To me, St. Pat’s is all about how many potatoes I can eat so I’m sharing my Dad’s simple recipe for mashed potato pancakes.
Continue Reading: Dad’s Mashed Potato Pancakes →
A recipe for my favorite Middle Eastern baked egg dish, Harissa Shakshuka.
Continue Reading: Pretty. Easy. Tunisian Harissa Shakshuka →
A classic coffee cake recipe gets jazzed up with the addition of coconut, pistachios, and chai spices.
Continue Reading: Pistachio-Coconut Chai Coffee Cake Recipe →
A classic waffle recipe goes savory with the addition of prosciutto, parmesan, and black pepper maple syrup.
Continue Reading: Let’s Stay In Bed Waffles And Lazy Sundays →
Attempting to make up for the guacamole-fueled craziness that was my trip to Mexico, I’ve been making variations on this Strawberry and Kale smoothie recipe all week.
Continue Reading: A Vacation From Your Vacation: Kale-Strawberry Smoothie →
So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.
Continue Reading: Pretty. Easy. Baked Eggs with Wilted Spinach and Salmon →
A recipe for one of my all-time favorite hangover foods, TexMex Migas, with scrambled eggs, crisp tortillas, and homemade salsa.
Continue Reading: The Mollenkamp Flu: Austin-Style Migas Recipe →
This is a multiculti soufflé.
And it’s directly inspired by my family. My French stepmother came into my life when I was 12 and I remember watching in awe as she’d whip up cheese soufflés with the flick of her wrist. Even at that age, I’d read enough Seventeen magazine to have the wherewithal to know that I shouldn’t be eating a molten cheese puff for dinner, but the reality is I’d pray that she’d serve it every time I was at their house.
Continue Reading: Multiculti Meals: Oatmeal Breakfast Soufflé →
For the first “Make Your Own” installment, here’s a recipe for Toasted Coconut and Quinoa granola that’s easy to make and begging to be riffed upon.
Continue Reading: Make Your Own: Toasted Oat, Coconut, and Quinoa Granola →