There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe.
If you've never had tostadas, then you're in for a treat. That is, if you like things that are crunchy, salty, and topped with eggs and avocados.
This savory casserole uses leftover stuffing, turkey, and your Thanksgiving sides for a quick and filling brunch.
A fast, satisfying brunch of softly cooked scrambled eggs combined with a toasted bagel and rich smoked salmon.
Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry.
Crab can make an unexpected and elegant addition to your brunch table. This recipe makes the most out of the ingredient by preparing it into a delicate strata.
Oatmeal adds hearty texture to this simple fall brunch.
Fresh, bright tomatoes, slow-scrambled eggs, and delicate pita combine for a delightfully satisfying start to your day.
Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal.
Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise.
Adding just a bit of rum to softly cooked pears plays off the fruit's natural flavor, without overshadowing them. Here, the mixture is folded into pancake batter, infusing every bite with a boozy, earthy sweetness.
I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simple, hearty brunch that could easily work as a light supper, as well.
These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning.
This is probably the ideal breakfast for spoiling someone—slowly cooking eggs over low heat ensures that they take on the sweet flavor of lobster.
Yogurt-based panna cotta is a simple make-ahead brunch, easily elevated with a touch of vanilla and a topping of your favorite fruits and granola.
At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese.
Those mornings when only something sweet will satisfy, this play on a classic New Orleans dessert is the perfect decadent solution.
In my opinion, crab cakes are a welcome addition to any brunch table. And while a jumbo lump crab cake is a wonderful treat, this version loosens up the mix; the thinner cake is perfect for a lighter, but no less impressive-looking, breakfast sandwich. Some added layers of avocado and crisp bacon balance the tender and meaty cakes with creaminess and crunch.
A quick brunch based on the classic combination of sausage and peppers, topped off with an egg.
A simple fritatta is a great way to use up a bounty of summer produce. Shredded squash cooked in butter makes a great addition to the eggs, brightened up with scallions and any fresh herbs you've got on hand.
If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version.
Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche.
Grits are a breakfast staple, and this simple baked egg dish takes this creamy comfort food and adds a quick sauté of tomatoes and bacon to bring some brightness to this quick and easy brunch.
Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch. For something heartier, top it with sour cream and chives or serve it alongside a few pieces of bacon and a fried egg.
This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with some roasted vegetables and a dollop of good mustard for a satisfying, simple supper.
Here are some beer pairings that will seriously punch up your seafood feast.
Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese.
Blue Apron, a new food delivery service based out of New York, takes the ready-to-cook concept to the next level. Rather than buying your food in a kit at the supermarket, they deliver meal kits straight to your front door. All you have to do is open them and start cooking. Available in either vegetarian or meat-based service plans, the recipes are all relatively healthy, modern-looking, and tasty. At least on paper. We decided to test them out and ordered both a meat and a vegetarian kit.
Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal.
Here's the deal: you can get your McDonald's biscuit sandwiches (or any breakfast sandwich, for that matter) made with a 100% real egg, cracked and cooked fresh on-premises. All you've got to do is tell the cashier that you'd like your sandwich made with a "round egg" and they'll replace your folded egg patty with a real egg, free of charge. An egg sandwich from McDonald's that actually tastes like egg? Who'da thunk it?
If you're looking for a probiotic-loaded DIY dairy project that's a little less involved than yogurt making, the cultured milk drink known as kefir (keh-FEER) just might be for you.
Another year of The Vegan Experience has come to a close, but that doesn't mean the wonderful recipes have to disappear for the rest of the year. Here are all 60 of my vegan recipes from both 2012 and 2013, ranging from soups to snacks to appetizers to sandwiches to full-on main courses.
This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.
Fuloon in Malden, MA, is probably Boston's most well-known best-kept secret. There are many more great things on the menu (try and stick with things off the Chef's Specialties and Northern/Sichuan sections), but here are a dozen of my favorites to get your started.
I've got nothing but good things to say about muffaletta sandwiches, the official sandwich of New Orleans (Ok, the po'boy might have something to say about that). If I could only take five sandwiches with me to my desert island, the muffaletta would be right up there leading the list. In fact, I love it so much that I have a jar of homemade olive salad that lives in the bottom shelf of my fridge all year round. It's an excellent condiment that finds its way into all sorts of foods at my place, so it's only natural that I've developed muffaletta-flavored variations of every snack food known to man. Here are some of my favorites.
I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.)
When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either.
Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves curdled milk, and yes, it's delicious.
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic.
You shouldn't panic because foie gras is one of the easiest proteins to cook in the world. Far simpler than a steak or a chicken breast. Infinitely more forgiving than a pork chop or a piece of delicate fish. It's nearly foolproof by nature. Here's how to do it.
These mini-sandwiches require no effort but will be the first thing to fly at your party: warm crescent rolls stuffed with sweet-and-sour glazed cocktail sausages.
A one-skillet meal of quick-cooking clams, vegetables, and rice noodles flavored with soy sauce, sriracha, and vinegar.
Drinking, at least once in awhile, leads to over-drinking. And in the morning, you need something to help pull you together. Greasy egg sandwich? Hair of the dog? SportsCenter and Chinese takeout? We asked 15 bartenders how they kick a hangover; here's what they had to say. What's your hangover cure?
If you get your kitchen stocked up in advance, you can be ready to face the morning (or, ahem, afternoon) with one of these comforting dishes, some spicy, some eggy, all soothing and delicious.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.
We've collected 43 of our favorite recipes: eggy things, muffins, pancakes and waffles, pastries, hash, and breakfast sandwiches. All of the recipes can be made in 45 minutes or less; most of them in under 30!
Start with poached chicken and add sesame paste and seeds, Sichuan peppercorns, pickled chili paste, minced garlic, and whatever else you might be in the mood for that day.
This week we tried every flavor of Honey Bunches of Oats, ate too much ice cream, said good-bye to Drinks editor Maggie Hoffman, and more.
On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!)
This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The Capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling.