Breakfast
1324 recipes found
Melon With Red Chili Flakes, Salt and Lime
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.
Moroccan Pancakes
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Spinach and Red Pepper Frittata
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Kolaches
Whole Wheat Sesame Rings (Simit)
These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I’ve been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.
Heavenly Necci
Heavenly Hots
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
Migas Eggs A La Mike Marks
Sugared Puffs
Seared Summer Squash and Egg Tacos
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Eight-Grain Granola
Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.
Breakfast Tacos With Eggs, Onions and Collard Greens
These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.
Crumb Cake With Coconut-Pistachio Topping
Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
Spy Wednesday Biscuits
Brother Rick Curry shared this Holy Week recipe with The New York Times in 1994. These feathery sconelike biscuits are named for Spy Wednesday -- the day the soldiers spied on Christ.
Monkey Bread
Back in 1982, a reader wrote in about a friend who had “once seen ‘monkey bread’ on a dinner menu,” asking Craig Claiborne if he'd ever heard of it. Mr. Claiborne, it turns out, hadn’t. “My dictionary informs me that monkey bread is the gourdlike fruit of the baobab tree,” he wrote. A couple of weeks (and “numerous” letters and phone calls) later, he corrected himself, running this recipe from James Beard’s 1973 book “Beard on Bread.” We've retested the recipe, and made a couple of updates. It’s still a little different from many of the pull-apart breads you may find online, and a showstopper. Its crispy, buttery edges are almost like sweeter dinner rolls, giving way to caramelized, gooey bits at the bottom. It makes a ton, so save it for guests — or freeze the leftovers for your next French toast casserole.
Yogurt Berry Parfait With Steel-Cut Oats
This is a great way to enjoy both steel-cut oats and yogurt, whether or not you use the yogurt for this parfait. The oats soften overnight in the yogurt and thicken the yogurt at the same time. Look for organic yogurt that has no thickeners or gums added to it.
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Biscuits and Momofuku Red-Eye Mayo
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
Apple-Raspberry Waffles
Angel Biscuits
Basic Biscuits
Charred Tomatoes With Egg, Anchovies and Bread Crumbs
Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what’s not to like?
Pears Poached in Red Wine and Cassis
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Dried Fruit Compote With Fresh Apple and Pear
An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don’t use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.