Deviled Eggs
Although eggs are the stars of the show at breakfast and brunch, this savory snack from Tove Nilsson’s Eggs makes an equally good impression.
Recipes
Nuno Zafaran
Cod, branzino, or dorade can be used in this whitefish recipe with saffron, mint, dill, and peas from THE OLDEST KITCHEN IN THE WORLD by Matay de Mayee.
Spice-Cured Salmon
Scottish salmon is known for its quality, and when cured at home, it tastes absolutely exceptional. Try this recipe from Highland Harvest two days before serving.
Cinnamon Wreath
This delicious cinnamon wreath from Highland Harvest is perfect for a cozy Sunday breakfast.
Red Onions in Puff Pastry
Slowly braising onions brings out their delicate sweetness, making these little pastries from Highland Harvest irresistible.
Pavlovas with Poached Pears
This gorgeous pavlova, topped with wine-poached pears, from Highland Harvest makes a stunning dessert perfect for any occasion and can be stored in an airtight container for 1–2 weeks.
Putanesca Integrale
Puttanesca is the world-famous pasta from Naples. This recipe from Italopunk counterbalances the hearty flavors with whole-wheat pasta. A drizzle of cream makes it rich and complex.
Negroni a Modo Mio
The Negroni is a quintessential Italian cocktail with equal parts Campari, vermouth, and gin. This variation from Italopunk uses a bit more red vermouth and a rosemary infusion. Cin cin!
Cacio e Pepe con Fava e Menta
Cacio e pepe is a Roman classic. Adding fava beans makes this dish reminiscent of another well-known classic: fave con pecorino. Italopunk adds mint to the style of trattoria Sora...
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