Brunch
940 recipes found
Bananas Foster
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Brown Soda Bread With Oats
For years I’ve been trying to make a moist soda bread loaf like the kind I love to eat when I’m in Ireland. Finally I’ve achieved it with this recipe, which is adapted from Bon Appétit’s recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Brown Soda Bread Loaf With Caraway Seeds and Rye
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
Whole Wheat Soda Bread With Raisins (Spotted Dog)
Traditional spotted dog is made with white flour and does not always include an egg. I’ve always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.
Rhubarb Pound Cake
This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. For the most vivid stripes, use the reddest rhubarb stalks you can find. They will fade to hot pink after poaching and baking. Green rhubarb also works; the cake won’t be quite as striking, but it will be equally delectable. This cake is best served within a day of baking. After that, the rhubarb will start to dry out.
Onion Tart
The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize — don’t hasten the cooking by jacking up the heat — and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.
Classic Coronation Chicken
To celebrate the coronation of Queen Elizabeth II in 1953, a dish of cold poached chicken with a curry cream sauce was served at a banquet luncheon for 350 of the queen’s guests. That dish, originally called “Poulet Reine Elizabeth,” became known as coronation chicken, spurring a thousand variations in Britain and beyond. This one, from Tea & Sympathy in New York City, is closely based on the original recipe, and includes a mix of curry powder, red wine and tomato purée folded into a mayonnaise dressing. At the luncheon, the chicken was served alongside a rice salad studded with peas. But it’s also excellent piled on lettuce leaves or stuffed into sandwiches. For a meatless version, you can try these cauliflower salad sandwiches.
Bacon Cornbread With Cheddar and Scallions
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Baked Carrot Cake Doughnuts
Lightly spiced and crowned with a tangy cream cheese glaze, these doughnuts are, quite simply, carrot cake baked into doughnut-shaped molds for a cuter, handheld form. (The batter could also be baked in greased mini-muffin or standard muffin tins; adjust the cooking time accordingly and bake until golden.) The floral sweetness of the golden raisins works well with the earthy carrots, but feel free to swap in your favorite chopped nuts instead. These come together in minutes without a mixer, and can be on your table within an hour. Like most doughnuts, they’re best enjoyed the day they’re made.
Galettes Complètes (Buckwheat Crepes)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare “It’s breakfast for dinner, kids!” — which children everywhere know is a sign that something is wrong for Mom — this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Bacon-and-Apple Quiche With Flaky Pie Crust
Molly O'Neill's Lemon Curd
Whole Roasted Cauliflower With Romesco
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Easy Roast Chicken
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes. If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it. If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Roasted Brussels Sprouts
Here’s a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.
Cauliflower and Tomato Frittata With Feta
Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.
Salmon Rillettes
A light but rich tasting spread made with fresh and smoked salmon. This is my adaptation of David Lebovitz’s adaptation of Susan Loomis’s salmon rillettes, a recipe that I have been wanting to make for years. A more buttery version is in Susan Loomis’s wonderful book “Cooking at Home on Rue Tatin,” and on David Lebovitz’s eponymous website. David uses a mixture of steamed fresh salmon and smoked salmon, and I have followed suit, changing the proportions slightly. I used much less butter – 1 tablespoon, and a tablespoon each of olive oil and crème fraîche, as well as some Greek yogurt, and I still came up with a mixture that I can call rillettes. You can serve the spread with sliced bread or crackers, spoon onto endive leaves, cucumber rounds or squares of red and green pepper, or use as a filling for miniature bell peppers. You can also substitute these salmon rillettes for the smoked trout rillettes in the recipe for “Lentils With Smoked Trout Rillettes” from earlier this week. As always, use a fork, not a food processor, to make this.
Bobby Flay’s Salted Caramel Sauce
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Black Grape, Blue Cheese and Thyme Flatbread
Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks. For even more flavor and substance, add a scattering of arugula and prosciutto on top.
BLT Tacos
Without the bread muffling the crunch of bacon and crisp lettuce, BLT tacos are a lot more texturally exciting than the usual sandwich. Here, hot sauce-spiked mayonnaise adds spice; avocado adds creaminess; and chopping the tomatoes into a salsa with jalapeño, lime juice and cilantro makes everything juicy and bright. You can serve these for brunch, lunch or a light, fast dinner.
Leek, Kale and Potato Latkes
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.
Pesto-Filled Deviled Eggs
Deviled eggs may be old fashioned, but I will always have a weakness for them. I’m always experimenting with fillings for these perfect little protein packages. Pesto, mixed with half of the hard-cooked yolks, is pungent and rich. I particularly like the basil-mint version. Serve these as an hors d’oeuvre or as part of a light lunch.
Poached Eggs in Red Wine (Oeufs en Meurette)
Oeufs en meurette is a classic French dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms and onion. When the writer Michael Harlan Turkell was working on his book “Acid Trip: Travels in the World of Vinegar,” he picked up a tip from the French chef Bertrand Auboyneau of Bistrot Paul Bert in Paris. A generous amount of red wine vinegar, added to the sauce, lightens and brightens the dish, all the while emphasizing the flavors of red wine. Use the best-tasting vinegar you can get your hands on, since there's enough of it here to really redirect the taste of the sauce. To turn the recipe into a full, hearty meal, just poach two eggs for each person, instead of one, and add a side of simply dressed salad greens.
