breakfast

Healthy Banana Waffles Recipe

By Jennifer von Ebers | June 20, 2013

waffles, no oil, healthy, breakfast

waffles recipe, healthy waffles

I had bananas that were going bad and I had to do something with them or throw them out.  I haven’t made waffles in a while, so that was what I decided to make.  I’ve made many versions over the years, and when I stared into my pantry, I didn’t want to use regular all purpose flour and I had a huge container of oats, so I decided to use a blender to make oat flour. All you do is take a few cups of oats, and blend them for a minute or so until it resembles flour.  Measure out the 1 cup needed for this recipe and save the rest in a Ziploc bag or jar for another use.  I also saw a jar of wheat germ in my pantry and decided to throw some of that in a blender to get a smoother consistency. Just as with the oats, measure out what you need for this recipe and save the rest for later.

Friday Try-day: Popovers

By Ashley Beck | February 22, 2013

photo by: stevewhitaker

photo by: stevewhitaker

A forecast of a cold and icy mix this evening has diverted me from going anywhere, and seeing how its been this way for quite awhile now especially compared to last years “would we even call it” winter, the cabin fever has started to kick in. Therefore, I’ve decided to put my excess energy to use. And with thyme and lemon in my fridge, I’ve been inspired to make popovers, lemon and thyme popovers. I thought if anything, the oven should keep the apartment warm and toasty, and the spare thyme and time I have can go toward this delicious cocktail I call The Thyme-ly Dalmatian.

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Cardamom Crumb Cake Recipe

By Joanne Bruno | August 20, 2012

Cardamom Crumb Cale

When you work closely with two Europeans, you learn a lot about their perspectives on food. (Especially given that you probe them about it. Constantly.)

They embrace butter and Nutella as if it were sent straight from the heavens. Eat meals that are 3 parts vegetable to one part protein. Have a deep appreciation for the quality of the food they ingest. Needless to say, when we talk about food, I spend a lot of time nodding in agreement. Except when it comes to cinnamon. In America, we use this spice so liberally from the day we are born that we are inured to its strong spicy flavor. To us, it tastes sweet and warm while to Europeans, it’s an unwelcome kick in the taste buds unless eaten in very small amounts.

Cardamom, on the other hand, is much more palatable and so when I brought in this cake to work and informed them that it was spiced with the former and not the latter, the relief that swept the room was almost audible. They dove right in and so did I, because even though I am a card-carrying cinnamon fanatic, this crumb cake and its cardamom infusion was delicious nonetheless.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Marion Cunningham’s Raised Waffles Recipe

By MarcusSamuelsson.com | July 12, 2012

Waffles with Maple Syrup and Butter


These delectable waffles have been eaten—and adored—by culinary icons like James Beard, MFK Fisher, and Ruth Reichl. Marion Cunningham, cookbook author and home cooking advocate first found the recipe once revising the Fannie Farmer Cookbook in the 1970s, and they’ve been loved by foodies ever since. No strange add-ins or toppings: just classic, crispy, fluffy waffles. So heat up your iron! If you aren’t a sit down breakfast person,  you’re about to become one. Read more about her legacy in our tribute to her- Head of the Table: Remembering Marion Cunningham.

Photo: TheCulinaryGeek

Recipes

BLT Benedict Recipe

By Emma Haberman | March 6, 2012

BLT Benedict

Photo: Emma Haberman

If I could eat one meal for the rest of my life, it would be a bacon, lettuce and tomato sandwich. Crispy bacon, sweet tomatoes and crunchy lettuce make a BLT ideal for any meal, but I’ve adapted it for those who don’t gravitate towards sandwiches for breakfast.

A BLT folds nicely into this version of Eggs Benedict, with lentils subbing in for lettuce to avoid sogginess. Since tomatoes aren’t quite in season, I cut them into thick slices and roasted them to enhance their sweetness. The earthy lentils nicely complement the salty bacon, and buttery, lemony Hollandaise sauce drizzled over the whole thing makes for a filling and decadent brunch. Read More

Recipes

Chocolate-Coffee Breakfast Shake Recipe

By Madeleine Ignon | September 27, 2011

coffee breakfast shake

Photo: Madeleine Ignon

In keeping with the theme of I-can-probably-make-it-better-and-healthier-at-home (see: Wild Blueberry Frozen Yogurt), I decided to embark on new, sacred territory: Coffee territory. Instead of getting a fancy iced and/or blended coffee beverage for upwards of $4 this morning, I thought, why don’t I make my own? Who needs the extra sugar that those coffee chains put in that mystery mixture anyway? Read More

Recipes

Fried Eggs and Feta Over Sauteed Asparagus Recipe

By Madeleine Ignon | September 6, 2011

eggs and asparagus

Photo: Madeleine Ignon

This morning, instead of my usual yogurt and fruit, I craved some combination of eggs, vegetables, and cheese. I opted for asparagus, which I love but don’t use often. Honestly, I forget about asparagus. I saw it in the market yesterday and we had a beautiful reunion. It goes wonderfully with eggs, and I love the way the stalks keep their slight crunchiness when sauteed. Read More

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