This recipe gives classic sticky buns a zesty upgrade with the addition of orange and pecans.
These buttery savory scones are filled with cheddar, Monterey Jack, Asiago and Parmesan cheeses as well as with cured sausage, specifically sopressata, and chives. Savory scones like this make for a great “breakfast on the go” or for a quick snack.
“Egg in a hole”, “egg in a basket”, “toad in a hole”, “cowboy eggs” - call it what you will, this classic combination makes for a simple breakfast that is even more delicious when topped with a bacon onion jam.
In this recipe, slices of egg based Challah bread are battered and cooked until golden brown, then topped with slices of grilled peaches, honey and whipped cream for a summer breakfast.
During summer I buy a big container of Greek yogurt at the beginning of the week and eat a scoop of it topped with a little honey, fruit and this homemade granola for a filling, yet healthy breakfast.
I love the combination of salmon with blueberry – I first had this flavor mix when I was a picky eater in my early teens in Seattle. For some reason the contrast of the bitter/ sweet fruit and the fatty salmon stuck with me.
Soft-shell crab season is upon us! The season lasts from May through September and it’s when the crabs shed their hard exterior and are harvested to take advantage of their softer shell.
A coffee shop down the street from my apartment, Demitasse, has a croissant from Sugarbloom Bakery that I fell in love with because of how different it was – you guessed it -- a spam croissant with kimchi. The croissant begins with the traditional Hawaiian Musubi snack and then adds in Asian flavors and that classic French dough.
These light and fluffy ricotta pancakes border on soufflé-like and are so moist they don’t even need syrup, especially when accompanied by the mixed berry compote.
This grain bowl is loaded with quinoa, roasted carrots and cauliflower seasoned with za’atar, soft boiled eggs, halloumi cheese and avocado – all the protein you need to get through the day.