Brunch
923 recipes found
Smoked Chicken Salad
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Mexican-Style Avocado And Vermicelli Soup
Navy Bean And Celery Root Soup
Sweet Crepes With Cream And Fruit (Reve De Gourmand)
White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Tuscan Bean Soup
Roasted Belgian Endive
Follonico Fig Cake
Crab and Spinach Mornay
Howard Helmer's Omelet
Roasted Strawberries
Cold Omelets
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Omelette Nature (Basic Omelet)
Scrambled Eggs With Bay Scallops And Bacon
Frittata With Zucchini, Goat Cheese and Dill
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Dandelion Tart
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Shredded Oxtail Salad With Mustard and Shallot
Whole Wheat Matzo Latkes
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Pecan Rice And Chicken Salad
Vanilla Meringues
With only a little practice you’ll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Gravy From a Brined Bird
The lifeblood of a Thanksgiving meal is the gravy. To make it truly delicious, you need the hot fat and juices from the turkey and the consistency of texture that comes from pulling all the elements together just before the gravy hits the table. The addition of drippings fortified with wine allows you to build flavor.
Cultured Butter
There are many ways to make butter, but the food processor does it fastest. This formula, for a tangy butter with depth, comes from “Ideas in Food” by Aki Kamozawa and H. Alexander Talbot.
Josey Packard’s Autumnal Old-Fashioned
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned: