Brunch
922 recipes found
Chia Seed Pudding
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with coconut and almond milks and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert. You can use either black or white chia seeds here, or a mix. The pudding will continue to thicken as it sits, so feel free to thin it out to taste with a little more almond or coconut milk before serving.
Grilled Sardines and Asparagus With Citrus, Chiles and Sesame
Roast Turkey
After a successful Thanksgiving meal, guests invariably wonder why we don’t roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed with citrus and onion to provide a little zing against the fat.
Braised Lamb With Red Wine and Prunes
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Lamb With Mint Chimichurri
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that’s requisite this times of year. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.
Lamb With Lemon Grass and Ginger
Braised Lamb With Anchovies, Garlic and White Wine
Vietnamese Lamb
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Braised Lamb With Tomato and Almonds
Tomato Sauce With Onion and Butter
Falafel
These tender and surprisingly light falafel are excellent tucked into a pita or served as an appetizer with a bowl of creamy tahini sauce. Deep-frying is called for here, but don't fret. Frying is thought of as messy, but this can be mitigated by the simplest of measures: Use a heavy, broad and deep pot, a fair amount of oil and don’t crowd (cook in batches if you need to). You’ll know when they’re done because the color will be evenly gorgeous. If you're still not convinced, you can bake the falafel on a parchment-lined sheet pan at 375 degrees until golden brown, about 20 minutes. The results won't be as crisp, but equally delicious.
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Salad With Stone Fruit, Blue Cheese and Chicken Skin
Gluten-Free Apricot-Walnut Muffins
English Scones
Perfect Corn Muffin Mix
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Vin d'Orange
Oranges steeped in rosé produce a powerfully pretty house wine, with a flavor akin to Lillet or Campari. The most traditional versions from the south of France are made with bitter Seville oranges, the ones used for marmalade. This recipe, from Sally Clarke, a chef in London, is adjusted for the sweetness of American fruit. Your citrus should be organic and clean, because anything on the peel will end up in the wine. The end result is lovely plain or mixed with sparkling wine or water.
Rye and Cornmeal Muffins With Caraway
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Carrot Cake Muffins
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
Brody’s Cranberry-Pumpkin Muffins
Tarragon Egg Salad
Tarragon and eggs together: This is egg salad recipe is one of those dishes that I make for myself. It's simple to prepare but the flavors are so satisfying.
Mixed Grain and Blueberry Muffins
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Simple Bread Pudding
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome. Discover more ideas for the big day in our best Thanksgiving recipes collection.