Bulgur works beautifully as a morning cereal. The best method for making this is to submerge the bulgur in boiling water the night before, then cook the reconstituted grains in the milk in the morning....
Author: Martha Rose Shulman
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."
Author: Martha Rose Shulman
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.
Author: Sam Sifton
Author: Mark Bittman
Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may...
Author: Jeff Gordinier
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something...
Author: Mark Bittman
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Author: Martha Rose Shulman