This Sunday, we’ll celebrate Spring and Easter with a simple, of-the-season breakfast: soft boiled eggs with toast soldiers, and good coffee, inspired by Ellen Silverman’s Girl with Egg. Here’s how to make perfection out of something so simple.
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Steel cut oats make a sublime breakfast when dressed with savory flavorings rather than sweet ones. But they take SO long to cook unless you follow this brilliantly simple trick to having them ready first thing in the morning.
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Cream biscuits are really really easy to make, and SERIOUSLY divine. We figure they are the perfect weekend pleasure and will provide serious comfort during this challenging time.
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One of the best snacks I’ve had was in the market in Nice: a thin chickpea-flour pancake served hot on pieces of paper to eat with your fingers, pulling off the chewy edges and the soft crepe like interior. This sublime creation is easy to duplicate at home, where the eggless, flourless, dairy-less crepe-like pancakes can go savory or sweet.
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Our CSA Essex Farm delivered a big load of rhubarb this week, keeping us rooted firmly in the season. Our plan is to make up a big batch of basic cooked rhubarb (recipe below) that we can transform at a moment’s notice. The image of Rhubarb Whoopie Pies we found at Butter, Sugar, Flowers gives the basic approach:…
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