Crêpes are even easier to make than pancakes, so long as you have a 8-inch nonstick pan or other well-seasoned pan with sloped sides. You can make the batter by hand or in a blender and let it sit for at least one hour. Or even better, make the batter the night before.
Once I mastered the omelet, I decided that I preferred its low-key relative, the frittata. It is breakfast, lunch or dinner. It is refined enough to serve guests and hearty enough to satisfy your own aching hunger. This steaming technique is magic.
Steel-cut oats, the best type of oatmeal IMHO, is usually a tedious process of soaking, cooking and stirring. Or at least it was until it met the rice cooker. This is oatmeal reinvented.
Here’s a formula for making a savory bread pudding with whatever you have on hand. Five years ago, I wrote a book proposal on strata, that family of savory and … Read More
Whole Wheat Strata with Ham, Corn, Scallions & Cheddar Makes 8 to 10 servings 8 ½-inch slices of crusty whole wheat country bread 2 1/2 cups whole or skim milk 4 … Read More