Brunch
940 recipes found
Cinnamon-Date Sticky Buns
These sticky buns are positively habit-forming, with a winning flavor combination that’s a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you’re willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.
Spiced Holiday Pralines
Living in the South, Elizabeth Choinski has seen plenty of pralines in her time, flavored with the likes of chocolate and coffee. But she had never come upon pralines imbued with the classic spice flavors of the holidays. So she made her own, mixing cloves and cinnamon into the pot. The resulting pralines are superb: aromatic, creamy as they melt in your mouth, then crunchy from the nuts.
Glazed Bacon
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said “will amaze every guest,” serves six, but she noted that you can easily scale it up to serve 30, or possibly more.
Crown Roast of Pork
Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ‘‘we have yet to discover it.’’ It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.
Spanish Tortilla with Mushrooms and Kale
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.
Sedgemoor Easter Biscuits
These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity.
Lora Brody's bete noire (A special chocolate cake)
Roast Goose
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.
Grits and Shrimp
This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You'll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.
Lu’s Bloody Mary
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
Chilled Braised Apricots With Yogurt, Honey And Pistachios
Spicy Bacon-and-Egg Pie
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream. Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche. It is terrific picnic fare.
Grapefruit Crumb Cake
Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you’re looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don’t have a springform pan, use a regular 10-inch cake pan that’s at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.
Banana Cake With Chocolate Chips and Walnuts
Pistachio, Rose and Strawberry Buns
Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you’re not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.
Roasted Grapefruit
In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year. For breakfast, he chose a dish from Pulino’s in SoHo, which is now closed. This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.
Sicilian-Style Citrus Salad
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Swedish Almond Cake
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.
Master Recipe for Biscuits and Scones
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy — unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Citrus Salad With Peanuts and Avocado
There’s really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit — citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don’t lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn’t crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it’s offset with some fatty pieces of avocado and some fresh herbs.
Blood Orange, Grapefruit and Pomegranate Compote
This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of “Vegetarian Cooking for Everyone.” Here, the same caramel technique is used with the added benefit of a splash of port. It’s a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.
Roasted Broccoli and Potato Tacos With Fried Eggs
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you’re short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Tangerine Mousse