Duck eggs are getting lots of buzz lately. Apparently, ducks are hardier than chickens and therefore easier to raise in urban backyards in the Midwest. Assuming you have a pond, of course. (Inner-city urban farmers in Detroit are saying that ducks are the current Big Thing. Both water and empty lots are copious in the [...]
Our favorite foods are all about contrasts: sweet flavors make savory flavors more savory, soft textures emphasize crunchiness, and the visual appeal of different shapes adds to the “yum!” factor. In this omelet, the umami-rich, savory bacon is the perfect foil for the slightly sweet peas, just as the creamy egg is the ideal opposite [...]
Eggs make a lovely breakfast for so many reasons: they’re delicious on their own or mixed with just about anything, you can make them in nearly uncountable ways, and they’re a satisfying way to start the day. Plus, if you don’t want to make your eggs on the spot when you get up, you can [...]
French omelets, Spanish tortillas (which are entirely egg-based and have nothing to do with corn), and Italian frittatas have a lot in common: they’re easy to make, they’re endlessly versatile, and their savory egginess makes them a great meal at any time of day. They’re also a one-pan meal, which makes for minimal clean-up. If [...]
Aside from kilts, heather-infused beer, and fantastically imposing claymore swords, I’d say that Scotland’s greatest contribution to the world is the humble — yet hearty! — scone. (Incidentally, Scone is also the name of a Scottish town that dates back to medieval times. Knowing that might come in handy if you’re ever playing a culinary-themed [...]
I’ve written about crepes before, but they’re so versatile that I just had to cast them in a starring role yet again. This time, the supporting actors are chicken, feta, tomatoes, and dill … although you can include whatever fillings you’d like in your triple-decker crepewich. You can also mix and match the flours you [...]
One of the many wonderful things about the world of food — perhaps the most wonderful — is that the stuff that tastes the best is also the stuff that’s the best quality and the most sustainable. I’m talking grass-fed beef, eggs from pastured hens, well- managed wild seafood, etc. People who think about the [...]
If you’re in the mood for an unadorned artichoke, nothing beats a freshly steamed one, but if you want to make a dish featuring artichokes as the main ingredient, the canned route suddenly gets a whole lot more appealing. To make this savory baked custard — which is fantastic for either breakfast or lunch — [...]
Continue reading about A Heart(y) Breakfast, Artichoke Style
Today’s post is more of an ideas post than an actual recipe, but it’s an idea that you can take in uncountable directions, be that sweet or savory or as a main dish or a dessert. Another neat thing about this culinary concept is that you get to play the part of a pastry chef [...]
Continue reading about Crepes: So Much Easier Than You Think
What do you get when you cross a French cheese with a corn tortilla? A crispy, creamy lunch or snack. How do you make it even better? Add a freshly-sliced pear! The only trick to making this quick-but-classy meal is not scorching the tortillas, an easy feat as long as you keep the heat at [...]
