This Breakfast Bolognese is inspired by a little shakshuka, its classic namesake, and my love for savory breakfast foods. The longer this cooks, the richer it becomes. I recommend a 1 hour minimum cook time after all the ingredients have come together. If you don’t have an hour, consider making it the day before and letting it sit in the fridge overnight.
The Gist What the cookbook is/does well: An organic tale of making trash into culinary treasures. What the cookbook is not: A deep dive into ingredients or a singular, simple solution to food waste. Who this book is best suited for: The conscientious, somewhat experienced, home cook. Three words to sum it up: Lifestyle-altering and…
These cupcakes are really easy to make. All you need is a box of white cake mix, eggs, oil, rosé wine, and a drop of red food coloring. Frosted with a rosé buttercream, these elegant, blush-colored cupcakes are perfect for Valentine’s Day, a baby shower, bridal shower, or just because.
I used Vivian Howard’s recipe for this simple Southern classic. I also used a laying hen that required many hours of stewing. If you use a young/grocery-bought hen, it will likely take a little over an hour. You can garnish with herbs if you’d like but I think it’s simplicity is what makes it so delightful. And there’s no shying away from that rich, chicken flavor with so few ingredients.
These savory popovers are perfect by themselves or slathered with honey-pecan butter. They would be great paired with steak (sans butter) or for a fancy brunch (avec butter). Don’t let the look of them intimidate you. No special pan or equipment is required–a whisk and a muffin tin will do.
This easy recipe for deviled egg salad has all the comfort food familiarity without the hassle. Serve on good ole’ piece of stick-to-the-roof-of-your-mouth white bread, with crackers, or by itself. Top with paprika-toasted sunflower seeds for added crunch.