Breakfast
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Cold-Cured GravlaxKaren Solomon, author, Cured Meat, Smoked Fish & Pickled Eggs |
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Sheet Pan FrittataPaige Boger, adapted from a recipe by Ali Slagel |
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Strawberry Rhubarb Breakfast Cobbler with Cornmeal Biscuits and Honeyed CreamJoy Wilson, Joy the Baker |
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Old Dog Ranch Walnut Cherry GranolaMollie Sitkin of Old Dog Ranch, and Michelle Pusateri of Nana Joes Granola |
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Carrot-Apple-Beet MuffinsJennifer Musty, Batter Bakery |
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Citrus-Strawberry MuffinsJennifer Musty, Batter Bakery |
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Orange-Pomegranate SconesLeah Brooks, Y.U.M. Chefs |
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Basic FrittataAmie Bailey, Williams-Sonoma |
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Pomelo and Tangerine with Spiced Honey YogurtFoodwise Kids Program |
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Confetti OatmealFoodwise Kids Program |
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Raspberry Ricotta Pancakes with Summer Fruit CompotesStephanie Rosenbaum, World of Doughnuts |
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Cherry Tomato, Chive, and Gruyère SconesJen Musty, Batter Bakery |
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Peach Ginger SconesJen Musty, Batter Bakery |
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Goat Cheese Custard Tart with Fresh Greens and Citrus VinaigretteTrace Leighton and Daniel Clayton, Origen - A farm to fork restaurant |
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Dungeness Crab and Wild Nettle FrittataFrom Annette Yang and Brian Leitner of Nettie’s Crab Shack. |
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Summer Vegetable Sauté FrittataRecipe by Mary Kuntz-Coté, formerly of Baywolf and Vivande Porta Via |
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Ham and Leek FrittataMurielle Guiliano, author of The French Women Don’t Get Fat Cookbook (Atria Cookbooks, 2010). |
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Crustless Veggie QuicheAmy Fothergill, The Family Chef (http://thefamilychef.blogspot.com). |
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Caramelized Apple OmeletGayle Pirie & John Clark, Foreign Cinema. |
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Nettle FrittataMark Gordon, Rose’s Cafe. |
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Grilled Quail Stuffed with Goat Cheese, Wild Mushroom Salad, Capellini Frittata and AsparagusMark May, Executive Chef, The Lone Eagle Grille. |
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Crustless QuicheAmy Fothergill, The Family Chef (August 12, 2008) |
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Provencal Zucchini OmeletChef Chris Jones from the girl and the fig. |
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Asparagus Breakfast Pudding with Green Garlic and FontinaBibby Gignilliat, Parties that Cook |
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Asparagus FrittataJessica Prentice, author of Full Moon Feast: Food and Hunger for Connection |
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