Breakfast

Breakfast

The ability to serve French toast for a brunch party without slaving at the stovetop for hours is a beautiful thing.

Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.

Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.

Popovers are wonderful for Sunday morning breakfast with jam or apple butter or honey.

This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.

With two eggs on hand, you can make a fried egg banh mi (banh mi trung) -- breakfast for many people and my own favorite anytime food.

These are true breakfast muffins, to be enjoyed with a morning coffee.

The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy. 

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Traveling and teaching fermentation workshops from a converted school bus

In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.