Breakfast
1324 recipes found
Barberry and Orange Tea
I have in my pantry a rather large bag of dried barberries, bought at my Persian market, and I had been using them up slowly. Now I know where much of what remains of these sour, zingy vitamin C-rich dried fruits will go.
Turkey Hash With Brussels Sprouts and Parsnips
Though it’s derived from a French word that means chopped, hash is quintessentially American. It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it’s then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.
Henrietta’s Hash Browns
The secret to perfect hash browns, the chef Peter Davis of Henrietta's Table in Cambridge, Massachusetts, told The Times in 2010, is to take a few moments at night to clarify the butter you will use to make the dish in the morning, removing the milk solids that would otherwise burn as you cook. As a corollary, something to do as the butter melts and you strain out the solids, boil off some potatoes, then let them dry in the refrigerator over night. Grate them in the morning, and cook in the clarified butter. When you've got a good crust going, place a plate over the pan, put your hand on it and quickly invert the whole. Then slide the new bottom, until recently the unfinished top, back into the pan to continue cooking. Serve with eggs, naturally.
Citrus Salad With Prosecco
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu. A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way. In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit. In summer, use the same method with stone fruits and berries, like peaches and blackberries.
Cinnamon-Date Sticky Buns
These sticky buns are positively habit-forming, with a winning flavor combination that’s a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you’re willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.
Brown-Butter Chocolate Oatmeal
Adding a few tablespoons of unsweetened cocoa powder to your morning oatmeal turns a quotidian breakfast into something unexpectedly complex and bittersweet, while browning the butter adds a nutty richness. You can adapt this recipe to work in your slow cooker or pressure cooker, if that’s your preference. Just brown the butter and oats first, then whisk the cocoa into the boiling water until no lumps remain, and proceed as you usually do. For something a little mellower, substitute whole milk, nut milk or coconut milk for up to half of the water.
Glazed Bacon
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said “will amaze every guest,” serves six, but she noted that you can easily scale it up to serve 30, or possibly more.
Brooks Headley's Ice Cream Sandwich
Wait a second. Brooks Headley, the pastry chef from Del Posto, is encouraging you to make an ice-cream sandwich with store-bought white bread and a tub of Ben & Jerry’s Cherry Garcia? Indeed. And he’ll even make the cheeky argument that this quick treat has Italian roots. “A typical Sicilian breakfast is gelato on a brioche roll,” he said. “Ice cream for breakfast! Who isn’t going to love that?” Truth be told, for a dessert at Del Posto Mr. Headley would most likely use a preserved-cherry and stracciatella gelato, but its flavor and texture are not so far off from what you get with Ben & Jerry’s. So butter the bread, crisp it up in a pan, let it cool, then coat it with ice cream and smush it all together. “I finish it with olive oil because, in the words of the great chef Paul Bertolli, olive oil is the best sauce,” Mr. Headley said. He called the result “admittedly trashy, but wildly satisfying.” How could it not be?
Pear Crumb Cake
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don’t like pears, feel free to substitute about a cup of any gently cooked fruit you do like – apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce – will all work nicely.
Kaya Toast
In Malay, kaya translates to rich, which perfectly describes this toasted bread spread with custardy kaya jam and cold salted butter. Kaya toast is popular throughout Malaysia, Singapore and other regions of Southeast Asia where pandan, the star ingredient, grows as a tropical plant with palm-like leaves. Kaya jam is made with fresh pandan, coconut milk, palm sugar and lots of eggs, which make it creamy. In this version, adapted from Kyo Pang, the founder and the executive chef of New York City’s Kopitiam, milk bread slices sandwiching kaya jam come with soy-seasoned half-boiled eggs for dipping.
Lu’s Bloody Mary
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
Grapefruit Crumb Cake
Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you’re looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don’t have a springform pan, use a regular 10-inch cake pan that’s at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.
Raspberry And Oatmeal Swirls
I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.
Banana Cake With Chocolate Chips and Walnuts
Pistachio, Rose and Strawberry Buns
Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you’re not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.
Roasted Grapefruit
In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year. For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed. This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.
Cornmeal Pancakes
Swedish Almond Cake
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.
Master Recipe for Biscuits and Scones
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy — unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Blood Orange, Grapefruit and Pomegranate Compote
This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of “Vegetarian Cooking for Everyone.” Here, the same caramel technique is used with the added benefit of a splash of port. It’s a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.
Date And Walnut Loaf
Winter Squash and Molasses Muffins
These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Applesauce Bread
Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added.
