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 . . .
Way back in the winter - when peaches were still a distant dream - I found myself pondering over grits. I dared not doubt my love for the cheesy kind I have with my eggs (or the spicy baked version with tomatoes) but was yet to explore the sweet variety. Within a few seconds, this idea came to me. Silky coconut milk, crunchy coconut flakes, sweet juicy peaches - it just had to work. And it did. Just as I suspected, sweet grits are as delectable as the savory kind. Now the possibilities are limitless!These sweet coconut grits can be served for breakfast, or for . . .
Greetings. I spent this past weekend in Dublin, Ireland. It's a relatively small city but the people are friendly, the food is delicious and beer is a'plenty. The climate is cold and wet and there's not much to do during the day but the nightlife is...gee, what would be the right word...energetic? We arrived at noon on Friday and my first and only thought was breakfast. The receptionist of our hostel recommended The Lott's. The description of Traditional Irish Breakfast on the menu said sausage, Irish bacon and black and white pudding. Being an uncultured American, I . . .