Breakfast & Brunch

Amanda’s Cumin-Crusted Cornbread

Amanda Bevill swears her husband married her for this cornbread. It has a coarse texture, moist interior, and spectacular crust. Make sure to preheat your skillet to ensure the best bottom crust…

Sorghum: The Versatile Grain You’ll Fall For

In our kitchen, the cooler months beg for pantry items that are versatile. I often find myself hunkering down a bit more than usual in the winter, as many of us do in Seattle, relying on old standbys like soups and stews, homemade bread, and roasted vegetables.

Corn-Millet Muffins with Roasted Red Peppers and Feta

If you’re anything like me, you may feel that corn muffins are often dry and a bit dutiful.

Kuku Sabzi: Persian Herb Frittata

A kuku is a Persian-style frittata, but heavier on the filling and lighter on the eggs than you might expect. Persian cuisine has many kuku recipes, but kuku sabzi is the version served at Persian New Year—full of herbs and greens…

Black and Blue Barley Scones

Sweet, juicy blueberries and tart blackberries join forces in these 100% whole grain beauties. Easy enough to make on an average weekday but pretty enough for a gathering or brunch…

Pea Butter

makes: 1 scant cup start …

Turkey, Parsnip, and Sweet Potato Hash with Goat Cheese

Brown sweet potatoes, parsnips, onions, garlic, and thyme in bacon grease, crumble in some goat cheese, top with a fried egg, and what do you get? Quite possibly the best post-Thanksgiving breakfast. Cook the eggs after you add the turkey to the pan…

Sugar Hubbard Spice Loaf

makes 1 loaf
start to finish: 1 hour, 15 minutes
From Edible Seattle November/December 2010…

Emmer Flapjacks

Makes: 4 servings Start to …

Kabocha Wheat Berry Streusel Muffins

Makes: 1 dozen | Start to finish: 40 minutes (if wheat berries and kabocha are cooked)
From Edible Seattle January/February 2011…