Articles filed under Brunch

Show 1-20 of 32 next »
  • Arepas with Perico — Venezuelan Style Scramble Eggs Jan 13, 2015 6:01 AM
    Cook of the Week Carelys Hepburn of Naperville makes arepas con perico, a ham and egg sandwich from her native Venezuela.

  • Potato Frittata Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for potato frittata.

  • Egg Roulade Stuffed with Proscuitto, Spinach and Roasted Red Pepper Dec 21, 2014 6:45 AM
    Egg roulade makes for a merry Christmas breakfast.

  • Delicata Ricotta Gnocchi Oct 15, 2014 6:01 AM
    David Rench used delicata squash in gnocchi that he serves for brunch.

  • Frank Frittata Oct 15, 2014 6:01 AM
    David Rench created a trio of brunch recipes with flour, Swiss cheese, delicata squash and hot dogs.

  • Broiled Tomato Slices Oct 15, 2014 6:01 AM
    David Rench created frankfurter fritta using hot dogs and Emmentaler cheese for one of his Cook of the Week Challenge recipes.

  • Sour Cream Coffee Cake May 13, 2014 5:30 AM
    Cook of the Week Kim Ault bakes Sour Cream Coffee Cake from a recipe passed down from her mother.

  • Sticky Lemony Breakfast Buns Apr 16, 2014 1:01 AM
    Lemony Sticky Buns

  • Buckwheat Crepes with Peas, Leeks and Gruyere Apr 2, 2014 6:01 AM
    The best French crepes are the savory ones, which remain as underappreciated on these shores. Known as galettes, these savory crepes are made from a buckwheat flour batter, which offers a pleasantly nutty flavor. Try these crepes with peas, leeks and Gruyere.

  • Baked Apples And Apricots With French Toast Crust Oct 10, 2013 3:55 PM
    Baked Apples And Apricots With French Toast Crust

  • Blueberry Pancakes & Bacon Whoopie Pies May 14, 2013 5:35 AM
    Blueberry Pancakes and Bacon Whoopie Pies: Erica Tomei

  • Ham and Cheddar Quiche May 8, 2013 6:04 AM
    1 prepared uncooked pie crust, room temperature 8 ounces deli-sliced ham, chopped 6 ounces (1½ cups) grated cheddar cheese 8 eggs 1/3 cup milk 1 teaspoon dried thyme ½ teaspoon fennel seed ½ teaspoon kosher salt ¼ teaspoon ground black pepper Heat the oven to 425 degrees. Coat an 11-inch tart pan with removable bottom with cooking spray. Alternatively, use a 9-inch deep dish pie pan. Set the pan on a baking sheet. Unroll the pie crust and set it into the prepared pan. Gently push the crust into the corners and up the edges of the pan, crimping and trimming as needed. Scatter the ham and cheese evenly over the crust. In a medium bowl, whisk together the eggs, milk, thyme, fennel, salt and pepper. Pour the mixture over the ham and cheese. Bake for 30 minutes, or until puffed and set at the center and lightly browned at the edges. Cool slightly or completely before slicing and serving. Serves eight. Nutrition values per serving: 360 calories, 24 g fat (8 g saturated), 18 g carbohydrates, 0 fiber, 2 g sugar, 18 g protein, 220 mg cholesterol, 840 mg sodium. J.M. Hirsch, The Associated Press

  • Salmon, Whole-Grain Mustard And Dill Tartlet Apr 16, 2013 11:21 AM
    Salmon While-grain Mustard and Dill Tart

  • Mediterranean Strata Mar 7, 2013 10:00 AM
    Greek Strata

  • Whole Wheat French Toast with Quick Berry Sauce Feb 4, 2013 11:19 AM
    Whole Wheat French Toast with Berry Sauce

  • Cinnamon Bread Jan 29, 2013 6:00 AM
    Cinnamon Bread: Rose Allen

  • Onion and Green Chile Souffle Filling Dec 19, 2012 10:22 AM
    Onion and Green Chile Souffle Filling

  • Souffle Roll Dec 18, 2012 1:43 PM
    Christmas Souffle

  • Coffee Coffee Cake Nov 7, 2012 12:03 PM
    Coffee Coffeecake

  • Sweet Potato Buttermilk Muffins with Candied Ginger Oct 10, 2012 5:15 AM
    ¾-1 pound sweet potatoes (2 small or I medium) 1½ cups buttermilk 1 cup white whole-wheat flour 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt ½ teaspoon nutmeg, preferably freshly ground ¼ teaspoon ground allspice ¼ cup (½ stick) butter, room temperature ¼ cup sugar ¼ cup packed dark brown sugar 1 large egg 2 teaspoons vanilla extract ½ cup chopped crystallized ginger Heat the oven to 400 degrees. Line a 12-cup muffin pan with paper cupcake liners or lightly spray the cups with cooking spray. Prick the sweet potatoes several places with a knife. Microwave on high (or on the baked potato setting) until tender, about 10 minutes. Let cool, then peel and, in a medium bowl, mash with a fork. You should have about 1¼ cups of mashed sweet potato. Mix in the buttermilk, then set aside. Meanwhile, in a medium bowl stir together both flours, the baking powder, baking soda, salt, nutmeg and allspice. In another medium bowl, combine the butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla, then mix on medium speed for about 1 minute, until thoroughly combined. Scrape down the sides of the bowl. Add half the flour mixture and beat the batter on low speed just until the mixture is partly mixed. Add half the buttermilk-sweet potato mixture and mix until combined. Add the remaining dry ingredients and mix until just combined, then mix in the remaining buttermilk mixture. Divide the batter among the prepared muffin cups. Top it with the crystallized ginger and bake on the middle rack of the oven for 25-30 minutes, or until the tops are golden and a toothpick inserted at the center comes out clean. Remove the muffins from the pan and tip on their sides on a cooling rack; this prevents the bottoms from getting soggy. Let cool 10 minutes before serving. They are best eaten while still hot. Serves 12. Cook’s note: White whole-wheat flour is available in the baking aisle of most grocers. It has all the nutrition of regular whole-wheat flour, but it is made from a different variety of wheat that produces a flour with a lighter taste, texture and color. Nutrition values per serving: 180 calories, 5 g fat (3 g saturated), 29 g carbohydrates, 2 g fiber, 4 g protein, 30 mg cholesterol, 240 mg sodium. Sara Moulton for The Associated Press

Show 1-20 of 32 next »
Latest Video


Most Commented
Top Jobs

    View all Top Jobs Place a job ad



    • Daily Herald eEdition Zillow /real estate page
    • Dh innovation award 2 - Dh innovation award 2 Report card checker - report card checker
    • On Guard series Newspaper archives -- Monday or anyday
    • National Newspaper Week - National Newspaper Week



    Connect with a business or service in your area fast. First select a town, then enter a search term or choose one of the listed popular searches:

    Don't see your town listed? Visit our full directory to begin your search.