Maritozzi are the Mediterranean equivalent of brioche bread buns, and, in true Mediterranean style, they are made with extra virgin olive oil rather than butter. They are quintessentially Roman, …
Breakfast
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Pistachio paste is a pretty luxurious item, but I highly recommend it if you can get your hands on some (it’s available online). I like to make this pudding …
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This is a much quicker version of the classic ham and cheese croissant. I love the combination of ham and cheese wrapped in rich pastry first thing in the …
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When we lived in Chicago, ramps were treated with a reverence that now seems almost comical. Every spring, once the city got its first supply of ramps, special ramp …
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Nick’s Cove is an institution in Marshall, California. Set on the edge of Tomales Bay, it’s the perfect escape from San Francisco. You’ll find oysters, salt air, and seafood galore. …
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Have you ever had a full traditional Scottish Breakfast? It typically includes eggs, baked beans, mushrooms, tomatoes, and haggis or black pudding. In our opinion, drop scones beat out …
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Real pop tarts are such a treat. We used to get them on the weekends at The Girl and the Goat Bakery when we lived in Chicago, so we were …
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Northern Italy’s Piedmont region is known for truffles, wine, and hazelnuts. You’ll see hazelnuts and hazelnut products everywhere. On a recent visit, we spent a night in a small …
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During our time in Philadelphia (get our guide to Philadelphia here), we visited Federal Donuts for warm fresh donuts and coffee in the morning. We’re excited about owner Michael …
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Point Reyes Farmstead Creamery Fork offers one of the best brunches in the San Francisco Bay Area. These quarterly farm to table brunches sell out within hours of …
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We recently discovered the amazing and beautiful Nordic Light cookbook that focuses on Scandinavian cuisine. We love everything about this book, from the fresh, healthy recipes to the light and …
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There are pumpkins and squash everywhere right now, and we’re always looking for new ways to use these amazing ingredients. Author Rebecca Seal is sharing with us her recipe …