Garlicky sautéed collard greens with over-easy eggs and thick-cut toast is the quintessential simple spring meal.
buckwheat pancakes with brown sugar and bacon
Bacon and buckwheat were an unlikely combination, but we were out of butter, and had some bacon, not to mention a few tablespoons of bacon grease I’d saved. Brian was the first to get behind the idea, and with just a little convincing I decided to give it a try. Turns out bacon and buckwheat should have teamed up long ago. The pancakes were surprisingly supple, light, balanced, and divinely sweet and savory–officially my new favorite breakfast. [Read more…]
old-fashioned blueberry muffins and the naptime chef cookbook
Brian and I have been working with Kelsey Banfield, otherwise known as the Naptime Chef, for a couple of years over on Babble.com’s Family Kitchen. Blogging alongside her, we’ve come to love her simple and classic recipes, many of which we regularly make here in our kitchen. Now I’m thrilled to say that she’s just come out with her very own cookbook. [Read more…]
watercress and avocado salad with kumquat dressing
A colorful watercress and avocado salad with beet greens and kumquat slices, tossed with a punchy kumquat dressing. Jump to recipe. [Read more…]
frisee salad with roasted mushrooms
It’s been an odd, nearly balmy, winter in the city. Here in February, I spotted a few flakes of snow, but also buds, blossoms, flowers, and even a mosquito. And a few weeks ago, the wild chives started pushing up (about a month early). Wayward chives aside, the growing season is still a long way out. But cultivated mushrooms, which can be grown year-round, are widely available at the local markets, and they’re a meaty delicacy in a season of want. [Read more…]