Breakfast & Brunch

Poached Eggs

Makes 6 eggs Ingredients 6 eggs White vinegar, as needed Kosher salt, as needed Directions Fill a pan with water to a depth of a few inches and season it with a small amount of vinegar and salt to prevent the egg whites from spreading during cooking. The vinegar and […]

Breakfast & Brunch, Desserts

Pull-Apart Apple Cider Donut

Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can […]

Breakfast & Brunch, Cakes

Quark Stollen

Makes 1 loaf This recipe comes right from Bakeshop 6 at The Culinary Institute of America! A traditional German holiday treat, this stollen is leavened with baking powder, not yeast, so it’s a simple edition to your Christmas to-do list. You can find quark, a soft cultured cheese, near the […]

Breakfast & Brunch

Rhubarb Mini-Muffins

Makes 24 mini-muffins These tender mini-muffins are the perfect mix of sweet and tart, highlighting our spring favorite: rhubarb! Once rhubarb season has passed, you can use this recipe with raspberries, peaches, or any fruit that suits your fancy. Depending on the size of your muffin pan, you may have […]

Breakfast & Brunch, One-Dish Meals

Seasonal Vegetable Fritters with Chef’s Choice Aioli

SERVES 6-8   Market Basket Options  Vegetables that work well shredded and incorporated into a fritter include: squashes (winter or summer), beets, onions (in combination with other vegetables), carrots,  parsnips, or other roots or tubers. You can also try cauliflower or Romanesco florets, broken into small pieces (these items need to […]

Breakfast & Brunch, Main Dishes, One-Dish Meals

Spanish Potato Omelet

Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]

Breakfast & Brunch, Main Dishes, Pies & Tarts

Spinach and Feta Quiche

Makes one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle. Ingredients 2 cups (4 oz) kataifi (shredded phyllo), thawed 3 tablespoons unsalted butter, […]

Breakfast & Brunch

Swedish-style Cardamom-Cinnamon Buns

Makes 16 buns These buns are inspired by the ubiquitous cardamom bun found all over Scandinavia, particularly in Sweden. They are less sweet than American-style cinnamon buns, with more tender dough than filling. This makes them the perfect morning accompaniment to a hot cup of coffee, though we like them […]

Breakfast & Brunch, Main Dishes

Sweet Potato, Sausage, and Kale Strata

Makes 8 to 10 servings A strata is a kitchen-sink breakfast dish that is made with egg, bread, cheese, and virtually anything else you would like! Like any good brunch recipe, stratas are best if made the day ahead, meaning less work in the morning—and that’s always a good thing. […]