Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It’s one of the best times to cook and can be one of the most satisfying meals of the week. First of all, I’ve got to say it loud: GRITS! Grits are fabulous and I can’t tell you how many people taste them and say they can’t believe people don’t eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman’s Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob’s Red Mill here, because my grocery store carries them. But I highly recommend Read On »

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Smitten Kitchen shares a twist on a breakfast classic bacon corn hash, via Smitten Kitchen.

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  I have so much crap on my desk! Being gone for three weeks it piles up. Books I have to at least familiarize myself with, dried soy beans and a tofu press, the manuscript I’ve got to fix, knives and rolling pins and some weird Fagor three-way cooker to figure out, emails to respond to, the ineluctable … not modality of being … but the ineluctable compulsion to check twitter feed. OY! But I never get tired of mayonnaise you make yourself.  I don’t care if it’s with a hand blender or whisk. Helmann’s is fine—I use that too, but it’s not anywhere near homemade mayo. Two totally different products, and that’s and why I love it.  Its goodness is something you can’t buy. You have to make it yourself. I’ve posted on it Read On »

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This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour.  But the egg and the pressure cooker came together on twitter. I invited Laura to guest post and she eagerly agreed. In fact, she Read On »

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80 Breakfasts is a blog that covers many cuisine topics, but really its about morning dining, via 80 Breakfasts.

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