Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.
With two eggs on hand, you can make a fried egg banh mi (banh mi trung) -- breakfast for many people and my own favorite anytime food.
These are true breakfast muffins, to be enjoyed with a morning coffee.
The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy.
Call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven and set a timer.
I have rarely seen students so enthused and bursting with pride as when their airy brioche puffs to grandeur in the oven, arriving shiny and golden to the table just moments later. There is great triumph in baking perfection, and after a class, e-mails, photos, tweets, and Facebook notations attest to the students’ prowess in the kitchen. In my kitchens, I use honey rather than sugar as a sweetener. The reasons are simple: honey just makes food taste better, and for us it’s a homegrown product, produced from the bees that call Chanteduc and Provence home. When preparing this brioche, don’t omit the saffron; infusing it in the warm milk dramatizes the intensity of these golden threads and adds an exotic flavor and aroma to the final product, not to mention the touch of color.
This is the perfect everyday marmalade: coarsely cut grapefruit and thinly sliced lemon suspended in a sparkling citrus jelly. The grapefruit is blanched twice and the lemons once, rinsing out some of their bitterness and balancing their flavors. It is tart yet not astringent, delicate but full of fruit, flavorful yet not overpowering.