This was one of those recipes that arose out of necessity. And I love it. Read More Super Simple Spinach Quiche
Or, rather, at lunchtime. Read More Lunchtime Poll: How Do You Like Your Eggs in the Morning?
Bonjour, sweet kittens. What better way to celebrate a Tuesday than with omelets? Read More This Open Thread Is The Omelet Show
In theory, I knew that a casserole version of French toast was possible, but I’d never tried it. With a can of pumpkin puree hanging about my cabinet, I stumbled upon a recipe that claimed to be both easy and pumpkin pie-flavored. I decided to give it a go.
I have a thing for eggs. I mean, a serious thing for eggs. I have since I was five years old and learning how to scramble them, and now that I’m something resembling a grownup and know how to poach them, I love them even more. The ease of fitting them into my budget also helps their case.
About two weeks ago, I announced a new project: Omnomlet Month! It’s born mostly out of my total boredom with what I’d been doing in my kitchen lately, and also out of the fact that I love breakfast food. Well, after some pressing family issues-related delays, I am one week into the process, and it has been glorious so far. Today, I’m going to walk you through a tutorial on how to cook a perfect omelet, and then I’ll give you some tasting notes on the first seven omelets.
This recipe is one of my absolute favorite brunch items. Every time I make it, it makes my house smell amazing and every time I bring it to a brunch, it gets devoured with rave reviews. Warning: graphic and delicious looking photos. Have a snack handy before reading full article. Read More Brunchylicious Ham, Bacon and Cheddar Strata
A few days ago, I was standing in my kitchen, seriously lacking in inspiration as to what to make for dinner. I knew I wanted something breakfasty, but I also wanted mexican, which I could eat eight days a week. I love to cook, and I really enjoy getting creative in the kitchen. Sometimes that love of creativity takes me to strange places. So I decided to make a quiche, but with a mexican flair. Then I remembered that I had a bowl of leftover roasted root veggies cooling it in the fridge that should also be used up. So I decided to go ahead and incorporate those in, too. I’m nothing if not efficient.