Breakfast
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From the Boston Globe At popular restaurants in town, weekend brunch can attract a full house all morning and well into the afternoon. It’s the antidote to a late night out, it’s the ideal celebration for the new grad and a multi-generational family, and it’s a menu that can be lavish, leisurely, savory, sweet, or …
Read moreFood Network was this Israeli caterer’s cooking school
By Debra Samuels GLOBE CORRESPONDENT DECEMBER 04, 2012 CHESTNUT HILL — Some people watch the Food Network for entertainment. For Liora Kushner, it was educational television, which eventually led to a catering career. Kushner, 39, a lawyer by training, switched fields after the birth of her third child, Maya, 5. “I went to the …
Read moreBaked Winter Fruit
This baked winter fruit dish falls somewhere between a crisp and a compote. It uses some dried fruits, which are usually simmered in liquid. But whatever fresh fruits you have on hand can go into the dish, even those starting to show brown spots.
Read moreButtermilk pancakes
Boston Globe, July 25, 2007 Buttermilk was originally made from liquid left over after churning butter. My butter churn is next to the spinning wheel somewhere in the basement. Today, buttermilk, which has a month long refrigerator life, is made from pasteurized skim milk that is slightly fermented. The thick consistency and slightly sour taste add …
Read moreMary Lindeblad’s Dutch Babies
Somewhere between a popover and a muffin, these puffs rise like magic in the oven. The airy texture and sweet taste make them a perfect breakfast treat. Mary Lindeblad’s Dutch Babies Ingredients: 4 teaspoons butter 4 eggs 1 cup milk 1 cup flour 1/2 teaspoon salt non-stick oil spray Directions: 1. Set oven to 475 …
Read moreLayered omelet with ham and cheese
Boston Globe, June 18, 2008 Summer stretches ahead with its picnics, beach days, weekend guests, and impromptu suppers. Often that means looking for ways to feed friends and family without much fuss. This colorful layered omelet can be prepared ahead of time and refrigerated overnight. It leaves the kitchen cool and the cook unflustered. Begin by …
Read moreIn the heart of Chicago, hardy food full of comfort
CHICAGO — On a recent visit to help my son settle into his apartment off Lake Shore Drive, I opened the fridge to look for something for breakfast. Skunked!On his way out the door to register for classes, he said, “Mom, try Valois on 53d Street . They have the best breakfasts, it’s a friendly …
Read moreBrazilian breakfast
Boston Globe, March 7, 2007 When Sandra Silva, a native of Sao Paulo, Brazil, has a crowd for brunch at her home, she serves a dish she calls Café Brasil or Brazilian breakfast. Instead of laboriously making eggs individually, like a home-based short-order cook, she has perfected a dish that can be prepared all at …
Read moreHere’s the flip side to holiday tradition
LEXINGTON — Bleary-eyed souls are making their way to the Battle Green. A shot rings out. The all-volunteer army is spurred into action. Ready, aim, flip! Did you think only the British were coming? The other great Patriots Day tradition in this historic town is pancake breakfasts. Next Monday, hungry hordes who waited for hours …
Read moreFor dinner, too, eggs are a reliable comfort food
They’re baaaack! Eggs that is. Denigrated for being high in cholesterol, eggs seem to be regaining their Grade A status. Sunnyside up or down, there is no more throwing away the yolk and making that pale substitute: an egg-white omelet. Diets like Atkins and South Beach tout protein, protein, and more protein. We all know …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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