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10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
04/09/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
04/01/2007
Chive and Goat Cheese Omelette
Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
Issue #101
01/17/2008
Browned-Flour Scrambled Eggs
This sumptuously rich egg dish is a favorite in the eastern Anatolian city of Van in Turkey.
Issue #95
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
10/29/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
05/04/2011
Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
Issue #81
10/29/2007
French Toast
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Issue #81
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
10/29/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
05/06/2011
Asparagus Frittata
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
10/29/2007
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
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
04/16/2007
Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble.
Issue #17
05/16/2013
Arugula and Pistachio Pesto Quiche
Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche.
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05/15/2013
Dutch Baby Pancake
Browned in the oven, this large format pancake makes for a fun alternative to the traditional griddle cakes. This recipe appeared in a 1966 Times article by Craig Claiborne featuring a recipe by David Eyres.
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05/08/2013
Menu: A Relaxed Spring Brunch
Fresh, simple ingredients make up this savory-sweet brunch menu for relaxed Sunday afternoons.
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05/03/2013
Niçoise Salad Quiche
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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05/03/2013
Brown Butter, Peas, and Mint Omelette
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.
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03/28/2013
Butter-Basted Eggs
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
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