Breakfast
1324 recipes found
Lemon Shortcakes With Gingered Blueberries
For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They’ll take a few extra minutes to cook, but will be perfectly tender and fresh. They’re wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first.
Melon Pomegranate Almond Smoothie
You can juice pomegranates using a citrus press: Just cut the pomegranate in half and press down and twist it on the press. Be careful to wear an apron so you don’t get splattered with the beautiful red juice. Half of a medium-size pomegranate will yield about 1/4 cup of juice if pressed this way. Or you can, of course, use a juicer.
Date Smoothie With Brown Rice and Almond Milk
This is inspired by Bryant Terry’s recipe for date-sweetened almond milk, which I came across in his wonderful cookbook “Afro-Vegan.” You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.
Blackberry Lime Smoothie With Chia Seeds and Cashews
I love the flavor and color of blackberries in a smoothie, but I don’t care for the seeds, which that won’t really blend, so I always strain my blackberry smoothies. Make more of the limeade than you need for the smoothie and keep in the refrigerator.
Sausage Gravy
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.
Almond-Apricot Granola Bars
Many granola bars are assumed to be healthy, but aren’t. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child’s lunch bag or a grown-up’s breakfast plate.
Blueberry Kefir Smoothie With Greens
This green smoothie is really more blue than green, as the color of the blueberries predominates. But the greens are there, so in my mind it’s still a green drink. Half a banana wasn’t quite enough to punch up the flavor of the drink, but I found that a whole banana did the trick. I used a baby greens mix that included baby kale, chard (red and green), and spinach.
Classic Diner Breakfast
The beauty of a diner breakfast is that it’s different for everybody, but many consider this the most classic incarnation: eggs, bacon (or sausage) and crisp, salty hash browns. The trick to good hash browns at home: use a very hot, well-seasoned skillet or griddle, since potatoes have a tendency to stick if using stainless steel. Do not worry or fuss over trying to make them too perfect; good hash browns should always look a little unruly — it’s part of their charm. Here, the eggs here are prepared sunnyside up, but over easy, scrambled or poached would be great, too.
No-Bake Granola Bars
Here is a good alternative to a commercially made granola bar. It’s a flexible recipe, allowing for any number of additions: dried cherries, pistachios, peanuts, dates, orange zest. You could substitute a dried fruit purée (directions are in the notes) for the honey and brown sugar, providing a complex twist on the binding agents. You could add chocolate. Coconut. The possibilities are endless.
Peach Almond Smoothie
Peaches and almonds are closely related and make a great match in this not-too-sweet smoothie. Peaches and almonds are closely related botanically, one reason why they have always made a good match in desserts and baked goods. I combined ripe summer peaches with almond milk and soaked almonds here, and also added some almond extract for additional flavor. The smoothie is further enriched with oatmeal, and only slightly sweet. You can add more agave syrup, or honey if you eat honey, if you wish. If delicious fresh peaches are no longer available, use frozen peaches.
Cornmeal Plum Scones
Scones with jam is classic. But in most cases the jam is served alongside; here, we’ve baked it right into the pastry. This recipe calls for a whipping up a quickly made plum and honey jam scented with bay leaf (you can substitute a rosemary sprig or cinnamon stick if you’d rather). If that seems like one step too many, use any prepared jam you like, though something on the less sweet side works best. Or bake the cornmeal scones unfilled. They are moist, lightly sweet and perfectly satisfying all on their own.
Dutch Baby With Bacon and Runny Camembert
Most Dutch babies are sweet and often fruity. Not this one, which is topped with runny Camembert cheese and studded with bacon. It’s savory, golden and perfect for a hardy brunch or light dinner. A word of caution: It deflates quickly, so be sure to serve it as soon as it comes out of the oven.
Carrot and Papaya Smoothie With Hazelnuts and Pistachios
The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.
Pineapple, Orange, Granola and Carrot Smoothie
I never thought about adding vegetables to smoothies until I tasted a lunchtime smoothie my sister made that included spinach, pear and walnuts. These are ingredients I like in a salad, and they work well together after taking a trip through the blender — especially with fresh ginger added to the mix. With that, I broadened my horizons and explored fruit and vegetable smoothies. I’d picked several pounds of oranges from a friend’s tree, so I used fresh orange juice as the liquid, and for each drink I combined one or two fruits with a vegetable. I was thinking the smoothies would make great snacks, but in fact these make satisfying meals. They’re packed with vitamins, especially C and A, beta carotene, and antioxidant-rich flavonoids. A small amount of granola contributes great texture to this tangy smoothie. I prefer the thick version without the ice cubes, but that’s a matter of taste. Pineapple is an excellent source of manganese and contains an enzyme called bromelain that aids digestion.
Joanne Chang’s Maple-Blueberry Scones
These scones, created by Joanne Chang for her Flour Bakery & Cafe in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Ms. Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender.
Whole-Wheat English Muffins
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins’ increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that’s what those crevices are made for.
Skillet Berry and Brown Butter Toast Crumble
This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you’d like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.
Pineapple Banana Mint Smoothie
This tangy, minty smoothie may have more adult appeal than kid appeal, but it’s certainly one of my favorites. I particularly like it made with almond milk. The pineapple in this drink will give you your daily requirement for manganese, and it’s a good source of vitamins C, B1, B6, copper and dietary fiber.
Strawberry Smoothie
This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture.
Gluten-Free Whole Grain Cheese and Mustard Muffins
A savory muffin with a delicious strong flavor.One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I don’t really taste the bean flour.
Seeded Banana Frappe
Whenever your bananas are ripening faster than you can eat them, peel and freeze them to use later in smoothies like this one. You can make a richer drink by adding almond butter or peanut butter to the mix.
Strawberry Granola
Studded with pink freeze-dried strawberries and lightly spiced, this strawberry granola makes for a perky start to the day or a fruity afternoon snack, especially when paired with yogurt or milk. First, roast oats, almonds, pumpkin seeds and coconut chips in a sweet syrup before mixing with crisp freeze-dried strawberries. Optional red-pepper flakes add a pleasant whisper of warmth, and play well with the strawberries and coconut. Feel free to substitute cashews or hazelnuts for the almonds, and omit the coconut chips if you don’t have them in the pantry. The resulting granola will still be full of flavor and crunch.
Laurent Tourondel's Favorite Granola
This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then.
Gluten-Free Cornmeal Molasses Muffins
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.