I realize oatmeal is like the grandma-iest food of all time but I am determined to make it sexy. Prior to discovering steel-cut oats, I was a rolled oats purist, mostly using them to bulk up morning smoothies. Then one fine day, I picked up the wrong carton at the supermarket and ended up with steel-cut oats. The grains are too coarse for smoothies so I was left with no choice but to cook them. Turns out, steel-cut oatmeal is creamier and way more texturally appealing than the traditional kind - it is now in my regular weekday breakfast rotation. Yes, steel-cut oats . . .
Syrniki are a traditional Russian breakfast food that for some reason no one ever talks about. I am hell-bent on changing this because they are DA BOMB (are we still saying that?) and you should really, really try them. Syrniki (pronounced sYr-nee-key) translates to little cheese cakes in Russian. They're small pan-fried rounds, primarily made of farmer's cheese. They're soft and pillowy but have a satisfying bite that say, pancakes, do not. Syrniki are only lightly sweetened and flavored with a hint of vanilla, so they're a great vessel for fruits, fruit sauces, jams, . . .
This basmati rice pudding - made with almond milk, whole grain brown rice, and coconut flakes - yields a creamy, fragrant porridge that's perfect for chilly mornings.Rice pudding is one of those cozy, comforting foods that everyone has their own tradition for. Some people load theirs with nuts and dried fruit, some get theirs pre-packaged from the store; some eat it for breakfast, others reserve it for dessert. In Russian, we call it "rice kasha" (the Russian word for "porridge") and my mom used to make it for us for breakfast on the weekends or whenever I was . . .
Sunday brunch is a great low-stress way to have friends over for a meal (second to ordering in pizza). People won't expect you to pull out a three-course meal with wine pairings, like they would, say, for dinner. And you don't have to worry about entertaining people through the entire evening, since Sunday is a work night. So how to go about planning the menu?First things first - don't try to recreate a restaurant brunch meal. The last thing you want is to slave away at the stove flipping four batches of pancakes or poaching six eggs. It's always best to serve . . .
A few months ago, Bon Appetit ran a story about tacos in Austin. I had been completely oblivious to the whole Austin taco thing prior to seeing the story, but if Andrew Knowlton says it, then it must be true. The story placed a particular emphasis on breakfast tacos, boldly proclaiming, "What the bagel is to New York, the breakfast taco is to Austin." So when we were gathering food recommendations for our trip to Austin, it's no wonder everyone had something to say about breakfast tacos.Austin's abundance of and pride in their breakfast tacos turned out to be . . .
Chia seeds have been the superfood du jour for a while now, following the persistent quinoa and kale stints. And as with quinoa and kale before them, I waited longer than I should have to jump on the bandwagon.Chia seeds are native to Mexico and South America and have been around for centuries. The little guys may be tiny but boy are they powerful: just one tablespoon contains 6g of fiber, 3g of protein and 2.9g of Omega-3 fatty acids. I bought my first bag of chia seeds at Trader Joe's ($7 for 5.3 oz) a few weeks ago and have since enjoyed their addition to my . . .
Biscuits are the cornerstone of Southern American cuisine. They took a brief hiatus when people started panicking about cholesterol in the early eighties, which lasted until the 2000's, when we rediscovered the charm of rustic home cookin' and buttermilk biscuits suddenly appeared on nearly every downtown Manhattan and Williamsburg menu.Biscuits can be eaten in myriad ways: alongside runny eggs and bacon, with fried chicken and gravy, split open as a vessel for a sandwich, or on their own as a teatime treat, shmeared with honey, if you prefer.The heavenly . . .