Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro,...
Author: Martha Rose Shulman
There's a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling the eggs in the boiling water in their shells before cracking them into the pan....
Author: Genevieve Ko
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal,...
Author: Craig Claiborne And Pierre Franey
This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta,...
Author: Martha Rose Shulman
Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but...
Author: Martha Rose Shulman
I wanted to make a porridge with teff alone, but I just didn't like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots,...
Author: Martha Rose Shulman