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.
Nothing is better than waking up to the smell of these potatoes cooking downstairs.
It's that time of year again where pumpkin ends up in everything and I kind of enjoy that - minus the PSLs, that is. To the uniformed: I’m referring to the Starbucks drink with a cult following, the pumpkin spice latte.
Turkish yogurt, also known as Çilbur, is a mix of seasoned yogurt topped with chili butter and poached eggs. The chili butter is made with Aleppo chili powder, a moderately hot yet fruity spice.
Chocolate chip pancakes are layered with graham cracker crumble and topped with chocolate sauce and toasted mini marshmallows.
Baked in individual ramekins and served with grilled bread on the side for dipping, this classic French breakfast dish is also referred to "oefs en cocotte" or shirred eggs. It is a dish that may look super fancy, but is very simple to make.