Archive | Breakfast / Brunch RSS feed for this section

Spicy Deviled Eggs

Spicy Deviled Eggs | She Paused 4 Thought

Seriously now, does anyone really need another deviled egg recipe? You have your Grandma’s special recipe, your mom’s standard recipe, and the one that you based on theirs, which you love best of all.

So why am I featuring another deviled egg recipe? Because this one is amazing. And who ever said a Deviled Egg was amazing. Make this twist on a classic and you’ll become the Deviled Egg Master of the Universe. Continue Reading →

Read full story · Comments { 8 }

Batata Salata (Lebanese Potato Salad)

Sitto's Batata Salata | She Paused 4 Thought

Outdoor entertaining just got elevated with this gorgeous potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue Reading →

Read full story · Comments { 18 }

Rhubarb-Raspberry Compote

Rhubarb-Raspberry Compote | She Paused 4 Thought

One of my favorite childhood flavors is Rhubarb. It was practically a weed on our Midwest farm. Every year we planted all types of vegetables, but never rhubarb (yes, it is a vegetable), because it was always just there. Now, when I see rhubarb at the market or in the stores in Los Angeles, my heart skips a beat. Although rhubarb pie is my favorite, I am learning to prepare it in ways that really lets the rhubarb’s true character shine through.

I learned this from Deborah Madison, award-winning author of fourteen cookbooks. She is known for her seasonal, vegetable-based cooking. In her latest book, In My Kitchen, Deborah’s simple approach to cooking really lets the vegetable’s flavor be the star. Continue Reading →

Read full story · Comments { 10 }

Rhubarb Scones with Ginger & Vanilla

Rhubarb Ginger Scones | She Paused 4 Thought

Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.

Continue Reading →

Read full story · Comments { 12 }

Aranygaluska, Hungarian Golden Pull-Apart Cake

Aranygaluska | She Paused 4 Thought

I recently was accused of being a food history geek. As I opened my mouth to dispute this bizarre accusation, I stopped because I realized, with humility, that it is true. I am a total food history geek. I lay awake nights as I wonder about things like, the food King Tut chose for his journey into the afterlife (watermelon and beets)  or what Charlemagne insisted be in every garden in his kingdom (a fish pond).

When I started reading Joan Nathan‘s latest cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World, I found a kindred spirit. I couldn’t put it down. It’s a food history geek’s dream. Continue Reading →

Read full story · Comments { 14 }