Old-fashioned donuts are humble and unassuming, craggy and cracked. But the addition of a blanket of pink blood orange glaze turns these old-fashioneds into beauty queens. If you’ve never made fried donuts before, this style is a great place to start because the dough comes together a lot like cookie dough. The dough can also be prepared the day before frying if you want to surprise your friends with donuts for breakfast next time you host brunch at your place.
I love the combination of an earthy, rich tapenade mayonnaise smeared on a slice of grilled olive bread, topped with some smoked salmon and a perfectly poached egg.
Greek salads are loved because they give us an irresistible flavor profile, and that’s what inspired my brunch specialty — a Greek Salad Omelette, featuring salad greens that are sautéed in olive oil. I prepare the avocado and blistered cherry tomatoes in advance, then use them to top the omelette. —Faith Middleton
I live for lazy weekends. Sleeping in, coffee in bed, and a breakfast I barely have to put any effort into is my idea of heaven. You can start this recipe the night before and finish the next morning— all you have to do is roll out of bed and turn on the waffle iron! […]
Recipe and text: Reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara This is the part where I confess that I once ate a whole batch of these scones in a record three days. I was testing the recipe and poof! […]