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

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: Emma Haberman

Egg, ham, and cheese; this killer trio is one of the Western world’s great culinary unifiers. Bacon, egg, and cheese sandwiches in the United States, Spaghetti alla Carbonara in Italy, and Galette Complete in France…the combination is everywhere, even in your kitchen.

Galette is a French word used to describe any kind of flat, round cake. In this case, it is a flat buckwheat pancake, a savory version of a sweet crepe. Read More

Photo: Lindsay Hunt

When summer finally arrives, it’s hard to ignore the season’s harbingers.  This includes but is not limited to: over air-conditioned indoor spaces, steaming subway platforms and streets, and the most dreaded of all: bathing suit season. Luckily, the negatives of summer make for positive solutions.  I end up eating more salads and smoothies; and I exercise more. When the weekend comes, however, those well-intentioned plans can get derailed. (Brunch around the corner with a basket of pastries? Yes, please!) This summer I plan to have none of that, and to make it through each Saturday and Sunday with a healthy brunch without a side of guilt. Read More

Photo: Lindsay Hunt

Cooking is one of my favorite aspects of every weekend, which begins each Saturday morning at the farmers’ market, and usually takes up the better half of both days. But, when it’s gorgeous out, I feel guilty in my windowless kitchen.

When it’s nice out I feel like I need to get outside immediately so as not to miss a ray of sunshine. Despite my inclination towards lengthy preparations, I need to make food quickly. I’ve discovered that the secret to speedily preparing delicious food is to keep a few pre-cooked ingredients on hand, and to adopt the clever Italian open-faced sandwich: the crostino. Read More

Photo: Linda Wagner

Last night was one of those nights where I didn’t have much in the fridge and was too tired to run to the grocery store.  I wanted something hearty that would also incorporate some much needed greens.

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Photo: Madeleine Ignon

Egg salad is a vegetarian sandwich go-to, especially for picnics. I love it, but not when it’s overloaded with mayonnaise, so I used Goddess dressing instead, which gets its creaminess from a tahini base. With the addition of the Dijon mustard and the spices, I didn’t find that this combination lacked any of the flavor of the fattier versions.

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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: Emma Haberman

I don’t always have time for breakfast, which is a shame because my day is infinitely better when it starts with a breakfast sandwich. Whose isn’t?

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Photo: Lindsay Hunt

Every weekend at the farmers’ market, my first purchase is a large bunch of asparagus. I cook it several different ways, roasted, on top of a savory tart, sauteed and even shaved in a raw salad. If you’re a devotee of these green spears, then you don’t need convincing that asparagus will taste great on top of a goat cheese omelet.  Read More