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Brunch Season Begins
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Hi Reader, Brunch season always sneaks up on me the way crocuses do—suddenly, brazenly, and a little smug. The One will suggest “something casual,” which is code for three platters, two carafes, and me dashing around muttering about forks. I used to think brunch required choreography: eggs timed to the minute, bacon crisp but not combative, fruit salad that looked like it had a stylist. Then I realized the real point of brunch is permission—to linger, to gossip, to pour orange juice into champagne like it’s a moral choice. Brunch Without the Panic: My House Rules
WHAT'S INSIDE...
Garth Brooks’ Favorite Breakfast Lasagna⭐⭐⭐⭐⭐ 4.83 from 29 votes
A lot of my new recipes come from conversations I have with my husband. He usually dreams up some idea and asks if I can figure out how to make it, and I’m always up for the challenge. We both love a late breakfast, and this lasagna ticks all the yummy boxes (and it's good for supper, too!).☞ Try This RecipeMalassadas | Portuguese Doughnuts⭐⭐⭐⭐⭐ 4.91 from 42 votes
These malassadas, or Portuguese doughnuts are an irresistible dessert made with fried dough that's coated in cinnamon sugar. They're a treat that harkens back to my childhood.☞ Try This RecipeMini Quiche For One⭐⭐⭐⭐⭐ 5 from 11 votes
This mini quiche for one, made with pastry crust, egg, cream, nutmeg, and ham or bacon, is far easier to make than you might suspect. It's also the perfect single serving.☞ Try This RecipeLeftover Pasta Frittata⭐⭐⭐⭐⭐ 4.7 from 20 votes
This mashup of pasta and frittata combines some of my favorite comfort foods for a rich, cheesy, inexpensive pantry meal. And the variations are endless, too.☞ Try This RecipePepper & Egg Sandwich⭐⭐⭐⭐⭐ 4.8 from 15 votes
This pepper and egg sandwich is simply (and satisfyingly) scrambled eggs along with sweet bell peppers and onions and stuffed into bread. An Italian American staple perfect for breakfast, lunch, dinner, and in between. Here's how to make it.☞ Try This Recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, There was a time when “date night” meant a white tablecloth, a waiter who said absolutely to everything, and me pretending not to notice The One calculating the tip on his phone. Lately, though, I’ve fallen in love with Date Night: Home Edition. Same drama, fewer receipts. I light a candle, put on something that isn’t elastic-waist (progress), and reach for the only piece of kitchen equipment that truly separates a restaurant from a residence: a heavy pan that holds heat like a...
Hi Reader, I used to think comfort food had to come from home—my home, specifically. A place that smelled like garlic and rendered fat, where the air shimmered with anticipation and maybe a little guilt. But lately, I’ve been letting my comfort get a passport stamp.It started one night when I was too tired to make anything “proper,” so I tossed together a bowl of miso noodles from a recipe I half-remembered. The result? Instant calm. The next week it was butter chicken, then shakshuka, then a...
Hi Reader, Every March, I start pacing the kitchen like a man waiting for a miracle—or at least for something green that isn’t kale. After months of stews that could double as building insulation, I crave crispness. Snap. Something that crunches back.The first hint usually arrives as a rogue bundle of asparagus at the market. The cashier looks at me like I’ve smuggled in contraband. I cradle it home as if it’s a newborn. Then comes the ritual: trim, blanch, butter, lemon. Nothing more. I...