These waffles are light and fruity, probably because they contain nearly half a kilo of fruit. This is a good way to take advantage of Spring’s bounty with a decadent breakfast. I’m still going through my bucket of loquats, which are sweet and ripe. Peaches are definitely coming into season, …
This batter yields a soft, mildly banana-flavored waffle, good enough to eat without syrup. I found sweet, ripe bananas at the shook, which were perfect (for waffles as well as any other baked good).
I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And …
This burst of cold weather we’ve been having is making me want heavy, sweet foods for breakfast, which we eat at an hour that others would consider lunch. Hence, brunch. I recently bought a bottle of amaretto, and I’ve been looking for ways to use it — I bought it …
I don’t usually eat kumquats, but they look so cute that I’m occasionally tempted into buying some at the market (this happens quite frequently, and with quite a variety of different foods). Kumquats are known as “Chinese oranges” (תפוז ×¡×™× ×™) in Hebrew, and I have to say I find this …
Our kitchen floor is covered with bags of vegetables — I hadn’t been to the Carmel Market in weeks, due to our trip to the U.S., and the attempt to empty the fridge that preceded it, so when we went this Friday, I got a little overexcited. The advantage to …
This Saturday brunch included fresh-baked lahoh, a purple salad with ginger-dill dressing, a cheese-herb omelet and a random assortment of roasted purple vegetables. The lahoh was great, and is noteworthy because I don’t think many recipes for this Yemenite pita appear in English
This Saturday brunch included a personal-sized baked spinach shakshuka, an Italian-style chopped salad, chocolate chip cookies made with the New York Times’ recipe, and more. Brunch is always a pleasure.
We usually make waffles instead of pancakes, and I remembered why when I poured my first batch of pancakes into the pan, and they promptly burned. My waffle iron produces tidy, consistent results, but pancakes take a little practice. In any case, once I stopped burning them, the pancakes tasted …
It’s Saturday again, and time for another Saturday brunch. I usually spend several days in eager anticipation, and when I woke up this morning, I decided to turn to my “Muffin Lady” cookbook for inspiration.
