You soak the berries. You whip the cream. You eat it.
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In New York there are two important institutions: B.E.C. and brunch. What if I told you that I combined the two?
This ain't no middle of the mall avocado toast. It's salty, creamy, savory, flavorful, multi-dimensional, and perfect. It's avocado toast the best way I know how, and now I'm ready to share it with the world.
When I visited a small shop in Pamplona that had virtually every regional produce in a can or jar, I knew exactly what I was going to do with these beautifully-roasted sweet piquillo peppers.
As peach season comes to a close, I'd like to pay homage to my favorite meal (brunch) with this easy but impressive peach and pecan french toast recipe made with soft n chewy brioche bread.
Let's take those eggs off your hands and make a Mexican-inspired brunch dish that'll have your house guests wondering how a quiche is so good without crust.
People say don't mess with a classic...but does it really count as messing if there's lobster involved?
I'm a big fan of shrimp. This weekend I had a hankering for shrimp and grits and decided to put a Georgia twist on a Creole dish.
"Your brain gets too comfortable in your everyday surroundings. You need to make it uncomfortable. You need to spend time in another land" so I did just that