Got bread and eggs? Then you can make a sweet, syrup-baked breakfast on Saturday morning . . . and use the day-old bread to prepare a savory, peppery toast on Sunday. Enhance the flavor of Sunday's version with a topping of tomato jam, olive tapenade, or — my suggestion — caramelized onion and bacon jam. Get your weekend off to the right start when you read more.
The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.
Throwing a dinner party? Here's an easy way to kill two birds with one stone: make enough pizza dough the day before for both your appetizer and your dessert. Pizzas are great for sharing and are also super versatile — you can basically throw whatever you want on them. (If you want to make it really easy, you can get premade dough from a local pizzeria!)
For an app that's sure to be gone in minutes, try this savory grilled version with caramelized onions, and gorgonzola, and for a sweet ending, this chocolate and hazelnut dessert is a "pizza pie" to make!
Keep reading for the two tasty recipes.
Those looking for a sugar high will always appreciate the original, enjoyed with little more than sugar, butter, and a squeeze of lemon. For a heftier option, dot the eggy batter with slices of sautéed onion and crumbles of soft goat cheese, along with a balsamic vinegar reduction for drizzling. Very grown-up, indeed. For the breakfast dish that offers something for everyone, read more.
Although gazpacho takes a lot of credit for its cooling properties, don't discount other traditional warm-weather favorites, like the chilled version of the Eastern European soup known as borscht. The soup's beets, aside from having a nice depth of flavor, also provide a powerful flash of fuchsia color.
Not to be overlooked are the season's ripe fruits for sweet soups as well. If you're already serving borscht, why not create an ultra-playful menu by also serving a blush-hued soup for dessert? Offer another Eastern European favorite, Meggyleves, made from sour morello cherries. For both recipes, keep reading.
A traditional shortbread is truly spare of ingredients, calling only for butter, flour, and sugar. In fact, it's so simple that I plan to experiment with other add-ins just for fun, like the addition of garlic, pepper, and Parmesan cheese to form savory, bite-sized shortbread coins that can be served with any manner of cheese or charcuterie. Want to follow suit with the same idea? Then get both recipes when you read on.
Use Summer's berry and stone fruit bounty to fashion an elegant dessert pastry. In the meantime, free-form a savory tart, too: pick from heirloom tomatoes, zucchini, squash, or eggplant, add your choice of cheese, plus some chopped herbs for extra flavor. The end result is a glimpse of the Summer sun in your mouth. For a couple of recipes to get you started, keep reading.
Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.