Breakfast
1324 recipes found
French Toast With Cinnamon Plums
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously. If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
Breakfast Bars With Oats and Coconut
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Hot Italian Sausage and Broccoli Rabe Frittata
This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.
Tomato Frittata to Go
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Panettone Bread Pudding
If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.
Mark Bittman's Gravlax
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Asparagus-Potato Hash With Goat Cheese and Eggs
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Classic French Toast
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Blueberry-Banana Pancakes
Asparagus Frittata With Burrata and Herb Pesto
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Classic Matzo Brei
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It’s a fine breakfast or brunch any time of the year, and especially during Passover.
Carrot Loaf Cake With Tangy Lemon Glaze
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Cinnamon Crunch Banana Bread
This easy cake — no mixer required — is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They’re that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Lemon Sweet Rolls With Cream Cheese Icing
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Thai Rice Soup With Pork-Cilantro Meatballs
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch. Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles. This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
Blueberry Crumb Cake
It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
Bourbon Milk Punch
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
Spanish Tortilla With Tomato-Pepper Salad
A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don’t brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbled with drinks. But it’s also delightful for brunch, dinner or lunch, served either warm or at room temperature.
Savory Bread Pudding With Artichokes, Cheddar and Scallions
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
French Potato Pancakes
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.
Tamagoyaki (Japanese Rolled Omelet)
Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don’t worry about little tears; they’ll be covered up with the next layer.
Tamales de Rajas con Queso (Poblano and Cheese Tamales)
A plant-based breakfast or midday snack sold in the streets of Oaxaca, tamales de rajas y queso rival pork- and chicken-filled tamales in their appeal. Unlike their corn husk-wrapped northern cousins, these tamales feature charred banana leaves, which give them a roasted, almost vegetal flavor. The masa is then pressed on top before it’s filled, sauced and wrapped.
Sawmill Farm Pancakes
Ham-Cured, Smoked Pork With Cognac-Orange Glaze
Think of this cured, smoked pork loin as ham you can make in a hurry, with 2 days’ curing time and an hour or so of smoking, as opposed to the weeks or even months that a traditional ham takes. Plus, the loin has no bones, so it’s a snap to carve. For the best results, use a heritage pork loin, like Berkshire or Duroc. Depending on your grill, the pork and the weather, smoking time may be as short as 1 hour or as long as 1 1/2 hours. The orange juice in this Cognac-citrus glaze cuts the saltiness of the cure, while the Cognac makes a nice counterpoint to the wood smoke. Besides, brown sugar and orange marmalade go great with salty ham.