Table Talk: January 20

Morning eats

By
January 13, 2011

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat soon.)

Next on Table Talk, Kim O’Donnel will set the table for breakfast: What do you eat to start the day?

During Kim’s one-hour chat, she’ll offer suggestions, links, and recipes for the morning meal. Bring your ideas too!

A poached egg on red rice, with vegetables and goat cheese.

It all happens right here on Thursday, January 20, at 10 a.m. PT, 1 p.m. ET. (Leave an address below to receive an email reminder of the chat.)

Kim, a cookbook author, trained chef, and longtime food journalist, brings ideas, tips, and recipes to her live chats — right here at Table Talk.


 1 Table Talk with Kim O'Donnel - Jan. 20, 2011(01/20/2011) 
9:49
Kim ODonnel: 
What's for breakfast? That is the question in today's chat, coming up at the top of the hour. Pull up a chair & join us!
Thursday January 20, 2011 9:49 Kim ODonnel
10:01
Kim ODonnel: 
Hello! For some, we're just wiping the crumbs from the first meal of the day; for others, lunch is already in progress. Regardless, today's hour is all about breakfast. How do you get your day started? Are you into breakfast rituals? Is it a healthy start -- or not so much? What can't you live without? And is weekday breakfast a different deal than what you might put together over the weekend? It's all food for thought in this week's Table Talk. Let's dish...
Thursday January 20, 2011 10:01 Kim ODonnel
10:01
[Comment From Lizka Lizka : ] 
Hi all! Sorry I missed last week (due totally to a failure on my part to remember :( ). I read the transcript and the conversation was really good - so much inspiration. As for today's topic, breakfast food as a group is some of my favorit! Oatmeal is one of my comfort food and I eat that most often, but I also love french toast and waffles and all the trimmings.
Thursday January 20, 2011 10:01 Lizka
10:02
Kim ODonnel: 
Lizka, glad to see you've made it. Is oatmeal part of the weekday routine? Speaking of hot cereal, does anyone venture into other grains? Porridge of different varieties, perhaps?
Thursday January 20, 2011 10:02 Kim ODonnel
10:02
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I have to have tea before anything. Black with milk and honey. I make a pot and drink it while I read the paper.
Thursday January 20, 2011 10:02 Jeanne in Seattle
10:04
Kim ODonnel: 
And me, I can't live without my java. I don't need a lot, but I've got to have that before I can contemplate solid food. These days, I'm using coconut milk creamer in my coffee, and I gotta say it's pretty darn tasty. Any way to help that cholesterol level.
Thursday January 20, 2011 10:04 Kim ODonnel
10:04
[Comment From Mary B Mary B : ] 
Hi to you all - Mary B from Joseph OR joining the breakfast talk
Thursday January 20, 2011 10:04 Mary B
10:04
Kim ODonnel: 
Hi Mary B! Is breakfast part of your vocabulary? What d'ja have this am?
Thursday January 20, 2011 10:04 Kim ODonnel
10:04
[Comment From Erin Erin : ] 
Greetings, all! Weekdays are certainly different from weekends. During the week, it's usually coffee/fruit/nuts for me and cold cereal and fruit for the kids (hubby? I have no idea what he eats). The weekends are a completely different matter: baked somethingorother (pancakes, most often) and BACON. Personally, I love the prepare-the-night-before eggy bread pudding things that you pop into the oven the next morning. YUM. But: coffee. Never without it.
Thursday January 20, 2011 10:04 Erin
10:05
Kim C.: 
Since last summer, my neighbor's been delivering a dozen eggs each Monday from a friend's chickens. So now that we have flavorful, deeply colored eggs, we're eating a lot more of them for breakfast.
Thursday January 20, 2011 10:05 Kim C.
10:05
Kim ODonnel: 
Hey Erin! Does weekend breakfast become more like leisurely brunch?
Thursday January 20, 2011 10:05 Kim ODonnel
10:06
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
My daughter and husband often have brown rice for breakfast.
Thursday January 20, 2011 10:06 Jeanne in Seattle
10:06
Kim ODonnel: 
Jeanne, you raise an interesting point: savory for brekkie. What's your pleasure folks: sweet or savory?
Thursday January 20, 2011 10:06 Kim ODonnel
10:06
Kim ODonnel: 
Kim C: I am green with envy. Freshly laid eggs for breakfast are heavenly.
Thursday January 20, 2011 10:06 Kim ODonnel
10:07
[Comment From Lizka Lizka : ] 
Most days I start with toast with butter and jelly and some tea. But I'm a snacker so mid-morning, I eat a piece of fruit. Oatmeal on the weekends only and it's usually my second "meal" of the day - I try to eat within an hour of waking up and tea and toast is about all i can handle at that point.
Thursday January 20, 2011 10:07 Lizka
10:07
[Comment From Lizka Lizka : ] 
Tea for me too everyday - black with fresh lemon thrown in.
Thursday January 20, 2011 10:07 Lizka
10:07
Mark Douglas: 
Mary B... Joseph, OR? Buried in the Wallowa's... what a great location! Welcome!
Thursday January 20, 2011 10:07 Mark Douglas
10:07
[Comment From Mary B Mary B : ] 
I ran several different Bed and Breakfasts in OR and CA @ 10 years ago so was very focused on cooking that meal!
Thursday January 20, 2011 10:07 Mary B
10:07
[Comment From Mary B Mary B : ] 
Now that I don't do B&B work anymore, I don't have but me to cook that meal for, which means that OFTEN for breakfast I have just what I had for dinner warmed up!
Thursday January 20, 2011 10:07 Mary B
10:08
Kim ODonnel: 
Another savory breakfast person...
Thursday January 20, 2011 10:08 Kim ODonnel
10:08
[Comment From alisoncsmith alisoncsmith : ] 
great topic! i'm absolutely a breakfast person, and love all the traditional american stuff, everything from artery-hardening sausage gravy & biscuits to cheerios. learned to love the bread, butter, ham, cheese (open-faced) type breakfast in austria & germany, and now have a combination of those in our american/greek/armenian/romanian house. weekdays, it's whatever i can manage for 2grownups + preschooler + toddler, so frozen waffles, cereal, and such are often on the menu. but lately been doing oatmeal. and COFFEE for mama.
Thursday January 20, 2011 10:08 alisoncsmith
10:09
Kim ODonnel: 
Welcome, Alisoncsmith! Tell us more about the Armenian & Greek breakfast traditions...
Thursday January 20, 2011 10:09 Kim ODonnel
10:09
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Oddly enough, even though we have chickens who give us lovely eggs, I am sensitive to them, my daughter currently refuses them, and my husband doesn't eat them! Ha. I use them for baking and then we give the rest to neighbors.
Thursday January 20, 2011 10:09 Jeanne in Seattle
10:09
Kim ODonnel: 
Jeanne, I'll always take eggs off your hands!
Thursday January 20, 2011 10:09 Kim ODonnel
10:09
[Comment From alisoncsmith alisoncsmith : ] 
erin, love egg caserole thingys and bacon, too (best bacon in dc area that i've found is whole foods - crazy good).
Thursday January 20, 2011 10:09 alisoncsmith
10:10
Kim ODonnel: 
Re: savory bread puddings: Do you gals improvise or have a favorite flavor combo?
Thursday January 20, 2011 10:10 Kim ODonnel
10:10
[Comment From Mary B Mary B : ] 
On the weekends when I have more time to cook breakfast-style foods I often do some baking. To answer sweet or savory - SAVORY wins hands-down.
Thursday January 20, 2011 10:10 Mary B
10:11
Kim ODonnel: 
I love a gooey farmstead egg on a piece of whole-wheat toast with greens and hot sauce. In fact, that may have to be today's lunch. Speaking of which...ever have breakfast for dinner?
Thursday January 20, 2011 10:11 Kim ODonnel
10:11
[Comment From Erin Erin : ] 
Hey Kim! With smaller kids, breakfast is distinctly breakfast on weekends. They're clamoring for food around 7AM, and even if the pancakes hit the table around 9, they are angling for breakfast at noon. I love both sweet, and savory, items in the morning.
Thursday January 20, 2011 10:11 Erin
10:12
Kim ODonnel: 
Erin, one day soon they'll be serving you breakfast in bed!
Thursday January 20, 2011 10:12 Kim ODonnel
10:12
[Comment From catsluvr catsluvr : ] 
I make a bulgur wheat cereal with dried cranberries, walnuts, shredded apple, rice or almond milk, agave, cinammon - keeps well and I can eat it all week. Of course I can also use quinoa if I want gluten free
Thursday January 20, 2011 10:12 catsluvr
10:12
Kim ODonnel: 
Nice, catsluvr! Is this a hot cereal that you cook in advance & reheat or cold?
Thursday January 20, 2011 10:12 Kim ODonnel
10:12
[Comment From Mary B Mary B : ] 
If I bake something sweet I usually share with my neighbors or put whatever it is in the freezer for a once in a blue moon scone with my coffee as a change of pace from oatmeal or dinner leftovers.
Thursday January 20, 2011 10:12 Mary B
10:13
[Comment From MuesliLover MuesliLover : ] 
Any ideas for making eggs a bit more interesting than poached/scrambled on toast (and takes less than 10 mins to prepare)
Thursday January 20, 2011 10:13 MuesliLover
10:14
Kim ODonnel: 
Hey MuesliLover, I love to fry an egg in the wok -- super fast -- and drizzle it with sesame oil. I also like to use leftover grains & make a quickie fried rice with a cooked egg.
Thursday January 20, 2011 10:14 Kim ODonnel
10:14
[Comment From alisoncsmith alisoncsmith : ] 
oh, and don't forget my favorite sweet breakfast: nutella + peanut butter + banana on crispbread
Thursday January 20, 2011 10:14 alisoncsmith
10:14
Kim ODonnel: 
Nutella AND peanut butter? My my!
Thursday January 20, 2011 10:14 Kim ODonnel
10:14
[Comment From Erin Erin : ] 
MuesliLover - fritatta! We also eat that for dinner, tho I have several who decline eggs right now.
Thursday January 20, 2011 10:14 Erin
10:14
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
MuesliLover: Baked eggs with cheese and a bit of cream--delish!!
Thursday January 20, 2011 10:14 Jeanne in Seattle
10:15
[Comment From Erin Erin : ] 
It's official: I must move to be near alisoncsmith and her Nutella supply.
Thursday January 20, 2011 10:15 Erin
10:15
[Comment From Mary B Mary B : ] 
Re: savory bread puddings: I love swiss cheese and asparagus with whole wheat bread chunks and the custard base - with some nutmeg dashed in.
Thursday January 20, 2011 10:15 Mary B
10:15
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Mary B: my husband likes nothing better than leftovers for breakfast!!
Thursday January 20, 2011 10:15 Jeanne in Seattle
10:15
[Comment From Erin Erin : ] 
By the way, when the greens are in season, I've been known to munch down a breakfast salad. Tremendous hit of energy for me.
Thursday January 20, 2011 10:15 Erin
10:17
Kim ODonnel: 
A breakfast salad. Lovely idea. Eggs in it? Prob my all-time favorite savory breakfast dish is a simplified version of huevos rancheros -- 1 egg, lots of black beans, cheese, herbs, hot sauce, corn tortilla.
Thursday January 20, 2011 10:17 Kim ODonnel
10:17
[Comment From catsluvr catsluvr : ] 
and instead of coffee - hibiscus tea with ginger honey crystals - so soothing and hibiscus helps with blood pressure
Thursday January 20, 2011 10:17 catsluvr
10:17
Kim ODonnel: 
Looks like we are split down middle with coffee & tea drinkers. Interesting...
Thursday January 20, 2011 10:17 Kim ODonnel
10:18
[Comment From Ruth Ruth : ] 
I try to make things ahead on the weekend for quick weekday breakfasts. Like a big pots of steel cut oats or Quinoa. This week is morning glory muffins which are totally delish! Otherwise its usually toast with almond butter and honey as I run out the door. Green tea with mint is my caffine fix!
Thursday January 20, 2011 10:18 Ruth
10:18
Kim ODonnel: 
Hey Ruth, I like the idea of make-ahead breakfast.
Thursday January 20, 2011 10:18 Kim ODonnel
10:18
[Comment From Mary B Mary B : ] 
Does anyone out there enjoy eating yogurt for breakfast? And if you have tips for making yogurt well (mine seems to come out right only sometimes), I would love to hear them.
Thursday January 20, 2011 10:18 Mary B
10:19
Kim ODonnel: 
I have never taken the time to make my own yogurt, but I've wanted to. I don't eat enough to justify, but I know folks who do can't get enough of it.
Thursday January 20, 2011 10:19 Kim ODonnel
10:19
[Comment From Erin Erin : ] 
Savory bread puddings: definitely prefer red peppers in lieu of green. I am a diced ham, cheese, smidge of green onion, red pepper kind of gal. Tho if no ham is to be found, crumbled sausage.
Thursday January 20, 2011 10:19 Erin
10:19
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I love bacon, though. I could eat a whole plate of it if given half a chance!
Thursday January 20, 2011 10:19 Jeanne in Seattle
10:20
Kim ODonnel: 
Oh bacon. I have to be careful too!
Thursday January 20, 2011 10:20 Kim ODonnel
10:20
[Comment From Ruth Ruth : ] 
My mom dislikes traditional breakfast foods (eggs, cereal etc) so we often ate leftovers for breakfast growing up. Things like buttered rice, fried noodles, soup. It was so good to have something hot!
Thursday January 20, 2011 10:20 Ruth
10:20
[Comment From Andrea Andrea : ] 
Any tips on savory oatmeal?
Thursday January 20, 2011 10:20 Andrea
10:21
Kim ODonnel: 
Hi Andrea, a college friend used to eat oatmeal with melted butter, salt & pepper. But I imagine you are looking for something a little more substantial?
Thursday January 20, 2011 10:21 Kim ODonnel
10:21
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
We used to routinely have omelets for dinner before I became sensitive to them--so yummy and easy!
Thursday January 20, 2011 10:21 Jeanne in Seattle
10:21
[Comment From Erin Erin : ] 
We eat breakfast for dinner, regularly. Pancakes is an all-around hit with every family member, and fast when I am searching for a dinner idea. Recently tripped into spelt pancakes that don't require eggs... awesome, and very filling.
Thursday January 20, 2011 10:21 Erin
10:22
Kim ODonnel: 
I have rediscovered buckwheat pancakes, which are just fantastic paired w/ savory treats. Blue corn cakes are also fab for din-din.
Thursday January 20, 2011 10:22 Kim ODonnel
10:22
[Comment From catsluvr catsluvr : ] 
I cook on Sunday and warm up in the microwave for during the week - quick and easy
Thursday January 20, 2011 10:22 catsluvr
10:23
Kim ODonnel: 
Smart cookie, catsluvr! and so economical.
Thursday January 20, 2011 10:23 Kim ODonnel
10:23
[Comment From alisoncsmith alisoncsmith : ] 
the greek & armenian in our house are tempered by the romanian. which is feta or other salty cheese + tomatoes + olive oil, sausage, sausage, sausage, or maybe even a sour soup (but maybe that's just my husband). his dad, oddly, armenian born/raised in romanian. ate 2 slices of kraft singles on "cotton bread," as they fondly call it. wonder bread. and coffee. for a distinctly european man, a decidedly american breakfast
Thursday January 20, 2011 10:23 alisoncsmith
10:24
Kim ODonnel: 
Great stuff, Alisoncsmith. I love hearing how breakfast traditions emerge/evolve in families...
Thursday January 20, 2011 10:24 Kim ODonnel
10:24
[Comment From Ruth Ruth : ] 
a quick egg idea is to make an omellette baked in a pan (eggs with cheese and veggies) and then cut pieces out to put on your toast for "fried" egg sandwiches!
Thursday January 20, 2011 10:24 Ruth
10:24
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Erin: Yes, salad for breakfast is the best! My usual.
Thursday January 20, 2011 10:24 Jeanne in Seattle
10:24
[Comment From MuesliLover MuesliLover : ] 
Thanks everyone - some great ideas in there - been meaning to try 'coddle eggs' too - my Mum used to have them as a child and raves about them. Probably a bit like your baked eggs and cream Jeanne
Thursday January 20, 2011 10:24 MuesliLover
10:25
Kim ODonnel: 
MuesliLover, have you ever done 'toad in a hole'? Cut out middle of bread, crack egg inside, bake...
Thursday January 20, 2011 10:25 Kim ODonnel
10:25
[Comment From Mary B Mary B : ] 
Speaking of peanut butter: it is a great topping on oatmeal (adds protein) - and if there is a touch a sweet desired, throw on some dried dates. Good eating!
Thursday January 20, 2011 10:25 Mary B
10:25
[Comment From alisoncsmith alisoncsmith : ] 
on egg thingys, sometimes i use recipes, sometimes just use up what's in my fridge. sausage (ok, yes, i'm an absolute meat-lover) frequents. and cheese. but love things like asparagus and such, too. just have to work on doing them more often so i'm good at the egg/milk/bread ratio w/out a recipe
Thursday January 20, 2011 10:25 alisoncsmith
10:26
[Comment From Ruth Ruth : ] 
Why are my posts not getting through!!!?!?!?!?
Thursday January 20, 2011 10:26 Ruth
10:26
Kim ODonnel: 
they are, Ruth! They are!
Thursday January 20, 2011 10:26 Kim ODonnel
10:26
[Comment From Lizka Lizka : ] 
Mary B - that savory bread pudding sounds awesome - do you have a recipie or is it just something you wing from memory and what's on hand?
Thursday January 20, 2011 10:26 Lizka
10:26
[Comment From alisoncsmith alisoncsmith : ] 
ruth's make aheads = great idea. i've done pancakes and frozen w/ wax paper in between. not perfect in the toaster, but kid eats them.
Thursday January 20, 2011 10:26 alisoncsmith
10:27
[Comment From alisoncsmith alisoncsmith : ] 
erin & kim, the bananas take it to a whole 'nother level. trust me
Thursday January 20, 2011 10:27 alisoncsmith
10:27
[Comment From alisoncsmith alisoncsmith : ] 
erin, great idea on the salad. the tomato/feta thing is a favorite of mine, but hadn't thought of greens...might have to try. maybe it'll help get preschooler into veggies. our biggest victory last night was she claims to "love tomatoes," and selected a bunch out of salad - and even ate a whole grape tomato.
Thursday January 20, 2011 10:27 alisoncsmith
10:27
[Comment From Mary B Mary B : ] 
Don't y'all love quinoa? I cook up lots at a time and have it for breakfast, lunch, and dinner. I like tossing it into salads for protein.
Thursday January 20, 2011 10:27 Mary B
10:28
Kim ODonnel: 
Mary B: How do you like your quinoa first thing in the morning? Cold? Hot? Sweet? Savory?
Thursday January 20, 2011 10:28 Kim ODonnel
10:28
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim; Make yogurt overnight in a crockpot! Do you have one? Easy-peasy!
Thursday January 20, 2011 10:28 Jeanne in Seattle
10:28
[Comment From Lizka Lizka : ] 
Never made my own yogurt, though I love yogurt in general. Recently taken to putting greek yogurt in my oatmeal - YUMMY
Thursday January 20, 2011 10:28 Lizka
10:28
[Comment From Ruth Ruth : ] 
weekends are leisurely brunches with eggs, bacon, coffee, etc. My favorite is when we make egg mcmuffins or scambled eggs in a wrap with beans, cheese and salsa!
Thursday January 20, 2011 10:28 Ruth
10:28
Kim ODonnel: 
I love egg wraps, too...whole wheat tortillas make it a meatier experience...
Thursday January 20, 2011 10:28 Kim ODonnel
10:29
[Comment From alisoncsmith alisoncsmith : ] 
Mary B, i love yogurt + granola...or any other cereal for that matter. cornflakes + yogurt = sublime. i swear
Thursday January 20, 2011 10:29 alisoncsmith
10:29
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Andrea: we often eat oatmeal like brown rice--with tamari. Yum!
Thursday January 20, 2011 10:29 Jeanne in Seattle
10:29
[Comment From lineargirl lineargirl : ] 
So glad to catch a chat again! Breakfast on the weekdays is usually oatmeal with toasted nuts, dried fruit, honey and milk. Weekends I'm a sweets person and love coffee cake for breakfast. I noticed the yeasted waffles headline on the home page here today - that is my very favorite kind. We make those when we've got guests.
Thursday January 20, 2011 10:29 lineargirl
10:29
Kim ODonnel: 
Hey Linear! Do you make oatmeal on the fly or make a pot early in the week to reheat? Do tell...
Thursday January 20, 2011 10:29 Kim ODonnel
10:30
[Comment From Mary B Mary B : ] 
Savory oatmeal: salt and butter = yum!
Thursday January 20, 2011 10:30 Mary B
10:30
[Comment From Mary B Mary B : ] 
Riffing on pancakes - does anyone out there enjoy making crepes? What fillings do you like? Sometimes when I make crepes with a filling, I still feel the need to have a sauce drizzled over them too!
Thursday January 20, 2011 10:30 Mary B
10:30
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I have a yeasted buckwheat pancake recipe where you make the batter the night before and let rise in the fridge overnight. Delish! And no eggs!
Thursday January 20, 2011 10:30 Jeanne in Seattle
10:30
Kim ODonnel: 
Hmm. Jeanne, I may have to try these...
Thursday January 20, 2011 10:30 Kim ODonnel
10:30
[Comment From Erin Erin : ] 
I'd love to do more grains for breakfast, outside of oatmeal. Quinoa is high on my list for the complete protein punch; what else is good? And what d'you like to put on your grains-for-breakfast (besides maple syrup; geeze, I can't wait for the mapleing season to start!)
Thursday January 20, 2011 10:30 Erin
10:32
Kim ODonnel: 
Erin -- ever do bulgur for breakast? What's great is that it only needs soaking, no cooking. Barley. Farro is becoming the 'it' girl for breakfast porridge.
Thursday January 20, 2011 10:32 Kim ODonnel
10:32
[Comment From alisoncsmith alisoncsmith : ] 
erin, want spelt pancake recipe w/ no eggs - interesting
Thursday January 20, 2011 10:32 alisoncsmith
10:32
[Comment From Andrea Andrea : ] 
Maybe oatmeal as part of a breakfast casserole? Layered with a sausage and sweet peppers? I wonder if any cheeses would go with something like that?
Thursday January 20, 2011 10:32 Andrea
10:33
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
We often have beans in the fridge--we make a pot and then eat for several days. We love rice and beans for breakfast.
Thursday January 20, 2011 10:33 Jeanne in Seattle
10:33
Kim ODonnel: 
Yay for breakfast beans & rice. I'm all over that like a cheap suit.
Thursday January 20, 2011 10:33 Kim ODonnel
10:33
[Comment From Mary B Mary B : ] 
Cotton bread - excellent name for wonder bread! I like that salty cheese and tomatoes plan for breakfast.
Thursday January 20, 2011 10:33 Mary B
10:33
[Comment From lineargirl lineargirl : ] 
My favorite savory breakfast is leftover risotto for breakfst. It's a nice oatmeal-y consistency, but savory instead.
Thursday January 20, 2011 10:33 lineargirl
10:34
[Comment From alisoncsmith alisoncsmith : ] 
silly question, but what's the real difference btw muesli & granola? just amount of sweetener and baking?
Thursday January 20, 2011 10:34 alisoncsmith
10:34
Kim ODonnel: 
Great question, Alisoncsmith. I believe muesli is uncooked...
Thursday January 20, 2011 10:34 Kim ODonnel
10:34
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
MuesliLover: Oh, yes. They are the best things I've ever eaten with eggs. Hand's down. Wow. There used to be a place here in Seattle that made them so well. I would go there every morning for breakfast.
Thursday January 20, 2011 10:34 Jeanne in Seattle
10:34
[Comment From Mary B Mary B : ] 
Though I am not into eating eggs, a really easy dish that my B&B guests loved was so easy and good: crack 2 eggs into a lightly buttered ramekin, pour 1/2 and 1/2 around each yolk, top with a few grates of cheese and a few sprinkles of favorite dried herbs, set into a hot water bath and bake until the eggs are set. Pretty to serve and people loved the individual serving style.
Thursday January 20, 2011 10:34 Mary B
10:35
Kim ODonnel: 
I love the simplicity of that dish, Mary B. It's big breakfast w/ lots of stuff in it that I cannot do.
Thursday January 20, 2011 10:35 Kim ODonnel
10:35
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
If anyone is like me and likes salads for breakfast, they are so easy. Wash, dry, and bag up a head of lettuce. Prepare and veggies you want. Assemble in morning with a bit of protein on top.
Thursday January 20, 2011 10:35 Jeanne in Seattle
10:36
Kim ODonnel: 
Speaking of protein, any one ever scramble tofu for breakfast?
Thursday January 20, 2011 10:36 Kim ODonnel
10:36
[Comment From MuesliLover MuesliLover : ] 
Love the toad in the hole Kim - have done it on bake-o-glide on a flat hob but never baked it - what a great idea. Good for kids too
Thursday January 20, 2011 10:36 MuesliLover
10:36
Kim ODonnel: 
In my book, I surround each hole with sauteed spinach & grated cheese. Really lovely.
Thursday January 20, 2011 10:36 Kim ODonnel
10:36
[Comment From Erin Erin : ] 
Does anyone make their own granola? I love to top yogurt with a drizzle of honey and granola for breakfasts.
Thursday January 20, 2011 10:36 Erin
10:37
Kim ODonnel: 
Erin, I love to make my own granola -- perhaps a little too much! I end up eating the stash in a matter of a few hours...sigh.
Thursday January 20, 2011 10:37 Kim ODonnel
10:37
[Comment From Mary B Mary B : ] 
I usually heat the quinoa up (when I cook it I cook it with garlic and salt) with some grated cheese and douse it with hot sauce once it's warm.
Thursday January 20, 2011 10:37 Mary B
10:38
[Comment From lineargirl lineargirl : ] 
I make the oatmeal on the fly. It's pretty much a 15 minute endeavor when you're just making enough for one.
Thursday January 20, 2011 10:38 lineargirl
10:38
[Comment From lineargirl lineargirl : ] 
Huevos rancheros makes a lovely weekend savory egg breakfast. In the summer when we've got tomatoes coming out of our ears it's a great way to use up a bunch and enjoy a tasty breakfast.
Thursday January 20, 2011 10:38 lineargirl
10:38
[Comment From Mary B Mary B : ] 
Is there a way we can share recipes within this group Kim?
Thursday January 20, 2011 10:38 Mary B
10:39
Kim ODonnel: 
Mary B, feel free to post links. Cutting & pasting recipes doesn't work super great in this format, but we can look into it...
Thursday January 20, 2011 10:39 Kim ODonnel
10:39
[Comment From Ruth Ruth : ] 
I love crepes!! They are so easy but we still only have them on special occasions. I like a raspberry sauce on top with powdered sugar and cream cheese filling!! So great!
Thursday January 20, 2011 10:39 Ruth
10:39
[Comment From Mary B Mary B : ] 
Lizka - I kind of make the bread pudding recipe up - the asparagus/swiss cheese one. Usually I look at the egg/milk part in a cookbook to remember the proportions for that aspect.
Thursday January 20, 2011 10:39 Mary B
10:39
[Comment From lineargirl lineargirl : ] 
I don't know about oatmeal as part of a casserole, but maybe a firm polenta??? I like fried leftover polenta with maple syrup for breakfast, or leftover cornbread same way.
Thursday January 20, 2011 10:39 lineargirl
10:39
Kim ODonnel: 
Oh yes, polenta for breakfast! Excellent idea. Another fantastic whole-grain porridge.
Thursday January 20, 2011 10:39 Kim ODonnel
10:39
[Comment From Lizka Lizka : ] 
Kim - Can you give any advise on barley for breakfast? I bought some, but only can think about using it in soup and haven't felt like doing that yet.
Thursday January 20, 2011 10:39 Lizka
10:41
Kim ODonnel: 
LIzka, I usually make a barley pilaf, starting off with oil & a bit of onion, then toast barley, then add 3 cups warm water for 1 cup uncooked pearl barley. 1/2 teaspoon salt, cover & cooking until tender, liquid absorbed, about 35 min.
Thursday January 20, 2011 10:41 Kim ODonnel
10:41
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Anyone eat pie for breakfast? Whenever I make pie we like to eat it for breakfast as well as dessert!
Thursday January 20, 2011 10:41 Jeanne in Seattle
10:42
Kim ODonnel: 
Pie for breakfast = bliss. Better than a doughnut, methinks.
Thursday January 20, 2011 10:42 Kim ODonnel
10:42
[Comment From Erin Erin : ] 
Kim, I'm in the process of digging into our area's stores for different grains. I've never used bulgur or farro for anything, much less breakfast. I hope to, though. Will report back!
Thursday January 20, 2011 10:42 Erin
10:43
Kim ODonnel: 
Please do, Erin. Bulgur is highly underrated in this country. It pairs really nicely with lots of fruit, veg & herbs, out of the Med theme, too...
Thursday January 20, 2011 10:43 Kim ODonnel
10:43
[Comment From Mary B Mary B : ] 
Beans and rice for breakfast - I love that others out there think that way too!
Thursday January 20, 2011 10:43 Mary B
10:43
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Quesadilla with whole wheat tortilla and cheese--terrific breakfast for my daughter. Lots of protein and filling.
Thursday January 20, 2011 10:43 Jeanne in Seattle
10:43
[Comment From lineargirl lineargirl : ] 
MaryB - I love, love, love eggs baked that way. Thanks for the reminder.
Thursday January 20, 2011 10:43 lineargirl
10:44
Kim ODonnel: 
From Erin: for alisoncsmith, Easy Spelt Pancakes: from Whole Grain Baking by King Arthur Fl[...]our yield: 16 (4 inch) pancakes Ingredients 2 cups whole spelt flour 2 tbsp. sugar 1 tbsp. baking powder 3/4 tsp. salt 1 3/4 cups milk 2 tbsp. unsalted butter, melted 2 tsp. vanilla (optional) Method 1. Whisk together all dry ingredients in a large bowl. Combine milk, melted butter and vanilla, if using, in a smaller vessel. Create a well in the dry ingredients and pour the milk mixture in. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very wet, but will thicken as it sits. Let batter sit for 15 minutes. 2. Stir batter, and make pancakes on a hot griddle!
Thursday January 20, 2011 10:44 Kim ODonnel
10:44
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Mary B: That's pretty much how I make my baked eggs--although I do add a splash of cream on the top!
Thursday January 20, 2011 10:44 Jeanne in Seattle
10:44
[Comment From Mary B Mary B : ] 
WAY into scrambled tofu! - Always with nutritional yeast and some soy sauce, plus any chopped up vegetables that I have on hand. Usually diced onion in there too.
Thursday January 20, 2011 10:44 Mary B
10:44
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
MuesilLover: what's a bake-o-glide
Thursday January 20, 2011 10:44 Jeanne in Seattle
10:45
[Comment From Taryn Taryn : ] 
I've made my own granola... it's a fantastic alternative for store-bought because you control the ingredients
Thursday January 20, 2011 10:45 Taryn
10:45
Kim ODonnel: 
Totally agree, Taryn!
Thursday January 20, 2011 10:45 Kim ODonnel
10:45
[Comment From Lizka Lizka : ] 
I'm with Kim on making and eating granola, but I mainly do it in the summer - winter is oatmeal time.
Thursday January 20, 2011 10:45 Lizka
10:45
[Comment From lineargirl lineargirl : ] 
I used to make my own granola frequently until I discovered oatmeal. My mom used to make (probably still does) a slimey mess of overcooked oatmeal and so I thought I hated it. goes to show that trying things again over time is worth it.
Thursday January 20, 2011 10:45 lineargirl
10:45
Kim ODonnel: 
Love your tenacity, Linear!
Thursday January 20, 2011 10:45 Kim ODonnel
10:45
[Comment From Taryn Taryn : ] 
Has anyone tried Overnight Oats?
Thursday January 20, 2011 10:45 Taryn
10:46
Kim ODonnel: 
Tell us more, Taryn!
Thursday January 20, 2011 10:46 Kim ODonnel
10:46
[Comment From Erin Erin : ] 
Kim, have a recipe for that granola?
Thursday January 20, 2011 10:46 Erin
10:47
Kim ODonnel: 
Here you go, Erin: http://voices.washingtonpost.com/mighty-appetite/2007/05/fixing_your_own_granola.html

Beware: highly addictive!
Thursday January 20, 2011 10:47 Kim ODonnel
10:47
[Comment From alisoncsmith alisoncsmith : ] 
mary b - we love crepes. just don't love standing in front of stove to make the full batch, so relegated to weekends or days when the kids are up crazy early. savory fillings usually include spinach or mushrooms (or both) sauteed with shallot or onion & garlic, then add some soft cheese (just take rondele or something from fridge), and that makes it creamy enough to not need sauce. sweet = that nutella again
Thursday January 20, 2011 10:47 alisoncsmith
10:47
[Comment From Ruth Ruth : ] 
I've had an oatmeal cake/casserole but it was sweet not savory... It was very good though!
Thursday January 20, 2011 10:47 Ruth
10:47
[Comment From lineargirl lineargirl : ] 
Speaking crepe toppings, I was at IKEA last weekend and stocked up on lingonberry and cloudberry jams for crepes, ice cream, pancakes, abelskiver, and peanut butter sandwiches. I want to move to the frozen north just to be able to pick my own cloud berries. Out of this world good.
Thursday January 20, 2011 10:47 lineargirl
10:47
[Comment From Andrea Andrea : ] 
I love the idea of hot sauce on my eggs or otherwise plain grains, but can't handle too much heat. I also have a toddler that would want to try it. Anybody have any suggestions for a good, mild sauce?
Thursday January 20, 2011 10:47 Andrea
10:48
Kim ODonnel: 
I'm a fool for very hot sauce, but my husband likes it much milder & typically uses Tabasco.
Thursday January 20, 2011 10:48 Kim ODonnel
10:48
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Does anyone else have the problem I do of needing to ease into eating something first thing in the morning? This is my biggest problem. I can stomach the thought of eating just after I wake up. I need some time to get hungry...
Thursday January 20, 2011 10:48 Jeanne in Seattle
10:49
Kim ODonnel: 
Jeanne, I find that if I can get out of the house, even for a 10 minute walk, I'm ready for breakfast. Just a few minutes of moving the body makes a huge difference.
Thursday January 20, 2011 10:49 Kim ODonnel
10:49
[Comment From Mary B Mary B : ] 
Hands down the best granola (decadent) recipe I have ever made - save this link!
Thursday January 20, 2011 10:49 Mary B
10:49
Kim ODonnel: 
Share it, please!
Thursday January 20, 2011 10:49 Kim ODonnel
10:49
[Comment From Andrea Andrea : ] 
If there is leftover pie it is always for breakfast!
Thursday January 20, 2011 10:49 Andrea
10:50
[Comment From Ruth Ruth : ] 
Love pie for breakfast! Especially apple pie... you can almost make yourself think its healthy!!! I also enjoy leftover crumbles, cobbler, buckles etc. for breakfast!
Thursday January 20, 2011 10:50 Ruth
10:50
[Comment From Erin Erin : ] 
Thank you for posting the spelt pancake recipe, Kim; sorry about the formatting (I couldn't find a link).
Thursday January 20, 2011 10:50 Erin
10:50
[Comment From alisoncsmith alisoncsmith : ] 
thanks for the pancake recipe!
Thursday January 20, 2011 10:50 alisoncsmith
10:50
[Comment From Erin Erin : ] 
Speaking of grains and links, did everyone see this, from Culinate? http://www.culinate.com/articles/features/grain_glossary
Thursday January 20, 2011 10:50 Erin
10:50
[Comment From Mary B Mary B : ] 
Oops - hit send too quickly! Here is the link t delicious granola: http://www.epicurious.com/recipes/food/views/Chunky-Date-Coconut-and-Almond-Granola-236182
Thursday January 20, 2011 10:50 Mary B
10:50
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Ooo, doughnuts. That's something I love to make for breakfast! Cake doughnuts are so easy to make. I have a gf pumpkin donut recipe that is delish and everyone loves!
Thursday January 20, 2011 10:50 Jeanne in Seattle
10:50
[Comment From lineargirl lineargirl : ] 
The first recipe I developed on my own (age 14-ish) was Breakfast Brownies. I make standard brownies and bake topped with raspberry granola.
Thursday January 20, 2011 10:50 lineargirl
10:51
Kim ODonnel: 
Interesting, Linear. Do you make brownies less sweet as a result?
Thursday January 20, 2011 10:51 Kim ODonnel
10:51
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Andrea: Frank's is a bit milder. I can't handle too much heat in my hot sauce. A bit of Frank's is nice, though. My daughter could handle it when she was little
Thursday January 20, 2011 10:51 Jeanne in Seattle
10:51
[Comment From redweather redweather : ] 
when i was a senior in high school, i ate chocolate ice-cream with peanut butter on top every morning for breakfast. i miss those days! other favorite breakfasts are leftover pizza, and fresh carbonara (or carboNOTa, now that i'm veggie).
Thursday January 20, 2011 10:51 redweather
10:51
Kim ODonnel: 
Wow, redweather. Were you an athlete?
Thursday January 20, 2011 10:51 Kim ODonnel
10:52
[Comment From Mary B Mary B : ] 
alisoncsmith: thanks for the crepe fillings ideas. I think I havent made the fillings juicy enough, which is why I have felt the need for sauce over the top of the crepes too!
Thursday January 20, 2011 10:52 Mary B
10:52
[Comment From lineargirl lineargirl : ] 
Jeanne - I'm with you. I need time with my coffee (or tea in a pinch), a little silence, and then some yummy carbs . . .
Thursday January 20, 2011 10:52 lineargirl
10:52
[Comment From alisoncsmith alisoncsmith : ] 
jeanne, oh no, i'm hungry right away. no breakfast waiting for me
Thursday January 20, 2011 10:52 alisoncsmith
10:52
[Comment From Lizka Lizka : ] 
Jeanne - I have that issue; that's why I eat toast first thing - only thing my stomach will accept.
Thursday January 20, 2011 10:52 Lizka
10:52
[Comment From Mary B Mary B : ] 
@ Jeanne - I always have breakfast HOURS after waking up - my breakfast is sometimes really just an early lunch!
Thursday January 20, 2011 10:52 Mary B
10:52
[Comment From redweather redweather : ] 
anyone have a good gluten-free piecrust? i need one and am afraid to just grab any old thing off of the interwebs. i want some gf breakfast pie!
Thursday January 20, 2011 10:52 redweather
10:52
Kim ODonnel: 
Jeanne, this is your cue...
Thursday January 20, 2011 10:52 Kim ODonnel
10:52
[Comment From alisoncsmith alisoncsmith : ] 
really, jeanne? donuts are easy to make? i'm scared of them
Thursday January 20, 2011 10:52 alisoncsmith
10:53
[Comment From redweather redweather : ] 
nope, just a tired honors student who didn't want to get up in the morning and had an enviable metabolism.
Thursday January 20, 2011 10:53 redweather
10:53
Kim ODonnel: 
Enviable? That's putting it mildly!
Thursday January 20, 2011 10:53 Kim ODonnel
10:53
[Comment From alisoncsmith alisoncsmith : ] 
lineargirl - raspberry granola = granola with fresh raspberries? do tell
Thursday January 20, 2011 10:53 alisoncsmith
10:53
[Comment From Erin Erin : ] 
When I get up first thing in the morning, I usually have half of an apple and a couple of almonds with coffee... just a little gets the metabolism going. About an hour or so later, I'm hungry, and that is when I eat more of a "breakfast."
Thursday January 20, 2011 10:53 Erin
10:53
[Comment From lineargirl lineargirl : ] 
I make a cocoa brownie with a little less sugar and lots of cocoa which pushes it into a less sweet range. But that came over time - at first it was just super sweet.
Thursday January 20, 2011 10:53 lineargirl
10:53
[Comment From alisoncsmith alisoncsmith : ] 
i'm honestly fascinated by people who don't or can't eat breakfast. just. doesn't. work. for me.
Thursday January 20, 2011 10:53 alisoncsmith
10:54
Kim ODonnel: 
Alisoncsmith, for years I couldn't eat breakfast for at least a few hours. As I've gotten older, it's become much more important, mainly to regulate metabolism.
Thursday January 20, 2011 10:54 Kim ODonnel
10:54
[Comment From lineargirl lineargirl : ] 
granola with dried reaspberries.
Thursday January 20, 2011 10:54 lineargirl
10:54
[Comment From Andrea Andrea : ] 
Love the extra cocoa, less sugar brownie idea!
Thursday January 20, 2011 10:54 Andrea
10:55
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Redweather: I have a gf pie crust on my site. Let me go get link
Thursday January 20, 2011 10:55 Jeanne in Seattle
10:55
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
OK, here's my gluten-free pie crust recipe: http://www.artofglutenfreebaking.com/2009/11/pie-crust-gluten-free-refined-71210/
Thursday January 20, 2011 10:55 Jeanne in Seattle
10:56
Kim ODonnel: 
Has anyone done a steak and eggs kind of breakfast? I used to work in a stainless steel diner & I'd marvel at the customers who'd come in & wolf this down before 9am...
Thursday January 20, 2011 10:56 Kim ODonnel
10:56
[Comment From Mary B Mary B : ] 
Y'all have been great sharers of the breakfast topic. KIM - what is the next chat and when will it be? I have to sign out soon and get back to work. This sure is fun!
Thursday January 20, 2011 10:56 Mary B
10:57
Kim ODonnel: 
Mary, we'll regroup in 2 weeks -- I'm traveling next Thursday -- & we'll be sure to get topic posted pronto. Feel free to weigh in on topic choice, too, at bottom of chat page.
Thursday January 20, 2011 10:57 Kim ODonnel
10:57
[Comment From lineargirl lineargirl : ] 
re gf cooking: my 10 year old nephew was at science camp and sent home a postcard saying he'd had the BEST glutton-free pizza ever! Sometimes mis-spellings are just poetic.
Thursday January 20, 2011 10:57 lineargirl
10:57
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I do eat a handful of pistachios in the morning, just to get my metabolism going. But I usually can't tolerate much more for a few hours.
Thursday January 20, 2011 10:57 Jeanne in Seattle
10:57
[Comment From alisoncsmith alisoncsmith : ] 
i haven't done steak & egg, but husband had a leftover porkshop for breakfast the other day (still working on that increased fruit + veggies intake)
Thursday January 20, 2011 10:57 alisoncsmith
10:57
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Also, here are two cake donut recipes. They are written gf, but you can just substitute wheat flour if you're not gf. http://www.artofglutenfreebaking.com/2009/06/gluten-free-doughnuts/
Thursday January 20, 2011 10:57 Jeanne in Seattle
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Lineagirl: yes, I get people asking me about "glutton-free" all the time. LOL!
Thursday January 20, 2011 10:58 Jeanne in Seattle
10:58
[Comment From Mary B Mary B : ] 
Thanks Kim - I look forward to the next chat - hope to be able to join in, whatever the topic may be!.
Thursday January 20, 2011 10:58 Mary B
10:58
Kim ODonnel: 
Mary B, thanks for joining us! Two weeks from today is Feb. 3. What shall our topic be, folks?
Thursday January 20, 2011 10:58 Kim ODonnel
10:59
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Valentines?
Thursday January 20, 2011 10:59 Jeanne in Seattle
11:00
Kim ODonnel: 
I could also see if Grace Young could join us for a chat -- to talk about Lunar New Year & stir frying...
Thursday January 20, 2011 11:00 Kim ODonnel
11:00
[Comment From Erin Erin : ] 
Will the chat be every other week? I think that we should be looking towards amorous foods..?
Thursday January 20, 2011 11:00 Erin
11:01
Kim ODonnel: 
The chat, at least for time being, may be less frequent. I am traveling a bit this spring & we're trying to figure out what works best for the site. Your input is valuable, by the way.
Thursday January 20, 2011 11:01 Kim ODonnel
11:01
[Comment From Ruth Ruth : ] 
Chinese New year would be awesome!
Thursday January 20, 2011 11:01 Ruth
11:01
[Comment From Erin Erin : ] 
STIR FRY: YES.
Thursday January 20, 2011 11:01 Erin
11:01
[Comment From alisoncsmith alisoncsmith : ] 
yes! on stirfrying, etc. really want to learn more about how to make it work in regular ol' kitchen w/ electric stove
Thursday January 20, 2011 11:01 alisoncsmith
11:01
[Comment From Mary B Mary B : ] 
On the list for sometime when it suits: making fresh pasta - or Pasta talk...
Thursday January 20, 2011 11:01 Mary B
11:01
[Comment From lineargirl lineargirl : ] 
Maybe a chat soon that's all about cheese?
Thursday January 20, 2011 11:01 lineargirl
11:02
[Comment From alisoncsmith alisoncsmith : ] 
i like knowing when you're on - i do actually put it on my calendar. so even if sporadic, as long as schedule is clear, that works for me
Thursday January 20, 2011 11:02 alisoncsmith
11:02
[Comment From lineargirl lineargirl : ] 
More on stir fry would be good - I sort of avoid it just now. I need inspiration.
Thursday January 20, 2011 11:02 lineargirl
11:02
[Comment From Mary B Mary B : ] 
I like the cheese talk idea too!
Thursday January 20, 2011 11:02 Mary B
11:02
[Comment From alisoncsmith alisoncsmith : ] 
and i second valentines, cheese, and pasta topics ;-)
Thursday January 20, 2011 11:02 alisoncsmith
11:03
Kim ODonnel: 
Thanks -- and keep those ideas coming! What a fun hour. Thanks so much for stopping by. Take good care, eat well & keep the spirit of cooking alive! All best.
Thursday January 20, 2011 11:03 Kim ODonnel
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1. by Jan Risley on Jan 24, 2011 at 8:59 PM PST

I missed the Table Talk of Jan. 20, so read it today. There was mention of using oatmeal as a savory part of a meal, but no one seems to have any recipes. I have a little booklet, “The Quaker Oats Wholegrain Cookbook that was printed in 1978. It contains many recipes for using oats in many different ways. My family loved the savory one called Basic Golden Oats, which consists of uncooked oats mixed with a raw egg until coated, then cooked in a bit of butter for a few minutes, until dry and separated. Then water or broth is added, cook until liquid evaporates. Lends itself well to bits of leftover veg, meat,herbs,etc. Delish!

2. by redweather on Jan 27, 2011 at 9:13 AM PST

Jeanne, I’ll leave a note at your site, too, but I just wanted to tell you, I made an apple pie with your gf piecrust recipe last night and it was FANTASTIC! Thanks!

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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