There are as many ways to cook an egg as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter to time. An important matter of time. Romesco is a great Spanish addition to any meal.

The exact origin of Egg Salad is not truly known, but it is served throughout the world in various forms. The British like it with mustard cress, Scandinavians with dill and a bit of tang, Ukrainian people add cream cheese, while North Americans generally add…

Throughout New York there are carts in all 5 boroughs’ making this iconic breakfast sandwich. A splash of hot sauce really does make a big difference!

Flourless Chocolate Cake is very rich. This decadently rich cake will easily serve 12 or even 24 small slices! Fresh fruit and whipped cream or ice cream is the only garnish needed.

Lemon Curd is a rich, creamy and slightly tart /English dessert, topping or spread. This well used recipe comes from B & K’s Great Great Grandmother, Evelyn. Use Lemon Curd in small tarts and top with whipped cream as she did, use it for a…

Buns have a surprisingly long history and have been found in Egyptian Tombs; sweet treats during the Roman Era and steamed in China. Buns can be sweet or savoury, depending on what you’re using them for. These are more savoury than sweet, so can be…

Avocado Toast became a trend about a decade ago, but it’s been around in some form for many years for breakfast or as hors d’oeuvres. We dressed ours up with egg salad, a very low carb brunch idea.

Lox and cream cheese was traditionally served with bagels topped with capers, red onion and lemon. For a lighter, low carb meal, here is an open faced omelette for brunch.

  Thanks to Son and Chef “thejobert” for this recipe! Various Deviled Egg recipes have been in print since 1786, although spiced hard boiled eggs have been around in some form since Ancient Rome. Just about absolutely anything can go into a deviled egg. Most…

Spinach most likely originated from Persia, or modern-day Iran. There are so many variations of Spinach Salad. Strawberry and Chèvre is a light spring salad, while a heavier winter salad is served with bacon and eggs.   When the Germans immigrated, they brought with them…