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Faith Middleton's Food Schmooze

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Breakfast

John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet

Prosciutto Parmesan Rosemary Omelet_recipe

A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.

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Sausage Cinnamon Rolls

I have a primal weakness for the combination of sweet and salty flavors. I still remember the first time I combined some of my granddad’s spicy breakfast sausage with pancakes and Karo syrup on my fork and took them down in one bite. I was a very young child, but I became a devout believer […]

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Shakshouka

My dear friend and amazing chef Alon Shaya invited me along on a trip to Israel with the equally amazing chefs Mike Solomonov and Ashley Christensen. Preparing for the trip, I wanted to research the Holy Land and its food, so when I hit the ground, I had a grasp on what I could expect. […]

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Sunday Morning Masala Omelet

This dish always reminds me of my days as a young college student when I often traveled overnight on Indian Railways to visit far-off cities. When the trains pulled into stations at dawn, vendors ran up and down the tracks shouting out the names of the foods they were hawking: “Vada pao!” “Garam chai!” and […]

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Sylvia Forges-Ryan’s 3-Ingredient Banana Pancakes

It’s true. With only three ingredients you can make killer delicious banana pancakes that are gluten-free and so easy, our pal, the award-winning haiku poet Sylvia Forges-Ryan makes them for her breakfast almost every day. I might, too, while reading Sylvia’s new book of short poems, What Light There Is. To hear her describe the […]

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Faith’s Grilled Sausages & Peppers for Brunch

Markets are filled with every flavor of sausages, so we leave it to you to choose your favorite to use as the centerpiece for a weekend grilled brunch. Faith’s recipe features her favorite sausage of the moment — fennel. Grill the sausages along with sliced red and yellow peppers and red onions, and serve with […]

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