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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

7 Gooey, Buttery Breakfast Pastries to Make This Weekend

Start the weekend with something sweet. Here, seven delicious treats that won't disappoint.

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Blogger Spotlight

A Cozy Kitchen on What Gets Her Out of Bed in the Morning

A Cozy Kitchen on What Gets Her Out of Bed in the Morning

Los Angeles–based recipe developer Adrianna Adarme writes (very enthusiastically!) about comfort food at A Cozy Kitchen.

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F&W Book Club

Cookies (and Quinoa) for Breakfast

Whole-Grain Mornings cookbook by Megan Gordon

In this series, the food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, Whole-Grain Mornings, by Megan Gordon.

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Expert Tips

5 Healthy Breakfast Upgrades

Healthy Breakfast with Herbs

The talent behind F&W’s Photo Tour of Berlin, Marta Greber creates and photographs beautiful recipes for her Tumblr, What Should I Eat for Breakfast Today? Here, she shares some of her favorite twists on healthy breakfasts.

The secret to making a tasty, healthy breakfast lies in the ingredients and a will to try new things (like whole-grain porridge that tastes like apple pie). Besides giving you necessary energy, breakfast should be a pleasure, as it can set you in the right mood for the next 12 hours. Here, my five favorite breakfast tweaks. Read more >

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Trendspotting

Apple Pie for Breakfast, PB&J Porridge and More New Takes on Hot Grain Cereals

Mashed Banana & Whole-Grain Porridge recipe

Thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are super fast to make for a healthy breakfast. Read more >

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Rant for Your Life

Why Most Restaurants Fail the Toast Test

Toast fail.

I woke up on a recent morning, like every morning, thinking about toast. I knew that if I kept thinking about toast—not French toast, or toast points, but traditional white toast like you eat at breakfast—I would work myself up into a towering wrath. And there was nothing to be wrathful about! I had fallen asleep at the St. Cecilia hotel in Austin listening to Neil Young records, and woke up knowing that I was about to have breakfast outdoors with a grackle, one the city’s ubiquitous, crow-like carrion birds, at Jo's up the street. (I was in Texas to do the press conference for Meatopia Texas in San Antonio, and also to eat at Qui, which, by the way, is AWESOME.) Once at Jo's, I ended up with a world-class breakfast taco, which I shared with the friendly corvid. In Texas, excellent tortillas seem to take the place of toast much of the time, but I had wanted toast. And I couldn't get it. Because, in Austin as in so many great American cities, our restaurants all fail the Toast Test.

MORE>>

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Grace in the Kitchen

Egg Sammy Reinvented

© Stephanie Foley

This witty take on a breakfast staple stirs delicious
herbed croutons right into soft, creamy scrambled
eggs—eliminating the need for a side of toast.
© Stephanie Foley

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I managed to squeak in a 12-mile run this morning before work (yeah, I’m just about an hour late…oops!). I’m a few weeks away from a big race and I thought it would be fun to kill myself before I have to stand on my feet all day and cook. A consolation is that I have a gigantic pantry at work, which means there’s always something to make for breakfast (my favorite meal of the day!).

Nothing beats eggs and toast for an immediate dose of savory protein and carbs. This one is a particular favorite of mine, in that it’s all combined in one dish. I fried bread cubes with herbs and a garlic clove (the garlic gets discarded), then added them to very soft scrambled eggs and cooked everything together for about a minute. All of which I devoured while sitting down, thankfully. Divine! SEE RECIPE »

Related: Savory Bread Pudding Recipes
Egg Breakfast Recipes
Breakfast for a Crowd

Grace in the Kitchen

A Wilderness Brunch

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Smoked-Salmon Scramble with Dill Griddle Biscuits // © Tina Rupp

Fill the dill griddle biscuits with the salmon-and-egg scramble for an excellent breakfast sandwich. / © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Who says you can't have brunch and camp at the same time? Just because I have no electricity, running water or plumbing doesn't mean I'm not civilized. These dill-spiked griddle biscuits are delicious with smoked-salmon scrambled eggs. I'm not a huge fan of baking mixes, so I came up with my own version using self-rising flour, powdered milk and vegetable oil; it only needs water to bring it together. If you omit the dill and add more sugar and chocolate chunks, you can have sweet griddle scones, which make great s'mores. SEE RECIPE »

Related: More Delicious Breakfast Recipes
Best Breakfast Sandwiches in the U.S.
Healthy Breakfasts

Test Kitchen Tease

Fried Egg BLTs with Arugula Aioli

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Fried Egg BLTs with Arugula Aioli

Justin Chapple

This week, the F&W Test Kitchen discovered a unique recipe that satisfies cravings for fried eggs and bacon. We toasted slices of rustic Italian bread until golden, then topped them with a vibrant arugula aioli, succulent heirloom tomatoes, frisée, chewy-crisp bacon and decadent sunny-side up eggs. The only issue we encountered was how quickly six sandwiches disappeared in the presence of marauding editors. The recipe will appear in an upcoming book project, but to make a similar recipe this weekend we recommend trying Thomas Keller's fast and gooey BLT Fried Egg-and-Cheese Sandwich.

Related: Egg Breakfast Recipes

Brunch Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.