Let's be honest, nothing can take the sting out of the summer ending. As parents, we can’t make waking up early and going to school sound more appealing than rolling out of bed around lunch time and leisurely making your way to the pool.
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I ate many a PB&J in my youth, but my favorite sandwich was a grilled cheese. It was warm and gooey, and not something I could take to school. It was special. My mom made them for me. My mom’s best friend made them for me. My aunt made them for me. I ate them all over Fort Wayne, Indiana, and I ranked them.
I give a lot of lip service to laziness masquerading as a commitment to simplicity, but the truth is that sometimes if you invest a little extra effort, you can reap massive rewards. Case in point: avocado toast.
It’s back to school season! So today I’m back with a kid-friendly, super adorable toast-inspired recipe that’s easy to put together and even easier to enjoy. I’ve been seeing photos of these teddy bear toasts recipes where people use fresh fruit to replicate the face of a bear. I fell in love with the idea so I decided to make it here! For this recipe, I used homemade cashew butter, but you can use any variety of nut butter or sweet spread (perhaps even cookie butter like the one I made last year). These Teddy Bear Toasts are cute, simple, and easy to assemble. Get the kids involved! I also found that adding raisins and a drizzle of maple syrup works beautifully here as well. Mornings never tasted so good.
I used to think that brunch was only a food fad that my grandparents participated in, during the 50's and 60's. However, as I have gotten older, and the trend has grown exponentially in popularity, I am slightly disappointed I didn't pay more attention to it when I was younger.
Summer is berry season, but you already knew that. You’ve been to the farmers’ market. You’ve seen the stands teeming with delicious berries. (I hope yours are cheaper than mine in San Francisco.)
I’m back with another delicious and super easy toast recipe! With Memorial Day and the 4th of July, summer is the perfect time to salute the armed forces. I come from a long line of family members who have served in the American military, stretching way back to my great-grandfather. When brainstorming recipe ideas for this Toastimonial, my father suggested doing “Stuff on Toast” (better known as “S&%@ on Toast” or “SOS” from members of the service), a popular dish served when he was in the Air Force. Father explained that it is a classic country gravy with chipped corn beef over warm buttered toast.
My particular kitchen vibe is best described as “assembling ingredients.” Rarely does what I do cross over into “cooking” territory. I argue, however, that what I do requires a different set of skills than cooking. In order to assemble ingredients in a satisfying way, one has to have a taste for what ingredients will go well together. Usually, I steal from restaurants. This situation is no exception.
Did you know that you can buy French toast already made? I’m not talking about those frozen sticks of French toast-like substance; I’m talking about real pieces of thick, high quality Aunt Millie’s bread with all the yummy flavor of French toast built right in. You just pop a slice in the toaster and—bam!—French toast smells waft throughout your kitchen, and maybe fill your entire home, if your home is a 600-square foot, one bedroom apartment. In a matter of minutes, you’re eating French toast with a sly smile as if you’re getting away with something.
Honestly, there's not much left that can be said about the grilled cheese (or cheese toasty, if you're from Indiana). It's basically the world's most perfect food. The perfection comes from its extreme simplicity. Literally, if you follow the blueprint, you will always end up with something delicious. Butter any type of bread + add any cheese + make melty/toasty. American on white bread, or cave-aged cheddar on fresh sourdough; the blueprint works every time! There are few things on Earth that are this easy, with results so sublime.
March Madness is upon me. It’s my favorite time of the year, but there are so many college basketball games to watch that I lose what little resolve to cook that I had in the first place. I have usually at least two games on simultaneously: one on the TV and one on my laptop. On the first two days of the tournament, there is sometimes a third game playing on my iPad.
As far as portable foods go, falafel often ranks at the top of most lists and for good reason. It is healthy, full of amazing spices, and surprisingly easy to prepare. Not to mention, it is somehow simultaneously both light and satisfyingly filling. What's not to love?
There are few things in life more comforting than a good bowl of soup. This is especially true when we are rapidly approaching full on hibernation season. This dish is even more comforting when the soup is topped with melty cheese, and chocked full of savory onions and rich herb soaked stock.
When I was growing up, cinnamon toast was a staple of my wholesome Midwestern childhood. My mom would make it for me as an occasional breakfast or more likely for a bedtime snack. Even now, as an adult making cinnamon toast for myself in my apartment overlooking San Francisco, when I bite into a warm, crunchy, sweet piece of cinnamon toast, I am transported back to Indiana in the 1980s.
In need of a summer/autumn inspired appetizer for your next BBQ, tailgate, or bonfire? This grilled tomato bruschetta has got you covered. The beautiful charred grilled tomatoes are chopped up, mixed together with red onion, fresh basil, and vinegars, before being topped on some Aunt Millie’s Honey White bread and served immediately. Delicious!
I discovered pesto butter a year or so ago. It was at this little, hole-in-the-wall burger joint about a fifteen-minute drive from my parents’ place. I’m not the biggest burger fan, so I had their grilled chicken sandwich with a cilantro feta pesto butter and it was outstanding! I went straight home and developed a recipe myself and since then I’ve been in love.
The amount of times I hit snooze in a single morning is too numerous to count. I actually set my alarm an hour before I need to be up so I have a buffer to hit the snooze button five or six times. True fact. However, in developing this strawberry compote and honeyed mascarpone over toast recipe, I have discovered the cure to my loathing of early mornings.
The weather is bone-chillingly cold (the typical tundra that is the Midwest) and that senseless groundhog never seems to see his shadow. The most important thing? Eating all the chocolate. And if you’re feeling like something extra special: pour that chocolate on some bread.