Breakfast
1324 recipes found
Gail Monaghan's Miniature Cream Scones
Danish Dough
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Orange Cake, Ancona-Style
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer.
Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins
Hoecakes With Fruit
Toasted Irish Oatmeal With Apple Cider
Gingered Winter Fruit Ambrosia
The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.
Beet and Chia Pancakes
Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It’s important to purée the roasted beets until they’re really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Spiced Pumpkin Oatmeal
Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend.
Teff Pancakes With Chia, Millet and Blueberries
If you’re trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes – 3 make a good breakfast – with nice texture.
Steel-Cut Oatmeal With Fruit
Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.
Honey-Orange Smoothie
Cabbage and Onion Torta
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable. It's at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can't find fontina, try Gruyere, Swiss or muenster instead.
Holy Thursday Apple Bread
Toad-In-The-Hole
Frittata with Peppers and Potatoes
Cornmeal Waffles With Banana Bourbon Syrup
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.
Chocolate Babka Bread Pudding
Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version.
Beauty’s Cheese Blintzes
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They’re perfect for brunch or anytime you want to make loved ones feel special.
Almost-From-Scratch Corn Tortillas
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Chocolate and Pistachio Whirligig Buns
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult – if you can follow directions, you can make them (really!) – and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.
Rolled Oats With Amaranth Seeds, Maple Syrup and Apple
Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.
Wild Rice and Quinoa Breakfast Stuffing
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.