These days, the containers of blue and red berries stacked on produce shelves might be the most difficult thing to decline. Especially when they’re so in-season, so plentiful and so perfectly sweet. Of course, berries do wonders layered in a trifle, baked into a cheesecake or scattered in a fruit salad. But today, we’re focusing on one specific utilization of the berry: its hand in breakfasts. Strawberries, blackberries, blueberries — you name it. They’ve each got a place in the first — and oh-so-important — meal of the day.
First things first, let’s talk parfaits. They make for layered, well-rounded breakfasts you can eat all week long, whether you switch them up or not. Ellie Krieger’s Muesli Parfaits are filling with a good dose of nutty crunch. This recipe for a Berry ‘Nana Oatmeal Parfait laces oats and vanilla almond milk into the mix. And if you want to get really creative, Food Network Magazine‘s Strawberry-Shortcake Parfait Pops transition the breakfast favorite into a refreshing dessert.
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Now that the days are getting noticeably longer and the weather considerably warmer, summer is on everyone’s mind, including your kids’. They’re likely eagerly awaiting a sunny, stress-free summer vacation, but before they can close the books on another school year, most will be forced to endure a few weeks of final exams, projects and reports. As moms and dads, you may not be able to help out your kids with their advanced algebra problem sets or their comprehensive timeline of World War I, but you can surely send them to school with a hearty breakfast in their bellies. Just in time for test-taking season, Food Network checked in with Julie Negrin, M.S., a nutritionist, who shared Nutrition 101 for Parents and Kids. Among other benefits, following her suggestions for serving must-have wholesome foods “can lead to kids who feel calmer, sleep better … and study more.” Read on below for some of her top tips, plus find family-friendly breakfast recipes to give your kids the fuel they need to succeed.
In place of cold cereals that are likely packed with unnecessary sugar, swap in a bowl of warm oatmeal. “Stick to whole food carbohydrates that are packed with nutrients,” Julie recommends, explaining that they “take longer to digest.” Food Network Magazine‘s Whole-Grain Breakfast Porridge (pictured above) is packed with healthful ingredients like red rice, steel-cut oats and barley, plus it’s sweetened with just a single cinnamon stick, fruit and a bit of brown sugar. Since the porridge is made entirely in the rice cooker, it’s a no-fuss breakfast that requires little attention. Your child is not an oatmeal eater? Try serving Food Network Kitchens’ Whole-Grain Waffles, which can be partially prepared the night before you plan to cook them.
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This Sunday, families all across this country will be gathering to honor their mothers (and grandmothers, too). Some do this with flowers, plants or gifts of fancy soaps. Others make reservations well in advance for special brunches at favorite restaurants.
In my family, we tend to go the homemade route, with a nice brunch at home. This saves on money and on the frustration of restaurant dining on a particularly busy day. The menu typically includes eggs of some kind (a quiche is always good), a green salad, roasted potatoes and some kind of sweet bread.
I like to switch up the sweet bread each year — to keep things interesting. Last year I made cranberry orange scones, and the year before, bear claws (that was not my most successful venture). This year I decided I wanted to do a sweet roll of some sort and settled on The Pioneer Woman’s Orange Sweet Rolls.
It’s a lightly sweetened, yeasted dough that you fill with melted butter, brown sugar and plenty of orange marmalade. Rolled, sliced, tucked into pans and allowed to rise, these rolls bake up into a most-fragrant, gorgeous treat.
Before you start baking, read these tips
This Mother’s Day, instead of making Mom wait until dinnertime to enjoy a meal made just for her, treat her to a special morning treat of breakfast in bed. Deliciously easy to make in a hurry, pancakes are a no-fuss dish that both grownups and little ones crave, and they can be as simply or elegantly prepared as you like. Boxed mixes may indeed be convenient on hectic weekdays, but the taste and texture of a mix can’t compare to light, fluffy from-scratch pancakes, which are quick to prepare with everyday baking ingredients. Check out Food Network’s top-five pancake recipes below to find top-rated classic and dressed-up picks alike, then browse Mother’s Day Central for more tips on cooking for Mom.
5. Oatmeal Cookie Pancakes — Just as oatmeal cookies are made with oats, cinnamon and raisins, so, too, are Rachael’s kid-friendly pancakes, ready to enjoy in less than 25 minutes.
4. Tri-Berry Oven Pancakes — More like Dutch babies than traditional pancakes, Ina’s thin, golden-brown beauties are scented with orange zest and finished with mixed berries.
Get the top three recipes
In the midst of the hustle and bustle that is inevitably your morning routine, it can seemly nearly impossible to serve your kids a breakfast of anything other than cereal, and while of course weekdays are no time for leisurely prepared flapjacks or made-to-order omelets, it’s important to send your little ones to school with a wholesome meal in their bellies. Quick-fix recipes that can be made easily and eaten in a flash are welcome timesavers, and kid-friendly picks like egg-in-toast, breakfast-style pizza and better-for-you ganola bars are go-to classics. Check out a few of Food Network’s favorite simple-to-make recipes below for no-fuss morning meal ideas and must-see tips.
The ultimate all-in-one weekday breakfast, the Pioneer Woman’s Egg-in-a-Hole (pictured above) is a kid-friendly favorite that’s ready to eat in only five quick minutes. Using the rim of a round glass, remove a hole in the center of a piece of bread — whatever kind you have on hand will work — then drop it in a buttered skillet and fill the hole with a cracked egg. In less than a minute, the egg will have begun to set within the bread and it will be ready for a gentle flip. Ree recommends letting the egg cook just until the yolk is soft — any longer and it won’t be runny.
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I’m not sure when exactly it happened, but I can no longer bear to go out to brunch. I hate the long waits and the fact that once you do get a table, your meal proceeds at breakneck speed so the restaurant can turn your table. (I don’t dispute their right to do so. I just don’t enjoy rushing through a meal.)
And then there are the prices. As someone who does a lot of grocery shopping and cooking, I know just how much things cost, and the markups on things like pancakes, scrambled eggs and toast make me a little twitchy.
So these days, I stay home and have people over for brunch instead of meeting at a restaurant. It keeps my blood pressure in check and means that I get to flex some underutilized cooking skills.
In pursuit of brunch excellence, I’ve worked my way through crepes, homemade bagels and English muffins. While I’ve got my sights set on conquering the aebleskiver in the somewhat near future, at the moment I’m focused on making a great quiche. The thing that’s so great about quiche is that it can be made ahead and reheated. Served with a green salad and a slice of crispy bacon, it makes for a fairly fuss-free entertaining experience.
Before you start baking your quiche, read these tips:
Every morning I wake up to my stomach growling. So when planning for the weekend, the first thing I account for is my breakfast lineup. While cereal and toast suffice Monday through Friday, my appetite is slightly more indulgent and demanding on Saturdays and Sundays. The biggest question becomes sweet or savory?
Although I usually opt for recipes involving bacon or eggs, every now and again I need my maple syrup fix. Pancakes and waffles are easy enough to whip together to satiate my a.m. sweet tooth. But for an extra special treat, I like the Pioneer Woman’s Cinnamon Baked French Toast.
Why ditch the skillet and change up a classic? You can do all the work the night before. For a relaxing, mess-free morning, Ree transforms the original into a make-ahead breakfast casserole. After popping the dish into the oven, the smell of cinnamon and nutmeg fill the air and the hardest part becomes waiting.
Consider these few things before making this recipe
For the last month, my husband and I have been trying to clean up our eating habits (things got dire toward the end of December). We’ve increased our intake of fruits and vegetables and have eased way back on baked goods and dairy products (oh cheese, I have missed you!).
These efforts have had the biggest impact on our weekend mornings. Instead of making pancakes or waffles as a Saturday morning treat, there have been a goodly number of vegetable-filled omelets and piles of oven-crisped turkey bacon. Those options are delicious, but not particularly satisfying when you’re craving a sweet treat.
This last Sunday, as a way to reward us for a month of virtuous eating, I made an oven-baked puffed pancake. You warm a skillet in the oven with a bit of butter set inside to melt and then whip up a quick, egg-rich batter in the blender. Once the butter is foaming, you pour some of it off into the batter, reblend quickly and then pour the smooth batter into the hot skillet.
Before you start cooking, read these tips
When I was in my twenties, going out to brunch was one of my favorite weekend activities. I loved every part of the ritual, including waiting for a table, choosing between sweet or savory and dividing up the check with a happily full belly.
Though eating brunch on a Saturday or Sunday morning is still a beloved pastime, I’ve found that my preferred venue has changed. These days, I’m all about brunch at home. It’s cheaper, the temptations are fewer and it can be prepared and eaten while one is wearing pajamas.
Because I can far too easily default to the same three brunch dishes (scrambled eggs with turkey bacon, whole-grain pancakes or leftover stuffed omelets), I do try to seek out brunch recipes that are outside my norm. Some weeks (and much to my husband’s delight), I bake a coffeecake. Others I bake up a frittata in my trusty cast-iron skillet (though some claim that I am too heavy-handed with the kale).
Before you start cooking, read these tips
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipes.
Oatmeal is a warm and cozy way to start the day off right and is great for its stick to your ribs heartiness during the winter. We took the basic oatmeal recipe and spun it four different ways to spice up your morning breakfast routine.
First, start with your favorite oatmeal