alton toast (named for inimitable alton brown who created the original version of this recipe) is our go-to breakfast/lunch/dinner/snack when we need something filling and delicious that feels good. it's easy to throw together as long as you keep a couple cans of sardines on hand and have an avocado ripening at home, and it's packed with all the best kinds of fat from fish and avocados. as a bonus, because they're low on the food chain sardines are super sustainable, so you can chow down free from guilt. if you're unsure about canned fish, this recipe will make you a true believer and may even turn you (like us) into an obsessive canned sardine hunter whenever you visit a new grocery store! for the least fishy flavour, try to find small sardines like brislings.
粥／congee/ juk/ zhou is amazing soul food that can be eaten for breakfast, lunch or dinner. it’s a bit like chicken noodle soup for asia: whenever you’re feeling sick or sad it gives your body and soul a pick me up. it’s also incredibly easy to make and it’s a great way to use up leftover rice and/or bones! we like to buy the ducks hanging in the windows of Chinese markets and restaurants and throw all the leftover bones into a pot with leftover rice to make it. try to reserve some of the duck meat to toss in the pot at the very end before serving.
This is definitely our favourite tomato soup recipe ever! It's buttery, velvety, tangy, sweet and the perfect accompaniment for crisp and gooey grilled cheese. The key is letting your onions cook down so that the natural sweetness of them balance out the tartness of the canned tomatoes. Simple and delicious, this is an effortless recipe to add to your repertoire.
We’re always looking for new ways to integrate vegetarian meals into our diets, and as much as we love tofu we’re eager to explore some more imaginative alternate proteins. Lately, that has meant pulse-patties, from black bean burgers to falafels. We love falafels for transforming relatively-boring-but-packed-with-nutrients chickpeas into crisp-on-the-outside-moist-on-the-inside flavour bombs that add substance to rice bowls and keep us full for hours after a meal. They’re traditionally spiced with cumin, coriander, mint and cilantro, but we wondered if they could be done using the same blend of aromatics as our favourite Thai sausage, Sai Ua. The answer is a resounding yes. Full of lemongrass, turmeric, chilies, kaffir lime leaves and galangal, these Thai inspired falafels have a bold flavour that keeps you going back for more. For strict vegetarians, we use powdered dry mushrooms for umami, but if you’re more lenient we recommend a healthy dose of fish sauce.
Potatoes with breakfast are indisputably awesome, unless they’re terrible. Unfortunately, most recipes take way longer than we’re willing to spend on breakfast and give mediocre results. We're looking for easy, crispy potatoes that can soak up the yolk from a crispy fried egg or a perfect soft boiled egg. Enter Rösti. By shredding the potato, these pancakes can be made in about 20 minutes including skinning, shredding, and forming. They only take 3 ingredients and they come out crispy on the outside, moist and tender on the inside. Top them with whatever runny-yolk eggs and extras you want - our favourite combination adds sour cream, smoked salmon, soft boiled eggs and our classic garnishes of cilantro and pickled onions. I just ate these this morning and I'm salivating just thinking about them.