Main Course (12)
Side Dish (9)
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
Use leftover roast leg of lamb and gravy to make these meat patties.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
Serve these blintzes with sour cream on the side and applesauce too, if you like.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
These croquettes can also be filled with chicken or tuna.
These simple fritters are a favorite Cuban snack.
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
These cheese crêpes are a specialty of Breton cooking.
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
This is the perfect snack for two to nibble while sipping martinis.
This meal of a sandwich brings crisp greens, oven-dried tomatoes, roasted chicken, peppery bacon, and a fried egg together on a poppyseed bagel.
Does Not Apply