Mornings can be busy—some mornings, all-out chaos. Even though you know breakfast is sort of important, it's easy to brush it off as an unnecessary when you're rushing out the door. And that's exactly where delicious, make-ahead meals come in. Make these recipes a part of your meal prep for a week after week of instant breakfasts you'll be excited to eat.
Americans don't tend to eat rice for breakfast, and we're missing out. Rice is one of the most ubiquitous ingredients around the world, and each country and culture consumes it in myriad ways every day—even multiples times a day in some places. For quite some time it seemed that the American culinary world mostly ignored the humble workhorse ingredient, but in recent years farmers have worked to bring back heritage varieties that had been lost to the ages and chefs are working to give the global staple its due in the restaurant world.
IHOP? More like IHOPe you're sitting down for this. (We are so, so sorry.)
It can be hard to keep up with all the health trends these days. For example, one second we’re being told coconut oil is a life-saver, the next we’re being instructed to cut down on it. You may have heard your fair share about sprouted foods lately, and if you’re not sure what those are all about, don’t worry — you’re definitely not the only one who is slightly confused.
I had an embarrassing cooking mishap a few months ago. I’d invited a pastry chef friend over for dinner, and I was making my go-to entertaining entrée: Nigel Slater’s caramelized onion, Taleggio and thyme tart. It employs frozen puff pastry, so as long as you caramelize those onions in advance, it’s easy as pie. I let the puff pastry sit for 25 minutes like the package suggested and pricked it all over with a fork, brushing melted butter on it so the crust would be nice and