These super-savory Smoked Salmon Deviled Eggs are the perfect protein-filled bite with a slight crunch from pickled red onion. They’re especially good with Bloody Marys.
Every spring, I anticipate the day fiddleheads grace the farmer’s market tables. These curly-cues, paired with goat cheese, make a lovely spring quiche.
This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.
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.
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.