Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites,...
Author: Mark Bittman
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French...
Author: Martha Rose Shulman
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that...
Author: Sam Sifton
Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the...
Author: Martha Rose Shulman
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
You can now find steel-cut oats that cook quickly. If you steep them the night before in boiling water (pit the cherries then, too), this breakfast is...
Author: Martha Rose Shulman
Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and...
Author: Jeff Gordinier
Author: Lucian K. Truscott IV
Author: Martha Rose Shulman
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Author: Martha Rose Shulman
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites,...
Author: Mark Bittman
Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the...
Author: Martha Rose Shulman