by Allison Milam in Recipes, March 8th, 2015
by Guest Blogger in Restaurants, February 21st, 2015
Before you even think about pouring milk over another bowl of cereal, maybe it’s time to open up a new tab on your browser. For a limited time, you can hop over to Pinterest to get Food Network’s picks for the best breakfast recipes around. Hey, you probably didn’t need another reason to have a breakfast obsession, but — trust us — these all-about-breakfast ideas are just enough to get you to love the sound of your alarm clock.
Join the club by following Food Network’s breakfast boards (below), and get pinning!
by Lindsay Damast in Recipes, February 20th, 2015
By Alia Akkam
A tower of pancakes — hotcakes or flapjacks, if you prefer — glistening under a sheen of sticky syrup is as much a comforting symbol of weekend mornings as the diner’s roving coffee pot. Whether strewn with blueberries, made with tangy sourdough or served in their naked buttermilk state, here are some of the country’s tastiest iterations of the carb-laden breakfast favorite. Check out the full gallery for all 12 wake-up-worthy spots. Read more
by Maria Russo in Recipes, February 14th, 2015
If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.
In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.
by Allison Milam in Recipes, February 5th, 2015
From homemade gravlax to indulgent huevos rancheros, The Kitchen‘s Rise and Shine episode was all about breakfast this morning, and while it’s often called the most-important meal of the day, for better or worse, some days simply don’t allow for a long, leisurely morning meal. But that doesn’t mean you have to forgo breakfast altogether; the key is to look to ready-to-go dishes that are both quick to prepare and easy to pack. Read on below for wake-up-worthy inspiration from Alton Brown, The Pioneer Woman and more of your favorite chefs.
Ree Drummond keeps it classic in her Breakfast of Champions Sandwich, built on buttery English muffins and griddled with thinly sliced ham, gooey just-melted cheese and an egg. “Immediately wrap them in a foil bag to lock in the heat,” Ree advises of packing up these sandwiches for on-the-go eating.
by Melissa d'Arabian in Food Network Chef, January 24th, 2015
A staple everywhere from diners and bed and breakfasts to your breakfast table, pancakes are a morning win every time you flip them. They’re killer in their purest form, simply smeared with butter and smothered in maple syrup, but there’s something to be said for adding a little more dimension to the average flapjack. Highlighting all kinds of add-ins, this roster of pancake recipes is sure to make you flip.
You’ve savored your fair share of pancakes, but there’s a new griddled beauty in town: the Pancake Breakfast Casserole (pictured above). By baking pancakes in a rich, creamy custard and topping them with bursting blueberries, your pancake intake can embody a whole new level of comfort. Plus, even if you’re a pancake-producing maven, ready-made frozen pancakes can be swapped in for an easy timesaver.
by Maria Russo in Shows, January 22nd, 2015
They say breakfast is the most-important meal of the day because it kick-starts the day with energy-giving nutrients. I agree, and there is another reason why I think we should all give our breakfasts a second look: The choices I make early in the day impact the choices I make later in the day. And that means that eating a healthy breakfast means that eating healthier throughout the day will just plain be easier. (And I’m all for anything that makes healthy living easy living!)
I make no secret about how much I love a morning smoothie! I can toss just about anything in my blender and within seconds I have a portable breakfast that I can sip as I take the dog for her morning walk, or read my morning devotional. Both of my cookbooks feature smoothie recipes that range from the trusty Green Morning Smoothie in Ten Dollar Dinners to the caffeinated Coffee-Oat Smoothie in Supermarket Healthy. Ask me what my favorite kitchen appliance is and you’ll probably find me waxing poetic about my trusty blender and how I use it multiple times a day, making everything from protein drinks to fruity smoothies for the kids’ snacks to raw veggie soups.
But what about those days when I don’t have access to my blender? How does a smoothie lover go about making a blenderless smoothie?
by Maria Russo in Shows, January 19th, 2015
It was all about next-level takes on morning meals this week as both Food Network chefs and stars revealed sweet and savory picks like indulgent red velvet waffles and super-stuffed breakfast burritos on the premiere of Best. Breakfast. Ever. Fans, too, spoke up in favor of their most-mouthwatering breakfasts, as readers from coast to coast shared tales of coffee cakes with a view in California and fruity French toast in Atlanta, and showed over-the-top support for a certain spot in Chicago. Read on below for all of the details.
by Maria Russo in Community, January 18th, 2015
While barbecue and pizza may conjure images of a specific plate — smoky, saucy meats or a crust with sauce on it — the rules of breakfast are far more lenient. After all, a morning meal can range from the sweetest sugar-rolled doughnuts and creamiest cups of oatmeal to the heartiest platters of steak and eggs and towering piles of fluffy flapjacks.
Your favorite Food Network chefs and stars are set to reveal their picks for the ultimate morning indulgence on tonight’s brand-new episode of Best. Breakfast. Ever. (at 10|9c), but before you tune in, FN Dish wants to hear about your breakfast picks. What are some of your local breakfast hot spots, and what do you order? Are you a fan of the diner on the corner for its classic egg scramble and bacon, a bagel shop specializing in fresh lox or a fancier eatery with gourmet French toast? Leave a comment below, tell us on Food Network’s Facebook page or Food Network’s Google+ page, or tweet @FoodNetwork using #BestBreakfastEver to tell us your local restaurant picks and share your version of the ultimate breakfast. FN Dish will round up your answers and reveal your top selections on Thursday.
by Cameron Curtis in Recipes, January 17th, 2015
When it comes to your morning meal, there’s no reason to settle for boring — even when you’re in a hurry. In this week’s Most Popular Pin of the Week recipe, Giada De Laurentiis lets chia seeds work their magic overnight in thickening maple-laced Greek yogurt before helping you wake up to a ready-to-eat treat full of texture. Just top the pudding with fruit and sliced almonds for added crunch for a quick-fix dish.
For more lightened-up meal ideas, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Chia Seed Pudding (pictured above) from Food Network Magazine
With a heartiness that’ll keep you going long past breakfast and a warmth that’ll keep you cozy on the coldest of winter mornings, oatmeal is perfect for your first meal of the day. These healthful whole-grains can be cooked on the stove, sauteed in a skillet, baked in the oven and even prepared overnight in the fridge. So no matter how you cook your oats and whichever way you serve them, this versatile grain is sure to make it into your weekly rotation.
Steel-Cut Oatmeal (pictured above)
Alton sautes steel-cut oats (or pinhead oats, as they’re referred to in England) in butter so the natural sugar in the oats will caramelize and develop a toasty taste. Keep an eye on the pan, though, so it doesn’t burn.