Inspired by a street stall we ate at in Xi’an, I knew the minute I sank my teeth into this crispy treat that I had to add this stuffed pancake to our recipe collection. It’s a layered, rolled, crispy pancake with spiced pork and cabbage in the middle. Watching the vendors put this snack together was
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Category Archive: ‘Breakfast & Brunch’
After making this Ratatouille Brunch Bake for Mother’s Day last month, I knew I had to make some equivalently awesome breakfasty-brunchy item–preferably with a bit more manly-manness– for Father’s Day this morning. These Huevos Rancheros Nachos are what I came up with. If you’ve never had nachos with a runny egg on top, you need to.
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With Mother’s Day coming up in a few days (mark your calendars, forgetful fools! May 11th), we had to post a Mother’s Day Brunch recipe. I remember when we would make breakfast in bed for our mom growing up. We’d get up early, and I would scour the house for something resembling a breakfast tray. Kaitlin
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This Savory Soy Milk Soup with Fried Dough, or Dou Jiang You Tiao, is a popular breakfast/brunch item in China. It’s the simplest thing you’ll ever make, after a quick trip to the Chinese grocery store. It’s basically a soy milk soup, curdled slightly with the vinegar, and flavored with scallions, sesame oil, pickled radishes
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For a long time, when I would try to make scallion pancakes, I would end up with a lifeless, flat cracker resembling matzo (which is good stuff, but probably not the best comparison for a pancake). I eventually realized that I was fussing way too much over the dough and rolling it out too flat.
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This is pumpkin granola is our family’s favorite granola recipe. It’s relatively low in sugar and fat compared to other similar recipes, and the inclusion of the pumpkin gives the granola the perfect crunchy, slightly “clumpy” consistency. We’ve tried the egg white trick that other cluster-loving bloggers and granola aficionados have suggested, but I’ve found
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We’ve been having a bit of an obsession lately with 2 things: 1) King Arthur Flour’s baking blog Flourish, and 2) pumpkin. We’ve done their pumpkin doughnuts (or at least, a reasonable facsimile involving mini muffin pans and a creative muffin-to-doughnut hole mental transference) already, but our craving for the bright orange gourd continues! Today, we’re
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It’s October. Which means that although fall officially began on September 22, only now am I having visions of orange leaves swirling in the wind, hay rides, and apple cider. Which made me get really homesick, because back in NJ, we live just five minutes away from an apple orchard and cider doughnuts that make
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