Breakfast & Brunch

Parsnip Pancakes

You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together…

Polenta Tart with Heirloom Tomatoes, Mozzarella, and Prosciutto

Here’s a quick and easy alternative tart crust that’s light, less complicated than pastry, and naturally gluten-free. The polenta crust holds its shape beautifully and is just as versatile on a dinner table or as a perfect option for casual entertaining. Leftovers make a great, fuss-free workday lunch. You can also parbake the crust ahead of time, store in the refrigerator overnight, and then assemble and bake the next day. This is a great tart to make year-round by altering the ingredients to take advantage of what is in season.

Lavender Lemon Posset with a Lavender Hazelnut Crumb

Until the First World War, when rising land prices and lack of manpower ravaged the industry, South West London was famous for its vast fields of lavender…

Scotch Eggs

Since 1738, when the fabled British department store Fortnum & Mason claims to have invented them as a traveler’s snack, the estimable, robust, and highly portable Scotch egg has been an integral part of a proper British picnic, and versions of varying quality are to be found in every British supermarket and gas station shop.

Flamiche

This classic leek tart comes from the Picardy region of Northern France. I’ve changed it up a little by omitting the traditional top crust, adding a little cheese to the bottom crust, and sprinkling some pancetta and chives into the leek filling for greater depth of flavor.

Coconut Cashew Quinoa Granola

This not-too-sweet blend of toasty cashews and almonds, fragrant coconut, and quinoa is a current favorite.

Greens and Grains Frittata

This is a great recipe if you have house-guests or company stopping by. Leftover slices served with warm, crusty bread make a most welcome and effortless lunch the following day.

Buckwheat Crêpes with Roasted Root Vegetables

In Brittany, crêpes—galettes—are usually folded into a rough square around your filling of choice.

Shrimp and Grits

Saucy creole-spiced shrimp and crispy bacon top a bowl of extra-creamy cheese grits. A brunch item like this will keep people talking all day, clear through to dinnertime…

Strawberries and Cream Freekeh Porridge with Toasty Almonds

This morning porridge is the real deal: toothsome and satisfying, only slightly sweet, and dotted with vibrant berries…

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