Articles filed under Brunch

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  • Smoked Rainbow Trout Frittata Feb 25, 2015 11:12 AM
    Smoked rainbow trout, available from Midwest fisheries, mingles with dill and eggs in a hearty breakfast frittata.

  • Mango Salsa Feb 3, 2015 6:01 AM
    Firefighter/paramedic John Jason heats up dinner with mango salsa.

  • Firehouse Eggs Benedict Feb 3, 2015 6:01 AM
    Cook of the Week John Jason shares his recipe for quick and tasty Firehouse Eggs Benedict.

  • 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

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