breakfast

Pour An Egg Over It: The Art Of The Frittata

When putting an egg on it won't do, frittatafy it!
Jul 30, 2014 10:00 am

While the current egg trend may be "put an egg on it," I'm apt to take a different approach. Rather than heat and butter another pan for the fried egg to top whatever "it" is, I find it as easy, aesthetically pleasing and effective as a means of gentrifying and fortifying leftovers, to pour an egg over it. Here are some tips on making what might end up being the breakfast, lunch, brunch, dinner or snack of your dreams. Versatile, right?

French Crêpes Suzette Recipe

Crêpes with buttery orange-caramelized sugar sauce
Jul 25, 2014 12:00 pm

Crêpes Suzette consists of classic French crêpes accompanied by a beurre suzette sauce made of caramelized sugar and butter, tangerine or orange juice, orange zest and Grand Marnier. Arguably the most famous crêpe dish in the world, Crêpe Suzette actually came into existence by mistake. According to the legend, the dish was created by a 14-year-old assistant waiter. The story and the recipe after the jump. 

15 Ways To Eat Bacon On A Weekend Morning

Got a craving? Chow down on 15 crunchy solutions
Jul 19, 2014 10:00 am

Sure, you could fry up bacon and eggs like you do all the time. But what will you have learned by the time you're done, other than bacon and eggs are, as you suspected, delicious and satisfying? We've gathered 15 new and exciting ways to have your pig candy and eat it too. In fact, one recipe actually IS pig candy — ever had praline bacon in 20 minutes flat? It's your weekend, make it a good one. 

Sweet Pig! 3-Ingredient Praline Bacon Recipe

Meet the crunchy, sticky star of weekend brunch
Jun 28, 2014 12:00 pm
praline bacon recipe

You want something super-simple done right the first time? Preferably with a tantalizing photo of the fruits of your labor? Once you master this easy recipe from Betty Crocker's Big Book of Breakfast and Brunch, this 3-ingredient praline bacon will be a frequent guest at your brunch table. It might stop by for dessert. It might even make it onto the coffee table for a little TV. Basically, get used to it. 

8 Savory Egg Dishes Off The Beaten Path

Get it? Eggs off the beaten path? Now make brunch.
Jun 21, 2014 12:01 pm

Don't just scramble an egg because it's easy. Scramble it because Nobu's scrambled egg donburi demands it. Don't just make an omelet because you know how. Make one because you also fried tofu for an omelet banh mi. Today, we bring you 8 delicious egg dishes off the beaten path. And sure that's a good egg joke, but let's get serious for a second. It's your weekend morning. Are you really just going to commemorate this occasion with a couple of over easies? 

Cheesy Tomato Grits Recipe

Leftover tomato sauce? Time for cheesy grits.
Jun 7, 2014 10:00 am
Photo: Alexandra Grablewski

From our dude Nick Evans at Macheesmo comes Love Your Leftovers, an essential tome of what to do with the leftovers in your fridge. Brunch is a particularly useful meal when it comes to repurposing extra food, and these cheesy tomato grits are a great way to kick off your weekend. Make too much tomato sauce? Infuse cheesy grits for a flavor-packed brunch dish just begging for a poached egg.

10 Ways To Properly Utilize Those Buttermilk Bacon Fat Tortillas

Prepare for a new world of hearty breakfast tacos
May 25, 2014 10:00 am

Well, those buttermilk-bacon fat tortillas were a hit! And why not? Tweaking a recipe with ingredients famous for adding tangy chewiness and...well, bacon flavor basically guarantees success. We've reimagined our favorite breakfast tacos in these beautiful little things, and wrapped up some brand-new recipes to make brand-new favorite breakfast tacos! Experience the magic, after the jump.

Pao De Queijo Recipe

Bake up Brazilian cheese puffs for savory snacks
May 24, 2014 10:00 am

We're gearing up for the World Cup with classic recipes from Brazilian Barbecue & Beyond, by the restaurateurs behind London's Cabana restaurants.  Ready for the greatest little cheese bun you've ever had the pleasure of eating? Brazilian cassava or tapioca pão de queijo are about as good as it gets. Once you master the technique, you'll bust these out every chance you get.

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