I often get asked what fresh figs taste like, but it depends on the kind of fresh fig you’re eating:

• Black figs have a honey-like sweetness, deep and caramelized. These are great fresh or in baked goods because of their flavor profile.

• Green figs have a floral-like sweetness, much more delicate than black figs. These are best fresh, topped with yogurt or ice cream.

• Brown figs often get mistaken for black figs, but they’re much larger and less concentrated in sweetness. These are pretty versatile in my opinion.

I like to think I love figs because it’s in my Syrian & Turkish DNA, passed down from my Sitto’s obsession with figs. But I also think I love them so much because they are quite literally a forbidden fruit — in that you can rarely find them in the US (unless you live in California), their season is so short (late summer/early Fall), and they last such a short amount of time before they start to rot.

But, for the few days they are available and abundant, I eat nothing but figs and buy nothing but figs. And if you’re like me, buying more than you can consume, you need to find some recipes that incorporate them to make them last a bit longer.

Enter: this fig and feta frittata. It’s sweet, salty, savory, and hearty all in one. First, we lightly caramelize some shallots in our pan before caramelizing our figs, and pouring our custardy egg mixture right on top with loads of crumbled feta. Everything gets made in one pan, baked in the oven until set, and ready to eat (with a side of pita, preferably).

I hope this inspires you to eat eggs with your figs, or even try fresh figs!

the recipe: fig & feta frittata

prep time: 20 minutes | cook time: 45 minutes

serves: 3-4 people

ingredients:

• 2 large shallots, sliced thin

• 1 tbsp. olive oil

• 1/2 tsp. kosher salt

• 10-12 fresh black figs, sliced in half

• 1 tbsp. butter

• 6 large eggs

• 1/4 cup heavy cream

• 1/2 tsp. black pepper

• 1/2 tsp. ground coriander

• 1/4 tsp. ground cinnamon

• 3 oz. feta cheese, crumbled

• fresh dill + mint, for topping

• chopped walnuts or sesame seeds, for topping

• bread, for serving (pita works great here)

directions:

1. Caramelize the shallots: preheat a medium-sized cast iron or oven-safe skillet over medium-low heat, then add the olive oil, thinly sliced shallots, and salt, tossing until well coated. Cover the skillet until the shallots are soft, about 6 minutes. Uncover and continue to cook on medium-low heat, stirring occasionally, until the shallots are lightly brown in color, about 15 more minutes. Remove shallots from the skillet and set aside.

2. Whisk the eggs: while the shallots are cooking, preheat the oven to 350ºF. Whisk together the eggs, heavy cream, black pepper, coriander, and cinnamon until no streaks remain. Set aside.

3. Caramelize the figs: raise the heat to medium. Melt the butter in the skillet, then add the figs in a single layer, cut-side down, cooking until golden brown and jammy, about 4 minutes. Flip figs over, and cook for another 2 minutes, then turn off and remove the pan from heat. Add the shallots back to the skillet, scattering them around in between the figs, then add the crumbled feta, doing the same. Carefully pour the egg mixture on top, as to not disturb the fig layer.

4. Bake the frittata in the oven for 18-24 minutes, or until the eggs are just set in the center. Top with chopped walnuts, sesame seeds, or fresh herbs if desired, and serve with bread.

Enjoy!

xx Brittany

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These no-knead za’atar English muffins, however, were created in Hoboken, NJ, by a woman whose life’s work is around elegant toasts (hint: me). And I never really knew how easy homemade English muffins were until developing this recipe. Because one thing about me is, I’m not a bread baker. I’m not a whip-up-a-loaf-of-sourdough girl. So if I can make these, so can you.

Because we’re not kneading the dough, the air pockets within the muffins are uneven in texture — allowing for more of those “nooks and crannies” and a fluffier overall muffin. But also because the dough is fluffy, we can’t cook them entirely on the stove, or else the centers won’t cook without the edges burning. So, this recipe saves you the kneading time, but adds some oven time. For me, a fair trade.

The addition of za’atar is of course, optional, but why opt-out of extra flavor? (this one is my favorite!)

the recipe: no-knead za’atar English muffins

prep time: 20 minutes | rise time: 1:30 hours | cook time: 20 minutes

makes: 8 muffins

ingredients:

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This cafe was the hang out spot for what seemed like mostly retirees on their summer break (or possibly, now permanent homes), drinking wine and nibbling in the middle of the day outside of the grocery store. The menu was written on a blackboard outside, and the kitchen was out in the open, the chef a single man.

We first stopped by on our way from the airport to our hotel, desperately in need of coffee. We saw a quiche in the pastry window (even calling it a pastry window is generous), and asked to have a slice too, in our broken French. It was so delicious, like SO delicious, that we came back often just for that quiche.

Unlike most quiches served in France, this one was purely vegetables, provençal-style. It was so simple — just zucchini, peppers, and olives — and the custard itself was so thin, so it was more like a vegetable pie than a full-blown quiche. The crust was like a shortbread cookie, buttery and dense, and melted right in your mouth.

In developing & recreating this recipe, I discovered a few things:

1. I’m absolutely terrible at baking anything that involves precision (like a pâte brisée crust — the French shortbread crust). There involves some skill that I hope to hone one day, but not in time to share this with you.

2. The vegetables in France are actually better. This quiche is flavorless without good vegetables. So, head to the best store you have, or a local market near you, to find your produce.

3. Niçoise olives are difficult to find in grocery stores. You can order them on Amazon, or swap out black olives, but the niçoise variety have much more flavor.

and on that note…let’s get to the recipe :)

the recipe: niçoise quiche

prep time: 2 hours | cook time: 1:15 hours

serves: 4 people

ingredients

for the shortbread crust (pâte brisée):

• 160g (1 1/4 cups) all purpose flour

• 8 tbsp (1 stick) butter

• 1 tsp salt

• 2 tbsp. ice cold water

for the filling + topping:

• 1 red pepper, cut into 1/4” strips, seeds + pith removed

• 1 yellow pepper, cut into 1/4” strips, seeds + pith removed

• 1 zucchini, cut into 1/4” thin rounds

• 2 tbsp. olive oil

• 3 large eggs

• 1 1/2 cups whole milk

• 1 1/2 tsp. salt

• 1/2 tsp. thyme

• 1/2 tsp. black pepper

• 10-12 niçoise olives, or black olives of choice, pitted

• 2 oz. parmesan cheese, for topping

equipment:

• 8-9” tart shell

• rolling pin

directions:

1. Prepare the shortbread dough: cut your butter in 1/2” cubes and freeze for 15 minutes. In the meantime, whisk together the flour and salt in a medium-sized bowl until well combined. Add the butter cubes and gently toss in the flour so they’re well coated, then begin to work the butter into the flour, smashing the butter into flat sheets within the flour using your index finger and thumb. Continue just until the flour mixture looks like soft sand, and can clump together.

2. Add the ice-cold water and knead until the dough just forms; do not overwork, because this will stretch the gluten in the flour and your crust will sink once baked. Form the dough into a disc, then cover with plastic wrap and refrigerate for 1 hour.

3. Roast the vegetables: while the dough is chilling, preheat your oven to 400ºF. On a large rimmed baking sheet, layer the sliced red and yellow peppers and the sliced zucchini in their own sections; the zucchini will cook faster than the peppers, so make it easy to remove midway. Drizzle the vegetables with 1 tsp. salt and olive oil, tossing to ensure they’re well coated. Roast for 12-15 minutes, or until the zucchini is soft but hasn’t taken on any color. Remove the zucchini from the sheet and continue roasting the peppers until they are soft and haven’t taken on any color, another 5-7 minutes. Allow vegetables to cool for at least 10 minutes.

4. Prepare the crust: Once the dough has chilled, lightly flour your surface and rolling pin, and roll the dough out into a large circle, 1/8” thick, large enough to cover your tart shell. To transfer the dough, roll it onto your rolling pin, then carefully unroll it over the tart shell. Press the dough into the tart shell and refrigerate for another 10 minutes until dough is firm.

5. Using a sharp knife, cut away any excess dough on the edge of the tart shell. Using a fork, pierce the bottom of the shell all over (this will help prevent rising during the bake). Freeze the tart shell for 30 minutes.

6. Blind bake the crust: Cover the tart shell with parchment paper and add beans or pie weights; you want enough to cover the entire crust, and high enough on the edges, to prevent the crust from sinking during the bake. Bake the crust at 400ºF for 20-25 minutes, or until crust is golden brown.

7. Make the custard: while the dough is baking, whisk together the eggs, milk, 1/2 tsp. salt, black pepper, and thyme until smooth and slightly frothy. Add the cooled roasted vegetables, mixing again.

8. Assemble the quiche: when the dough is finished baking, remove the beans/weights and parchment, then pour in the egg mixture, rearranging the vegetables so they’re in an even layer. Top with olives and grate parmesan cheese all over, then bake for 15-20 minutes, or until custard is just set in the center.

Enjoy! Quiche can be eaten warm or at room temperature.

xx Brittany

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The French Riviera has recently gotten more press for the amount of Americans that have taken it over — as an American myself, I can’t really comment. All I can say is I’m so grateful to be able to travel, to see different parts of the world, to be humbled by not understanding the language and attempting to speak it to others, to eat local cuisine, and to expand my thinking and creativity. We can complain all we want about crowds and tourists, but shouldn’t we welcome that people are curious?

But, if you’re looking for a less crowded version of the French Riviera in the middle of summer, may I suggest Basque Country — another stunning region full of great food, views, and beach all in one!

Let’s get into it…

Planning Tips:

• It was crowded & HOT. I went in late July/August, although I would suggest visiting in June or September to avoid crowds, traffic, and the heat. If July/August is your timing, that’s still doable, just prepare yourself and bring lots of sunscreen!

• Renting a car was the easiest way to visit as many places as possible, especially the lesser-known areas of the region. The streets are narrow and the turns are tight, so if you rent a car, make sure it’s small! Parking is usually free on the street, or anywhere from 5-20€.

• Pack: breezy outfits, bathing suits, beach gear, linen, hats, comfortable walking sandals, sunscreen, hike-friendly sneakers, a few fancy outfits.

where to stay

With lodging, select a location that you’re comfortable spending at least 40% of your time around; it can take a while to travel around, so there will be days and nights you’d prefer to stay nearby home. If you want to be near water, choose a place near the coastline; if you’re more into food and nature, choose a place up in the hills.

Some great Boutique-ish Hotels:

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But I (notoriously) don’t really like making a pie crust and almost always want to swap one out with phyllo dough (see: tomato phyllo galette). And I would like the same to apply to a quiche, but the phyllo dough inevitably gets soggy under the heavy weight of the eggs and dairy of a quiche (trust me, I’ve tried). So, I created this crispy-turned-soggy method of a phyllo dough quiche that is divine and delicious (if I do say so myself).

Enter: this börek quiche. Börek (pronounced: burh-rek) is a Turkish phyllo pastry stuffed with cheeses, vegetables, or meat (depending on the style), and was my absolute favorite dish growing up. My mom would make hers in a sheet pan, cutting the cheesy, herby pastry into squares. And for this phyllo quiche I wanted to play on those same flavors from the börek I love, but with more eggs. Because everything needs more eggs!!!!

Anywho, this thing is delicious and is actually pretty easy to make with ingredients you probably already have in your fridge. I hope you give it a try and love it :)

the recipe: börek-inspired cheesy phyllo quiche

prep time: 20 minutes | cook time: 45-60 minutes

serves: 5-6 people

ingredients:

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Growing up (and still today), labneh was a staple in our household. For breakfast, my mom would mix it with roasted walnuts and dried mint, and douse it in olive oil. For a mid-day snack, my grandma would take out marinated labneh — thicker balls of labneh covered in spices and preserved in oil. And for dinner, no matter who’s table we were sitting at, there would be a bowl of labneh ready to paired with whatever we were eating that day.

Today’s recipe is for my grandma’s marinated labneh — tangy rounds of strained yogurt, covered in herbs and spices, and kept in a jar filled with olive oil to stay fresh and add more flavor. I personally love these because they’re ready to go — for breakfast with some soft-boiled eggs, toast, and veggies, for a mid-day protein snack with olives and pita, or on top of salads as a tangy topping.

the recipe: marinated labneh balls

prep time: 2 days

makes: 1 16-oz. jar

ingredients:

• 2 cups Greek yogurt

• 1 tsp. salt

• 1/4 cup za’atar

• 1/4 cup aleppo pepper

• 1 cup high-quality olive oil

equipment:

• cheesecloth

• fine mesh colander + mixing bowl

• 16 oz. glass jar

directions:

1. Strain the yogurt: In a medium-sized bowl, mix together the Greek yogurt and salt thoroughly. Place a cheesecloth on top of a fine-mesh colander and pour the yogurt in the center of the cheesecloth, wrapping the cloth around the yogurt to fully cover it. Place the colander over a mixing bowl to catch the water that strains underneath; ensure there’s space between the colander and the bottom of the bowl, so that the yogurt doesn’t sit in the water. Place the yogurt in the fridge for 2 days.

   1. If using non-Greek yogurt or 0% milkfat yogurt, you may need to strain the yogurt for an additional day to reach desired thickness.

2. Prepare the labneh balls: after two days of straining, the yogurt should be as thick as cream cheese; if not, allow it to strain for an additional day or two. Remove the yogurt from the cheesecloth, then scoop about 1 tbsp. worth of yogurt and roll it into a ball in the palm of your hands. Continue until the yogurt is all rolled; there should be about 10-12 balls total.

3. Add the spices: Add the za’atar and aleppo pepper to two separate plates or shallow bowls. Roll half of the labneh balls in each spice.

4. Jar: Add the labneh balls into a clean, glass jar and pour olive oil on top until balls are completely submerged in the oil. You can enjoy immediately, but it only tastes better the longer it sits in the jar!

Storage:

• At room temperature: completely strained labneh balls devoid of moisture and submerged in oil is safe to store at room temperature for up to 2 months; make sure to always use a clean spoon when digging into it!

• In the fridge: labneh balls can be stored in the fridge for up to 3 months; take jar out of fridge for 1 hour prior to use to allow oil to re-liquify, as it solidifies in the fridge.

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“Muffuletta” refers to the Sicilian-American sandwich popularized in New Orleans, comprising of a muffuletta bread roll, Italian meats and cheeses, and an addicting olive tapenade. I guess it was only a matter of time someone jarred the best part of the sandwich, the tapenade itself.

But I haven’t been able to find this magical jar at my local Costco in months, and apparently I’m not the only one upset about it (people are selling their past purchased jars on Ebay for as much as $75.99). But instead of spending the time and money searching for my beloved olive salad, I figured I would just make it at home!

And like almost everything, the homemade version is so much better than the store-bought version. And while the recipe below is a direct copy cat of the Costco jar, you can absolutely customize it to your liking. Add other spices (like za’atar or red chili flake), other pickled goods (like cucumbers or onions), or even sweeten it up with maple syrup or honey. But one thing will be for certain: it will be addicting.

the recipe: muffuletta olive salad

prep time: 20 minutes

makes: 1 16 oz. jar

ingredients:

• 1 cup chopped olives (I like 1/2 cup Castelvetrano & 1/2 cup Kalamata)

• 1/4 cup chopped roasted red peppers

• 1/4 cup chopped Giardiniera (pickled carrots, celery, and cauliflower)

• 2 tbsp. capers

• 2 cloves garlic, minced

• 2 tbsp. red wine vinegar

• 2 tsp. oregano

• 1 tsp. black pepper

• 1 tsp. sea salt

• olive oil to fill jar (about 1/2 cup)

directions:

1. Place all ingredients, minus the olive oil, in a small mixing bowl and stir to combine well.

2. Spoon vegetables and their juices into a 16 oz. glass jar (that’s been thoroughly washed), and pour enough olive oil to cover the vegetables completely, about 1/2 cup.

Enjoy! It’s that easy.

Jar can be refrigerated for up to 1 month, just bring to room temperature for 10 minutes prior to using to re-liquify oil. Ensure vegetables are always covered with oil for safe keeping.

xx Brittany

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I’ve shared this recipe before, but it’s truly so good that I must share it at least once per summer season. This galette uses a base of creamy and salty feta cheese and is topped with fresh herbs and briney capers, a perfect balance against the butter phyllo dough crust and soft tomatoes. If you make it, everyone will be impressed upon first look, and everyone will start loving you once they try it.

the recipe: feta & heirloom tomato phyllo galette

prep time: 30 minutes | cook time: 45 minutes

serves: 6 people

ingredients:

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But when it comes to food, expect simplicity — like with this egg dish, instead of having a name like “omelette” or “frittata,” it’s simply “eggs with yogurt.”

Beid bil laban — eggs with yogurt — is one of my favorite breakfasts. Not dissimilar to the Turkish dish cilbir, where poached eggs are set on top of a garlicky yogurt sauce, beid bil laban comprises of scrambled eggs mixed into a garlicky yogurt sauce. The yogurt sauce finds its way through the cracks of the scrambled eggs, resulting in creamy, custardy eggs packed with flavor. I personally love them topped with a bit of parsley or dill, and spooned into pita bread (especially that extra thin kind).

I hope you enjoy this dish as much as I do!

the recipe: beid bil laban

prep time: 15 minutes | cook time: 10 minutes

serves: 2-3 people

ingredients:

for the eggs:

• 4-6 eggs

• 1 tbsp. butter or ghee

• 1 cup whole milk yogurt (Greek or regular)

• 1 clove garlic, minced

• 1 tsp. kosher salt

• pita bread, to serve

• finely chopped parsley, for topping

for the cucumber tomato salad:

• 2 Persian cucumbers, finely diced

• 1 cup cherry tomatoes, sliced in half

• juice of 1/2 lemon

• 1/2 tbsp. pomegranate molasses

• 1 tsp. sumac

• 1/2 tsp. kosher salt

directions:

1. Prepare the cucumber tomato salad: if desired, mix together the ingredients for the cucumber tomato salad in a small mixing bowl and set aside. This salad only gets better the longer it sits — so feel free to make it in advance!

2. Prepare the yogurt sauce: in a medium-sized bowl, mix together the yogurt, minced garlic, and 1/2 tsp. salt until smooth. The yogurt sauce should be slightly runny, so add 2 tbsp. of water at a time until it reaches a liquidy texture (like Kefir); Greek yogurt will require more water than regular yogurt here. Set sauce aside.

3. Scramble the eggs: Preheat a medium-sized pan over meidum heat. While that’s preheating, whisk together the eggs, 1/2 tsp. salt, and 1 tbsp. water in a medium-sized bowl until frothy and no white streaks remain. Melt the butter in the pan, then pour in the eggs, pushing the sides to the center with a rubber spatula until the eggs are just about cooked. Break up the eggs into large, scrambled pieces.

4. Add the scrambled eggs to the yogurt mixture, coating the eggs in the yogurt. Top with finely chopped parsley and serve with the cucumber-tomato salad and some pita bread.

Enjoy immediately; best when eggs are still warm!

xx Brittany

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I specifically loved eating these peanut noodles not with my dinner, but the next morning for breakfast. There was something about the creamy peanut sauce that made it feel like the perfect way to break in the morning. Throw an egg on top? Now we’re talking.

These spicy peanut eggs are like the grown-up version those morning peanut noodles. The peanut sauce is crunchy, creamy, and spicy, the eggs are perfectly runny in the center, and the rice helps soak it all up. It’s one of those dishes you can eat for any meal, and even multiple times per day.

And just like my peanut noodle habit, it’s even better the next day for breakfast (no, really, the eggs cure in the sauce and get even better!).

the recipe: spicy peanut eggs over rice

prep time: 30 minutes | cook time: 20 minutes

serves: 2-3 people

ingredients:

• 1/2 cup jasmine rice

• 4-6 large eggs, room temperature (depending on how many eggs you like!)

• 2 tbsp peanut butter (crunchy)

• 2 scallions, finely diced

• 1 tbsp. grated ginger

• 1 clove garlic, minced

• 2 tsp. chili crisp

• 1 tbsp. soy sauce

• 1 tbsp. rice wine vinegar

• 1/2 tbsp. maple syrup

• 1/3 cup olive oil

• 1 tbsp. sesame seeds

• 1 tsp. kosher salt

• optional toppings: finely chopped scallions, sesame seeds

directions:

1. Make the rice: thoroughly rinse the jasmine rice, then place in a small saucepan with 1 cup water and 1/2 tsp. salt. Bring to a boil, then immediately reduce to low and cover, cooking for 15 minutes. Once rice is finished cooking, remove from heat, fluff up with a fork, and keep covered until ready to serve.

2. Boil the eggs: bring a small saucepan filled with water and 1/2 tsp. kosher salt to a rolling, bubbly boil. Carefully drop in your eggs with a spoon, one by one, and set a timer for 6:30 minutes. Once the eggs are done cooking, immediately place in an ice bath (a bowl filled with ice and cold water) and let cool for five minutes. Peel eggs and set aside.

3. Make the peanut sauce: to a medium-sized skillet, combine the peanut butter, scallions, grated ginger, minced garlic, chili crisp, soy sauce, rice wine vinegar, and maple syrup. In a separate, small skillet, heat the olive oil over medium heat until glossy, about 4 minutes, then carefully pour the hot oil over the peanut sauce, whisking until well combined. Cook sauce over low heat on the stove for another 2-3 minutes, then add the peeled eggs and sesame seeds, tossing in the peanut sauce until well coated.

4. Plate & serve: divide the rice between 2-3 bowls, then top with eggs and spoonfuls of the peanut sauce. Top with extra scallions and sesame seeds if desired.

Enjoy!

xx Brittany

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So it makes sense why France is so good at soccer (er…football). If they’re undergoing extensive strength training for a simple two-ingredient appetizer, I could only imagine what their training looks like for a global sport.

Sports commentary aside, these oeufs mayonnaise are actually very delicious. The mayonnaise is French-style, with more acid and dijon mustard than an American-style mayonnaise, giving it a runnier consistency and tangier taste. You can serve it as a snack, appetizer, or even breakfast — which I prefer, with a side of toasted baguette and mixed green salad. Yum.

the recipe: oeufs mayonnaise

prep time: 15 minutes | cook time: 7 minutes

serves: 4-6 people

ingredients:

• 6 large eggs + 1 egg yolk, room temperature

• 1 tbsp. dijon mustard

• 1 tbsp. white wine vinegar

• 1 clove garlic, minced

• 1 1/2 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 cup high quality olive oil

• for topping: paprika, za’atar, chives, microgreens, or parsley

directions:

1. Soft boil the eggs: bring a small saucepan filled with enough water to cover the eggs and 1 tsp. of salt to a rolling, bubbly boil. Carefully drop in six eggs, one by one, and immediately set a timer for 6:45 minutes. Prepare an ice bath (a bowl filled with ice and cold water), and once eggs are done boiling, place immediately in the ice bath for 5 minutes.

2. Make the mayonnaise: To a medium-sized mixing bowl, combine the egg yolk, dijon mustard, white wine vinegar, minced garlic, salt, and black pepper. Whisk together vigorously, until pale yellow and slightly frothy. Slowly stream in the olive oil (very! slowly!), whisky constantly so that the oil integrates with the yolk mixture (this is called an emulsion). Continue until the oil is completely mixed in, avoiding any breaks in whisking if you can. In the end, you should have a thick, pale yellow mayonnaise, but not as thick as your jar of Hellman’s (or Best) in your fridge.

   1. If desired, place mayo in a piping bag for pretty piped dollops onto the eggs. If not, a spoon works perfectly fine!

3. Assemble: peel and cut eggs in half. Spoon or pipe a small dollop of mayo onto the plate, place an egg half on top, then spoon or pipe more mayo on top. Repeat for all twelve halves, then top with a sprikle of paprika or za’atar, finely chopped chives, microgreens, or finely chopped parsley.

Enjoy!

xx Brittany

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The answer is yes, and the result is delicious. A pickled cherry tomato is subtly tangy, but its exterior skin keeps the vinegar from penetrating too deep, so it’s still sweet, crunchy, and juicy. It’s a great way to preserve the sweet tomatoes that bless us during the summer months, and a way to add some acidic pop to meals.

While I’m biased to use these pickled tomatoes as a toast topping (with creamy cottage cheese or burrata, avocado, chili honey, olive oil!), I also love just popping them in as a little fridge-grazing snack. No judgment when it comes to anything in jar.

the recipe: pickled cherry tomatoes

prep time: 25 minutes | fridge time: at least 3 days

makes: 1 16 oz. jar

ingredients:

• 1 pint (12 oz.) cherry tomatoes

• 1 cup white wine or apple cider vinegar*

• 1 cup water

• 2 tbsp. granulated sugar

• 1 tbsp. kosher salt

• optional add-ins:

  • 2-3 garlic cloves

  • 2 tsp. black peppercorns and/or fennel seeds

  • 1-2 tsp. red chili flakes

  • fresh basil or dill

*for a sweeter pickle, opt for white wine vinegar; for a more astringent pickle, opt for apple cider vinegar

directions:

1. Clean a 16 oz. mason jar with hot, soapy water thoroughly, and dry.

2. In a small saucepot, stir together the vinegar, water, sugar, and salt. Bring liquid to a boil, then reduce heat to low and cook for 10 minutes. Allow to cool for 5 minutes before pouring in jar.

3. While liquid is cooking, pierce each cherry tomato with a toothpick (the more you pierce the skin, the more “pickle-y” the tomato). Place tomatoes in the jar with desired add-ins, then pour pickling liquid over tomatoes, leaving a half-inch of space. Cover and refrigerate for at least 3 days, and up to 1 month.

Enjoy! Top on avocado toast, throw into salads, serve with fish, or add to cheeseboards.

Please note: keep tomatoes refrigerated; this preparation is for a fridge pickle, not a shelf-stable one!

xx Brittany

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I opted to swap the often used russet potato for a Japanese sweet potato to get a sweeter, deeper flavor. I also added some tahini into the dressing to play on the sesame flavors a little more (and because tahini and sweet potatoes belong together).

The result was a deliciously sweet Japanese-ish potato salad, which can be eaten as a side dish but also for breakfast, thanks to all the eggs. And it is truly customizable — I hope this inspires you to mash your eggs with your potatoes more often.

the recipe: sweet Japanese potato salad

prep time: 30 minutes | cook time: 15 minutes

serves: 3-4 people

ingredients:

• 2 medium Japanese sweet potatoes, peeled & cubed

• 4 large eggs

• 2 Persian cucumbers, thinly sliced with a mandolin

• 3 scallions, sliced

• 3 tbsp. rice wine vinegar

• 2 tbsp. tahini

• 2 tbsp. Kewpie mayonnaise

• 2 tbsp. sesame seeds

• 1/2 tbsp. honey

• 2 tsp. sesame oil

• 1 tsp. soy sauce

• 1 1/2 tsp. salt

directions:

1. Pickle the cucumbers: in a small bowl, combine the thinly sliced cucumbers, 1 tbsp. rice wine vinegar, and 1/2 tsp. salt, mixing together until cucumbers are coated. Let cucumbers sit for at least 10 minutes.

2. Boil the potatoes: In a medium pot filled with water and 1/2 tsp. salt, add the peeled and cubed sweet potatoes and bring to a boil. Cook potatoes until fork-tender, about 5-6 minutes, then drain water, allowing potatoes to “steam-dry” by leaving them in the hot pot.

3. Boil the eggs: While potatoes are boiling, bring a small pot filled with water and 1/2 tsp. salt to a rolling, bubbly boil. Using a spoon, carefully drop eggs in, one by one, and cook for 6:45 minutes. Immediately place cooked eggs in an ice bath (a bowl filled with cold water and ice) and let cool for 5 minutes before peeling eggs.

4. Make the dressing: In a large bowl, whisk together the tahini, 2 tbsp. rice wine vinegar, Kewpie mayo, honey, sesame oil, soy sauce and 1 tbsp. water until smooth. If dressing is too thick (doesn’t have a runny consistency), add an additional 1 tbsp. of water at a time until your desired consistency.

5. Make the potato salad: to the dressing, add the cooked potatoes and peeled eggs and, using a fork, mash into large pieces until well combined. Drain the cucumbers and add to the salad, along with the sliced scallions and sesame seeds, mixing until just combined through.

Serve immediately or refrigerate for up to 1 day ahead.

Enjoy!

xx Brittany

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One of my favorite foods growing up was börek, a Turkish phyllo pie stuffed with feta and parsley. No surprise then, that I also love spanakopita, a Greek phyllo pie stuffed with feta and spinach (which came first, I won’t get into).

So when another savory loaf bread was in order, I figured why not riff on the delicious spanakopita — the slightly sour taste of the wilted spinach and green onions pair perfectly with the creamy, salty feta and herby dill. And although I love phyllo dough like it’s nobody’s business, the heartier bread version serves as a nourishing breakfast or snack.

the recipe: spinach and feta (spanakopita-inspired) loaf bread

prep time: 20 minutes | cook time: 45-55 minutes

serves: 5-6 people

ingredients:

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Which landed me on the egg salad burger: a crispy patty made of egg salad, packed with the flavors of spicy mustard and briny pickles sandwiched between brioche buns and a variety of toppings. It’s like a bean-less veggie burger, and a meatless breakfast burger. It’s what should be on brunch menus everywhere.

In this recipe you can customize the flavor profile however you’d like — if you’re missing some meat, add bacon or chorizo bits; if you want more veggies, swap the pickles for some steamed spinach; if you want a different cheese, have at it — feta, gouda, asiago, gruyere. This recipe leans on those standard burger flavors, but the best part of assembling a burger is how you personalize it.

*A quick note on grilling: I know it’s grill season, and you can definitely grill these burgers, but use a skillet or griddle vs. the open grills to keep the burger in tact!

the recipe: egg salad burgers

prep time: 25 minutes | cook time: 20 minutes

serves: 4 people (makes 4 burger patties)

ingredients

for the egg salad patties:

• 6 large eggs, room temperature

• 2/3 cup shredded cheddar cheese

• 1/2 cup panko breadcrumbs

• 1/2 cup pickles of choice, finely chopped

• 1/4 cup kewpie mayonnaise

• 2 tbsp. pickle brine

• 2 tsp. dijon mustard

• 1 tsp. paprika

• 2 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 tbsp. butter, for searing

for the burger sauce:

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For this dish, you don’t even have to go to the grocery store (ok, maybe for some fresh parsley), and it’s one of the most loved across the Middle East. So…an automatic 10/10.

Fatteh is a dish eaten around the Arab world comprising of fried pita bread, chickpeas, yogurt sauce, and toasted nuts. On the whole, it’s a simple dish, but each component gets its own preparation, a perfect illustration of how the details matter in recipes. In this recipe, I’ve added poached eggs for more of a classic breakfast twist (although fatteh is commonly eaten for breakfast even without the eggs). Instead of frying the pita, I baked them in the oven for a bit more lightness; to the chickpeas, I added some earthy spices; and to the nuts, I opted for fried pine nuts, whose frying oil gets a fragrant, golden hue.

My mom ate variations of fatteh growing up in Syria, and even more variations exist in Lebanon, Jordan, Palestine, Egypt, and Yemen. Something I love so much about Middle Eastern food is the regional variations to the same dish — a reminder how we’re all really cousins.

the recipe: breakfast fatteh

prep time: 25 minutes | cook time: 30 minutes

serves: 2-3 people

ingredients

for the pita bread:

• 3 pita bread pockets

• 1/2 tsp. salt

• oil spray (olive or avocado, preferably)

for the yogurt sauce:

• 1 cup whole milk yogurt

• 3 tbsp. tahini

• juice of 1/2 lemon

• 2 cloves garlic, minced

• 1/2 tsp. kosher salt

for the chickpeas:

• 1 can chickpeas (garbanzo beans), drained

• 1/3 cup water

• 1/2 tsp. kosher salt

• 1/2 tsp. ground coriander

• 1/4 tsp. ground cumin

for the nuts + eggs + toppings:

• 1/3 cup pine nuts (can swap almond slivers)

• 2 tbsp. olive oil

• 2-6 eggs, depending on the amount of people served

• for topping: 1/4 cup parsley, finely chopped

• for topping: sumac

directions:

1. Bake the pita: preheat oven to 350°F. Cut each pita pocket into 1-inch cubes, then place on a baking tray. Spray with cooking oil, sprinkle with salt, and toss until coated. Bake for 12-15 minutes, or until pita is golden and crunchy. Set aside.

2. Make the yogurt sauce: Stir together the yogurt, tahini, lemon juice, minced garlic, and salt until well combined. It should be slightly runny like regular yogurt, not thick like cream cheese. If it’s too thick, add 1-2 tbsp. of water as needed to loosen it up. Set aside.

3. Make the chickpeas: To a small saucepan, add the chickpeas, water, salt, ground coriander and ground cumin. Cook over medium heat until chickpeas just become soft and start to split from their skins, about 5-8 minutes, then turn off the heat (but keep in the saucepan to stay warm).

4. From here, I like to pre-assemble my fatteh before the next two steps, which come together quickly. On a large plate, add the baked pita cubes, then layer on top the chickpeas, then the yogurt sauce. Set aside as you finish the final two steps.

5. Poach the eggs: Bring a medium-sized pot of water to a simmer over medium-low heat. Crack the eggs in a colander over a bowl to catch any leftover egg white (this helps create the perfectly poached eggs). Once the water is simmering, stir to create a whirlpool with a wooden spoon, then carefully drop in the eggs. Allow eggs to cook until the whites are firm, about 3-4 minutes. Carefully remove eggs and place in cold water until ready to serve.

6. Fry the nuts: In a small skillet over medium-high heat, add the pine nuts and olive oil and fry until fragrant, bubbly, and golden, about 5-8 minutes.

7. Immediately once the nuts are done toasting in the olive oil, pour on top of the pre-assembled fatteh, over the yogurt sauce. You’ll hear some crackling as the warm oil hits the cool yogurt — a classic characteristic of a good fatteh! Top with the poached eggs, then sprinkle on the finely chopped parsley and sumac. Serve immediately.

Enjoy!

xx Brittany

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But once I tried rhubarb (in an outstanding rhubarb tart with vanilla ice cream at a local restaurant), my interest was certainly piqued. It was slightly sweet and slightly sour, making it perfectly balanced in the dessert. So whenever I saw rhubarb for the next few weeks on a restaurant menu, I ordered it, knowing its presence wouldn’t last long. And maybe that’s for the best. Is rhubarb really that good? Or is it the short period of enjoyment that makes us actually savor it, the way were supposed to with all food? A philosophical question for later.

Anywho, today we’re making a variation of that rhubarb pastry, but in toast form, that leans both sweet and savory. Toasted sourdough gets topped with whipped goat labneh and cardamom-poached rhubarb, with a sprinkle of za’atar and crushed pistachios. It’s creamy, tangy, sweet, floral, earthy, and nutty all at the same time!

the recipe: whipped goat labneh toast with cardamom-poached rhubarb

prep time: 25 minutes | cook time: 25 minutes

serves: 2 people

ingredients

for the goat labneh:

• 1 cup labneh or whole milk Greek yogurt

• 4 oz. goat cheese

• 1 tbsp. olive oil

• 1/2 tsp. kosher salt

for the poached rhubarb:

• 1 lb rhubarb (about 4-5 stalks), ends trimmed & cut into 2” pieces*

• 1 cup water

• 1/3 cup honey

• 2-3 2” lemon peels

• juice 1/2 lemon

• 5-6 cardamom pods

*if possible, pick out the dark pink rhubarb to maximize the color!

for toast + toppings:

• 2 slices sourdough bread

• 1 tbsp. butter or olive oil

• za’atar, for topping

• crushed pistachios, for topping

• fresh basil, for topping

directions:

1. Make the goat labneh: in the bowl of a food processor, combine the labneh, goat cheese, olive oil, and salt, and blend on high until smooth, about 3 minutes. Line a medium-sized bowl or storage container with two paper towels, folding as necessary, then pour the goat labneh mixture right on top. Top with two more folded paper towels — the towels will absorb the excess liquid from the mixture, leaving behind a thick, tangy, goat labneh. Store in the fridge to strain for at least 15 minutes, and up to 1 hour.

2. Poach the rhubarb: In a medium-sized pan, stir together the water, honey, lemon peels, lemon juice, and cardamom pods, and bring to a simmer over medium heat. Cook for 10 minutes, until syrup thickens and cardamom pods burst open, then remove lemon peels and cardamom shells (you can leave the small cardamom pieces!). Add the cut rhubarb in a single layer, reduce heat to medium-low, and cook until rhubarb is soft and vibrantly pink, about 3-4 minutes per side. Remove rhubarb with a slotted spoon and set aside, then reduce the syrup further over medium-heat until thickened, another 5 minutes. Pour syrup in a small bowl and set aside.

3. Toast the bread: melt the 1 tbsp. of butter over medium-heat in a medium-sized skillet (big enough to fit both slices of bread — if not, toast one slice at a time). Add the slices of sourdough and toast until each side is golden brown, about 2-3 minutes per side.

4. When ready to assemble, carefully remove paper towels from the strained goat-labneh and mix until smooth. If desired, place labneh in a piping bag to pipe onto each toast, but spreading is great too!

5. Assemble toast: top each slice of toasted sourdough with half the goat-labneh mixture, the poached rhubarb, and a hefty drizzle of the rhubarb syrup. If desired, top with za’atar, crushed pistachios, and fresh basil.

Enjoy!

xx Brittany

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As you know by now, I’m a savory breakfast over sweet breakfast girl any day. This savory dutch baby plays on classic bagel flavors — everything bagel seasoning, smoked salmon, capers, crème fraîche, dill. No sugar in sight, but instead a delicious cheesy, herby, everything bagel topping. And the best part is, it comes together in under 30 minutes and all in one blender!

But not just any blender — The Power Spin Infinite Speed Control Blender by Lotus. I have never been more in love with a blender. This one can not only tackle the hard stuff (like crushing ice, nuts, and those extra thick smoothies), but it’s a master in precision, to make even delicate recipes a breeze. The emulsion cup pours liquids in gradually while blending, so you don’t have to worry about aiolis breaking or batters separating. Plus, there are four pre-settings for soups, purees, ice, and smoothies, that are pre-timed and pre-controlled so you can just press the button and walk away (if only everything was that easy).

Buy The Power Spin™ Blender

Thank you to Lotus for sponsoring today’s recipe!

the recipe: savory everything bagel dutch baby pancake

prep time: 10 minutes | cook time: 20 minutes

serves: 3-4 people

ingredients:

for the dutch baby:

• 4 large eggs, room temperature

• 3/4 cup whole milk, room temperature

• 2/3 cup all purpose flour

• 1/2 tsp. kosher salt

• 1/4 cup grated cheese of choice (I like asiago, parmesan, or cheddar)

• 3 tbsp. finely chopped herbs (I like chives and dill)

• 1 tbsp. everything bagel seasoning

• 1/2 tsp. black pepper

• 3 tbsp. butter

toppings:

• 1/2 cup crème fraîche

• 8 oz. smoked salmon

• 1 Persian cucumber, sliced into thin ribbons

• 2 tbsp. capers

• 2 tbsp. fresh dill

• juice 1/2 lemon

directions:

1. Place a cast iron skillet in the oven and preheat to 450°F.

2. Make the batter: crack eggs in The Power Spin™ blender and, using the manual setting, blend on speed 4 until frothy, about 1 minute. Reduce speed to 1 and pour the milk in the emulsion cup, which carefully streams in the liquid, until combined, about 1 minute. Add the flour and salt and blend until just combined on speed 2, about 20 seconds. Set batter aside.

3. Make the savory topping: in a small bowl, mix together the grated cheese, finely chopped herbs, everything bagel seasoning, and black pepper.

4. Bake: once oven and skillet are heated, carefully remove skillet from oven. Add the butter, and once melted, pour in the batter directly from the blender. Sprinkle the savory topping all over the batter’s surface and bake for 18-20 minutes, or until pancake is puffed and golden brown. Avoid opening up the oven door while baking — this will deflate the pancake!

5. Prep the toppings: while the pancake is baking, mix together the crème fraîche with juice from 1/2 lemon and 1 tbsp. finely chopped dill. Set aside. Prepare the other toppings alongside the crème fraîche as well.

6. Top + serve: Immediately remove dutch baby from oven and top with the lemony crème fraîche, smoked salmon, cucumber ribbons, capers, and remaining dill. Serve while hot.

Enjoy!

xx Brittany

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Today’s loaf cake takes a savory tone (if you’ve been following me for a while now, you know how much I love my savory breakfasts), with halloumi cheese, olives, and fresh herbs. It’s a style of bread that originates in Cyprus, where halloumi cheese is plentiful. And according to my 23 & Me, I’m like .01% Cypriot, so…it’s in my DNA.

For this loaf, I opted for green olives and parsley + mint for my herbs, but you can totally swap out with black olives or other herbs you love. I used a classic 9x5” loaf-pan, but feel free to use a circular or square pan — just know it won’t be as thick, and make sure to line with parchment paper to prevent sticking!

the recipe: halloumi, olive & herb loaf

prep time: 15 minutes | cook time: 50 minutes

serves: 5-6 people

ingredients:

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I recently went to the launch party for Martha Stewart’s new kitchenware collection, and met Martha myself (!!), although we talked about beauty instead of food (I even gave her my own brand as a gift). I did learn, however, that Balthazar is her favorite place for bread in the city, which I can totally get behind. My parents live a few miles away from Balthazar’s wholesale bakery in New Jersey, and my mom and I sometimes walk all the way there to grab our favorite pastries and bread. The musts are their ham & cheese croissant and their canelés.

In the gift bag from the event was a loaf of Balthazar’s brioche, soft and buttery and so perfectly loaf-shaped that each slice looked like an emoji. I wondered what to make with the brioche — a bread often reserved for sweet breakfasts. What if I made a savory French toast, and not only that, but one that resembled a traditional Levantine breakfast? Yum.

the recipe: savory za’atar French toast

prep time: 15 minutes | cook time: 20 minutes

serves: 2 people

ingredients:

for the french toast:

• 3 large eggs

• 1/2 cup whole milk

• 1 clove garlic, minced

• 1 1/2 tbsp. za’atar

• 1 tbsp. honey

• 1/2 tsp. kosher salt

• 1/2 cup feta cheese, crumbled (optional)

• 4 thick slices brioche bread

• 2 tbsp. butter

• 4 tbsp. labneh + olive oil, for topping

for the tomato-cucumber salad:

• 2 persian cucumbers, roughly diced

• 3/4 cup cherry tomatoes, halved

• 1/2 tbsp. olive oil

• juice of 1/2 lemon

• 1 tsp. sumac

• 1/2 tsp. kosher salt

• fresh mint + dill, torn

directions:

1. Make the side salad: In a small mixing bowl, combine all ingredients for the tomato-cucumber salad and set aside.

2. Prep the batter: In a shallow bowl (or anything wide enough to fit the brioche slices with walls), whisk together the eggs, milk, minced garlic, za’atar, honey, and salt until well combined and no egg streaks remain.

3. Make the French toast: preheat a nonstick skillet or griddle over medium heat. Melt 1/2 tbsp. butter and add about 2 tbsp. of feta cheese until cheese starts to soften. Dip both sides of a brioche slice into the batter, pressing into the batter to allow the bread to soak it up, then lay on top of the feta. Cook until golden and toasty, about 3-4 minutes per side, adding more butter and feta cheese before flipping as desired. Repeat for all four brioche slices.

4. Plate & serve: divide the French toasts between two plates, and top each with about 2 tbsp. of labneh and a drizzle of olive oil. Serve with half of the cucumber-tomato salad on each plate.

Enjoy!

xx Brittany

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