Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil.
'breakfast' on Serious Eats
Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.
I wasn't an hour on the ground in Taipei before a pancake was shoved in my face and I was tearing into its oily belly, clumps of egg and chewy dough funneling down my throat.
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese. These are pancakes that I can really get behind (or perhaps more precisely, get my mouth around).
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese.
This is the kind of dish that's decadent and wacky enough to cook up as a 2 a.m. snack on a Saturday night, but will still be a welcome guest at your Sunday brunch table the morning after.
I have a good friend who often has the kind of ideas that only the intentional chemical expansion of the mind can bring about. That's where the idea of putting halloumi—the squeaky, salty, fry-able cheese from Cyprus—into American-style pancakes came about, and it was such a genius idea that I decided to run with it and make it my own. Adding some crisp chorizo and a fried egg makes these into pancakes that are worthy of a 2 a.m. binge or an elegant Sunday morning cocktail brunch.
Scrambled eggs are an inherently simple dish, and yet there are many ways to go about making them. Here's everything you need to know to master this breakfast staple, whether you're looking to make fancy French ones beaten with a whisk, soft-scrambled eggs, or diner-style fluffy ones.
This recipe produces fluffy, fully cooked, diner-style scrambled eggs.
This recipe produces moist scrambled eggs with medium-size curds.
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvres.
The best thing about quick breads is right there in the name: they're quick. With no yeast to coax into rising and no long waits or kneading, they're bread's carefree cousin. We've got 17 recipes to get you well-acquainted.
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
There's something truly special about starting your day with the wafting smell of freshly baked muffins. Plus your breakfast comes individually packaged, and just sweet enough to give you energy in the early hours. From chocolate chip-oatmeal to pineapple coconut, here are 11 of our favorite recipes.
Potato, poh-tah-to. However you pronounce it, the humble potato is the perfect blank canvas for savory breakfasts. They're hearty and filling and come in handy when battling a hangover. We've got a list of 10 of our favorite recipes for breakfast potatoes from Roasted Potato and Sausage Quiche to Sweet Potato, Sage, and Fried Egg Tacos.
This is an article about oatmeal pancakes, and damn good ones at that. Toasted oats. Browned butter. Tangy buttermilk. A texture so light and fluffy it makes butts nervous about keeping their jobs.
Spring is in the air! Can you feel it? Because...I can't, not yet anyway. Luckily, I can see it, mainly in the form of fresh young produce on my supermarket shelves. It may not be picnic weather just yet, but the first tender asparagus and sweet peas are just starting to return to our tables, and in my book that's reason enough to celebrate. Here's a four-course brunch menu to get you started.
Smoked salmon belongs on so much more than just bagels. Smoky, salty, and a little briny, its flavor isn't as overpowering as other smoked fish, meaning that it works well in a million different preparations. From potato salad to deviled eggs, we've got nine smoked salmon recipes to shake things up.
Chances are, it's never struck you as particularly odd that there's an entire supermarket aisle devoted to nothing but cereal. But cereal's position as America's default breakfast food is a remarkable feat, not of flavor or culture, but of marketing and packaging design. It's a century-long history of advertising, a brilliant campaign that capitalized on the intersection of industrialization, health-consciousness, and changing class attitudes that completely upended the way Americans ate. Here's how it all went down.