From: Burp, where food happens
Sometimes, when you’re nice, people send you cool stuff.
In this case, those Sweet Folks at Buitoni sent us a bit of their Riserva Wild Mushroom Agnolotti to try out. It’s been a busy week, so I was actually pretty grateful for the opportunity to take advantage of a bit of convenience food…more
From: in cuissine
Grab a pen and paper, or copy and paste the following list: fresh
spinach, 2 loaves French baguette bread, olive oil, red onion,
mushrooms, ground cumin, Gruyere cheese, eggs, milk, salt, pepper and
ground nutmeg.
Check your pantry and fridge.
Missing anything? Head to the grocery.
Gather the necessary ingredients. Prepare to make a casserole fit for breakfast, brunch, lunch or dinner…more
From: Cooking books
Andrea says: So I’m going to let you in on our first meal today, and I have to tell
you, this was amazing. This, my friends, was crazy good. I try to
reserve such high praise, but this little number deserves it. And it’s
not even strictly breakfast food. The recipe for this Lentil and Wild
Mushroom Hash with Poached Eggs comes from one of my all-time
favorites: Anya von Bremzen’s The New Spanish Table.
If there’s one culture that knows its way around eggs, it’s the
Spanish, who would never dream of restricting them to the earliest
meal. This would make a head-spinningly delicious dinner, but for
breakfast, it’s indulgent without being unhealthy, involved without
being difficult…more