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 . . .