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Breakfast/Brunch
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Slow Cook
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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
07/13/2010
Eggs in Aspic (Oeufs en Gelée)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
03/23/2007
Congee
Rice porridge is a staple of the Asian diet; this version incorporates wheat and barley for added texture and color.
Issue #6
11/09/2011
Carrot Rice Pudding
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding.
Does Not Apply
11/09/2011
Menu: Breakfast in Jamaica
A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more.
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09/11/2010
Oatmeal with Apple and Rhubarb Topping
Oatmeal doesn't have to be boring: Two Peas and Their Pod insert a mix of sweet apples and tart rhubarb into their morning mix. Continue...
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Source: Two Peas and Their Pod
12/01/2009
Crock-Pot Applesauce
Making your own applesauce in a slow cooker is a sweet way to partake of fall’s apple harvest. Continue...
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Source: Cookin' Canuck
06/12/2009
Citrus Stewed Prunes
The citrus in this recipe for stewed prunes brings out the tart flavor of the dried fruit and is wonderfully tangy on top of thick Greek yogurt.
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Source: Orangette