"To make a proper tarte flambé, you need a wood-burning oven with a stone floor," explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. "Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche." More Bacon Recipes
F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. Slideshow: More Egg Recipes
Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients.Easy Way The home version of Bluestem's French toast has just pecans, applesauce and raisins in the filling. More Great Breakfast Recipes
In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture. At Cheeky’s, her restaurant devoted to breakfast and lunch, she serves the eggs on homemade cheddar-chive scones; the English muffins called for here are a tasty time-saver. Slideshow: Great Breakfast Recipes with Eggs
The combination of the two fruits results in a refreshing and delightful smoothie to be consumed during a hot summer day or a relaxing winter night at home.
Prep ahead, sleep in, get all the compliments.
Chef Amanda Freitag, a judge on Chopped and host of the new show American Diner Revival, sometimes eats these tender pancakes for dessert, topped with a scoop of ice cream. Slideshow: Breakfast Pastry Recipes
35 Best Egg Recipes
These delicious recipes include classic deviled eggs and an incredible BLT fried egg-and-cheese sandwich.
For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we've substituted readily available serrano ham. Slideshow: More Breakfast Recipes
Eggs may be a must at Easter brunch, but they easily can be stepped up from your basic scramble or omelet. Here, we fold spinach and mascarpone into soft scrambled eggs and spoon over crostini for an easy appetizer that fits right in with the other holiday-special dishes on the table. Slideshow: More Scrambled Egg Recipes
F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, takes just a few humble ingredients and turns them into a magical dish. Case in point: this “green” egg, which is soft-boiled and dusted in dried kale, then served on creamy arugula-laced goat cheese and surrounded by crispy grilled kale. It looks like a nest—and tastes like heaven. Slideshow: More Egg Recipes
This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it’s equally as delicious with Gruyere or sharp cheddar cheese. Feel free to use your favorite toast if you don’t have English muffins. A dash of vinegary hot sauce is a great addition here. Slideshow: More Breakfast Recipes
“This sort of breakfast, even though Mexican-inspired, always reminds me of Los Angeles, where they have really good fresh huevos rancheros,” says TV chef Donal Skehan. “The dish is normally comprised of fried eggs with crispy corn tortillas, refried beans, guacamole, and a tomato salsa. This is a quick and easy way of taking those fantastic Mexican flavors and transforming them into a fast and fresh breakfast.” Slideshow: More Great Breakfast Recipes
Fluffy, rich, and flavorful, the perfect scrambled eggs can make a transcendent meal for any time of day. Here are our favorite recipes of the classic egg dish, from soft-scrambled egg toasts to smoked-salmon scramble.
I’ve been lucky enough to spend the past 20 years working in food media, following the brightest restaurant talents, traveling in search of great food, and eating alongside some of the world’s best chefs. In my role as special projects director at Food & Wine and as a judge on Bravo’s Top Chef, I’ve eaten my way through more tasting menus, late-night small plates, and street-food stalls than I’d like to admit. But, of course, that's the side of my life everyone who knows anything about me already knows.What most people probably don’t realize is, long before I sat at the Top Chef Judges’ Table, I was a cook. In fact, cooking is in my blood. When I was growing up in Toronto, my mom was a cooking instructor and food writer. She made our kitchen a teaching space and filled our fridge with exotic-seeming ingredients. The happy times I spent with her there helped make the kitchen a place where I’ve always found comfort and exhilaration.In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen. I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za’atar. It never fails to conjure happy memories of that magical time—and you’ll find the recipe below.My love of the kitchen drew me to New York City after college, first as a culinary student, then as a line cook. It's also what motivated me, once I left restaurant life, to seek out jobs that kept me connected to cooking. I did research and recipe testing for a food writer, managed events and PR for a chef, and then landed at Food & Wine, while also taking a seat at the Judges’ Table when Top Chef began in 2006. I'd like to think of my role as that of chef translator, helping to make dishes, techniques, and flavors accessible to home cooks.Among the most meaningful moments in my career so far have been opportunities to learn from chefs and food experts I've befriended. Lessons these mentors have shared can be found throughout my new cookbook—my first—Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, a collection of dishes I love making for family and friends. My hope is the book will encourage people to embark on their own cooking and eating adventures.You can also find recipes I’ve created especially for Food & Wine here at F&W Cooks, and in each issue of the magazine, in my column, “At My Table.”
Out of the 95 varieties we tasted, these six picks ensure you’ll always rise and shine.
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad. Slideshow: More Frittata Recipes
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.More Recipes:Breakfast MuffinsHealthy Muffin RecipesBlueberry Recipes
At the Culinary Institute of America, Egg Day occurs during Skills II, the class that comes right after students learn how to make stock and just before they’re expected to put a whole meal together. Egg Day’s polarizing qualities elicit a variety of superlatives: “Egg Day is the WORST.” “Egg Day is the BEST.” “Egg Day made me cry.” “I drank a whole cup of hollandaise sauce on Egg Day—I couldn’t stop myself.” That single day is one of the rites of passage of culinary school; one that upperclassmen like to swap war stories about, and new students lay awake at night fearing.What makes Egg Day so momentous? For me, it was my instructor, Chef McCue. Dave McCue was a graduate of the CIA who had gone on to have a career as a “working chef,” the kind who actually cooks food every day. After many years, he came back to the CIA as a chef-instructor to teach young cooks to stand up straight and be better and faster. The school outlines a curriculum, but it’s up to each instructor to execute the lesson and uphold the standards of properly cooked food. The way to learn cooking is through practice, and Chef McCue instills repetition. “The egg came first,” he assured me. If you can cook an egg properly, then you can move on to the chicken.For Egg Day, most classes receive a case of eggs to be split among the twenty students. A case of eggs is 30 dozen. Chef McCue orders THREE. I’ll do the math for you—that’s 1080 eggs for Egg Day. Chef obviously doesn’t mess around. He hopes they won’t all be needed, but eggs are the perfect, and cheapest, way to teach proper technique. There’s cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on.To pass Egg Day and move to Skills III, each student must cook eggs eight ways, three times in a row. If your soft scramble is a little too hard on the third try, you start over and make it three times again until all three in a row are perfect.This isn’t a mild form of torture intended for Chef’s enjoyment. (In fact, he takes a bite of almost every egg to check for seasoning and temperature—joke’s on him!). He knows when the students graduate, they will be asked to cook an omelet when they stage at restaurants. How they approach the task, from prepping their mis en place to presenting the dish, will show their level of finesse and determine whether they get the job. “How they roll an omelet is like a resume,” Chef McCue says.Having submitted my edible resume countless times to (thankfully!) rave reviews, I can look back with gratitude on Egg Day, and Chef’s meticulous training.