins.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Shredded Cheddar and Jalapeños
If you tend to go for savory over sweet and like to spice things up, this is the two-ingredient muffin upgrade for you. We’re starting with our basic muffin recipe and giving it a savory, cheesy spin and a tangy kick from pickled jalapeños. Using canned peppers gives these muffins a tamer heat, not to mention makes them a pantry-friendly recipe. To balance the flavor, creamy cheddar is folded into the batter, with more sprinkled on top before baking.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Sliced Strawberries
If blueberry muffins are your breakfast kryptonite, just wait until you taste what happens when you swap in strawberries. We’re starting with our basic muffin recipe and giving it a boost with a fresh twist on berry muffins. You already know blueberries are a hit — now it’s time to bring fresh strawberries into the equation. Strawberries grow tender and sweet after some time in the oven; their natural sugars concentrate so you get a sweet fruit pop with every bite of muffin.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Cocoa Powder and Chopped Chocolate
Looking for a way to bring some chocolate into your morning routine? These muffins, made with a double dose in the form of cocoa and chocolate, are the way to do it! We’re starting with our basic muffin recipe and turning it into a truly delightful treat with a double chocolate upgrade.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Shredded Carrot and Raisins
Wish you could eat carrot cake for breakfast? Muffins make it possible. Start with our basic, built-for-customizing recipe for muffins and then add a few key ingredients like shredded carrots and raisins to get you there. We’re starting with our basic muffin recipe and mixing it up with all the things you expect from your favorite carrot cake — soft, shredded carrots, plump raisins, and the warmth of ground cinnamon.
May 1, 2019
For Quick Breads and Muffins, Two Temperatures Are Better than One
There’s no question that the standard oven temperature of 350°F gets the job done for baking up muffins and quick breads. But you don’t want baked goods that just “get the job done.” No, you deserve better — and for that, you need two temperatures. Instead of baking muffins and quick bread at one steady temperature throughout, use two temperatures to produce tall, rounded muffins and quick breads with a lightly crisped top and a pillow-soft center.
May 1, 2019
The Best Breads for French Toast and Bread Puddings
No matter which way you slice it, the key to a winning plate of French toast or a pan of bread pudding is the type of bread used to make these irresistible dishes. It’s the main ingredient, so here’s the inside scoop on what you need to know. There are a few expectations from the bread when it comes to French toast and bread pudding. In order to meet those, you have to pick the right bread for the job.
May 1, 2019
5 Upgrades for Store-Bought Quiche
A custardy quiche will never go out of style. While a homemade one can’t be beat, lean on a store-bought quiche to save time and energy when you need a shortcut. Make your store-bought crust even better, and even closer to homemade, with these five quick and easy upgrades. A cold quiche is a sad quiche. Those custardy innards don’t taste like much when cold. Serve a store-bought quiche at least at room temperature or, even better, warmed from the oven.
May 1, 2019