breakfast

Recipes

Apple Cinnamon Oatmeal Recipe

By Lindsay Hunt | February 14, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

I know that it’s Valentine’s Day and I should be sharing pink-frosted sugar cookies, heart-shaped brownies, and fudgy chocolate cake. While I on the one hand wish I could take a nibble of all three goodies, I am making a concerted effort to reduce sugar and refined flours in my diet, and to increase whole grains and fruit.  Not to mention I’m reinstating the morning work out, and I need a filling, delicious, and healthy breakfast to get my day started, day of love or not.

So this morning, instead of pancakes, or coffee cake, I made a delicious apple-packed, cinnamon-scented bowl of oatmeal.  The cinnamon and apple contribute all the flavor and sweetness you could need in the morning, but for an extra V-day treat I added a spoonful of dark brown sugar.  That’s a lot less than most cereals have, and I’ve even been known to add a hearty scoop of light brown sugar to my oatmeal.  Now I can enjoy this day of love without the guilt of indulgence.

For an equally guilt-free Valentine’s Day Meal, make this five-ingredient Beets and Quinoa dish. Maroon and pink beets would certainly be festive!

For a sweetener with a lower Glycemic Index, choose Agave Nectar or Maple Syrup.

Happy Valentines Day!

Recipes

Breakfast Burritos Recipe

By Marcus Samuelsson | January 14, 2011

Photo: Tavalli

Photo: Tavalli

Take a trip to California for brunch this weekend with a Mexican-inspired Breakfast Burrito.  I love the combination of flavors tucked inside a warm tortilla.  Mix it up with your favorite cheese.  It’s spicy, filling and packs a punch.  It’s a great way to start Sunday before you start getting ready for the week ahead.

Recipes

Maple-Cinnamon Pancakes with Warm Apple Compote Recipe

By Tara O'Keeffe | January 13, 2011

Photo: Tara O'Keeffe

Photo: Tara O’Keeffe

Sunday mornings are what I look forward to all week long. Sleeping in, being lazy, reading The New York Times, and best of all: making a real breakfast. I’m a breakfast fanatic. Unfortunately, running back and forth between work and school makes it nearly impossible to enjoy anything more exciting than instant oatmeal on a weekday.

My go-to, proper breakfast tends to be a fried egg over cheese grits, but when I’m feeling indulgent, I make pancakes. Pancakes are wonderful; they require a few ingredients, cook quickly, and can be topped with a variety of sweet and savory combinations.

This past Sunday I was feeling creative and instead of the traditional batter, added some extra flavor and spice by incorporating cinnamon, maple syrup, and brown sugar. I had a few apples lying around that had seen better days.  I chopped them up, sauteed them with butter, dried cranberries, and maple syrup.  A little kitchen creativity resulted in a tasty warm apple compote to make my pancakes even more indulgent.

This batter can be made ahead and used up to two days later if stored in a tightly sealed container in the refrigerator. The compote will last even longer. You could also top the pancakes with some of my Cranberry-Pear Chutney.

Photo: Tara O’Keeffe

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