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. Continue reading
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.
So, did the chicken or the egg come first? It’s one of those questions that can send you around in logical circles until you have a headache. The chicken must have come first because it laid the egg, but the chicken came out of an egg so maybe that came first, but it was laid by another chicken, and pretty soon you’ve got a headache but are no closer to an answer. However, if we look at the puzzle from an evolutionary standpoint, the answer is very clear for a couple different reasons. Undoubtedly, the egg came first. Continue reading
Every once in a very long time, I come across a recipe that looks suspiciously like it might be awful, and to my complete surprise, it ends up being phenomenally good. Tomato Soup Cake was one of those instances. Continue reading
Attention Persephone readers: the Morbid Curiosity food column will not be appearing today. Why? Did Jen run out of old cookbooks with unusual recipes? Did she finally destroy her stomach lining? No! Of course not! It’s because I made a lovely quiche this week, and I’d rather talk about that instead. That sounds like a good enough reason to me! Continue reading
While many people are becoming more aware of the myriad reasons to abstain from meat, the egg question is much less explored by the mainstream. Unfortunately, egg-laying hens likely suffer the most and on the largest scale of any animals in the modern food industry. Given this fact, the news that The Humane Society of the United States and United Egg Producers are introducing a major agreement this month for legislation seeking to set national standards for animal welfare in egg-production is no small matter.
Happy Tuesday, dear readers! I need your help! I’m working on an ongoing piece about what we all pay for the things we have to buy, and I’m trying to get as wide a range of responses as I can. Would you be so kind as to tell me what you pay for the things after the cut, wherever you are in the world? Continue reading
I actually was not on the deviled eggs bandwagon until I met my now-husband. He loves them, and they are his go-to party food for pot lucks and the like. They are remarkably easy, once you get the technique down, but if you do a nice presentation they can look pretty fancy. Continue reading
Every family has a picky eater, the kid who spends at least three hours at the dinner table, surreptitiously transferring food to the dog or her brother’s plate or the trash can under the kitchen sink (a daring move and, if you cloak it under a napkin and your mom doesn’t notice, well worth the inherent risk), thinking if she cuts her food in small enough bites, it will magically disappear. I was that child. This is the story of my evolution into a quasi-normal adult who can eat a fried egg without gagging. Continue reading