breakfast
Vintage Carrot Cake Like Mama Used To Make
- October 11, 2019
- Autumn, Breakfast + Brunch, Cakes + Tortes, Desserts, Fall, in an Armenian Kitchen, Recipe Box, Thanksgiving
- No Comments
Tall & Fluffy Buttermilk Pancakes, no whipping egg whites
- February 12, 2016
- Breakfast + Brunch, Kid Friendly Eats, Kitchen Hacks, Recipe Box, Techniques + Tutorials
- No Comments
Small-Batch Apricot Preserves Recipe without Commercial Pectin
- August 16, 2014
- Artisan Food Makers, Breakfast + Brunch, Canning + Preserving, Green Living, Jam, Jelly + Preserves, Recipe Box
- No Comments
Cream of Wheat Porridge with Cinnamon | POGEGHABOUR, Mamounieh
- February 13, 2014
- Armenian Recipe, Breakfast + Brunch, Custards + Puddings, Made by Me, My Food Roots, Recipe Box, The Khohanotz
- No Comments
Meyer Lemon + Aniseed FEKKAS | Crispy Moroccan Tea Biscuits
- January 29, 2014
- Cookies, Desserts, Made by Me, Recipe Box, The Khohanotz
- No Comments
Strawberry Basil Jam Recipe
- June 25, 2013
- Breakfast + Brunch, Canning + Preserving, Jam, Jelly + Preserves, Made by Me, Recipe Box
- No Comments
Fatayer bil Jibneh | Savory Cheese Hand Pies
- October 16, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Box, The Khohanotz, Yeast Breads
- 3 Comments
Simply put, fatayer is pizza-like dough, rolled crispy thin or fluffy thick, and stuffed with filling; herbed cheese in this case. Various adaptations of these savory hand pies can be found throughout the Levant, the South Caucasus, Southeast Europe (The Balkans), North Africa, Anatolia and surrounding regions.
Usually served during breakfast, they are equally great to snack on throughout the day or devour with a cup of tea at an afternoon tea gathering; not to mention the perfect party food ~ no forks or knives needed.
Hash House a Go Go, San Diego: TWISTED FARM FOOD
- August 6, 2012
- Eating Out, On Location, Travel + Places
- No Comments
The original Hash House a Go Go is nestled just up the hill from downtown in the trendy and hip neighborhood of Hillcrest; one of San Diego’s most distinctive and diverse neighborhoods.
Executive chef Craig “Andy” Beardslee and co-creator and co-founder Johnny Rivera serve off beat New-American food. Expect crazy concoctions, large portions that border on the ridiculous and long lines at brunch time on weekends.
Kumquat and Vanilla Bean Marmalade Recipe
- July 13, 2012
- Breakfast + Brunch, Canning + Preserving, Edible Gifts, Jam, Jelly + Preserves, Made by Me, Recipe Box
- No Comments
Three-in-one kumquat marmalade recipe: juicy chunky preserves encased in firm candied fruit peel covered with clear jelly.
Brioche Aux Amandes, Bostock | Almond-Orange French Breakfast Toast
- June 18, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Cookbook Recipe, Made by Me, Recipe Box, Yeast Breads
- 2 Comments
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