From the category archives:

breakfast

Pumpkin-Spice Muffins

About three years ago, as I was watching an episode of the Martha Stewart Show, I had my own mini-epiphany. I was watching a young, self-taught baker school Martha in the ways of organic, all-natural, vegan baking. Martha, the expert at basically everything, was being nudged around by a slight and slightly spicy Erin McKenna,

Egg-Pasta Frittata

My fridge is full, bursting at the seams with too many farm-stand delights – beets, greens, leeks, fresh eggs – and a new batch of grocery store staples. Yesterday’s pumpkin cheesecake experiments are also taking up at least half of a shelf, forcing big pile-ups of mushrooms, cheeses, and leftover spaghetti, all teetering and tall.

Maine Blueberry Breakfast

I hate to sound cliche but a summer vacation in Maine wouldn’t be complete without blueberries. That said, I didn’t get sucked into cliche cooking by making blueberry pies or tarts or muffins. Oh my no! I get so bored with the same old berry recipes. There may be nothing quite like a blueberry pie,

Perfect Breakfast, Fried Egg on Leftover Pizza

Okay, what’s wrong with this photo? A few things:

I broke the yoke before I took the photo, damn it. I was hungry!
I could have taken the shot from a better angle, frankly.
The egg is a little, slightly, a teeny bit over-cooked.
The fact that we had leftover pizza at all is just a shame. Always

Peanut Butter Pancakes with Blackberry Syrup

This was one of those mornings when nothing but pancakes would do. We don’t eat pancakes all that often any more; we’ve regimented our exercise and eating habits and breakfast typically consists of eggs, sprouted wheat toast and some coffee or juice, if time permits. But on the weekends, especially this holiday weekend when there’s

The New Camera and Garden Tomatoes

I’m in the midst of breaking in the new camera over a Mozzarella & Swiss Chard Frittata and Garden Tomato Salad. The frittata is like all my other ones – a great mixture of eggs, cream, salt and pepper piled on top of sauteed vegetables. In this case, I cooked up some swiss chard and

Best Frozen Yogurt in Boston: BerryLine

There’s little that makes me happier than a reliable sweet treat. Located on the cutest side street just outside Harvard Square, BerryLine has been serving creamy, tangy frozen yogurt since 2007.
My favorite combination involves the tangy original flavored yogurt, which feels like thick, sweet, bright Greek yogurt on the palate, smothered on each side by

Friday Morning, Farm Leftovers for Breakfast

Twenty million things to do before my next business trip, to Las Vegas. I’ve never been, ever, and am getting very excited about the sites I’ll see. As I prepare to get wide-eyed and awed, I want to leave a clean fridge and pantry at home, so the husband and I get to whipping up

Spring Frittata

I’ve been so busy, and my fridge has suffered. Several items have been ignored for so long that they have found homes in the very back of my fridge. Some have passed, may they rest in peace. Some are on the fringe and may be composted or fed to the deers. Others are on their