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
Author: Bryan Miller And Pierre Franey
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: 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
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
Author: Florence Fabricant
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: Moira Hodgson
Author: Mark Bittman
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
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
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
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
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: Elizabeth Kolbert
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
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
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
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