Entries tagged with 'breakfast'
Page 4 of 14
Photograph from ~Ans~ on Flickr Today is the National Day of Belgium, which celebrates the anniversary of Leopold I taking his oath as the country's first king on July 21, 1831. I was a little surprised to find out that Belgians don't really eat waffles for breakfast. It's more of a snack (or touristy breakfast). Instead, Belgians typically eat bread products with marmalades, sliced meats and cheeses, nut spreads like Nutella, and, this is when you have to love them, just a straight-up bar of chocolate. Related Full English Breakfast Breakfast in Paris [Photograzing] The Greek Non-Breakfast...
Continue reading »
An egg fried in the center of a piece of bread. It's a simple preparation that elevates the union of eggs and toast, two beautiful things, to a whole new level. What do you call it?
Continue reading »
If you woke up on the wrong side of the bed, maybe this balloon breakfast will lift your spirits. By David Sykes, with help from Jennie Webster. [via DoobyBrain]...
Continue reading »
Happy National Doughnut Day! In honor of the big day, the dueling doughnut heavyweights are giving away morning treats. At Dunkin’ Donuts, any drink purchase scores a bonus doughnut. Krispy Kreme is doing a straight giveaway—one freebie per customer. If you'd rather part with a buck or two for a superior doughnut, check out The Serious Eats Honor Roll for top picks around the country. If you're not quite up on your doughnut terminology, there's no better time to read up. Nilla Wafer doughnuts, Mormon doughnuts—anything's fair game, today. As long as you keep that sweet tooth in check... and don't do anything you'll regret tomorrow....
Continue reading »
Now that blueberries and strawberries are in season or coming into season across the U.S., photos like this one (from the Serious Eats Flickr Photo Pool) nudge me into incorporating them into my breakfast. I've been doing the Fage thing—the kind with the little side "handle" filled with preserves, but nothing beats fresh fruit. I think it's time to switch to oatmeal spiked with fresh berries, but I could certainly use other tips. What strawberry/blueberry/berry breakfasts have you been doing lately? Related In Season: Strawberries...
Continue reading »
Everyone has "the best" approach to poaching an egg, just like every region has the best barbecue sauce and every Jewish mother has the best matzoh ball soup recipe. There's a lot of conflicting information out there. Is a splash of vinegar necessary? Should you crack the eggs in a separate cup first? The Kitchn seems to have found the truth to perfectly runny yolks and firm whites. The method comes from Delia Smith's Complete How to Cook. The UK food personality recommends pouring hot water from a kettle into a large, shallow pan and heating it until little bubbles start to form. Then break the eggs one by one into the water and let them barely simmer for...
Continue reading »
There are neighborhood cafés, and then there are neighborhood classics. The kind of local favorites where the staff gets to know your name, and you theirs. Where even though lines snake out the door, every regular considers the place his own unique find. And where the food is both honest and memorable, worth going back to—and not just because it’s around the corner. These institutions often take years to evolve. But Mike and Patty’s, opened eight months ago on a quiet corner in Boston’s Bay Village neighborhood, seems pretty close already. Its storefront may be tiny—an open kitchen behind the counter, one high table for a friendly six, and hardly enough room to turn around. What Mike and Patty’s...
Continue reading »
In the last 12 days, we've had Star Trek and Doctor Who food-related items materialize on Serious Eats. Might as well go for a nerd trifecta and get Star Wars in the mix. Good morning, and may the force be with you—from your friends at Serious Eats, the nerdiest food blog in the universe. [via Unique Daily]...
Continue reading »
This cute commercial out of Brazil for Do Bem boxed fruit drinks imagines a sampler made from various breakfast items assembled on a cafeteria tray. Video, after the jump....
Continue reading »
Are English muffins worth baking from scratch? The homemade ones go up to bat against four store-bought brands: the generic ones at
Fred Meyer (a subsidiary of The Kroger Co.), the more gourmet
Wolferman's available by mail order,
Trader Joe's, and the classic
Thomas' (they put nooks and crannies on the map).
Continue reading »
