Of all the savory breakfasts in my book Dining In, this one is definitely the heartiest and most time consuming. Even so, it’s still a basic one-skillet deal. It’s also the one dish I am most likely to eat for lunch or dinner, with or without eggs, because I find chickpeas simmered with dried chorizo and fresh tomatoes to be one of life’s greatest pleasures.
I call this creation “green eggs no ham,” and it’s an ideal vegetarian dish. Spiked with lemon zest, chives, chile, and cream, it really doesn’t want bacon or ham or all the other meaty things I automatically think of when I think of eggs.
These fluffy beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the breakfast table, they can also do a tasty savoury turn at lunch and dinner. For many, they’re the brightest stars in the pancake firmament.
A bright and lovely light meal, these pancakes are bursting with spring flavors. Enjoy them with a hefty dose of sunshine if you can.
Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist.
The perfect fried egg sandwich means different things to different people. Find just the right one and you are guaranteed bliss for many mornings (or late nights!) to come. For me, a lot has to do with the layering strategy (a well-thought-out stack can help keep layers from sliding out the side of the sandwich!), as well as how the eggs are cooked (I like mine fried with edges slightly crispy, and yolk just runny enough to coat everything when you take a bite, without getting lost to the plate). Another equally important factor is the inclusion of a little acidic tang to play off the fat of the egg yolk and cheese. My answer to this is mustard and pickles. I discovered these unconventional additions when I was in college in Montreal, and often frequented a burger joint called La Paryse. My favorite dish on the menu was the egg sandwich with pickles. Now, when I wake up a little rough around the edges and need a substantial meal to start the day, this is it.
Eggs are the poster child for sous vide cooking: The technique produces eggs with unique texture, and the method is hands-off and easily scalable.
Before the conflict began, there was a little restaurant in a hidden corner of a back alley in Aleppo’s Old City, next to the old Jewish cemetery. The restaurant was called the King of Omelettes (Malik Al Ijja) and aptly named it was, too. The place was so tiny, they could only cram in two customers at a time, and there was only one thing on the menu: Aleppian Omelettes. People from all around the ancient souq flocked to it every lunchtime and lined up to get a taste. Celebrities from all over Syria came to visit and the owner proudly covered his front window with pictures of himself and the famous people. The place was shabby and unpretentious, and it operated for generations without ever changing a thing. We’re not sure whether this restaurant is still there. We loved it, and now we’re passing on its secret.
I started thinking about about the waste from coffee because in a restaurant people drink a lot of coffee; you can end up throwing away a lot of coffee grounds. We decided to start cooking with used coffee grounds, and the dishes we came up with tasted just as good - with a rich dark coffee - as they would have using fresh coffee grounds. Just store the ground in the refrigerator in a sealed plastic container with enough space for air circulation.
Many Czech foods have become an integral part of today’s Texas cuisine—kolaches being one of the most popular examples. The delectable little pastries are traditionally filled with fruits, jams, cheese, or poppy seeds. However, they can be filled with meat, cheese and other savory ingredients as well.