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09/12/2012
Lemon Poppy Seed Muffins
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
09/05/2012
Ful Medames (Stewed Fava Beans)
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/09/2012
Crêpes with Mushrooms, Gruyère, and Spinach
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
10/19/2011
Callaloo and Cheddar Quiches
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Issue #142
10/19/2011
Hominy Porridge
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
Issue #142
10/19/2011
Johnnycakes
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/19/2011
Sorrel Tea
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Issue #142
10/19/2011
Vegetable Run-Up
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
10/25/2012
Rösti (Swiss Hash Browns)
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Issue #24
05/16/2013
Arugula and Pistachio Pesto Quiche
Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche.
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05/03/2013
Date, Parsley, and Sumac Quiche with Crushed Almonds
Chopped dates add a surprising sweetness to this rich quiche.
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05/03/2013
Brown Butter, Peas, and Mint Omelette
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.
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03/31/2013
Ramp and Mushroom Tart
Brightened with lemon zest and peppery ramps, this mushroom and cheese tart makes a great breakfast or lunch with a salad.
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09/10/2012
Chewy Fruit and Nut Granola Bars
These sweet, satisfying granola bars (which just so happen to be both vegan and gluten-free) are as good for breakfast as they are as a mid-afternoon snack.
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09/08/2012
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite.
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04/10/2012
White Cheddar Grits with Grilled Ramps
Bright, oniony ramps add a touch of springtime to a comforting southern staple.
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03/08/2012
The Garden Variety Margarita
This vegetal variation on the margarita includes kale juice and ginger.
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