According to the dictionary definition, a galette is “a flat round cake of pastry often topped with fruit.” But let’s face it—it’s just a flat pie! My family has made this summer recipe with seasonal fruit for years, and I grew up eating my grandma’s version. I wish I had a photo of her with one of her creations, but
Early Bird Foods & Co. is a nearly 20-year-old company. Its granola is a favorite of Martha Stewart, scored a feature in The New York Times, and even helped inspire the house granola at the Michelin-starred restaurant Eleven Madison Park. But despite this success, the brand doesn’t have a bustling office and a big staff. Instead, Nekisia Davis (Nick-EE-sha) and
When you need to rev up your brain for a long work day, go for a high-fiber breakfast. It will focus your mind and, according to the Cleveland Clinic, help lower your cholesterol, which is great news for long-term heart health. One of my favorite high-fiber breakfasts for spring is this granola cereal bowl topped off with fresh fruit. It
The Lunch Lady is not dogmatic about breakfast. The Lunch Lady believes that if you eat breakfast and it works for you – i.e., you are maintaining your weight and health – that’s awesome. And if you’re not eating breakfast but are staying healthy and at a healthy weight, well, that’s great too. However, after years of a breakfast that consisted
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable oil Salt and pepper to taste Optional: Garnish with chopped herbs such as parsley, cilantro, or thyme. PREPARATION Place whole potatoes in a pot and cover entirely with cold water leaving about
INGREDIENTS 3 cups all-purpose flour 1 cup of sugar 1 cup cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cup milk 1/2 pound butter, melted and cooled 2 extra-large eggs 1 pint fresh blueberries PREPARATION Preheat oven to 350 and line a large muffin tin with paper liners. In a large bowl, mix the dry ingredients together.
Recipe by Tanya Milosevich INGREDIENTS Corn cakes 1 cup all-purpose flour 1/2 cup cornmeal 1 1/2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 2 eggs 3 tablespoons butter, melted 1 1/2 cups buttermilk (see Cook’s note) 1 cup blueberries or sliced strawberries Warm peaches 2 to 3 peaches (and/or nectarines), sliced 2
Adapted from epicurious.com INGREDIENTS 3 tablespoons olive oil 1 leek (finely sliced) 2 mini sweet peppers, chopped 2 cups of broccoli, chopped 4 large garlic cloves, thinly sliced 8 large eggs 3 tablespoons chopped fresh or 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper 1/8 teaspoon cayenne pepper 1 cup (packed) shredded sharp provolone cheese PREPARATION Preheat
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