by Foodlets in Family, Recipes, April 26th, 2016
by Maria Russo in Recipes, Shows, April 16th, 2016
What’s not to love about cereal? It’s crunchy, almost always at least a little sweet, and best of all, ready in 30 seconds flat! But if you’re ready to break out of the same cereal rut we fall into at our house, here are five family-friendly breakfasts full of simple, fresh ingredients. Every idea is easy enough to pull off on the busiest of mornings, which is to say, pretty much all of them.
by Sofia Lyons in Recipes, March 25th, 2016
French toast: bread, eggs, milk or cream. That’s it, right? Right … technically. But the world of French toast goes beyond those basic ingredients, and what results when you add even more flavors and textures — or even dress up the three staple ingredients — can be downright indulgent and worthy of both breakfast and dessert. On this morning’s all-new “secrets” episode of The Kitchen, the cast revealed little-known tricks for upgrading some of your favorite dishes and common pantry items in new, bold ways. Enter French toast. By using extra-special bread, making a creamy custard with warm spices and finishing the dish with sweet toppings, the co-hosts transformed this go-to dish into a next-level winner.
by Sofia Lyons in Recipes, March 18th, 2016
Smoothies are a quick and easy option for anytime of day: a breakfast you can carry to work, a satisfying snack or a midnight treat. They’re also a great way to use up bananas before they overripen, as bananas lend a naturally creamy texture to smoothies and pair well with things like frozen fruit, veggies, nuts and even coffee. Read on to try some of our favorite refreshing and filling smoothies.
by Sofia Lyons in Recipes, March 8th, 2016
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
by Allison Milam in Recipes, February 25th, 2016
Waffles may traditionally be a breakfast food, but they’re surprisingly versatile: Add chicken for a hearty and savory meal, top waffles with chocolate syrup for something sweet, or even use them instead of bread in a sandwich. Also, cooking some of your favorite baked treats, like brownies and biscuits, in a waffle iron instead of the oven can help ready them in a fraction of their normal time. What’s not to love? Check out our best waffle recipes and make a meal that will satisfy any sweet, savory or spicy craving.
Multigrain Waffles (pictured above)
Try these waffles that use three different grains — whole-wheat flour, cornmeal and old-fashioned rolled oats — for a nutrient-packed breakfast. Top with yogurt and your favorite fruit preserves for an even heartier option.
by Sofia Lyons in Recipes, February 16th, 2016
If you’re doing it right, you aren’t confining your pizza intake to dinner alone. We’ve got five satisfying breakfast pizzas that change the game (no cold pizza leftovers here!), so you don’t even have to wait for your delivery person to start his or her shift to get your fix. Down them as your first meal of the day, or eat breakfast for dinner. Either way you do it, you’ll be winning at this whole life thing from your very first meal of the day.
You won’t go hungry if you follow Ree Drummond’s lead. Her Breakfast Pizza, featured in Food Network Magazine, involves zesty homemade salsa, thick-cut peppered bacon, bell peppers, shredded hash browns and mozzarella cheese. Right before putting it into the oven, she cracks fresh eggs onto the pizza, and then bakes it all until the eggs are set and soft.
by Amy Sherman in Restaurants, January 20th, 2016
Whether they’re for a quick breakfast or accompanying a hearty dinner, fresh biscuits make a welcome addition to any meal. You can keep it simple with classic buttermilk biscuits or try your hand at something richer by adding sausage, bacon or cheese. Check out our favorite easy-to-make biscuit recipes that won’t disappoint.
Homemade Buttermilk Biscuits (pictured above)
The Pioneer Woman’s recipe takes only 30 minutes to make and uses buttermilk, shortening and plenty of butter for a moist and flaky biscuit.
Buttermilk Cheddar Biscuits
Ina Garten upgrades a classic buttermilk biscuit recipe with the addition of extra-sharp cheddar for gooey pockets of cheese in the finished product.
For this recipe, you can skip rolling and cutting the dough; instead, Ree Drummond simply uses a spoon to drop dough onto the baking tray.
Grapevine Kentucky Buttermilk Biscuits
Jeff Mauro’s top-rated biscuits call for only four everyday ingredients, but the key to combining them is keeping the butter and buttermilk cold for flaky results.
Trisha Yearwood adds pork sausage for savory heft in her big-batch recipe. If you don’t have the self-rising flour she calls for, don’t worry — she notes that you can substitute just a few pantry ingredients.
For something heartier, try Food Network Magazine’s recipe. The mix of thick-cut bacon with plenty of cheddar or Colby creates a rich, cheesy breakfast biscuit.
Trisha Yearwood revisits a recipe from her childhood with her dad’s buttermilk biscuits baked in a cast-iron skillet.
Baking Powder Biscuits
A cream glaze gives these buttery biscuits a golden exterior.
by Emily Lee in Recipes, January 10th, 2016
If you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.
by Maria Russo in Holidays, Recipes, December 14th, 2015
Stuck in a neverending cycle of boring — or worse, nonexistent — breakfasts? We’ve all been there. Nutrition experts have long lauded the health benefits of a balanced breakfast, and yet it’s still the most-overlooked meal of the day. But we need dishes that are worth waking up earlier for, and bland, soggy oatmeal just won’t cut it. However, a flatbread pizza topped with a fried egg, crispy bacon and sun-dried tomatoes might do the trick. Or how about ham, eggs and cheese served atop a bed of chewy quinoa and fresh spinach? Yep, that’s more like it. These recipes are no more complex than scrambled eggs with a side of toast and hash browns, but hopefully our refreshed presentations will inspire a new passion for the morning.
Bacon and Egg Breakfast Caesar Salad (pictured at top)
Salad for breakfast? Trust us on this one. Since egg yolk is a crucial ingredient in traditional Caesar dressing, it makes perfect sense to top crunchy romaine with a sunny-side-up egg for your morning meal. The Food Network Kitchen chefs recommend swapping out the anchovies for sun-dried tomatoes, which have the same familiar umami pop, minus the fishy flavor.
If the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you’re in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.
Panettone Bread Pudding
A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it’s full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.