Entries tagged with 'breakfast'
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They are somewhere between half-poached and half-fried eggs. Start by frying an egg on the griddle, drop a couple ice cubes around it, and place a cover on top. The result is a flat egg that still tastes poached.
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Hooray for foods on sticks! [Photographs: Lori Writer at Heavy Table] If you need direction on what to each for breakfast at the Minnesota State Fair, running from now until September 7, Heavy Table has you covered with their guide to the fair's breakfast choices. Whether you want something on a stick (chocolate-dipped waffles and bacon slabs, anyone?) or would rather eat sitting down (french toast, scrambled eggs, etc.), they give over 15 recommendations on where to get your morning sweets and savories. I'm glad that cream puffs count as breakfast. (You can also search for specific food items at the Fairborne's Fabulous Fair Food Finder.) Related In Videos: Foods on a Stick at the Minnesota State Fair What's...
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Honey Bunches of Oats with Almonds just might be the finest mass market breakfast cereal ever, better than Total, better than Wheaties, better than Rice Krispies, better than Cheerios, and yes, even better than Cap'n Crunch.
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Earlier this month Mr. Breakfast unveiled The Cereal Project, an online database of U.S. cereals—over 1,220 so far—organized by name, company, date, and family, along with cereal commercials and games. (Remember that cereal you liked back in 1912? Yeah, they've got it.) It's everything about cereal you didn't know you wanted to know right at your fingertips! [via The Presurfer] Related Forgotten Breakfast Cereal Follow-Up Question Cereal Quiz Vintage Cereal Box Gallery...
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You could eat this...or you could check your email! The first thing I do when I get up in the morning is groggily hobble to my computer, press the space bar to wake it from its sleep stage, and check my email. However, I don't see it as choosing Internet over food; I usually don't eat breakfast. (Yeah, don't remind me that it's "the most important meal of the day"—I've heard it a million times.) Yesterday's New York Times piece profiles people's struggles with technology taking up family time, in particular breakfast being sacrificed for email and other urgent Internet-required activities, such as checking Facebook or Twitter. These days more kids and parents start their mornings with phones and...
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Photograph from chotda on Flickr If your blowtorch has been getting dusty lately, don't worry. Oatmeal brûlée is a wonderful alternative to its custard cousin. Just make a normal batch of oatmeal (with old-fashioned or steel cut oats), sprinkle a thin layer of brown sugar on top, and fire away. If you're blowtorch-less, you can always go the broiler route. Related Grinning Bowls of Oatmeal I top my oatmeal with ______ [Talk] New Quaker Oat Campaign, and the Dawn of an Oatmeal Trend...
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"No eggs, no buttermilk, no baking powder. How simple is that?" If you missed Sarah Karnasiewicz's excellent piece in Salon last month on preserving, it's worth going back to read. Like Sarah, I was also bitten by the jamming bug this season. But while Sarah made a transcendent batch of Kentucky bourbon strawberry jam, I was less successful. My strawberry-port jam was more like strawberry-port soup. It tasted intensely fruity and addictively sweet, but there was no way it would ever adhere to a piece of toast—not even one that had already been slicked with sticky peanut butter. There was only one thing to do: when life gives you six jars of runny jam, you make lots of pancakes....
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Photo from Brown Eyed Baker via Serious Eats Flickr pool I thought I'd run the breakfast porridge circuit, but I've yet to try polenta for breakfast. Brown Eyed Baker gives us a recipe for Vanilla & Brown Sugar Breakfast Polenta—"splashed with cream and sprinkled with brown sugar that melts into deliciously sweet puddles as soon as it hits the surface." As soon as I eat corn again, this will be my celebratory morning meal....
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Editor's Note: Nikki Goldstein, longtime friend of Serious Eats and our newest contributor, will be checking in with a different kitchen gadget every week. Please welcome Nikki! Few would dare question the power of pancakes as comfort food--what's better than waking up to the smell of warm batter puffing up into cakey vehicles for syrup and jam? If you thought this was the pinnacle of Sunday brunch, meet the aebelskiver. It's a warm, doughy concoction that essentially crosses a pancake with a jelly doughnut. They're relentlessly addicting. While many trek to the few eateries that make these fresh (including Aunt Else's in the Twin Cities area, Shopsin's in New York City, and almost any place in Solvang, California), aebelskivers are...
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Regular Wheaties: Clearly lacking testosterone. If your breakfasts haven't felt very manly recently, good news. Today, General Mills is announcing Wheaties Fuel, the newest incarnation of the Breakfast of Champions—and, the New York Times notes, the first cereal marketed directly to men. The cereal was developed with help from the likes of Peyton Manning, Bryan Clay, and Kevin Garnett (or, at least, with the help of their pictures on the website). Wheaties has developed three prototypes, all substantially sweeter than the original; samples of these will be distributed to an (all-male) testing group, who will vote on their favorite. The final formula will hit shelves on September 9, 2009. Luna Bars, look out....
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