Eggs in a Row (Portuguese Baked Eggs)

Among my friends and I, weekend brunch is one of our most sacred traditions. So it was quite a downer when, after a few visits, it became apparent that the fanciest place for brunch in town didn't approve of our entourage. Maybe it's because we currently max out at two gray hairs per head, maybe it's because we wore t-shirts on our first visit, but the aura of antipathy fast became a palpable presence. Mimosas shouldn't come with a side of sneering. With the only remaining venue for elaborate breakfasts being my own home, it was time to devise something that could combine delicious flavor, elegant presentation, and the ability to be assembled before I open my eyes in the morning. That's how I settled on the idea of baked eggs, and, as a proud Luso-American, when I found a recipe for Portuguese Baked Eggs, I knew we were in business.

The breakfast business

We Secretly Love The Heat (Salsa Fresca)

We're heading into the peak of summer, so what better time to post a classic treat enjoyed in cultures throughout the world: salsa! The Spanish word for sauce, salsa can actually refer to a number of sauces in Hispanic cuisines; however, in the U.S., it typically refers to a spicy tomato-based sauce, often enjoyed as a dip. There are a number of types of these salsas (Wikipedia lists over 15), but the two main categories break down to cooked versus raw. In this case, we're focusing on the raw side, and making our own salsa fresca, or "fresh sauce". And given it's the time of year when those of you with gardens should be seeing ripened tomatoes and peppers, this is a perfect idea for what to do with some of your harvest.

Can you handle the heat?

Mysterious Origins (Fried Green Tomatoes)

Vacation is over! About a month ago, Aaron and I were conversing with our friend Kristin over our shared love of fried green tomatoes and, wonder of wonders, she recently presented us with some gorgeous specimens, just waiting to hit the bacon grease. Alas, much like honey is the tether that keeps me from veganism, bacon makes any contemplation of full vegetarianism impossible for me. Extra virgin olive oil has its own rich, fruity store of flavors to contribute for those who are less meat enthused, but I'm fairly certain rendered duck fat would taste amazing, too.

Guilty pleasures

Friends with Salad (Spring Green Panzanella)

I love spring. If I had my way, I'd simply go into hibernation from November until May. I find the bleak, gray, snowiness simply unbearable. Consequently, I'm always innervated with a jolt of manic elation when the thaw comes, the days lengthen, and birds sing in the garden once again.

Garden fresh

Last of the Winter (Slow Roasted Tomatoes with Pasta)

My parents have gardened for as long as I can remember. Even as we moved all over the US, whether our yard was large or small, it was always heavily cultivated for flowers, herbs, and vegetables. While my mother subscribed to copious magazines, toted a dog-eared copy of The Border in Bloom seemingly at all times, and directed our aesthetic efforts, the vegetables were more my father's passion. I think it's a family thing, as I can always remember my meme's tomatoes.

Taste memory