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This recipe came to us from our friends at Rancho Gordo, a great purveyor of heirloom beans. In Tunisia, chickpea soup is a street food, served as a hearty breakfast to men on their way to work. But you can garnish it and serve it at any meal. Middle Eastern cookbook author Aglaia Kremezi’s advises:…
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Remember the half grapefruit, a first course at breakfast, lunch or dinner? Rich in vitamin C, it became a staple at breakfast, lunch and dinner tables when train transport began to bring the fruits up from Florida in the the early 1900s. Today, the half grapefruit and grapefruit salad have largely fallen out of fashion.…
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With the goal of eating lighter, we love this idea from Ozery Bakery: the pita tartine. Tartine is the French term for an open-face sandwich. In this version, Ozery piles on the healthful ingredients: black beans, radishes, grape tomatoes, red onions, greens and guacamole. You can add: Fruit: thinly-sliced apples, figs, pears Greens: arugula, baby…
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Eggnog French toast looks like the regular kind, but packs a punch of extra flavor. Photo courtesy Spice Islands. Save some of tonight’s eggnog for tomorrow’s French Toast. Eggnog is substituted for the milk that’s normally beaten with the eggs. With this recipe, from Taste Of Home, prep time is 10 minutes, cook time…
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The popular Italian dessert tiramisu is typically composed of layers of sponge or ladyfingers, soaked in espresso liqueur; then layered with a mascarpone cheese and custard mixture; then dusted with cocoa or grated chocolate (here’s the history of tiramisu). Those jonesing for a rich and creamy tiramisu dessert can now quickly mix up an easy…
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