Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate...
Author: Martha Rose Shulman
Author: Florence Fabricant
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously,...
Author: Mark Bittman
Author: Bryan Miller And Pierre Franey
Author: Craig Claiborne
Author: Mark Bittman
This frittata is one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or...
Author: Mark Bittman
Author: Florence Fabricant
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use...
Author: Mark Bittman
Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized...
Author: Melissa Clark
Author: Mark Bittman
Author: Moira Hodgson
I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast...
Author: Nigella Lawson
Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at...
Author: Martha Rose Shulman
Author: Florence Fabricant
The ingredient list is short and the cooking method quick and unfussy - so much so that this kimchi omelet doesn't seem like a restaurant recipe at all....
Author: Melissa Clark
Author: Matt Lee And Ted Lee
This recipe came to The Times from the chef Steve Redzikowski of OAK fourteenth in Boulder, Colo., and moves granola out of the breakfast realm while still...
Author: Jeff Gordinier
This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine...
Author: Jeff Gordinier
Author: Craig Claiborne And Pierre Franey
Author: Elizabeth Kolbert
These are inspired by Heidi Swanson's poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory...
Author: Martha Rose Shulman
Author: Florence Fabricant
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate...
Author: Martha Rose Shulman
This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine...
Author: Jeff Gordinier