One of the things I love about travel is the chance to observe so many different ways of doing things once we break out of our routines, especially around food. Lately, as I’ve been on the road more than usual doing promotional events around my new SOS! cookbook, I’ve started to notice how efficiently and effectively hotels handle breakfast. 

In many ways, hotels have the same issues that many of us face each morning with our families — a time expanse of a few hours where sleepy diners need to float in and out of the dining area, grab some sustenance and then rush out to meet the school bus, carpool or morning commute.

Of course, the easy approach is a sugar-laden donut or a fast-food breakfast sandwich.  But, with a little planning, it is possible, even easy, to have a healthy, filling breakfast each morning for you and your family that will fuel the rest of your day. 

Taking a page from some nicer travel spots I’ve visited, the key is to set up a “buffet” that can be organized the night before and then, in our cases, pulled out by the earliest riser. Here is a selection of items we can easily have on our own breakfast buffets without too much effort: 

• storage containers filled with a variety of whole grain cereals and granola
• individual servings of cottage cheese and yogurts (preferably nonfat or low fat and without lots of added sweeteners)
• a basket of whole grain English muffins, bagels and/or toast
• a collection of healthy spreads: fresh fruit jams, natural peanut and other nut butters, herbed cream cheese
• hard-boiled eggs(you can even buy pre-made and peeled versions)
• a plate of lean cold cuts (turkey, ham), smoked fish and sliced cheese
• a plate of seasonal cut fruits
• bowls of dried fruit, nuts or trail mix
• milk and fruit juices (get orange juice fortified with calcium for family members that do not drink much milk)
• breakfast smoothies: Store the unblended smoothie (made with yogurt, fresh or frozen fruit, and juice; or peanut butter, banana, milk and chocolate syrup) in the refrigerator overnight, and blend it in the morning.

Planning your buffet once a week before you grocery shop allows your family to have a nutritious breakfast each morning with variety and ease.  Grouping items on trays or baskets allows you to arrange plates and non-perishables the night before and pull out refrigerated items in the early morning without much thought.  The “buffet” part also allows each family member to choose his or her favorite foods — so no excuses for skipping a deliciously healthy start to your day!

 Although I count 15 pots and pans in my bulging kitchen cabinet, nearly half of them are mostly just taking up space.  Below is a list of pots and pans that I have found to be indispensable for making my family’s meals (If you’re just starting out in the kitchen or are in very cramped quarters, you could get by with just numbers 1, 3, 4, and 6 below): 

 1. Large (10 - 12 inch) stainless steel skillet (also called frying pan): My All-Clad skillet, probably the best wedding gift we received back in 1994 (a thousand thanks to my brother, Lincoln!), is excellent for browning or searing meats, sautéing vegetables, and making sauces. It’s my first choice for sautéing unless I need to use a nonstick skillet.

 2. Large (10 - 12 inch) nonstick skillet (also called frying pan): A good nonstick skillet is vital for cooking eggs, making stir-fries, browning breaded fish or chicken fillets, or cooking anything else that may stick to regular cooking surfaces. I recently switched from Teflon coated pans that wear out after a couple of years to a more expensive but long lasting and exceedingly durable Scanpan cookware (made in Denmark) and I love it!

 3. Small or medium (8 - 10 inch) nonstick skillet: Like the above, but this is great for making omelets, scrambled eggs, and other smaller and potentially sticky meals.

 4. Large (6 to 12 quart) stockpot (also called pasta pot): indispensable for making pasta, big pots of soup, boiling lots of potatoes or other vegetables, and making popcorn.

 5. Medium (3 - 4 quart) stainless steel stockpot (also called saucepan): I use this beauty (this All-Clad was also a wedding gift from my wonderful brother) for steaming vegetables or rice or making small quantities of noodles. It is smaller than the stockpot so I can grab it easily for smaller jobs.

 6. Small (1 - 1 1/2 quart) saucepan: I prefer a stainless steel saucepan, which is perfect for making small amounts of sauce, single servings of soup, and for melting chocolate.

 7. Dutch oven: This heavy duty pot, often made of coated cast iron, goes easily from stovetop to oven to table and can work well for making a roast, a stew, or soup.

 8. Cast Iron skillet: This isn’t one of my daily pans, but this inexpensive pan can’t be beat for browning steaks and pork chops-I use it like an indoor grill. If properly seasoned (don’t wash it with soap, dry it immediately, and rub it with a little oil on a paper towel occasionally), a cast iron skillet can also be used as a nonstick skillet.

 I have found that it is worth investing in good quality pots and pans that can really help me get great meals on the table and don’t need to be replaced often, if ever.  For help choosing great pots, I recommend the kitchen store, Sur la Table, and/or using the product ratings and advice in Cook’s Illustrated and/or Consumer Reports. 

Now you have my list, but what are the pans you can’t imagine living without, or which are collecting dust and hogging space in your kitchen?  Please share your feedback with me and other Scramblers by commenting below.