Are you participating in The Cooking Cure? All month long we’re helping you take a closer look at your daily meals and set new culinary goals to get you excited about cooking. If you’re sick of winter food or just need some fresh perspective, follow along! It’s always better with company.
Yesterday our assignment was to ask three specific questions about your breakfast habits. We checked out the #cookingcure hashtag to see how Day 2’s assignment went for you — here are some highlights!
We’re halfway through Breakfast Week and we’ve given you plenty of virtuous and make-ahead breakfast ideas, so now let’s talk about cereal. And I don’t mean oatmeal, steel-cut or otherwise. I mean that delicious crunchy stuff that comes in a box. What’s your favorite kind? And has it stayed the same since childhood or have your tastes changed? Personally, I’ve been having a serious renewal in my love for cold cereal.
Are you playing along at home in our Cooking Cure? We’re embarked on a month of eyeballing our daily meal routines and finding some fresh ways to cook at home. Together! Everything is better together.
So far nearly 9000 of you are signed up. We checked out the #cookingcure hashtag to see how Day 1’s assignment went for you — here are some highlights!
What’s stashed in your freezer? Do you have bags of spinach, corn, or other goodies hiding in the back? Time to pull them out and put them to work. We’re talking about ways to shop your freezer and make good meals out of frozen foods, and this week I want to talk about potatoes — one of my all-time favorite freezer staples.
Here’s a classic one-dish Mexican breakfast originally conceived as a way to use up leftover tortillas. It doesn’t usually include beans, but this version was invented one hungry morning when a perusal of the refrigerator turned up some leftover cooked beans, a half-jar of salsa and a few other odds and ends.
Don’t worry if you don’t have all the ingredients. As long as you have the beans, salsa, tortillas and eggs, the dish will satisfy. You’ll have breakfast on the table in the time it takes to brew the coffee.
4.4 / 5 Stars | 3 Reviews
by Robert
“Fresh blackberries and red wine combine for a refreshing sorbet in this recipe.”
