I have been making some variation of this breakfast casserole since this past Christmas morning, when I made Andrew Feinberg's broccoli frittata, which was very well received (by the four adults sitting at the table). What differentiates Andrew's frittata from others is the cooking method, and in ...
A Few Ideas for Mother’s Day
Mother's Day is fast approaching. Here are 15 gift ideas for any mother in your life. From gin and oven mitts to dates and cookbooks to reusable produce bags and beautiful nonstick pans, there is something, I hope, for everyone. Most of these are new-ish discoveries. A collection of my perennial ...
Coffee Smoothie with Dates, Banana, and Cacao
A trend I've observed among the spring 2019 cookbooks is wellness and plant-based eating. Of the many, Well + Good is perhaps the most overtly focused in these areas, with recipes to improve skin, sleep, mood, digestion, energy, focus, and sex (...watch out! Alexandra's Kitchen is getting ...
Margaret Roach’s Magical Garden + A Giveaway: A Way To Garden
Today, Margaret Roach's all-new 21st anniversary edition of her first award-winning book, A Way to Garden, makes its way into the world. It's 300+ pages, nearly twice as thick as the original, packed with color photos, and totally revamped to reflect forty years of wisdom and insight, most ...
Indian-ish Fried Rice with Peanuts, Chilies, & Cilantro
Why I have never thought to dress leftover rice with something other than soy sauce, sesame oil, and a showering of scallions escapes me. Indian. Fried. Rice. Where have you been my whole life? To be clear: this isn't exactly fried rice — there's no frying of the leftover rice. And how nice, ...
How to Make Ghee: A Step by Step Guide
One of the FAQ's in Priya Krishna's Indian-ish is: "If a recipe calls for ghee or olive oil, what's better?" To which Priya responds: "Ghee. Always ghee. There is nothing in the world that makes Indian food taste better than the rich, nutty flavor of ghee." Roger. There is no "recipe" for ghee ...
Avocado Egg Salad Toasts on Sourdough
Come Sunday, you may find yourself with a surplus of hard-boiled eggs. May I suggest egg salad? With a twist? Swapping mashed avocado for the mayonnaise in your favorite egg salad recipe sacrifices nothing and, if anything, makes it all the more delicious. I've been loving this avocado-egg ...
Easy Sourdough Sandwich (or Toasting) Bread
As I mentioned a few weeks, a number of requests about how to make my mother’s peasant bread with a sourdough starter encouraged me to dip my toe into the wonderful world of naturally leavened breads. You can read more about that experiment here, which led to this simple sourdough focaccia recipe, ...
Perfect Instant Pot Hard-Boiled Eggs
Any time I feel buyer's remorse incited by my Instant Pot, I remind myself that it makes perfect rice and perfect boiled eggs, both soft and hard. For these two purposes alone, I think, the IP deserves all the space it hogs in the cupboard. As I've said before, the virtues of making "boiled" eggs ...
Sushi Salad: Brown Rice, Avocado and Nori with Miso Dressing
Once — just once — I made sushi. Twice — just last week — I made this sushi salad, and I foresee making it a lot because it’s so easy and good. It’s a mix of brown rice, edamame, spinach, avocado, and cucumbers all tossed with a miso dressing, then finished with slivered nori and sesame seeds. It ...
Chopped Thai Satay Salad with Peanut-Ginger Dressing
If you love Thai chicken satay or the peanut sauce that accompanies it, you will love this "chopped satay salad." It's essentially chopped vegetables + flavorful dressing + herbs + toasted nuts. It comes together relatively quickly (especially if you have a food processor) and is infinitely ...
Bread Toast Crumbs Turns 2: Sharing 15 Recipes From Around the Web
Friends, it's hard to believe, but as of yesterday, Bread Toast Crumbs has been out in the world for two years. To celebrate, I've rounded up fifteen BTC recipes from around the web. From Vanilla and Bean's oatmeal-maple bread and Budget Bytes' buttermilk dinner rolls to Smitten Kitchen's ...
Marisa McClellan’s Blank Slate White Bean Dip with Apple Chutney
As noted in my previous post, Food in Jar's Marisa McClellan just published her fourth book: The Food in Jars Kitchen. You can read more about that book here, but in sum, the book is filled with recipes to help you use up the many jars of jams, chutneys, and pickles you may have in your pantry. ...
Marisa McClellan’s Adaptable Chutney with Apples, Ginger & Lemon
Marisa McClellan, author of three books on canning and creator of the website, Food in Jars, just published her fourth book: The Food in Jars Kitchen. Unlike her previous books, which focused on canning, this book includes recipes to help you use up your many jars of jams, chutneys, and pickles. ...
Cinnamon-Spiced Apple-Date Butter
Shortly after Marisa McClellan's third book, Naturally Sweet Food in Jars, was published, I intended to write about her apple butter recipe, which I had made and loved. I had also intended to post about it last fall, when I made it again, spooned it into jars, processed them, and miraculously found ...