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Category: Breakfast Foods

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…

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…

The Ultimate B.L.T for All Seasons

The Ultimate B.L.T for All Seasons

Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce.  And Clair de…

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. It is almost unimaginable to think of a World-Class Chef taking short cuts with one of the signature dishes of his home country.  But that’s exactly what Ferran Adria did…

Cranberry Crumb Cake with Almonds and Oats from Saveur Magazine

Cranberry Crumb Cake with Almonds and Oats from Saveur Magazine

Fresh Cranberries–or virtually any fruit you choose–make this Crumb Cake perfect for Holiday Baking. We have a lot of affection for Saveur Magazine. It was, after all, the first publication my food writing appeared in.  It’s also our kind of food magazine where there’s a…

Blueberry-Muffin Cake from Fine Cooking

Blueberry-Muffin Cake from Fine Cooking

If you’re looking for a great cooking magazine, you really should look into Fine Cooking. It’s a wonderful learning tool. It would make a great gift for the Graduate or anyone starting out on their own. Its recipe directions are not shorthand. They’re written to…

Lamb Shakshuka

Lamb Shakshuka

I’ve wanted to cook Shakshuka for quite a while now, mostly so that I could say “ Your Shakshuka is ready”.  The dish may be the ultimate breakfast for dinner. In Israel it is breakfast food.  And what a start to the day.  A bright,…

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…

Blueberry Maple Granola

Blueberry Maple Granola

I’ve been working on Chewing The Fat’s first book. It’s a compendium of Andrew’s masterful baking.  The very last recipe was for homemade Granola.  The mere thought of it brought back memories of just how good it was.  It was so far superior to any…

What to Eat in Ireland and Where by Natasha Devine

What to Eat in Ireland and Where by Natasha Devine

My partnership with Travel-Wise is growing almost as fast as this fantastic travel resource is.  When I publish at www.travel-wise.com, my Editor sends me an article for Chewing The Fat.  Today’s post is from a writer named Natasha Devine.  In it, Natasha not only gives…