In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly...
Author: Mark Bittman
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use of bread that's no longer fresh. Though torrijas,...
Author: Mark Bittman
Author: Matt Lee And Ted Lee
Author: Moira Hodgson
Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized apple. I wouldn't go so far as to say this...
Author: Melissa Clark
Author: Elizabeth Kolbert
This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon...
Author: Jeff Gordinier
The ingredient list is short and the cooking method quick and unfussy - so much so that this kimchi omelet doesn't seem like a restaurant recipe at all. But then you bite in. There is a delicate balance...
Author: Melissa Clark
I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen...
Author: Nigella Lawson
These are inspired by Heidi Swanson's poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I'd...
Author: Martha Rose Shulman
Author: Florence Fabricant
This recipe came to The Times from the chef Steve Redzikowski of OAK fourteenth in Boulder, Colo., and moves granola out of the breakfast realm while still remembering its hippie roots. It is a savory...
Author: Jeff Gordinier
Author: Florence Fabricant
Author: Mark Bittman
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium,...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey