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I have a major craving this morning...I want a nice Belgian waffle with fresh fruit. I live on the North Shore and have no idea where I can get a good waffle! I know De Dutch only serves up pancakes...anyone have any suggestions?

help! I need to find a place that has a nice brunch, and is special enough for a 30th birthday. I was thinking of somehwere that perhaps had a set menu for around $25, or basically anywhere that the entrees plus coffee could be in that price range. I looked at the menu for 11 Madison Park, but the set menu is very limited (i've got a few picky eaters and would need at least one basic omelette option). I was also thinking of Landmarc or Balthazar. Location can be anywhere, I would like it to be obviously good food, and somehwere that is a step up from your average NY brunch place. hope this makes sense. we'll be a party of around 10 people. I appreciate the help!

My wife & I really like the brunch at Colorado Kitchen, a place where the eggs have always been cooked as ordered, the home fries crispy & well seasoned, the doughnuts delicious, & the price right. Are there any other suggestions out there for a good alternate, preferably in the city limits? Thanks, Drew

Does anyone know a good place, not too expensive, for brunch on sunday's in the montclair area?

I had read the following information on Orange Orange has a sister location at 75 W Harrison St, which is where I had breakfast a couple weeks ago. It opens at 8am, phone: (312) 447-1000. This particular morning had the French Toast Kebabs, unfortunately very poor breakfast. There was no hint of the coconut milk, french toast was baked until dry, so not good at all. The best part were the strawberries on the kebabs that due to the baking almost became packets of warm strawberry essence. A wide variety of fresh juices were offered which I really liked. Service was great. I'll go back and try the Frushi sometime. Another special they had which almost caught my eye were their jelly filled buttermilk pancakes, jelly changes weekly.

Easter being 2.5 weeks away, and having received the flight itineraries of a horde of relatives who will be descending upon me and demanding to be fed...the desert Southwest is so popular this time of year! I thought it might be time to start planning a menu for Easter Sunday brunch. Easter has always been one of the laxest holidays for our family in terms of things that "simply must" be on the menu (unlike Thanksgiving, where scores of dishes are cooked because one family member will be severely put out if something isn't there). All the kiddies are all grown up, so I will have a bloody mary bar to kick things off with some cheeses, crostini, pates, and assorted little dips. Also have a recipe for a nice chilled spring pea and mint soup for a light soup course. It's already getting nice & warm here in Phoenix, so the grill will play a major role in cooking for Easter to keep some of the heat outside. I'm thinking grilled rack of lamb and grilled quails with proscuitto and figs for the main course, with sides of roasted potatoes with lemon salt, Martha's mac & cheese 101 (my forever "must-have" at every holiday), asparagus with a lemon dipping sauce, and carrots (which may be very simple as I have not found a recipe for these yet that is appropriate to spring, but I know I want them for the orange color on the plate). For dessert, a chocolate raspberry pavlova for the chocolate crowd and some mini lemon-blueberry tartlets served with limoncello for the non-chocolate crowd. So, what's on your menu for Easter this year? Any traditions in your family on what to cook? Any traditions in your family for what to do on Easter (have an egg hunt, wear white hats & gloves, lounge around drinking bloody mary's...)? Inquiring minds want to know...

I just noticed a recipe for Apple Pancakes in the current W-S catalogue, and realized I have not done any in a while. Perhaps pancake boredom has set in. One of my favorites has been Banana Pancakes with maple syrup. What are your favorites? Any special touches to your technique? Unusual, non-intuitive combinations?

Who else picks up one of these with their coffee in the mornings? For/iafter/before breakfast? Or maybe as a pick-me-up with your afternoon coffee or tea? Muffins, scones, cinnamon rolls, coffeecakes, breakfast breads, croissants, doughnuts, eclairs, sticky buns, Danish-- what do you favor? This morning, waiting for my muffin (I favor either morning glory or corn), I realized that everyone in front of me had ordered a scone, which I never order, because I usually find them really disappointing. I've never eaten a whole Danish either; most of the ones I've seen in bakeries just look, well, damp. I like the occasional almond croissant, too. And you?

so mon petit pois please vote with your feet where is the best english brekkie in London. Failing that where is the best fry up in town? greasy spoon or otherwise!

I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist. What's your favourite cereal, and what do you eat with it? (Big bowl, big spoon, and 2% milk for me.)

Hello, Does anyone know how they make the waffles at Patisserie LeBeau or Chambar? They are unlike other waffles that I've tried. Firm, kind of chewy and bready. I've asked the staff at places and neither will tell me what's in them or they don't know. My best guess is that they're yeasted, or they're just a really thick batter with an ingredient that's not normally in waffles (sour cream?). I really want to try making them at home, already got the waffle iron but I'm stumped on the batter. Help!

Received a DCist query today on whether there are any all-you-can-eat breakfast buffets in the city--that is, within walking distance of a metro. I know of plenty in the burbs, but none actually in D.C. Does anyone know of any--either of the cheap and greasy or ridiculously expensive (or in between) variety? K

looking for suggestions for brunch in montclair on sundays, friends visting from out of town-

i miss all the options for brunch in the city!! are there any good brunch places (besides brix)??

This weekend I have some friends of mine visiting from the UK (and, as a little background, I'm a UK expat... been living in the US for a bit over 7 years). They're staying in NYC, but are going to come out to visit us on Saturday. They'll be coming with their 2 year old son. Aside from giving them a tour of the neighborhood, we'd like to take them out for Saturday brunch. Can anyone recommend a nice child-friendly place for brunch, somewhere in the drivable vicinity of West Orange? To be a little more specific - standard American brunch fare is fine. I'm looking for something a notch up from the local diner, but not overtly formal. And child-friendly is a must. As always, any suggestions are most appreciated! Jason

Alrightie. Back in Amsterdam after a weekend with the in-laws in Germany. I've had it up to here *gestures* with foreign-ity right now. When I get in these moods (rare, but powerful when they occur), only Comfort Foods can help. I'm typing this up after a long, tedious car ride, and will be falling into bed shortly. I hope to wake up to find an answer or two to this question. Which is: Any suggestions for hash brown preparation? The potato-and-onion sort. Minimal frills. I know it sounds a bit ridiculous, but I think I've only made them myself once, a long time ago, and I don't recall what I did. For example, perhaps a question better suited to the 'stupid question' thread, but does one cook the potatoes first? ie, am I frying raw potato (okay, it already sounds wrong, somehow), or boiling/roasting beforehand? Any other suggestions regarding nice, fried, breakfast-style potatoes are welcome, also. I'm picturing some nice over-easy eggs, toast, and hash browns on the menu tomorrow for lunch. (no, not breakfast. I might like the 'American breakfast', but it's a bit ...much... for actual breakfast. Unless I'm on vacation. Which I'm not. /sidetrack) Thanks!

I remember many cold mornings of my youth. The only schoolday breakfast variable was exactly which hot cereal we'd get. There was oatmeal, and farina, and Malt-O-Meal, and Cream of Wheat.... And along with it, how much of the 'good stuff' -- butter, sugar (or its variations of syrup, honey, brown sugar, etc.) we could either wheedle out of Mom, or add when she wasn't looking. I'd push the hot cereal up into a big ball in my bowl. And then dig a hole in the middle for the butter and sugar. The cold milk was poured around like a moat. It looked like a mini-science-project-volcano, with a sugar and butter center. I'd eat around the volcano, making occasional forays into the sweet spot, until finally the whole thing collapsed. Sound familiar? Anyone else out there remember hot cereals as part of their mornings? Are they still popular, or have they gone the way of dial telephones and other quaint notions? Which hot cereals did your mother force you to eat?

I'm not usually a fan of eating breakfast (for some reason I've never liked eating in the morning) but since my husband is, I figured that I should start making it a bit more (I never make it now) as surprises for him. Usually, I'll just either fry or poach eggs and then roast potatoes, but I'm looking for some new (exciting?) ideas... anybody have some great things that they make for breakfast?

One of the things on the menu for Christmas munching at my son's house is our own personal version of "The Original Chex® Party Mix." Over the years we have revised it and settled on a favorite formula that differs from the original. Our revisions are somewhat based on watching what folks leave to the last as they pick their way through the bowl. The Fifi House Version is something like this: Rice, Corn and Wheat Chex® in about a 2:2:1 ratio No pretzels, bagel chips or other "chaff" Pecans, cashews, almonds - in that order of preference - no peanuts Double the amount of butter, Worchestershire, garlic and onion powder Seasoned salt the same amount to keep it from being too salty One warning . . . One time we put walnuts in there. It was horrible! They had this awful fishy taste. The only thing I can figure is that the anchovy component in the Worchestershire combines with maybe the tannins in the skin on the walnuts to make something really vile. We did a version one time with soy sauce, garlic, ginger and a little Chinese five spice that was pretty good. We still go back to our favorite, though. What do you make? Any other ideas? We are not adverse to trying a new recipe as long as we make the favorite as well.

Thanks for all your suggestions on dinners...i am sure i will find what i need from what you have suggested. Now...Christmas morning it would be lovely to have a nice early breakfast ..somewhere we can sit and chat and maybe look at the sound....or watch whatever people are out and about.... Downtown might be nice....or are there any nice hotels with lovely places to have breakfast? I know this is asking alot at this time of the year....but if anyone can help on this i would be most appreciative. There is always the hope that someone might know of some nice little warm inviting place. Thanks again for all your suggestions.

Family is leaving town on Sunday and our last meal will likely be brunch. There's been a request to visit the market on Sunday, so I'm attempting to identify a suitable dining option that's within walking distance. So far, I've come up with Cafe Campagne (where I'm always under-impressed) and Etta's (which would probably be a mob scene). Other suggestions? P.S. On another note, we're headed to Tutta Bella today for lunch -- yippeee!

the article from NYT You eating more cereal now? Know anyone who is? Is this a possible carb-backlash to Atkinsing? Ah, 'noshtalgia' once again! the desire to return to the womb ... I don't wanna grow up, Wendy!

So, I'm on the home stretch of a rather lengthy, and career deciding application: medical school. All I'm doing right now is sitting at home putting in some drudge work to finalize it. But, it's also ~10:20 a.m. and I'm just about ready to start my second beer. What is too early to start drinking beer, and why? I think the earliest I've ever started in was about 7:30 a.m. when I was camping... unless you count a few times when I saw the sun come up 'cos I was still at the beer. No, mothers, this is not a healthy or socially acceptible topic. Moderator, kill it if it's not appropriate.

That box of unopened Cheerios on the counter beckons. I love Cheerios because their whole-wheat flavor and don't taste like powdered sugar. I hate sweet breakfast cereals. Sadly, I don't have the time in the morning to even pour milk into a bowl and scarf it down. So, a portable alternative seemed a good way to go. Sadly, looking at the various cereal bars available in the market, I'd rather go hungry. The bars are tongue-numbingly sweet and it seems that the cereal even loses nutrition. I figured that I should make my own bars. But here's where the trouble comes in. How can I bind them? The most popular way I've seen it done is with corn syrup/sugar milk, and butter, but I want to avoid the sweetness. Peanut butter seems to be the runner up, and I'm sure it would taste good, but can you imagine being on a train when the peanut butter sticks to the roof of your mouth - without anything to drink? I'd get plenty of stares. Is there any alternative to these methods? I don't mind a little bit of sweetness or butter, but I'd prefer not too much.

I love pancakes! Which is a good pancake mix to use for making pancakes? Thanks!