I will never understand how avocado became the most famous of the toasts, when chili cheese toast exists. This isn’t to say that avocado toast isn’t delicious, but the combination of cheese, green chiles, and chaat masala is unrivaled—I want to eat it for breakfast, lunch, and dinner.
Many versions (including this one) feature tiny pieces of bell pepper folded into the melty cheese, which gives the dish a nice texture. (You can leave these out if you hate bell peppers!) I like to slather my bread with cream cheese before adding the other toppings because of the creaminess it brings to the toast. I also use pickled jalapeños because they’re milder, and that pickled flavor complements everything here so well.
Whether you call it halloumi or hellim, it is the one ingredient that I always have in my refrigerator for when you need rescuing and you have nothing else. These skewers are Mediterranean in essence, but with a little spice to boot. My favorite way to eat them is to place the skewer onto some flatbread and slide the ingredients off, then drizzle with a little honey (trust me on this), add a squeeze of lemon juice, and a little chilli sauce. Roll it up and tuck in. If you don’t have skewers, simply roast the ingredients on a baking pan.
A sweet-and-sour symmetry is inherent in my style of cooking. If it isn’t expressed through actual components of a dish, it’s delivered via side bowls or ramekins. Okra chow-chow has become one of my favorite media for attaining culinary harmony. And considering that okra is integral to Southern cuisine and agriculture, it’s also one of the clearest examples of two food cultures existing side by side and the ways they intersect. Serve okra chow-chow alongside scrapple (as I so often do), and you could consider this dish the poster child of Amish soul food.
Hot or cold, for breakfast, lunch, or dinner—things don’t get much more versatile than this fiber-filled frittata. Mix up the veggies to keep it seasonal and interesting for endless weekday options. It’s earned a regular spot on my menu.
Not a side dish at all, this is a well-stocked breakfast entrée. Make sure the potatoes are diced — that is, in 1/2-inch cubes. They must be small and evenly sized to cook in the stated time. Skip processed sandwich meat and look for whole, roasted smoked ham at the deli counter. Have the butcher cut it into 1/2-inch slices to make the dicing easier for you.
Broccoli is like green beans; it takes on great character when cooked beyond crisp. I like it nearly melting and smothered in this sauté of raisins, rosemary and pepper with the unexpected crunch of pine nuts.