facebook share image   twitter share image   pinterest share image   E-Mail share image

Maple Pecan Pancakes

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

Cornmeal Pancakes

Author: Florence Fabricant

Herb and Olive Frittata

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

Scrambled Eggs With Caviar

Author: Bryan Miller And Pierre Franey

More Vegetable Than Egg Frittata

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

Scrambled Eggs With Morels

Author: Florence Fabricant

Spanish French Toast

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

Apple Gruyère French Toast With Red Onion

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

Hoecakes With Fruit

Author: Mark Bittman

Buttermilk Pancakes

Author: Moira Hodgson

Raspberry And Oatmeal Swirls

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

Huevos Rancheros

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

Pecan Pancakes

Author: Florence Fabricant

Blueberry Banana Pancakes

Author: Matt Lee And Ted Lee

Kimchi Omelet With Sriracha Syrup

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

Rosemary and Pistachio Granola

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

Laurent Tourondel's Favorite Granola

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

Poached Eggs

Author: Craig Claiborne And Pierre Franey

Pumpkin Cornmeal Pancakes

Author: Elizabeth Kolbert

Poppy, Lemon and Sunflower Seed Pancakes

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

French Toast With Panko

Author: Florence Fabricant

Maple Pecan Pancakes

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

Laurent Tourondel's Favorite Granola

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