Breakfast is a big deal in the Borgognone house. Every Saturday and Sunday is the same story: egg sandwiches on Saturdays; bagels and donuts on Sundays. I should mention that we also are mildly obsessed with eggs. Usually in one breakfast sitting, there are five different types of eggs on the table at once — Nonna's Eggs in Purgatory, my father's cheesy scramble, as well as sunny-side up, broccoli rabe omelettes, and then there's the sandwich.
A while back, my mother and I had amazing egg sandwiches that were so outrageously expensive (but well worth it!) that we vowed never to spend that much on a breakfast sandwich again, especially one that we could master at home. So we got to experimenting and here's our baby, our favorite part of Saturday mornings. I should also mention that the record is three sandwiches in one sitting that's held by my beastly brother Sal who uses the "I'm a growing boy" excuse.
Click here to see Fall in Love with Breakfast Again — at Dinner.
You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.
In this great cold-weather dish, butternut squash and pumpkin add sweetness and spice to hearty chili. A scoop of sour cream infused with sweet apple pie moonshine reduction adds a jolt of countrified fun.This recipe is from Myth and Moonshine in Baltimore, Maryland, and was originally published in The Baltimore Sun.
Stella Notte’s take on chicken piccata cuts out the excess fat in some recipes but saves all the nutrients—and the flavor. Chef and owner Mickey Graham says the restaurant cleans all the fat off its chicken, cooks it in olive oil instead of butter, steams its veggies and even grows the lavender out back. —Rachel Cieri, The Baltimore SunThis recipe was originally published in The Baltimore Sun.