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! […]
Breakfast
Vegetarian Polenta Skillet
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 There’s this quaint and cozy restaurant about fifteen minutes from where I live. Every time I go there for breakfast, I order the same exact thing: their insanely delicious […]
Tomato, Spinach, and Parmesan Baked Eggs
Laurie McNamara’s recipe for Tomato, Spinach and Parmesan Baked Eggs goes down in Food Schmooze® history as the best baked egg dish we’ve ever tasted. Easy, delicious, and SO being served at every brunch we host from here on out.
Make and Freeze Bacon, Egg & Cheese Sandwiches for School Mornings
Practically every child we know (and most grown-ups we know) love the morning bacon, egg and cheese combo on an English muffin. Now, thanks to Senior Contributor Chris Prosperi of Metro Bis Restaurant in Simsbury, Conn., we can tell you how effortless it is to make a bunch of these sandwiches ahead and freeze them, […]
Weight Control: High Protein Salsa Egg White Omelet
From Faith: Connecticut Metabolism doctor Reza Yavari loves his morning omelet, which is high in protein and delicious; that I can assure you since I make it, too. Reza inspired me to try it after he explained how easy it is, thanks to using jarred salsa. A formal recipe isn’t even required. You can use egg […]
Comfort: Fried Eggs with Fried Potatoes
From Alex Province: This is the ultimate comfort food I enjoyed as a child while visiting my grandparents in Seville, Spain. Because she did not speak English (nor did I speak Spanish), my grandmother expressed her love for us through food. This recipe is one I learned from her and still cook today, only now […]
