Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Ever so slightly crumbly outside and splendiferously fudgy inside, these are the best kosher-for-Passover brownies we’ve ever had.
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Swooning alert. We’ve been wobbly in the knees for these sweet little olive oil tortas for a very, very long time.
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
Elegant. Classic. Magical in all ways. That’s what folks are saying about this little lovely. Cin cin, indeed.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
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