If we can cook it, you can cook it!

Category: Breakfast

CINNAMON CRUMBLE BREAKFAST CAKE

CINNAMON CRUMBLE BREAKFAST CAKE

YOUR PANTRY HAS ALL YOU NEED TO MAKE THIS CINNAMON MASTERPIECE RIGHT THIS MINUTE. Andrew assures me that every baker worth his or her salt has all the ingredients to bake this Cinnamon Crumble Breakfast Cake on hand. “Like one big cinnamon roll”, as its…

Effortless Shrimp and Grits

Effortless Shrimp and Grits

The sweetness of shrimp, perfectly seasoned and served atop flawless Grits! It doesn’t get better than this.  We get a lot of requests to review products. And these three Sarge’s Shrimp and Grits essentials top our list of the best way to put a complete…

Buttermilk Waffles and Blueberries Perfect for Shrove Tuesday

Buttermilk Waffles and Blueberries Perfect for Shrove Tuesday

Pull out the waffle iron tomorrow night and make Buttermilk Waffles! Come to think of it, I can’t think of a time when I don’t want to pull out the waffle iron…but sense and Andrew put the kibosh on that idea.  So waffles are a…

Nadiya Hussain’s Rosti Cheese Quiche

Nadiya Hussain’s Rosti Cheese Quiche

This wonderful dish is simple to prepare and an absolute show-stopper. It’s been a while since we cooked a Quiche.  In the 70s we remember making one once a week.  Watching “Nadiya Bakes”, Nadiya Hussain’s latest series on Netflix, we were drawn to this crispy-crusted…

Martha Stewart’s Smoked-Salmon Flatbread with Pickled Beets

Martha Stewart’s Smoked-Salmon Flatbread with Pickled Beets

I am a sucker for anything that looks remotely like Pizza. This particular recipe ticks a lot of boxes.  It puts together at least three New York favorites. Smoked Salmon and Cream Cheese and, according to its creator, was inspired by the bagel. The Cream…

There’s no better way to make a French Omelette than with French Butter!

There’s no better way to make a French Omelette than with French Butter!

And there’s no greater authority on Omelets than Marc J. Sievers  Marc Sievers is a man on a mission. He seeks to “encourage home cooks to keep learning, celebrating and having an adventure in your kitchen”.  Marc has self-published a total of three cookbooks. He…

A Full English Breakfast

A Full English Breakfast

“To eat well in England, you should eat breakfast three times a day”– Somerset Maugham William Somerset Maugham was an enormously popular playwright, novelist, and short-story writer with a 65-year long career.   Born in the British Embassy in Paris, he spent much of his life…

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Breakfast for Dinner or Just Breakfast, you choose. This wonderful dish is a fantastic take on a Chorizo hash, in which the fresh sausage is paired with onions, garlic, and potatoes. There’s a hint of pickled onion, a tablespoon or so of cheese and the…

Tortilla Espagñola with Potato Chips and Bayonne Ham adapted from Ferran Adria

Tortilla Espagñola with Potato Chips and Bayonne Ham adapted from Ferran Adria

A World-Class Chef takes a shortcut and creates a fantastic take on a Spanish classic with Potato Chips and Bayonne Ham. It is almost unimaginable to think of a World-Class Chef taking shortcuts with one of the signature dishes of his home country.  But that’s…

The Ultimate BLT

The Ultimate BLT

My fondness for tomatoes is a recurring theme this month.  As we reluctantly end August, I will make the most of what has been a terrific tomato season here on Long Island.  I love every kind of tomato from the largest of heirlooms to the…

Blueberry Buttermilk Scones from Huckleberry Bakery and Cafe, Santa Monica, California

Blueberry Buttermilk Scones from Huckleberry Bakery and Cafe, Santa Monica, California

It’s been quite a while since the baker in our house appeared on Chewing The Fat.  Truth is, Andrew does almost all his baking in Bridgehampton.  That’s where the stand mixer is and all those other baking necessities. But to make these scones didn’t require…

Asparagus and Mushroom Frittata

Asparagus and Mushroom Frittata

Asparagus season is coming and here’s a great way to celebrate its arrival. While a frittata sounds rather fancy, it’s a very easy dish to make. Far simpler than flipping an omelette, it’s wildly versatile too.  For this version, I added shallots and cremini mushrooms…