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10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
01/19/2001
Roast Beef Hash
What better way to start the day than with a cowboy sized portion of roast beef hash made in a well-seasoned iron skillet?
Issue #42
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
10/24/2000
Chanterelle Omelette
To give this golden dish more color, add a diced ripe tomato.
Issue #36
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
03/08/2007
Scrambled Eggs with Shrimp
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
Issue #32
05/09/2007
Never-Fail Soufflé
This quick, simple soufflé promises a perfect result every time.
Issue #31
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
03/06/2002
Homemade Bagels
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Issue #30
05/09/2007
Fried Country Ham with Redeye Gravy
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Issue #29
03/06/2007
Tortilla Española
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
Issue #28
10/25/2012
Rösti (Swiss Hash Browns)
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Issue #24
03/14/2002
Black Raspberry Coffee Cake
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.
Issue #20
04/30/2008
Morel Omelette
This rendition of the French classic is bursting with fresh morels.
Issue #19
04/17/2007
Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble.
Issue #17
05/09/2007
Johnnycakes
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Issue #16
12/04/2000
Rolled Omelette
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
Issue #16
11/18/2011
Quince Pancakes
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
Issue #14
08/08/2007
Swedish Coffee Bread
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
Issue #14
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