I just recently got into making (and eating) shakshuka. I’ve been seeing it all over the internets and social medias for a while now, and definitely all of last year, and yet I never tried it because I’m the type of person that goes against the things that seem like they’re being pushed down my throat. So out of my stubborn principle I refused to make it. Then I had to shoot a shakshuka for a cookbook and so I was forced to make it and I ate some, and I have to tell you that my eyes were opened for the first time. I’m the first one to admit when I’m wrong and I was most definitely wrong about this dish. Eggs cooked in a spicy tomato sauce and then topped with crumbled feta and cilantro and served with crusty bread or pita for dipping and mopping up the sauce and yolks. It’s unbelievable. So now that I’m hooked, I of course had to turn it on it’s head, and so now I present to you this magical mash-up of Shakshuka Bread Bowls. It’s like a portable version of a popular dish. If you haven’t made it before, I have to tell you that it’s so simple. It’s vegetarian, but packed with so much flavor. You won’t regret making it. Trust me.
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BLT Eggs Benedict is what you get when you want brunch but also lunch, which is basically what brunch is I guess, but still, you know what I mean. It’s when you want a sandwich, but an open-faced sandwich. When you can’t decide between a 
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Today I’m celebrating the release of Deb Perelman’s second cookbook “
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When I was a kid, I would BEG my mother for a sausage egg mcmuffin (from you know where) because they were, and I’m sure still are if we’re honest with ourselves, very delicious. Every now and then she’d give in and let me have one and I swear I never wanted it to end. I haven’t eaten one in years, I can’t even remember when was the last time, but what I do know is that I can’t believe it’s taken me this long to recreate it at home. The best thing about these sausage egg and cheese english muffins is that you can make them ahead of time and keep them in the fridge for breakfast throughout the week; just reheat, grab and go! The homemade breakfast sausage really takes them over the edge, and they’re not complicated at all to make. In the same time it would take you to get in your car, drive to the drive-through and order a breakfast sandwich you could make it for yourself from scratch, feel good about it, and not have just one but actually four of them. Its a win-win situation no matter how you slice it. 
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Forget everything you think you know about Dutch Babies and throw it out the window. You won’t need it here. This isn’t your ordinary Dutch Baby. A large sweet pancake topped with berries and sweetened cream is nowhere to be found today. That’s because I’ve turned the classic Dutch Baby on it’s head and converted it into a savory brunch dream. It’s classic Cuban sandwich meets pancake, and while it sounds a little “out there,” I can promise you that it’ll quickly become your new favorite way to make a Dutch Baby. A savory pancake topped with mustard, Swiss cheese, ham, smoked pork, and pickles; what’s not to love? Impress your family and friends at your next brunch and act like you’ve just invented the greatest thing to happen to brunch in a long time, I won’t mind if you take the credit. After all, what are friends for? 
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The first thing we should get out in the open is the giant elephant in the room. You know it’s there. I know it’s there. Yes these are doughnuts but they’re bagel doughnuts. They’re not sweet at all—like we’ve come to know with traditional doughnuts—and aren’t meant as a dessert or sweet treat, but rather they’re meant to be eaten like you would a savory bagel; for breakfast or brunch. If you’re a big fan of everything bagels with cream cheese, like I am, then these baked everything bagel doughnuts might just be your new favorite recipe to try the next time you’re having people over for brunch, or just to make during the week for your family before work and school. The second thing we should discuss is that they’re super easy to put together because you can make them by hand, without any fancy equipment. They’re a lot easier to make than actual homemade bagels, so that’s a plus in it of itself. No one has time to make traditional bagels what with the dough rising and the boiling and the baking. If you do have the time, you can check out these 
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