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Category: Breakfast

  • Hannah Milman’s and Susan Spungen’s Blueberry Bannock Scone

    Attempting to wean myself off sugar a few months before the dreaded season in which far too many fleshy bits of oneself are exposed for the world to see, I stayed away from my beloved baking (well, sweet baking) for quite some time. I didn't manage to wean myself off sugar entirely, but taking a…

  • Regina Schrambling’s Grits with Deviled Shiitakes

    You'd think, with my starch obsession, that I would have mastered grits long ago. A creamy pile of long-cooked, ground-up, casing-removed, lye-soaked corn kernels – it sounds like the stuff of dreams. And it certainly is, though with the amount of time spent stirring and cooking them (because I took no short-cuts and shunned instant…

  • Amanda Hesser’s Hazelnut-Lemon-Ricotta Pancakes

    I'm sort of torn about The New York Times Magazine food page. There are times when I don't even bother to tear it out, and other times when it's among the best food writing I've read all year. I can't stand the flimsy paper – the recipes end up getting grease-soaked and dog-eared after three…

  • Blue Ribbon Bakery’s Flaxseed Bread

    Can it be? Finally, after a spate of splendiferous food, a recipe that I plan on chucking into the garbage straight after I write this post? I can scarcely believe my eyes. Okay, well, it's not like this was inedible. But what's the point of throwing a few flaxseeds into a straight-up white-bread bread? I'd…

  • Donna Deane’s Raised Buckwheat Belgian Waffles

    My dear Ben is a bit discombobulated as of late. He must, you see, find new living quarters. The era of living in style and being my neighbor in Chelsea is coming to an end, quickly. And if there's anything worse in the world than giving up your home, especially one that you love, to…

  • Maple Drive’s Lemon Poppy Seed Scones

    When your sweetheart has finished the freezer bag of scones you made for him and turns to you to tell you plaintively that they made each of his mornings a little bit better warmed up in the oven and munched on the way to work along with a mug of spicy tea, I defy you…

  • The Cheese Board’s Corn Cherry Scones

    I may have mentioned before that I am somewhat of a pedant in the kitchen. I like to have the exact ingredients called for, and I don't like cutting corners, especially when I'm testing recipes. But even the most organized and type-A cook can get thrown for a loop when time is of the essence…