This is, by far, the densest zucchini bread I’ve ever made: it’s chock-a-block with fruit and nuts, almost like a fruitcake in texture. It’s also delicious, and I’m super happy to have stumbled into it.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
For breakfast, tea, or midnight snack, these treats pair spring’s earliest fruit with buttery, biscuitlike scone. Quick, easy, and delightful.
Sweet, flaky biscuits with the flavor of corn tortillas. Salty, spicy chorizo. It’s a breakfast worth getting up for, even for a night owl like me.
This isn’t a light, delicate banana bread: it’s dense with molasses and coffee, packed full of nuts, and redolent of deep, dark rum. A nice broad wedge with a mug of black coffee will keep me going all morning.
Whether you’re having a relaxing weekend morning, catching a break from a busy week, or just looking to try something different for your morning joe, this’ll be sure to bring you a smile.
I made this because I got tired of reading overwrought recipes for a dish that, really, couldn’t be simpler. No finicky knives, no ridiculous mashing, just pure unadulterated avocado.
Ever had a culinary white whale? Wait, step back: I’m showing my literature scholar roots here. For those who haven’t been exposed to Herman Melville’s Moby-Dick, that’s a reference to the […]