Brunch

922 recipes found

Crab Cakes With Crystal Beurre Blanc
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Mar 22, 2006

Crab Cakes With Crystal Beurre Blanc

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour’s drive from its damaged factory.

50m4 servings
Baked Mac and Cheese
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Jan 4, 2006

Baked Mac and Cheese

Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.

1h 15m8 to 12 servings
Deep-Fried Garlic Cloves and Green Olives
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Dec 21, 2005

Deep-Fried Garlic Cloves and Green Olives

45mSnacks for 6 to 8 people
Wild Mushroom Quesadillas
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May 25, 2005

Wild Mushroom Quesadillas

You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

30m8 servings
Migas With Tortillas and Beans
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Oct 17, 2004

Migas With Tortillas and Beans

This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.

10m2 servings
Huevos Rancheros in Tortilla Cups
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Sep 21, 2003

Huevos Rancheros in Tortilla Cups

45m4 servings
Potato Pancakes With Nutmeg
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Oct 21, 1992

Potato Pancakes With Nutmeg

35m8 to 10 pancakes
Healthy Hot Cakes
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Oct 7, 1990

Healthy Hot Cakes

45m3 servings (3 large cakes)
Blueberry Poppy Seed Brunch Cake
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Feb 21, 1990

Blueberry Poppy Seed Brunch Cake

This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.

1h 20m8 servings
Baked Apricots
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Jun 18, 1989

Baked Apricots

50m2 servings
White Funeral Cakes (Seedcakes)
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Oct 12, 1988

White Funeral Cakes (Seedcakes)

45mAbout 4 dozen
Spring Quiche
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May 4, 1988

Spring Quiche

42m6 to 8 servings
Apple Upside Down Cake
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Sep 27, 1987

Apple Upside Down Cake

1h 15m6 to 8 servings
Classic Hollandaise Sauce
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Nov 3, 1985

Classic Hollandaise Sauce

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a “mother sauce,” one of the five classic French sauces that provide the base for so many others. Master it and you’ve added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

10mAbout 3/4 cup
Quiche Lorraine
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Oct 1, 1980

Quiche Lorraine

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard. Keys to This Recipe What is quiche: In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish. How to Make Quiche: For any type of quiche, you start with homemade pastry dough or a store-bought pie crust and fit it into a 9- or 10-inch pie, tart or quiche pan. To prevent a soggy crust, par-bake the dough by baking it alone first, lined with parchment paper or foil and filled with pie weights, such as dried beans. Once the dough is golden, it can be filled with the custard and any other ingredients, then baked again until the custard is just set. Make-Ahead Tips for Quiche: Quiche tastes best when served after 20 to 30 minutes of cooling and within an hour of baking. It can be completely cooled, then covered and refrigerated for up to 3 days, but the crust will get soggy. It’s better to keep a fully baked quiche at room temperature for up to 6 hours and then reheat it, uncovered, in a 300-degree oven for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.) You also can prepare the dough up to 3 days ahead and refrigerate it or par-bake the crust up to a day in advance and keep it at room temperature. Side Dishes to Serve With Quiche: Because quiche is quite rich, it tastes best with a sharp, light salad, such as arugula salad or green salad. Gluten-Free Options for Quiche: You can purchase a gluten-free crust or make your own by swapping a 1-to-1 flour blend for all-purpose flour. Or, you can make a crustless quiche. Why You Should Trust This Recipe This recipe was first published in the fall of 1958, when Craig Claiborne, a pre-eminent food journalist, reported that Gruyère cheese was not yet readily available in grocery stores. It is now, and his recipe for this classic quiche remains a favorite among home cooks.

1h 10m6 to 10 servings
Sesame Cucumber and Avocado Salad
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Sesame Cucumber and Avocado Salad

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top. 

10m4 servings
Apple Crumble
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Apple Crumble

Apple crumble is one of those desserts all cooks should have in their back pockets. It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt. This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats. Plenty of butter and sugar ensure the crumb stays crisp after baking, creating a delightful textural contrast between topping and tender fruit. Using a mix of sweet and tart apples that soften at slightly different rates also keeps this recipe interesting.

1h 10m8 to 10 servings
Indonesian-Style Chicken Salad
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Indonesian-Style Chicken Salad

Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.

15m4 to 6 servings
Original Plum Torte
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Original Plum Torte

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

1h 15m8 servings
Roasted Sheet Pan Potato Salad
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Roasted Sheet Pan Potato Salad

In this homage to warm, mustardy German-style potato salads, bite-size potatoes are roasted with asparagus and sliced leeks until crisp, then tossed with a simple shallot-and-mint vinaigrette, which soaks into the warm vegetables and infuses them with flavor. Using just one pan makes things simple: less cleaning, more eating. Serve as a side dish, or add hard-boiled eggs for a hearty vegetarian dinner.

40m4 servings
Drop Biscuits
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Drop Biscuits

Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you’ve nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.

30m8 biscuits
Île Flottante With Fresh Cherries
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Île Flottante With Fresh Cherries

The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise. Traditionally it is garnished with caramel sauce and praline powder. Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.

1h 30m6 servings
Roasted Tomato Tart With Ricotta and Pesto
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Roasted Tomato Tart With Ricotta and Pesto

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.

1h4 servings
Vegan Caesar Salad With Crisp Chickpeas
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Vegan Caesar Salad With Crisp Chickpeas

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

25m2 to 4 servings