The one where I discuss my recent obsession with tiny hats, avocados, and avocado toast with soft boiled eggs.
Continue Reading: Tiny Hats and Tons of Avocados →
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 →
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: Urban Legends And Eggs →
A recipe for one of my all-time favorite hangover foods, TexMex Migas, with scrambled eggs, crisp tortillas, and homemade salsa.
Continue Reading: 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: Oatmeal Breakfast Soufflé →
A super simple recipe for one of my favorite sweet breakfast treats, the Dutch Baby Pancake.
Continue Reading: Pretty. Easy. Dutch Baby Pancake →
A guest post from Sarah Copeland about traveling in Hungary and a recipe for Whole Grain French Toast with Sour Cherries.
Continue Reading: Guest Post: Edible Living — Sour Cherry Struck →
Check out my guest spot with the fabulous Judy Greer on Reluctantly Healthy as we make Almond Baked French Toast together.
Continue Reading: Reluctantly Healthy: Baked Almond French Toast →
An easy recipe for a vegetarian Tex Mex-style hash with black beans, tofu, potatoes, tomatoes, and chiles.
Continue Reading: Pretty. Easy. Tex Mex Tofu Hash →
Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do.
This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick I feel alone in a city of nearly 1 million people, that’s when I crave easy recipes that are simple riffs. That’s when I crave brunch dishes that are a bit heartier, like, say, steak and eggs. And a cup of coffee — French press served black, thank you very much.
But the steak and eggs? I want them only so simple. I want them low maintenance enough that I don’t need to put in too much effort, hearty enough to soak up the remains of last night’s libations, yet interesting enough that I don’t feel like I’m just eating another plate of steak and eggs. So, usually, I throw on my sunglasses, tug on a large hat, and stay out of the glare of the sun — not too much of a problem in a place like SF — and head over to my go-to brunch joint for spot-on steak and eggs.
But, when I’m not in San Fran and I can’t roll myself to the brunch joint for this classic dish? That’s when I throw it together myself, but, as I tend to do, I add my own twist — this time with some Thai flavor. The base is a seriously versatile Thai-inspired marinade that would work just as well coating shrimp, pork, or chicken as it does this steak. And, after a brief marinade and some quick stove time, breakfast is as simple as that. Or brunch, or lunch, or dinner, because, let’s be real, this type of dish has a place at the table any time of day. Usually, I serve it over just-steamed rice (so it can soak up the marinade) though it would be even more satisfying served with a simple hash, like these beets or sweet potatoes.
Continue Reading: Spicy Thai-Style Steak and Eggs →