Showing posts with the label Breakfast

Banana Bread Pancakes – Based on a True Story

Our banana bread is one of the most popular, and well-reviewed videos we’ve ever posted, so when I got the idea to do banana bread pancakes, I decided to use that lovely loaf as the base recipe. Of c…

Khachapuri – Georgia (Cheese Bread) On My Mind

There’s no way to prove that corporate pizza chain restaurants got the idea for stuffing their crusts with cheese from Khachapuri, but that’s definitely the story I’m going with.  Nevertheless, t…

Irish Tea Cake – Was this Barmbrack Wack?

Every year I try to post at least one Irish recipe, and this time around I decided to do something a little out of the ordinary, and try my hand at Barmbrack. I love corned beef and cabbage as much a…

American-Style Soufflé Pancakes – Also Known as Not Japanese-Style Soufflé Pancakes

These easy to make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don’t require a mold, and actually taste like pancakes. Of course, …

Fresh Spring Vegetable Tart – Eat Your Heart Out, Giuseppe Arcimboldo

This spring vegetable tart only looks hard to make, and would be a perfect centerpiece for any special occasion meal, just as long as you put it out on the table a little bit early, since we’ll nee…

Lemon Poppy Seed Scone with Fresh Strawberry Glaze – These Passed the Test…Will You?

Certain things just go together, like lemon and poppy seeds, or gorgeous, freshly baked scones and a fancy brunch, which is why, with Mother’s Day coming up, the timing for these may be perfect. An…

Strawberry Crepe Cake – Works on So Many Levels

Using this simple “crepe cake” technique, you can turn any of your favorite cake fillings into visually stunning, multilayered masterpieces. By the way, I said this is simple, not fast, as it does …

Kouign-Amann – Yas Queen!

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries across America is quite a tribute to just how incredible they really are, since to stock something that…

Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, …

Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, you can produce some very impressive results. I’ve always don…

Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely different, and when that happens, it doesn’t get much more d…

Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The poin…

Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of topping it with the usual white sauce, but when I’d finished, …

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I’m not a huge…
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