Breakfast

I have just a few fresh garden tomatoes left (the last from the plants I brought inside when it started freezing at night) and I want to put these last …

Adapted from Food 52 A savory, crustless French egg pie with the delicate taste and texture of leeks lining the bottom, tangy goat cheese and bursts of juicy flavor from the …

After teaching two breakfast cooking classes where we made overnight oat parfaits, I was a little burned out on overnight oats. But I had some chopped plums and freshly grated …

My uncle is dying. He found out just a couple weeks ago. He has maybe a handful of days left, maybe two handfuls, but not many. Talking to my aunt, …

It’s almost time for my second cooking class! I’m doing a class on make-ahead breakfasts this month and one of the things we’ll be making are overnight oatmeal breakfast parfaits. …

My stomach needs time to “wake up” in the morning before I eat, so for me I need an easy option to bring with me to work that I can …

The other day, one of my work friends and I were discussing tomatoes. She has been bringing these gorgeous little tomatoes from her garden that are sooo sweet and delicious …

with vanilla white chocolate drizzle When we went camping at the folk fest, my friend asked me to bring muffins for breakfast. I said to her “no, not muffins — …

Adapted from Recipes, Food and Cooking My mom brought me a bunch of freshly picked Chanterelle mushrooms and some fresh garden produce from her garden. She and dad had gone …

Crunchy raw sugar coating on a tender, perfectly moist yet dry scone made with vanilla yogurt. They are quite simple to make, too–I’ve simplified the recipe to the bare bones …