Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
What better way to start the day than with a cowboy sized portion of roast beef hash made in a well-seasoned iron skillet?
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
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.
To give this golden dish more color, add a diced ripe tomato.
If you wish, add 1 more cup sorrel and omit the mushrooms.
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
This quick, simple soufflé promises a perfect result every time.
This thin crusted tart makes for a wonderfully light dessert.
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.
This rendition of the French classic is bursting with fresh morels.
In Syria, this simple breakfast dish is usually served as a homey scramble.
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.