A cooking resource for all levels
All things breakfast-y and brunchable. Call me a basic millennial all you like, but brunch is still my favorite meal.
I’d say I’m firmly in the November-is-pumpkin-season camp, rather than the November-is-Christmas-time camp. But regardless of your own affiliation, I hope you will enjoy these pumpkin spice waffles with pumpkin brown butter. I recommend serving them with real maple syrup for the full flavor experience. It’ll be incredible in October, November, or whenever you need…
Popovers are truly a delightful food; light, crisp, and hollow, just waiting to accommodate whatever fillings your heart desires! Here I’ve served them with a lazy pastry cream (no tempering or straining required here) and chewy poached clementines, both of which can be made ahead, by the way. These luxurious popovers with clementines and cream are the ultimate weekend brunch dish.
I’ve tried many a recipe for keto and low-carb waffles off the internet and they’ve been…well…okay, I guess. After several of these lackluster experiences, I set out to make my own low-carb waffles. The result are these beauties…
Thick and puffy pancakes that pair perfectly with maple syrup or lemon curd. I love how the sliced almonds toast up in the pan as you flip them…
These mushrooms with black garlic come together in little more than a half hour and have a wonderfully complex flavor profile. Chewy umami and fresh greens, tied together with tangy black garlic and vinegar. Plus cheese and cubes of toast. Did I mention how delicious?
Most of the time, one of my major goals when making granola is to get some nice chunky clusters going on. This granola transcends that concern entirely. It has more a muesli look; chock full of nuts and seeds with a nice crunch to it, and the way the brown sugar dissolves into milk makes one want to savor every bowl.
Taking its flavor inspiration from the classic dessert, this recipe incorporates fresh lemon zest, coconut and buttery pistachios into a chunky, bright granola that, despite its namesake, isn’t overly sweet. It makes for a particularly gorgeous breakfast with fresh blueberries and yogurt.
Avocado toast basically it does what it says on the tin, and memes aside, it’s great. Satisfying and nutritious any time of day, whether as a snack or a meal. You can cook the eggs any way you want to.
Compote–a dish of stewed fruit–is great with things like yogurt, pancakes, waffles, ice cream, etc. This exceedingly easy recipe eschews the usual sugar syrup instead using raisins for an added bit of sweetness.
This is my go-to (American) pancake recipe for everyday breakfasts because they’re completely whole grain and don’t have any extra sugar in the batter. The only downside (if you can call it that) to them is that they soak up lots of maple syrup, but if that’s a problem, they are delicious served with butter and jam or fruit compote instead.