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With their seasonal orange color, moist texture and delightful pumpkin flavor, these baked doughnuts are better-for-you, with less sugar and no hot-oil frying. Make them for breakfast, snacking or dessert, with a scoop of ice cream. They also freeze nicely. The batter also keeps well in the fridge, in case you want to make a…
Continue reading “RECIPE: Baked Pumpkin Doughnuts”
This idea, from Krusteaz, adds peanut butter and jelly for a riff on the PB&J sandwich. Here’s the recipe. Photo courtesy Krusteaz. Can it be true that 9 out of 10 Americans enjoy Breakfast Night? After a long day of tasting foods for THE NIBBLE, we often welcome a simple dinner of cereal, eggs…
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Toast as modern art. Photo courtesy Martin’s Famous Pastry Shop. For Back To School or Back To Work, here’s a fun approach to morning toast from Martin’s Famous Pastry Shop, bakers of potato rolls and potato bread. Pick Your Bread Crusty peasant bread Potato bread Raisin bread Semolini bread Whole grain bread (especially with…
Continue reading “FOOD FUN: Blueberry Yogurt Toast”
A smoothie with our favorite fruits plus almond milk. Photo courtesy Chef Ingrid Hoffmann. Having just published an article on why we love almond milk, we hasten to follow it up with an easy recipe. Your nutritionist would approve of this smoothie, from Chef Ingrid Hoffmann. She adds flaxseed meal for extra nutrition and…
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Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City. A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers. Use brown rice or other whole grain for more nutrition. You can also use polenta or mashed potatoes…
Continue reading “RECIPE: Fried Eggs On Rice”
