photo by: stevewhitaker

A forecast of a cold and icy mix this evening has diverted me from going anywhere, and seeing how its been this way for quite awhile now especially compared to last years “would we even call it” winter, the cabin fever has started to kick in. Therefore, I’ve decided to put my excess energy to use. And with thyme and lemon in my fridge, I’ve been inspired to make popovers, lemon and thyme popovers. I thought if anything, the oven should keep the apartment warm and toasty, and the spare thyme and time I have can go toward this delicious cocktail I call The Thyme-ly Dalmatian.

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When you work closely with two Europeans, you learn a lot about their perspectives on food. (Especially given that you probe them about it. Constantly.)

They embrace butter and Nutella as if it were sent straight from the heavens. Eat meals that are 3 parts vegetable to one part protein. Have a deep appreciation for the quality of the food they ingest. Needless to say, when we talk about food, I spend a lot of time nodding in agreement. Except when it comes to cinnamon. In America, we use this spice so liberally from the day we are born that we are inured to its strong spicy flavor. To us, it tastes sweet and warm while to Europeans, it’s an unwelcome kick in the taste buds unless eaten in very small amounts.

Cardamom, on the other hand, is much more palatable and so when I brought in this cake to work and informed them that it was spiced with the former and not the latter, the relief that swept the room was almost audible. They dove right in and so did I, because even though I am a card-carrying cinnamon fanatic, this crumb cake and its cardamom infusion was delicious nonetheless.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

These delectable waffles have been eaten—and adored—by culinary icons like James Beard, MFK Fisher, and Ruth Reichl. Marion Cunningham, cookbook author and home cooking advocate first found the recipe once revising the Fannie Farmer Cookbook in the 1970s, and they’ve been loved by foodies ever since. No strange add-ins or toppings: just classic, crispy, fluffy waffles. So heat up your iron! If you aren’t a sit down breakfast person,  you’re about to become one. Read more about her legacy in our tribute to her- Head of the Table: Remembering Marion Cunningham.

Photo: TheCulinaryGeek

Photo: Emma Haberman

If I could eat one meal for the rest of my life, it would be a bacon, lettuce and tomato sandwich. Crispy bacon, sweet tomatoes and crunchy lettuce make a BLT ideal for any meal, but I’ve adapted it for those who don’t gravitate towards sandwiches for breakfast.

A BLT folds nicely into this version of Eggs Benedict, with lentils subbing in for lettuce to avoid sogginess. Since tomatoes aren’t quite in season, I cut them into thick slices and roasted them to enhance their sweetness. The earthy lentils nicely complement the salty bacon, and buttery, lemony Hollandaise sauce drizzled over the whole thing makes for a filling and decadent brunch. Read More

Photo: Madeleine Ignon

In keeping with the theme of I-can-probably-make-it-better-and-healthier-at-home (see: Wild Blueberry Frozen Yogurt), I decided to embark on new, sacred territory: Coffee territory. Instead of getting a fancy iced and/or blended coffee beverage for upwards of $4 this morning, I thought, why don’t I make my own? Who needs the extra sugar that those coffee chains put in that mystery mixture anyway? Read More

Photo: Madeleine Ignon

This morning, instead of my usual yogurt and fruit, I craved some combination of eggs, vegetables, and cheese. I opted for asparagus, which I love but don’t use often. Honestly, I forget about asparagus. I saw it in the market yesterday and we had a beautiful reunion. It goes wonderfully with eggs, and I love the way the stalks keep their slight crunchiness when sauteed. Read More

Photo: Suzanne Lehrer

Olives: you either love them or you hate them. Either way, you can’t deny that there is a certain mystique to one of the oldest foods known to man, Read More

Photo: Aine Carlin

Perhaps it is too much of a cliche, but I am a proud granola-eating vegan. I love the crunch, the chew, the sweetness, all of it. I like it stirred into soy yogurt, sprinkled on top of fruit, made into bars, covered in rice milk, as a topping for ice-cream, on porridge (double oatage!), should I stop now?  Read More

Photographer: Lindsay Hunt

Since the beginning of Spring, in an effort to get in shape for summer, I’ve changed my morning routine from slow and luxurious to a fast-paced schedule of gym, shower, and go to work. Read More

In this video, I show you how to make your own lox to serve with bagels and cream cheese. I love the sweet and salty flavors, and the combination of crunchy and silky smooth textures.

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