Dear Melissa, I love your recipes ( just made your Any Vegetable Tart last night), and it's a joy watching you there in the kitchen. You are a breath of spring. Many Blessings to you and your family. 😍❤️🇺🇦
I just love Melissa Clark’s relaxed vibe both in front of the camera and in cooking! She makes it acceptable for us to make mistakes, spill, use scraps, and lick our fingers etc.❤
Re: the fruit salad; I had this AMAZING fruit salad years ago with blueberries, strawberries, pineapple, and get this: slivered almonds. It was so good and so easy. Highly recommend!
I love using a challah bread for breakfast casseroles but I can't convince my young kids to try them! I can surely convince them, that this is breakfast dessert with that topping. I'll be making this for a trail Mother's Day breakfast because let's be honest, I want to eat it and I don't want to cook on Mother's Day morning! Thank you NYT Cooking! I wouldn't be half the home cook I am without the continuous inspiration
Everything looks both easy and delicious. I love these videos that are simple to follow. And Melissa Clark has such a relaxed, encouraging attitude. Thanks!
My toxic trait is that I believe bananas should never be in a fruit salad. The texture and flavor is so different from everything else and it gets slimy after tossing it in the bowl a few times! Berry or citrus salads all the way.
I used to do one with croissant seconds from a bakery and in a tall springform pan lined with parchment. So I guess more of a bread pudding, it was amazingly custardy fresh from the oven, but also solidified into something that could be sliced thin and reheated or eaten on the go.
I've always preferred brown sugar to maple syrup on my french toast...maybe because it wasn't actually maple syrup when i was growing up. I made this sheet pan process with some cinnamon raisin bread and it was pretty damn good! 6 pieces of Dave's Raisin the Roof bread fit perfect in a 1/4 sheet tray which I'm assuming is one serving.
Love both ideas. However, I am always surprised no one makes french toast they way we did in my family...fried in oil. So delicious! Fried french toast is not the healthiest, but brunch is a great treat meal.
Melissa, I think pouring the egg mixture over the slices of bread placed in a sheet pan, is a very bad idea, however, no one listens to me. I think the rosewater and cardamom mixed with fruit, that is, if the fruit you buy is actually ripe and sweet, is a great suggestion. Also, your jewelry both metal and leather looks very pretty on you.
Any suggestions for a citrus substitute for the grapefruit in the showstopper fruit salad for those of us who can't eat it due to medication interactions?
As soon as she said "You don't need maple syrup." I stopped watching. She in unqualified to even eat breakfast. Get a Canadian in here to correct this mess.
That's fine but the Strategic Maple Reserve is lower than ever! (CAN) What must be done? Looks like Demerara Sugar is the same as Turbinado Sugar (which are roto-vap sugar) so there's that part to help.
Brown Sugar Sheet-Pan French Toast: nyti.ms/3wrRh32
Lemon Soufflé French Toast: nyti.ms/44vhQkq
Dear Melissa, I love your recipes ( just made your Any Vegetable Tart last night), and it's a joy watching you there in the kitchen. You are a breath of spring. Many Blessings to you and your family. 😍❤️🇺🇦
@@jeankroeber2481
Do the writers in the NYT Health section and the writers in the NYT Food section shoot spitballs across the room at each other ?
I just love Melissa Clark’s relaxed vibe both in front of the camera and in cooking! She makes it acceptable for us to make mistakes, spill, use scraps, and lick our fingers etc.❤
She's such a natural and easy to watch/learn from!
In love with both the whole menus, would love to see a whole series on brunch recipes!
Yes! Brunch recipes series, please!!! 😍🤤
Re: the fruit salad; I had this AMAZING fruit salad years ago with blueberries, strawberries, pineapple, and get this: slivered almonds. It was so good and so easy. Highly recommend!
I love using a challah bread for breakfast casseroles but I can't convince my young kids to try them! I can surely convince them, that this is breakfast dessert with that topping. I'll be making this for a trail Mother's Day breakfast because let's be honest, I want to eat it and I don't want to cook on Mother's Day morning! Thank you NYT Cooking! I wouldn't be half the home cook I am without the continuous inspiration
Everything looks both easy and delicious. I love these videos that are simple to follow. And Melissa Clark has such a relaxed, encouraging attitude. Thanks!
Melissa!!! welcome back it's been a while!!!!!!
I've done exactly what Melissa did in that opener except I cracked the egg directly into the compost bin and wasted it lol
If you didn't 'save' the egg as it fell by scooping the compost into the mixing bowl, let's say you got that right enough.
You’re not a real cook until you’ve cracked an egg into the wrong place! haha
It's funny what you do when you're thinking about multiple things at the time 🤓.
Love it!! I will try this when my daughter and her family comes to visit me here in Arizona. My 2 baby granddaughters will love this.
I think I know now how Melissa stays so slim. She takes teeny tiny bites! XD
Lovely Melissa representing all the messy cooks of the world.
My toxic trait is that I believe bananas should never be in a fruit salad. The texture and flavor is so different from everything else and it gets slimy after tossing it in the bowl a few times! Berry or citrus salads all the way.
def not toxic, i thought that was an.. interesting addition
Melon in a fruit salad makes everything in the bowl taste like melon.
I hate melon.
I hate fruit salad. Yuck. Melon is the devils seed.
Plant you some Baker Creek heritage melons, spice them with tarragon if you must; you'll get melons you like or gifts for demonic people.
Melon is the best
The song at 17:26 sounds like Jockey Full of Bourbon by Tom Waits.
This all looks great, but the showstopper fruit salad . . . wow!
I used to do one with croissant seconds from a bakery and in a tall springform pan lined with parchment. So I guess more of a bread pudding, it was amazingly custardy fresh from the oven, but also solidified into something that could be sliced thin and reheated or eaten on the go.
Using croissants sounds wonderful!
Love brunch ❤ Love Melissa❤
Love Melissa so much! Every recipe I have ever tried from her has been delicious! She is the best!
I've always preferred brown sugar to maple syrup on my french toast...maybe because it wasn't actually maple syrup when i was growing up. I made this sheet pan process with some cinnamon raisin bread and it was pretty damn good! 6 pieces of Dave's Raisin the Roof bread fit perfect in a 1/4 sheet tray which I'm assuming is one serving.
I want to be Melissa Clark when I grow up. (I'm 24.)
Yes! And I’m 78!
Good to see you back!!! Always enjoy your work!!!
Love both ideas. However, I am always surprised no one makes french toast they way we did in my family...fried in oil. So delicious! Fried french toast is not the healthiest, but brunch is a great treat meal.
I think doing it in the oven means Mom doesn't have to stand at the stove all morning.
Butter tastes a 1000 times better than oil
I love a fried-in-oil French toast (especially the Hong Kong-style deep fried variety), but it can be labor-intensive when you got a crowd to feed!
she needs better fitted glasses, seeing her constantly fixing her glasses was irratatating 😂
I really love this series
Im making almond French toast
This is excellent. I’d have to add some eggs
Melissa, I think pouring the egg mixture over the slices of bread placed in a sheet pan, is a very bad idea, however, no one listens to me. I think the rosewater and cardamom mixed with fruit, that is, if the fruit you buy is actually ripe and sweet, is a great suggestion. Also, your jewelry both metal and leather looks very pretty on you.
Harris Amy Young Anna Williams Laura
Woody Allen/Richard Lewis vibes😂
I love a bacon lover.
Pour half the custard into the tray, then bread, then rest of custard on top.
FANTASTIC
So glad to see Melissa again!! Love her French toast and corn pasta recipes!!
Yesssss
Any suggestions for a citrus substitute for the grapefruit in the showstopper fruit salad for those of us who can't eat it due to medication interactions?
I think any citrus would be great! Maybe pomelos or kumquats, Meyer lemons if you don’t mind it tart, or just leave it out!
Drooling over my keyboard...
Cook the bacon on a cookie rack on the baking sheet and it's perfect.
I prefer using the rack too. I know she said it cooks more evenly without using a rack but I disagree. And on a rack I find it cooks quicker.
thank you for this.
Heaven!
As I always say, Melissa Clark is a genius
As soon as she said "You don't need maple syrup." I stopped watching. She in unqualified to even eat breakfast. Get a Canadian in here to correct this mess.
That's fine but the Strategic Maple Reserve is lower than ever! (CAN) What must be done? Looks like Demerara Sugar is the same as Turbinado Sugar (which are roto-vap sugar) so there's that part to help.
You don’t need maple syrup. It’s overrated.
Thanks for White-splainin’ this
Just bring back Sohla! Not some random lady!!!!
Melissa’s been doing videos and recipes for YEARS with NYT lol
She’s not random. This is her series on NYT cooking. Sohla has a different series.
I love Sohla, but she’s more “random lady” than Melissa. Lol.
Annoying
Yes, you are, but nothing can be done about that.