Category — Breakfast + Brunch Recipes
I got a donut pan for my birthday and have been experimenting with baked donut recipes like crazy. When I’ve tried standard flavors like chocolate and vanilla, I’ve been disappointed, frankly, because they aren’t fried like “real” donuts. But stacking the batter up with fresh berries changes the game completely. This is a cakey, muffin-y kind of donut that you can’t stop eating. Dipping them in a simple blackberry glaze just before serving makes them a near-perfect weekend breakfast treat.
July 19, 2016 No Comments
Summer is a wonderful time up in Sonoma wine country – with long days of sunshine, lots of swimming, great vineyard views, and fun time with friends. I’m always stumped about what to make for lunch, though. I often throw together some ahi tuna poke, since we have a great local source for ahi, everyone loves it, and it’s quick to put together. But in the summer, I strive to find creative ways to utilize all of the gorgeous fresh produce available at our local farmer’s market. Hence, this simple but lovely tart.
July 5, 2016 No Comments
Have you tried a donut muffin yet? While not as popular a craze as, say, the cronut or the cruffin, I think the donut muffin will yet have its day. I first had one at the inimitable Devil’s Teeth Bakery in San Francisco. This bakery is all the way out by Ocean Beach, but it’s worth the drive across town for so many of their fabulous items, not just their superlative donut muffin. The weird thing is that I don’t really love donuts or muffins that much, but somehow when their best qualities are melded into one baked good, it becomes a really special treat.
May 20, 2016 1 Comment
October 28, 2015 2 Comments
“Souffle” is one of those culinary terms that often has people running for the hills – they have been led to believe that making souffles is hard or even impossible. But here is a secret: many souffles are simple to make and essentially foolproof. These delicious three cheese souffles have a light parmesan crust, a healthy amount of gruyere in the souffle mix, and a slice of crusty goat cheese on top. And they only take about 15 minutes to prep and 20 minutes to bake.
June 15, 2015 No Comments
You’ve probably heard of cronuts by now, but are you hip to cruffins? Yes, hot on the heels of the hybrid croissant-donut that became the notorious cronut, we now have a custard-filled croissant-muffin mashup called a cruffin. If you’re like me, and don’t fancy standing in a long line to get one, I have good news for you: you can make these beauties at home pretty easily by using frozen croissant dough.
May 12, 2015 1 Comment
Recently I made a pretty life-changing discovery, which is that I can make incredibly delicious strawberry jam with only 3 ingredients, and it’s super easy to do. Jam consumption in the household has skyrocketed, but since it’s so easy to make, it’s no big deal to turn out another batch.
April 17, 2015 4 Comments
Have you heard about Shakshuka yet? It’s a funny word but a delicious thing to eat – a spicy North African tomato sauce with soft-cooked eggs on top. It’s equally good for breakfast or dinner. It’s pretty easy to make but makes quite an impression.
I’ve tried quite a few recipes from here and there, and the best hands down is from Smitten Kitchen. Just the right amount of smoke and spice. I highly and heartily recommend giving it a try!
You can get the recipe from Smitten Kitchen.
April 12, 2015 3 Comments
Sounds weird, right? When have you ever had asparagus in your scones? But once Spring rolls around and asparagus is in season, I try to find ways to put it in everything–even a buttery, flaky scone laced with shredded cheddar cheese. So good!
March 2, 2015 No Comments
Up until recently I always made bacon in a pan on the stovetop, but now that I have learned to cook it in the oven I realize I wasted many of my prime bacon-cooking years on an inferior cooking method.
There are many things that suck about cooking bacon on the stovetop. For one thing, I never have a pan large enough to cook all the bacon I desire so I invariably have to use two pans (which means more cleanup) or cook multiple batches (which means some of the bacon gets cold.) It requires attention to make sure the bacon is cooking evenly, not burning, and that the individual pieces are cooking at the same rate (which they never are.) Also, there is always a lot of greasy splatter on the stove to clean up afterwards. [Read more →]
November 22, 2014 6 Comments