Breakfast
1324 recipes found
Marina Polvay's Pumpkin Pancakes
Pumpkin-Walnut Muffins
Jordan Marsh’s Blueberry Muffins
In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Gorilla Banana Bread
Strawberry Shortcake
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Apple Crumble
Apple crumble is one of those desserts all cooks should have in their back pockets. It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt. This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats. Plenty of butter and sugar ensure the crumb stays crisp after baking, creating a delightful textural contrast between topping and tender fruit. Using a mix of sweet and tart apples that soften at slightly different rates also keeps this recipe interesting.
Original Plum Torte
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Drop Biscuits
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you’ve nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Microwave-Steamed Eggs
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Cheese Grits With Saucy Black Beans, Avocado and Radish
Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you’re using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you—avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don’t go so crazy that you can’t pull this off on a weeknight with ease.
Spanish Tortilla
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Fried Eggs and Potatoes
This quick one-pan meal of fried eggs and potatoes hits the spot any time of day, and especially if you like breakfast for dinner. Golden onion, turmeric and tomato paste make a savory and rich bed for the potatoes and eggs to nestle in. Make sure to chop the potatoes evenly into small, ½-inch cubes and add a little water to speed up their cooking time. You can cook the yolks to your liking – just cover and check on them every minute. Serve with bread or a green salad, or both, for a complete meal.
Shakshuka With Feta
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
Broccoli Rabe, Shakshuka Style
North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here’s an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.
Green Shakshuka With Avocado and Lime
This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish’s charms. Lastly, be daring with smoked hot sauce at the end: It’ll push the creamy avocado, cheese and eggs to their peak.
Soy Sauce Noodles With Cabbage and Fried Eggs
This version of soy sauce noodles, an iconic Cantonese dish commonly enjoyed for breakfast or lunch at dim sum, is hearty enough for dinner, too. While the traditional dish features bean sprouts and often garlic chives, this recipe uses cabbage, which provides a lovely textural crunch, and plenty of scallions for an aromatic punch. The soy sauce seasoning is a simple mix of regular and dark soy sauce (or lăochōu in Cantonese). It gives the noodles its signature deep color. If you can’t find dark soy sauce, tamari works well, too. This dish is traditionally made with thin egg noodles, but in a pinch, any dried wheat noodles will do the job.
Miso-Butter Mushrooms With Silky Eggs
This dish brings all-day breakfast vibes. The earthy, robust flavors of mushrooms are intensified with an unapologetically savory miso butter. (Tip: Make extra and store in the fridge to season roasted veggies or noodles.) Leaving the mushrooms whole saves preparation time and also ensures that they remain plump and juicy inside. The silky eggs are made like Australian cafe-style scrambled eggs, where they are barely cooked, for only seconds, resulting in a custardy finish. If you are looking for some greenery, stir spinach leaves through the hot mushrooms and let the residual heat wilt them.
Refried White Beans With Chile-Fried Eggs
Frijoles refritos are a satiny purée of well-fried beans that are cooked with fat and their liquid. In Mexican and Tex-Mex cuisines, they’re usually made with pinto or black beans and lard, but they don’t have to be. This recipe uses canned white beans because their extra-starchy liquid expedites cooking time, and ample olive oil and browned onions guarantee deeply flavored beans. In many recipes for refried beans, the liquid is added gradually, but this all-at-once method from “Mi Cocina” by Rick Martínez (Clarkson Potter, 2022) results in softer beans. Serve with everything from greens to pork chops, or a simple fried egg dressed with sizzled red-pepper flakes and vinegar to cut the richness. Ever the pantry meal, the beans and eggs offer many avenues for improvisation.
Cheesy French Toast With Kimchi
When French toast meets kimchi grilled cheese, we arrive at a surprising and joyous union. While any bread can be used here, choosing a soft, plump variety like brioche or milk bread will ensure that the center of the sandwich becomes super custardy. The trickiest part of this recipe is getting the cheese to melt before the toast gets too golden; American cheese melts faster, but other firm cheeses like Cheddar or Monterey Jack work, too. Combining grated cheese with the kimchi encourages faster, even melting, while cooking on low heat and covering with a lid slows browning. If you do find that the outside of your toast is getting too dark before your cheese has melted, simply place the sandwich in a 300-degree oven. (You can also do this to keep your sandwich warm if you are making more than one.)
Breakfast Tofu Scramble
This tofu scramble is as good for breakfast with coffee and pancakes as it is for dinner with rice and roasted vegetables. And it’s a cinch to make, even with just one eye open: Sear large slabs of tofu, then break them into irregular pieces. The craggy edges of the tofu absorb a seasoning mixture that’s reminiscent of breakfast sausage: sweet from maple syrup, herbaceous from sage, and spicy from hot sauce and black pepper. Feel free to add vegetables that are already cooked, or that cook in 2 minutes, along with the maple-sage mixture, but if you do so, you may want to increase the seasoning accordingly.
Gilgeori Toast (Korean Street Toast With Cabbage and Egg)
Gilgeori toast, which literally means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.
Bombay Frittata
The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, “Season.” It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.
Gyeran Bap (Egg Rice)
Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.
Turkish Eggs With Olives, Feta and Tomatoes (Menemen)
Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen –– the traditional Turkish egg dish loaded with peppers and tomatoes –– is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.