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Breakfast Basics

Fine Cooking Issue 89
  • Recipe

    Honey Almond Granola

    This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

  • Recipe

    Broiled Grapefruit with Honey, Vanilla & Cardamom

    Grapefruit halves are a breakfast classic, but adding just a few intense flavorings and then broiling elevates them to a whole new level of deliciousness.

  • Recipe

    Turkey & Sweet Potato Hash

    Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

  • Recipe

    Fried Ham with Redeye Gravy

    To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.

  • Recipe

    Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

  • Recipe

    Apple, Sage & Fennel Breakfast Sausage

    The patties can be kept warm for up to an hour, but the more freshly cooked they are, the juicier they'll taste.

  • Recipe

    Salmon Hash with Dilled Crème Fraîche

    We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.

  • Recipe

    Maple Apple Pancake

    This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a clafoutis, which is often made with cherries.

  • Recipe

    Chocolate French Toast

    This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.

  • Recipe

    Buttermilk Pancakes

    These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted butter in pancake batter because I don’t like the way melted butter congeals when it meets cold eggs and buttermilk. This recipe can easily be doubled or  tripled.

  • Recipe

    Light, Crisp Waffles

    Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.

  • Recipe

    Hazelnut Waffles

    To maximize the toasty hazelnut flavor that makes these waffles special, make the batter no more than 2 hours in advance and cook the waffles just before sitting down to eat. To keep the first batches warm while you finish cooking the last of the batter, spread (rather than stacking) the waffles directly on a rack in a 200°F oven. Or, bring the waffle maker right to the table and cook them to order.

  • Recipe

    Classic Water Bagels

    A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (available in most supermarkets)—not active dry.

  • Recipe

    Blueberry Muffins

    This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.

  • Recipe

    Ginger & Marcona Almond Coffee Cake

     

  • Recipe

    Cranberry-Orange Muffins

  • Recipe

    Coconut-Almond Spice Buns

    For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun. Also note: The dough for this recipe calls for cottage cheese. Learn which brands our tasting panel determined are best.

  • Recipe

    Fastest Cinnamon Buns

    For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.

  • Recipe

    Individual Cinnamon Coffee Cakes with Chocolate-Cherry-Almond Swirl

    This treat is great out of the oven, stores well, and freezes like a dream.

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Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

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