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Tag: Brunch

  • The best outdoor dining spots in Raleigh

    The best outdoor dining spots in Raleigh

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    It’s finally spring! That means it’s time for outdoor dining, which is an incredibly popular choice in the city. Both locals and tourists flock to outdoor bars and cafes to grab a bite to eat.

    Check out these restaurants with the best outdoor dining in Raleigh!

    The best outdoor dining options in Raleigh

    If you are looking for outdoor dining in Raleigh, we have a few restaurant recommendations for you. Here is our complete Raleigh outdoor dining guide.

    A Raleigh favorite, Taverna Agora has a gorgeous outdoor seating area.
    Photo: Taverna Agora Greek Kitchen & Bar Facebook
    Photo: Taverna Agora Greek Kitchen & Bar FacebookPhoto: Taverna Agora Greek Kitchen & Bar Facebook
    Mulino Italian Kitchen offers a dining experience like no other. While the property was temporarily closed for repairs in spring 2023, it’s worth watching for some of the best Italian food in the city on the patio, complete with a swimming pool!
    Photo: Mulino Italian Kitchen & Bar FacebookPhoto: Mulino Italian Kitchen & Bar Facebook
    Photo: Mulino Italian Kitchen & Bar FacebookPhoto: Mulino Italian Kitchen & Bar Facebook

    Mulino is known for its craft cocktails and delicious wood-fired pizza.

    Wye Hill Kitchen and Brewing has one of the most famous patios in Raleigh. Take in a stunning view of downtown Raleigh while enjoying classic bar food and a craft beer.
    Photo: Wye Hill Kitchen and Brewing FacebookPhoto: Wye Hill Kitchen and Brewing Facebook
    Whiskey Kitchen is exactly like it sounds. It is one part whiskey bar, one part Southern kitchen. Grab one of their famous burgers and choose from one of their 300 whiskey options.

    This restaurant is close to downtown and offers a large outdoor seating area that can fit more than 100 people.

    Photo: Whiskey Kitchen FacebookPhoto: Whiskey Kitchen Facebook
    Photo: Bad Daddy's Burger Bar (Seaboard Station) FacebookPhoto: Bad Daddy's Burger Bar (Seaboard Station) Facebook

    They offer unique burger creations with toppings such as fried green tomatoes and pimento cheese. Grab a burger and a margarita, and lounge on their outdoor patio.

    St. Roch Fine Oysters + Bar brings New Orleans cooking to Raleigh. The restaurant is known for its classic pairing of champagne and oysters.
    Photo: St. Roch Fine Oysters + Bar FacebookPhoto: St. Roch Fine Oysters + Bar Facebook

    You can also visit them on the weekends between 11 a.m. and 4 p.m. for a classy outdoor brunch.

    Irregardless Cafe is one of Raleigh’s oldest and most popular restaurants. The cafe won Open Table’s Top 50 Vegetarian Restaurants contest in 2019. However, you can still enjoy classic favorites such as shrimp and grits and smoked salmon hash.
    Photo: Irregardless Cafe FacebookPhoto: Irregardless Cafe Facebook

    Located in the former Raleigh Times newspaper building, Raleigh Times Bar is a must-see.

    Photo: Raleigh Times Bar FacebookPhoto: Raleigh Times Bar Facebook

    They have a beautiful rooftop patio that offers a great view of the city.

    Photo: Raleigh Times Bar FacebookPhoto: Raleigh Times Bar Facebook

    They also have many incredible craft beers and cocktails to choose from while you are enjoying the fresh air. If you’re lucky enough to stop by on a Tuesday, you can take advantage of their incredible tacos.

    Gravy and Sitti are two of downtown Raleigh’s most popular outdoor dining restaurants. They are often lumped together as they share a beautiful secluded courtyard.
    Outdoor courtyard at Gravy and Sitti (Photo: Gravy Facebook)Outdoor courtyard at Gravy and Sitti (Photo: Gravy Facebook)

    Sitti serves authentic Lebanese food, while Gravy is a family-owned Italian eatery.

    Bittersweet is the perfect place to catch up with a friend or bring your laptop to work. This cafe is perfect for a light bite and serves delectable coffee, cocktails, and desserts. Bittersweet has a seasonal menu, so you get something new every time you go.
    Photo: Bittersweet FacebookPhoto: Bittersweet Facebook

    Make sure to stop by every Thursday for a new cupcake flavor that is served with a mini champagne bottle to-go.

    Diners can enjoy an intimate dinner on Jolie’s rooftop patio, “Le Rooftop.” This cozy French bistro serves both classic and modernized French dishes from world-famous Chef Scott Crawford. If you want to get a table up on the roof, it is recommended to make a reservation, as tables are limited.

    Photo: Jolie FacebookPhoto: Jolie Facebook

    Craving pizza? Check out Trophy Pizza in downtown Raleigh. Trophy has a cozy outdoor patio where you can enjoy an incredible pizza paired with one of their many craft beers.

    Photo: Trophy Pizza FacebookPhoto: Trophy Pizza Facebook

    You can even order dough-to-go so you can make your own Trophy pizza in the comfort of your own home!

    Raleigh Beer Garden is nearly 8,500 square feet with a large outdoor dining patio and rooftop bar. This location has been made famous by Guinness World Records for having the largest selection of draft beer (around 400 beers on tap).

    Outdoor patio at Raleigh Beer Garden.Outdoor patio at Raleigh Beer Garden.

    In addition to their beer, they also have delicious bar snacks, refreshing salads, and mouthwatering pizzas.

    Wilson’s Eatery is a favorite among locals. It is a traditional Southern restaurant serving locally sourced sandwiches, flatbreads and salads that will leave you both full and happy.

    Photo: Wilson's Eatery FacebookPhoto: Wilson's Eatery Facebook

    Wilson’s Eatery shares its property with Lynwood Brewing Concern, so you can finish your meal off with one of their incredible beers in the outdoor garden. Dogs are also welcome here!

    Did we miss something? Email us your favorite outdoor dining spots in Raleigh at deyermann@wral.com.

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  • A New Dawn Rises Inside a Historic Hyde Park Space

    A New Dawn Rises Inside a Historic Hyde Park Space

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    A storied space in Hyde Park has welcomed a new indulgent all-day affair featuring Southern-style breakfast and brunch. Dawn opened in late January in the former home of Italian institution Piccolo Mondo. It’s the second Hyde Park venture from Chicago native Racquel Fields, owner of 14 Parish.

    Dawn delivers playful spins on Southern staples like juicy pot roast with jalapeño cheddar cheese grits and cornbread French toast with a fried chicken thigh and spiced peach compote. An ode to Fields’ childhood at her great-grandmother’s house in Englewood.

    “Dawn is actually kind of [a] time capsule from my own family,” says Fields. “It gives and pays respect in so many elements. There are a lot of bird motifs because we called my mother’s mother ‘Bird,’ [as in] ‘You came to visit the old bird.”

    Dawn owner Racquel Fields.

    Fields has deftly woven references to her ancestors into the food menu and 131-seat space. Her Louisiana-born maternal grandfather, for example, is the motivation behind Fields’ spin on the classic po’boy (Clee’s Rich Lad) stuffed with Cajun grilled shrimp and andouille chicken sausage. Her paternal grandmother, who died when Fields was a child, is honored by a prominent sculptural light fixture that resembles a long string of pearls with gold beads in between — an oversized replica of a real necklace left behind after her death.

    The restaurant, for Fields, represents more than morning meals — it’s about all types of comfort, whether that looks like brunch with relatives, after-work cocktails, or a cup of coffee. And Dawn doesn’t skimp on style. “I wanted Dawn to feel like… a rich auntie’s house,” she says, laughing. “It’s retro-esque but doesn’t feel old.”

    Fields, who also owns Caribbean dining and drinking spot 14 Parish, sees Dawn as a kind of second act — an opportunity to show how much she’s learned about hospitality since founding her first restaurant in 2017.

    “[Dawn] is the second coming of 14 Parish,” she says. “I picked every nail head, every piece of trim, every menu item. It challenged me to stretch as a restaurateur. I hope it speaks to the community and helps them reconnect with those experiences from their childhood.”

    Explore Dawn and take a look at its menu items in the photographs below.

    Dawn, 1642 E. 56th Street, Open 8 a.m. to 8 p.m. Tuesday through Sunday.

    A large grey building.

    Dawn took over the former home of Piccolo Mondo.

    A rectangular plate with a fried chicken thigh and pile of cornbread French toast.

    Chicken and cornbread French toast (spiced peach compote).

    A rectangular plate of croissant-shaped cinnamon rolls.

    Cinnamon rolls.

    A blue ceramic baking dish holds lightly browned butter rolls.

    Southern butter rolls.

    A plate of brioche French toast.

    Brioche French toast (mascarpone, mixed berries, cinnamon, nutmeg, powdered sugar).

    A table of three diners eat and talk inside Dawn.

    A pair of diners smile and eat inside Dawn.

    A rectangular plate of fried green tomatoes.

    Fried green tomatoes (feta, New Orleans remoulade).

    A rectangular plate with two biscuits.

    Biscuits and other baked goods are made fresh each day at Dawn.

    A rectangular plate of fried catfish.

    The Fish Fry (fried or blackened).

    Two bowls of collard greens and yams on a rectangular plate.

    Collard greens (left) and yams.

    A shallow bowl of pot roast on a bed of grits.

    Pot roast with jalapeño cheddar cheese grits.

    A roomy u-shaped booth.

    A pink cocktail with mint garnish.

    Yes You Mae (Dutch Dry Gin, ginger, cranberry, peach bitters).

    A bright yellow cocktail with a tajin-dipped pineapple slice garnish

    Spell on You (mezcal, tequila, pineapple, avocado).

    A bar with bright pink backed stools.

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    Naomi Waxman

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  • The Ultimate Eggless Quiche (Easy – No Tofu)

    The Ultimate Eggless Quiche (Easy – No Tofu)

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    This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s flavorful, versatile, comforting, and guaranteed to make everyone smile.

    The Ultimate Eggless Quiche: A Flavorful Twist on a Classic Favorite

    Eggless Quiche is simple, customizable, and utterly comforting. Perfect for breakfast, brunch, lunch, or dinner, this quiche is sure to please even the pickiest of eaters.

    I love how versatile this quiche recipe is! You can add mushrooms, bell peppers, or any other ingredient you prefer. You can also use cheddar cheese instead of feta cheese. This eggless quiche recipe is fully customizable, and you can make it your own by adjusting it to fit your taste.

    Now, let’s talk about the fact that it’s egg-free. Yes, you read that correctly! Whether you have an allergy or dietary restrictions or prefer to skip the eggs, this quiche has you covered. The secret is a creamy cheese filling that’s so rich and indulgent that you won’t miss the eggs.

    a whole egg-free quiche over a white surface with plates and forks on the sides.

    What To Love About This Recipe

    • Easy to Make: Don’t let the word “quiche” intimidate you. This recipe is a breeze to whip up, even for beginner cooks. With simple steps and everyday ingredients, you’ll have a mouthwatering quiche on the table in no time.
    • Customizable: One of the best things about this quiche is its versatility. Feel free to switch up the veggies and cheese to suit your family’s taste buds. Whether you prefer mushrooms, bell peppers, or cheddar cheese, the possibilities are endless!
    • Egg-Free: Yes, you read that right! This quiche is completely egg-free, making it a fantastic option for those with allergies or dietary restrictions.
    • Perfect Texture: This quiche has a soft, tender interior that’s slightly puffed and adorned with melted, bubbly cheese on the surface. Sounds heavenly, doesn’t it?
    • Flavors That Shine: Thanks to the creamy cheese filling, the flavors of the other ingredients truly shine through. I believe in balance in all things, especially when it comes to seasoning. This quiche is seasoned to perfection with just the right amount of garlic powder, onion powder, ground mustard, nutmeg, salt, and black pepper.
    • Perfect for Any Occasion: Whether you’re hosting a fancy brunch or enjoying a cozy dinner at home, this quiche fits the bill. Its versatility knows no bounds, making it a go-to dish for any time of day.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make The Ultimate Eggless Spinach Quiche with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Pie Crust: Whether you opt for homemade or store-bought, a good-quality pie crust forms the foundation of this quiche.
    • Butter: For sautéing the shallots and spinach, butter adds richness and flavor to the filling.
    • Shallots: These mild, sweet onions lend a subtle depth of flavor to the quiche. If you don’t have shallots on hand, you can substitute finely chopped onions.
    • Fresh Baby Spinach: Packed with vitamins and minerals, spinach not only adds vibrant color to the quiche but also contributes a delightful earthy flavor. You can also use frozen spinach; just make sure to thaw, drain, and squeeze out all the water before you add it to the filling.
    • Ricotta Cheese: Creamy, dreamy ricotta cheese serves as the star of the filling, providing a luscious texture and mild flavor. I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
    • Cornstarch: This ingredient helps to thicken the filling, ensuring a smooth and creamy consistency.
    • Heavy Cream: Heavy cream is a must for richness and creaminess. It gives the quiche a luxurious mouthfeel that’s simply irresistible.
    • Seasonings: You’ll need garlic powder, onion powder, salt, black pepper, ground mustard, and ground nutmeg. This blend of seasonings adds depth and complexity to the quiche, enhancing its overall flavor profile.
    • Baking Powder: A touch of baking powder helps the quiche achieve that perfect puffed appearance in the oven.
    • Feta or Goat Cheese: Choose your favorite crumbly cheese to sprinkle on top of the quiche before baking. Feta adds a salty tang, while goat cheese offers a creamy, earthy flavor.

    Why Not Just Use Tofu?

    I’ve tried using tofu (firm and silken tofu) for Eggless Quiche. Personally, I really didn’t like the texture, and I felt it tasted of soy. So, after many tests, I found that full-fat ricotta cheese gives the creamiest, most indulgent texture. And since its flavor is mild, the other ingredients, such as veggies and cheese, really shine through.

    Process Overview: How To Make Quiche Without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare The Crust

    Roll pie dough and press it into your baking dish. For a crispy quiche bottom, I recommend blind baking the crust before adding the filling. However, when I’m short on time, I skip this step, and the quiche is still delicious. Get all the details on the recipe card below.

    pie dough in a quiche dish.

    Step 2 – Saute The Shallots and Spinach

    Place butter in a large skillet over medium heat; when melted, add chopped shallots; cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Then, add the fresh baby spinach; cook it, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.

    Step 3 – Make the Filling

    In a bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder. Then, add the sautéed shallots, spinach mixture, and half of the crumbled feta cheese; mix to incorporate.

    Eggless quiche filling mixture in a bowl.
    Eggless quiche filling mixture in a bowl with sautéed spinach and shallots on top.
    Eggless quiche filling mixture in a bowl.

    Step 4 – Add The Filling To The Crust

    Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.

    unbaked Egg-Free Quiche over a white surface.
    unbaked Egg-Free Quiche with feta cheese on top over a white surface.

    Step 5 – Bake

    Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 – 20 minutes before slicing and serving.

    Bake Egg-Free Quiche over a whote surface.

    Recipe Tips

    • Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.

    Food Allergy Swaps

    Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for the ricotta cheese, feta cheese, and heavy cream.

    • Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta. 
    • Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.  
    • Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.

    Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.

    Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.

    Corn-Free: You can substitute for potato starch 1:1.

    a sliced eggless quiche over a white surface with plates and forks on the sides.

    Variations & Additions

    • Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, you can also add cooked bacon, ham, or sausage.
    • Mediterranean Quiche: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese for a taste of the Mediterranean.
    • Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
    • Bacon and Cheddar Quiche: For a hearty and satisfying option, look no further than this timeless combination. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
    • Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.

    Serving Suggestions

    1. Breakfast or Brunch: Serve slices of quiche alongside a colorful spread of brunch favorites, such as crispy bacon or sausage links, roasted potatoes, fresh fruit salad, and mimosas or freshly squeezed orange juice. It’s the perfect way to start your day with a delicious and satisfying meal that’s sure to impress your guests.
    2. Lunchtime: Pair your quiche with a light and refreshing side salad for a satisfying lunch that’s both tasty and nutritious. Think mixed greens tossed with cherry tomatoes, cucumber slices, avocado, and a tangy vinaigrette dressing. Add a crusty baguette or some garlic bread on the side for an extra-special touch.
    3. Dinner: Who says quiche is just for breakfast or brunch? Elevate your dinner game by serving slices of quiche alongside a selection of hearty sides. Think roasted vegetables or a warm soup and a crusty loaf of bread.
    4. Picnic: Pack up your quiche slices and head outdoors for a delightful picnic with friends or family. Pair your quiche with an assortment of finger foods, such as cheese and crackers, fresh fruit, olives, and charcuterie.

    Storing and Freezing Instructions

    Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.

    To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.

    Frequently Asked Questions

    Can I make this quiche ahead of time?

    Absolutely! You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.

    Can I freeze leftover quiche?

    Yes, the leftover quiche freezes well. Just be sure to wrap it tightly to prevent freezer burn.

    Can I use frozen spinach instead of fresh?

    Yes, you can substitute frozen spinach for fresh. Be sure to thaw, drain, and squeeze out all the water well before incorporating it into the filling.

    a bitten slice of eggless quiche on a plate with a fork.

    More Recipes You’ll Love!

    Recipe Card 📖

    a sliced eggless quiche over a white surface with plates and forks on the sides.

    The Ultimate Eggless Quiche

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted, bubbly cheese. It’s a breeze to whip up with simple ingredients. Plus, it’s versatile, comforting, and guaranteed to put a smile on everyone’s face.

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    Servings 8 servings

    Instructions 

    • Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).

    • On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press into a 9" quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.

    • Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don't care for a crispy crust bottom.

    • Place butter in a large skillet over medium heat, when melted add chopped shallots, spread them out in an even layer to ensure they cook evenly. Let the shallots cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Add the fresh baby spinach, they may seem bulky at first, but they'll quickly wilt down as they cook. Using tongs or a spatula, gently toss the spinach in the skillet to coat it with the butter and shallots. Cook the spinach, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.

    • Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder in a bowl. Then, add the sautéed shallots and spinach mixture and half of the crumbled feta cheese; mix to incorporate.

    • Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.

    • Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.

      Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.  Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture. Recipe Tips:
    • Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative: Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Let it Rest. Allow the quiche to cool for 15 – 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
      Food Allergy Swaps: Dairy-Free: For a dairy-free version, you can substitute plant-based alternatives for ricotta cheese, feta cheese, and heavy cream.
    • Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta. 
    • Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.  
    • Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
    Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.   Variations & Additions:
    • Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, add cooked bacon, ham, or sausage.
    • Mediterranean Quiche: For a taste of the Mediterranean, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
    • Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
    • Bacon and Cheddar Quiche: Look no further than this timeless combination for a hearty and satisfying option. Crispy bacon and sharp cheddar cheese create a flavor explosion that’s hard to resist.
    • Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.    

    Nutrition

    Calories: 382kcalCarbohydrates: 24gProtein: 13gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 818mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 3996IUVitamin C: 12mgCalcium: 347mgIron: 2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Breakfast

    Cuisine American

    Calories 382

    Keyword quiche recipe

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  • SHOOFLY PIE

    SHOOFLY PIE

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    This Shoofly Pie recipe is an Amish/Dutch recipe that you will love. It’s a very unique pie made with sorghum molasses and it’s delicious!

    Shoofly PieShoofly Pie

    If you love Amish recipes, give this delicious Amish Vanilla Pie a try too! It’s one of our favorites!

    ❤️WHY DO YOU CALL IT SHOOFLY PIE?

    No other dessert is more closely identified with the Amish than Shoofly Pie.  In the early days it was always made with sorghum molasses and brown sugar.  One explanation I found was the Pennsylvania Dutch made this pie for breakfast during the winter when they ran out of fruit.  Some say it got its name from the flies that hovered around the pie. Others say the name came from a brand of molasses called Shoofly Molasses.  If you try this pie, you will think the name came from the fly story. I love this pie!  It makes a great dessert. Your family and friends will love it, too. It’s often referred to as a wet bottom pie.

    🍴KEY INGREDIENTS

    • Brown Sugar
    • Shortening
    • All Purpose Flour
    • Molasses (we use sorghum molasses)
    • Boiling Water
    • Egg
    • Baking Soda
    • 9 inch deep dish pie shell

    SWAPS

    You can use a store bought pie crust that you roll out yourself or make one from scratch. We made our own for this pie.

    🍽️HOW TO MAKE

    This pie isn’t hard to make and it has a really unique flavor! We love it topped with ice cream.

    Step 1
    Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie.  Boil water and add baking soda.  Stir in molasses, then add beaten egg.

    Step 2
    Fold in crumb mixture (not the reserved crumbs).  Batter will be lumpy.  Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top. 

    Step 3
    Bake in a preheated 375 degree oven for 10 minutes.  Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.

    Note:  Be sure and put a cookie sheet or something under the pie in your oven in case it runs over.  This pie tends to do that a little.  You will think the crumbs on top are not cooking or look uncooked but they are fine.  The top will be kind of like cake and the bottom will be wet.  That is why they call this a wet-bottom pie. Once it was cooked, I put the pie under the broiler for a minute or so to brown the top a little, that is an optional step.

    Shoofly PieShoofly Pie

    ⭐TIP

    Be sure and use a deep dish pie shell, it will run over if you don’t.

    OTHER AMISH RECIPES

    If you have followed our site for any amount of time, you know we love Amish recipes and are often making them. We have a history with the Amish community near us, we visit it often for butter, flour, etc and have for many many years.

    STORING AND REHEATING

    We store this covered in a cool place and love it cold or warm. If you do serve it warm it’s great topped with ice cream.

    SERVING SIZE

    This recipe makes one pie, so 6-8 slices depending on how you slice it.

    Shoofly Pie

    Judy Yeager

    This Amish Shoofly Pie is unique and delicious. Often referred to as a wet bottom fly, it’s so good with ice cream. Made with molasses and topped with a crumb topping!

    Prep Time 20 minutes

    Cook Time 50 minutes

    Total Time 1 hour 10 minutes

    Course Dessert

    Cuisine American

    Mix for crumbs:

    • 2/3 cup brown sugar
    • 1 tablespoon solid shortening
    • 1 cup all-purpose flour

    Filling for Pie:

    • 1 cup thick molasses I used sorghum, you can use regular molasses
    • 3/4 cup boiling water
    • 1 egg beaten
    • 1 teaspoon baking soda
    • One 9 inch deep dish pie crust

    • Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie.  Boil water and add baking soda.  Stir in molasses, then add beaten egg.  Fold in crumb mixture (not the reserved crumbs).  Batter will be lumpy.  Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.

    • Bake in a preheated 375 degree oven for 10 minutes.  Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm.

    • After it was done cooking, we put it under the broiler for a minute to brown the top. This is totally optional.

    Be sure and put a cookie sheet or something under the pie in your oven in case it runs over.  This pie tends to do that a little.  You will think the crumbs on top are not cooking or look uncooked but they are fine.  The top will be kind of like cake and the bottom will be wet.  That is why they call this a wet-bottom pie.

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • Curried Chicken Salad with Grapes and Cashews – Simply Scratch

    Curried Chicken Salad with Grapes and Cashews – Simply Scratch

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    This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing. Yields 6 servings.

    Curried Chicken Salad with Grapes and Cashews

    This was my lunch for the week and I’m not mad about it.

    You remember that beautiful chicken I roasted a week or so ago? Well after it cooled, I quickly picked and picked every bit of meat off of the bones and shredded it into bite-size pieces. Yes, I roasted a chicken for the sake of this gorgeous vibrant salad. Worth it.

    Curried chicken salad is also loaded with fresh grapes, buttery cashews, crisp fresh celery, green onions and cilantro. However the real gem is the bright, golden curry dressing. Because I wanted to make this dressing a smidgen healthier, I swapped out some of the mayonnaise for Greek yogurt. Then I spiced things up with ground curry, turmeric and ginger. You won’t even notice the difference.

    Curried Chicken Salad with Grapes and Cashews Curried Chicken Salad with Grapes and Cashews

    A little sweetness from honey, tang from lime juice and a little heat from aleppo pepper sends it over the top.

    ingredients for Curried Chicken Salad with Grapes and Cashewsingredients for Curried Chicken Salad with Grapes and Cashews

    To make the Curried Yogurt Dressing You Will Need:

    • plain non-fat greek yogurt – Adds creaminess without fat.
    • mayonnaise – Adds flavor and creaminess. Use any mayo you choose.
    • honey – Adds a touch of sweetness.
    • lime juice – Lends acidity and flavor.
    • curry powder – I use a mild curry powder which usually consists of turmeric, cumin and black pepper (to name a few).
    • turmeric (ground) – Lends an earthy and slightly musky flavor, and bright yellow color.
    • ginger (ground) – Gives a pungent, spicy and sweet flavor.
    • kosher salt – Enhances the flavors in this dressing.
    • freshly ground black pepper – Lends delicious flavor and bite.
    • aleppo pepper – Adds delicious flavor with moderate heat.

    What is Aleppo Pepper? Aleppo Pepper is a pepper that is dried and commonly used in Middle Eastern and Mediterranean cuisine. It has a moderate heat level, similar to ancho chile but with a fruity raisin-like flavor (thanks wiki!). I purchase my Aleppo Pepper from Penzeys and use it in quite a few recipes and sprinkled over popcorn.

    whisk the dressingwhisk the dressing

    First, in a medium-size mixing bowl, measure and add in 1/2 cup non-fat unsweetened Greek yogurt, 1/3 cup mayonnaise, 2 teaspoons honey, the juice from 1/2 to 1 lime – depending on the size of your lime, 4 teaspoons curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon aleppo pepper.

    curried yogurt chicken salad dressingcurried yogurt chicken salad dressing

    Whisk or stir well to combine.

    Because of the turmeric, I highly recommend that you use a spatula or stainless whisk that is a dark color, otherwise it could stain. I learned this the hard way. RIP white spatula.

    Next all that’s left to do is assemble the chicken salad.

    build the Curried Chicken Saladbuild the Curried Chicken Salad

    To Build this salad You Will Need:

    • leftover chicken (cooked and shredded)- Either roasted or rotisserie.
    • red grapes – Adds a pop of color, sweetness and flavor.
    • celery – Adds crisp fresh flavor and texture to the salad.
    • unsalted roasted cashews – Adds a toasty nutty flavor and texture.
    • green onions – Lends a fresh, crisp and delicate onion flavor.
    • cilantro – Adds a distinct fresh, citrusy (and to some a soapy) flavor.
    • curry yogurt dressing – Binds this salad together adding flavor, creaminess and color.

    Add chicken, grapes, celery, green onion, cilantro and cashews to a bowlAdd chicken, grapes, celery, green onion, cilantro and cashews to a bowl

    In a large mixing bowl add 4 cups leftover [cooked and shredded] chicken or about 1 rotisserie, 1 cup of halved red grapes, 1/2 cup sliced celery, 1/3 cup unsalted roasted cashews, 1/4 cup sliced or 4 green onions, 1/4 cup cilantro and the curry yogurt dressing.

    toss to combinetoss to combine

    Toss to combine.

    add curried yogurt dressingadd curried yogurt dressing

    Next pour in all of the golden curry dressing.

    toss well to coattoss well to coat

    Lastly, gently toss to combine. Then cover the bowl tightly with plastic wrap or a lid and refrigerated for an hour or 2 before serving. This will give the flavors a chance to develop.

    serve on a bed of lettuce, in a lettuce or more traditional wrap.serve on a bed of lettuce, in a lettuce or more traditional wrap.

    HOW TO SERVE CHICKEN SALAD:

    • seedy crackers – I like Mary’s Gone crackers.
    • toasted bread – Try it on croissant bread OMG.
    • lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.
    • sandwich or wrap – Tuck it into a croissant, lavash or wrap of choice or in pita bread.
    • top with crispy chickpeas – Make the crispy chickpeas in air-fryer (<–easiest!) or roast in the oven!

    WHAT TO SERVE WITH CHICKEN SALAD:

    • Fresh fruit
    • veggies
    • chips of choice
    • small cup of soup

    Curried Chicken Salad with Grapes and Cashews l SimplyScratch.com #curry #turmeric #chicken #salad #healthy #grapes #cashews #lunch #easy #recipeCurried Chicken Salad with Grapes and Cashews l SimplyScratch.com #curry #turmeric #chicken #salad #healthy #grapes #cashews #lunch #easy #recipe

    HOW TO STORE CHICKEN SALAD:

    Store leftovers in a large container or individual personal size containers with a tight fitting lid.

    HOW LONG WILL CHICKEN SALAD LAST IN THE FRIDGE?

    If stored properly, chicken salad can last up to 3 to 5 days in the refrigerator.

    CLICK HERE FOR ALL MY CHICKEN SALAD RECIPES!
    How to Serve This Curried Chicken Salad?

    Curried Chicken Salad with Grapes and CashewsCurried Chicken Salad with Grapes and Cashews

    Enjoy! And if you give this Curried Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Curried Chicken Salad with Grapes and Cashews l SimplyScratch.com #curry #turmeric #chicken #salad #healthy #grapes #cashews #lunch #easy #recipeCurried Chicken Salad with Grapes and Cashews l SimplyScratch.com #curry #turmeric #chicken #salad #healthy #grapes #cashews #lunch #easy #recipe

    Yield: 6 servings

    Curried Chicken Salad with Grapes and Cashews

    This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing. 

    Prep Time: 25 minutes

    Total Time: 25 minutes

    FOR THE DRESSING:

    • 1/2 cup plain non-fat Greek yogurt
    • 1/3 cup mayonnaise
    • 1 small lime, juiced
    • 2 teaspoons honey
    • 4 teaspoons curry powder
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon aleppo pepper, may sub with red pepper flakes, plus more for serving
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper

    FOR THE SALAD:

    • 4 cups shredded cooked chicken
    • 1 cup halved red seedless grapes
    • 1/3 cup coarsely chopped unsalted roasted cashews, lightly salted is fine
    • 4 green onions, sliced
    • 1/2 cup sliced celery
    • 1/4 cup fresh cilantro, roughly chopped
    • lettuce leaves, for serving

    • In the bowl of a mini food processor add mayonnaise, yogurt, lime juice, honey, curry, turmeric, aleppo pepper, salt and pepper. Process until smooth scraping down the sides half way through until honey is mixed throughout.

    • In a large bowl combine the chicken, grapes, cashews, celery, onions and cilantro and all of the dressing. Taste and season with more salt and pepper if desired.

    • Spoon about 1/2 cup into lettuce leaves and sprinkle with more cilantro and aleppo pepper.

    Serving: 1cup, Calories: 339kcal, Carbohydrates: 14g, Protein: 28g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 375mg, Potassium: 513mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3824IU, Vitamin C: 15mg, Calcium: 75mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American, Indian

    This post may contain affiliate links.

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    Laurie McNamara

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  • Easy Ham And Cheese Scones recipe by Oh Sweet Basil

    Easy Ham And Cheese Scones recipe by Oh Sweet Basil

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    A few weeks ago I was making our apple pie scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!

    The only way I could ever convince our family to ditch the amazingly wonderful sweet version of a scone was clearly to add cheese. Cheese makes everything better. And bacon. Shoot, I need to try a bacon version!

    Grab your leftover Easter ham and make these buttery and flaky scones!

    What Ingredients are Needed for Ham and Cheese Scones?

    Tender scones are just a few pantry staples away! A good scone needs only a few ingredients, butter (or shortening if you must), buttermilk, salt, and baking powder. Everything else is just to adjust the flavor. Here is a complete list of all the ingredients you will need:

    • Flour: gives structure to the scones and regular all purpose flour is all you need
    • Sugar: adds a touch of sweetness to balance out all the savory ingredients
    • Baking Powder: the true raising agent that adds the real height you’re looking for. Do not use a substitute.
    • Salt: necessary in both sweet and savory dishes as it provides the flavor. Yes, cheese and ham are in there, but everything needs seasoning. I love that salt not only flavors a dish but it also makes the other ingredients stand out even more.
    • Unsalted Butter: gives you those tender, flakey layers and margarine just wont cut it in this case. As the steam rises so does that beautiful hunk of dough, creating a pillow of bread once cooked.
    • Buttermilk: use for savory scones while cream is great for a sweet scone. This allows for the dough to come together but still have enough fat to keep it a tender dough.
    • Colby Jack Cheese: we love colby jack, but you could use cheddar cheese, swiss, pepper jack or really any type of cheese you love.
    • Diced Ham: a perfect way to use leftover spiraled ham or you can buy cubed ham from the store.
    • Fresh Chives: fresh herbs make all the difference when it comes to flavor but if you need to use dried chives, use just 1 teaspoon. You could also use scallions.
      • TIP: If you’re not a chives fine, you can use fresh parsley or thyme.
    • Butter: I know butter has already been listed, but we use it again brushed on top as a finishing touch on these perfect scones.

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a close up photo of a wedge shaped golden ham and cheese scone

    Recommended Equipment

    Pizza Cutter – This is a MUST in our house. The Dexas pizza cutter isn’t a steel blade, but a plastic blade and if you watch our videos you’ll notice I use a plastic pizza wheel all the time to cut dough. It is so much easier than a knife and wont harm any pans or counter tops. This particular wheel is extra cheap and it has prime shipping on Amazon. Totally worth it.

    Silicone Mat – You’ll often hear us say that we prefer to bake on a silicone mat because it promotes evenly cooked food that doesn’t stick to the pan. You wont have extra brown bottoms. 🙂 Scones are a perfect example of why this is a good investment and the one we linked to has so far proven to be the best as far as durability and performance. Kneading the dough and rolling it out on a mat keeps you from over flouring as the dough wont stick, thus you wont end up with dry, crumbly scones. Just place it on the cookie sheet, knead, shape and cut the dough then it’s less cleanup, just brush off any excess crumbs before baking.

    Pastry Cutter – A pastry cutter is something we use for things like crisps, crumbles, streusels, pie, scones, biscuits and on and on. It’s just easier than busting out two awkward knives or forks or trying to use your fingers which often makes the butter too warm and smashes it into the flour too much, thus creating a messed up dough.

    a photo of a chunk of flakey and tender ham and cheese scone sitting on a wooden cutting board so you can see the inside of the golden sconea photo of a chunk of flakey and tender ham and cheese scone sitting on a wooden cutting board so you can see the inside of the golden scone

    How to Make Scones

    Let’s get to the important part of this, how to make scones so you can devour them. We usually make this easy ham and cheese scone recipe on breakfast-for-dinner nights, served with a little fresh fruit and fluffy scrambled eggs, but you can do them any ol’ time. They are especially lovely during the spring for Mother’s Day, for wedding and baby showers, a brunch with friends, etc.

    1. Prep: Preheat the oven to 425 degrees and line a baking sheet with a silpat or parchment paper.
    2. Whisk: In a large bowl whisk together all the dry ingredients.
    3. Cut: Add the cold butter and cut the butter into the dry ingredients using a pastry blender.
      • TIP: You can also use two knives or forks to mix in the butter. You don’t want the butter totally mixed in but everything should be mixed together and be coarse crumbs.
    4. Stir: Use a wooden spoon to stir in the remaining ingredients (except the melted butter) until a soft dough forms.
    5. Knead: Move the dough to a silicone mat or parchment paper and knead the dough just a few times until it comes together.
    6. Roll: Use a rolling pin to roll the dough out into a circle until it’s about 1″ thick and then cut into 8 wedges.
    7. Bake: Place the wedges of scone dough onto your prepared baking sheets and bake until lightly browned.
    8. Brush: Remove the baked scones from the oven and brush with melted butter and sprinkle with extra chives.

    All of these instructions in full detail can be found in the recipe card at the end of this post.

    a photo of a metal wire basket lined with a blue cloth and full of golden baked ham and cheese scones.a photo of a metal wire basket lined with a blue cloth and full of golden baked ham and cheese scones.

    How are Scones Different From Biscuits?

    Most of the time I don’t really see scones as similar enough to biscuits to think about it but the truth is they are very similar. A scone often has an egg or two in it while biscuits don’t. That’s honestly the only difference.

    Both have a fat cut in to the flour and a liquid, both can be cooked in the oven on a pan or in a skillet. Both can be fluffy, tender and wonderful.

    How Long Do Scones Last?

    Scones are one of my favorite things to make because they have that tender, flaky quality to them and they really are much easier to make than one might think.

    But mostly I love them because while they are obviously best enjoyed fresh, scones can be stored in airtight container for up to a week in the refrigerator and up to 2 months in the freezer!

    It’s so easy to make a double batch and freeze half for later. You can freeze the baked scones or the unbaked scone dough.

    Can You Freeze Scone Dough?

    Why yes you can! Place the dough wedges on a parchment paper lined baking sheet and freeze until solid. Then place the frozen dough wedges into a freezer bag and store for up to 2 months. Bake them straight from the freezer and allow 2-4 more minutes in the oven.

    a close up photo of a baked golden fluffy scone load with chunks of cheese and ham and brushed on top with butter and sprinkled with chopped chivesa close up photo of a baked golden fluffy scone load with chunks of cheese and ham and brushed on top with butter and sprinkled with chopped chives

    Scones are pure comfort food, and these savory ham and cheese scones are sure to be a hit in your family! Use leftover Easter or Christmas ham and your favorite cheese to load up these golden homemade scones!

    More HAM RECIPES You Will Love:

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 18 minutes

    Total Time: 28 minutes

    Description

    A few weeks ago I was making our apple scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!

    Prevent your screen from going dark

    • Preheat oven to 425 degrees.

    • Line a baking sheet with a silicone baking mat or parchment paper; set aside.

    • In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly combine everything. An unmixed bowl of dry ingredients will lead to uneven scones when baked as the ingredients won’t be properly distributed.

      2 Cups All-Purpose Flour, 1 Tablespoon Sugar, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt

    • Add cold butter to the flour mixture and using a pastry cutter or two knives, cut the butter into the dry ingredients until it resembles coarse crumbs. You may use your hands if needed but be careful to not completely mix the butter in.

      1/2 Cup Unsalted Butter

    • Using a wooden spoon, stir in buttermilk, cheese, ham and chives until a soft dough forms.

      3/4 Cup Buttermilk, 1 1/4 Cup Colby Jack Cheese, 1/2 Cup Diced Ham, 1-2 Tablespoon Fresh Chives

    • Working on a silicone mat or parchment paper on a cookie sheet or pizza stone, knead the dough only a couple of times until it comes together.

    • Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges using a pizza wheel or knife.

    • Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.

    • Remove from the oven and brush with a little melted butter and sprinkle with chives.

      2 Tablespoons Butter

    • Serve immediately. See note for storage and freezing instructions.

    We prefer to take our butter out, cut into cubes, and place back in the fridge while we prepare the other ingredients in order to keep it cold. To store, place the scones in a tupper ware or zip top bag and store in the fridge until you eat them again, up to 1 week. To freeze the dough, separate the wedges and freeze on a cookie sheet. Place the frozen dough in a zip top bag and store in the freezer, up to two months. When you bake them, take them straight from freezer to oven but allow an additional 2-4 minutes for baking. To freeze the baked scones, allow to cool completely and place in zip top bags, pressing out any remaining air and seal. Store in the freezer up to 2 months.

    Serving: 1gCalories: 351kcalCarbohydrates: 28gProtein: 10gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 64mgSodium: 342mgPotassium: 247mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 1mgCalcium: 241mgIron: 2mg

    Author: Sweet Basil

    Course: Over 400 Baby Shower Food Ideas that Taste Amazing

    Recommended Products

    A few weeks ago I was making our apple pie scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!A few weeks ago I was making our apple pie scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!

    Cade may love crepes but I’m a pretty die hard scone fan lately. My goodness they are wonderful.

    Browned Butter Apple Pie Scones ohsweetbasil.com-7Browned Butter Apple Pie Scones ohsweetbasil.com-7

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    Sweet Basil

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  • Judson’s Live to serve up brunch with a side of live music, starting with Orlando’s Za-Boo-Zays

    Judson’s Live to serve up brunch with a side of live music, starting with Orlando’s Za-Boo-Zays

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    click to enlarge

    Photo by Jim Leatherman

    The Za-Boo-Zays will perform at the first Judson’s Live brunch.

    New Dr. Phillips Center venue Judson’s Live is about to get into the brunch business, with a hearty helping of live music.

    Starting in late April, the theater hosts a Sunday brunch series that combines local music — kicking off with all-star folk trio the Za-Boo-Zays — with a themed brunch menu devised by the Dr. Phil’s executive chef, Jason Klingensmith.

    “We want this new brunch series to transport guests to a place where the room’s music meets its savory counterparts,” said Klingensmith in a press statement.

    The lineup so far includes:

    Sunday, April 21
    Southern Brunch: The Za-Boo-Zays

    Sunday, May 19
    New Orleans Brunch: Brown Bag Brass Band

    Sunday, June 16
    Blues Brunch

    Sunday, July 21
    R&B and Soul Brunch

    Sunday, Aug. 18
    Latin Brunch

    The brunch concerts start at 10:30 a.m. each Sunday. Tickets are available for the first of the Judson’s Live brunch events through the Dr. Phillips Center.


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    Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter | Or sign up for our RSS Feed

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    Matthew Moyer

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  • Where to Enjoy Easter Sunday Brunch in Houston in 2024

    Where to Enjoy Easter Sunday Brunch in Houston in 2024

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    With Easter coming up on Sunday, March 31, it’s time to make your holiday brunch plans. These Houston restaurants are ready to make Easter special with classic plates and morning cocktails, egg hunts, live jazz, family-friendly brunch buffets, prix fixe affairs and more.

    Artisans, 5745 Westheimer
    The newly reopened Galleria-area restaurant will offer a five-course pre-fixe meal for $99 per person starting at 11 a.m. Indulge in French specialties such as corn chowder, savory crepess, filet mignon, lobster and beignets.

    Backstreet Cafe, 1103 South Shepherd
    The homegrown classic will offer a special three-course Easter brunch from 10 a.m. to 3 p.m. featuring live jazz and courses such as chilled creamy artichoke soup, braised lamb shank, steak and eggs, and carrot cake. Cost is $56 per person, $16 per child, plus tax, gratuity and beverages.

    Brennan’s of Houston, 3300 Smith
    Reservations can be secured for one of three family-friendly Easter weekend gatherings by calling 713-522-9711. First up is a Brunch with the Bunny on Friday, March 29 with seatings from 9:30 a.m. to 1 p.m., where families can get their picture with the Easter Bunny and enjoy a festive three-coursse brunch for $67++ per person. On Saturday, March 30, A Very Hoppy Brunch offers brunch alongside live bunnies from Boling Bunny Farms, with seatings from 11 a.m. to 2 p.m. Easter Sunday Brunch will feature a three-course meal of seasonal Creole fare for $72 per person, with seatings from 10 a.m. to 4:30 p.m.

    The Capital Grille    , multiple locations
    Enjoy chef-prepared brunch specials such a freshly baked blueberry bread, dry-aged NY strip and eggs, butter-poached lobster frittata and more. A children’s brunch menu will also be available.

    Caracol, 2200 Post Oak
    Caracol’s bounteous Sunday brunch buffet will be offered from 10 a.m. to 3 p.m. this Easter, featuring brunch favorites, a carving station, seasonal plates and specialty Easter desserts. Cost is $55 per person, $15 per child, plus beverage, tax and gratuity.

    Cocody, 1971 West Gray
    In addition to its expansive brunch menu, Cocody will offer a three-course Easter menu for $95 per person, available from 11 a.m. until 3 p.m. Feature include pan-seared scallops served with english pea velouté, herb-crusted Colorado double lamb chops au jus with crispy pommes anna and glazed candied beets and Cocody Easter chocolate eggs.

    CRÚ, 2800 Kirby, 9595 Six Pines
    Enjoy a Napa-style wine country Easter Brunch with a la carte items and three-course prix fixe ($45) menu, plus $6 mimosas, bellinis and ciprianis along with discounted prices on Domaine Chandon Rose and Veuve Cliquot Yellow Label by the glass. Highlights include smoked salmon deviled egg toast, goat cheese beignet, crab cake benedict, steak and eggs, and butter toasted lemon pound cake. Brunch runs from 10 am to 3 pm.

    Dario’s Steakhouse & Seafood, 14315 Cypress Rose Hill
    Enjoy Easter Sunday brunch 11 a.m. to 3 p.m. with eats from red snapper in brown butter sauce to steak and eggs Benedict.

    Eddie V’s, 2800 Kirby, 12848 Queensbury
    Enjoy a prix fixe two-course brunch menu from 10 a.m. to 2 p.m. with live music starting at 4 p.m. Highlight include warm apple cinnamon scone butter-poached Maine lobster quiche Florentine, steak and frittata, and Bloodys and Belliniss. A children’s brunch menu is available as well.

    Etoile Cuisine et Bar, 1101-11 Uptown Park
    Etoile Cuisine et Bar is celebrating Easter with a special brunch menu from 11 a.m. to 3 p.m., available for  $68++ per adult and with a kid’s menu available for $32++. Dine on dishes such as spring vegetable risotto, smoked salmon eggs benedict and meyer lemon tarte with raspberry sorbet.

    Eugene’s Gulf Coast Cuisine, 1985 Welch
    Easter brunch runs from 11 a.m. to 2:30 p.m. with features including Boudin and Tasso Benedict, Shrimp and Grits and Eugene’s homemade French Toast. Folks can also meet the Easter Bunny from 11 a.m. to 2 p.m.

    Galiana’s Tex Mex & Agave Bar, 24110 US-290 #500
    Easter Sunday brunch runs from 9 a.m. to 3 p.m. with features from menudo to carne asada con huevos.

    Guard and Grace, 500 Dallas
    Enjoy brunch from 10 a.m. to 3 p.m., with specials including “Churro” Monkey Bread, G&G Deviled Eggs, Crab Cake Benedict and Lobster Cavatelli.

    Hamsa, 5555 Morningside
    Hamsa has recently rolled out its Sunday brunch, offered from 11 a.m. to 2:30 p.m. Easter brunch dishes include lamb hummus, shakshuka, omelettes, lamb chops and Easter dessert specials in collaboration with Badolina Bakery. Kids brunch options are offered as well.

    Heights & Co., 1343 Yale
    The neighborhood spot invites guests to enjoy Easter Sunday on the patio, with an eggs benedict special in addition to its regular brunch menu and half-off bottles of bubbles and rose for the holiday. Brunch is offered from noon to 3 p.m.

    Hugo’s, 1600 Westheimer
    For Easter Sunday, Hugo’s will serve its famous Sunday brunch buffet from 10 a.m. to 3 p.m. Guests will find their usual brunch favorites as well as a carving station, some new seasonal items and specialty Easter desserts. Cost is $55 per person, $15 per child, plus beverage, tax and gratuity.

    click to enlarge

    Easter Sunday brunch comes with a visit from the Easter Bunny at Hungry’s.

    Photo by Julie Soefer

    Hungry’s, 2356 Rice, 14714 Memorial
    The Easter Bunny will be hopping from table to table at both locations this Easter, while guests enjoy brunch specialties like the crab cake eggs Benedict, French omelet sandwich and chocolate chip waffles.

    Jane’s Dine Inn
    Chef Jane Wild will offer Easter Sunday brunch at her communal dining experience, with each table filled with baskets and platters inspired by seasonal ingredients from local farms. Cost is $95 per person with two drinks and there are two seatings available: 10 a.m. to noon and 1 to 3 p.m.

    Kenny & Ziggy’s, 1743 Post Oak
    The deli will be open and serving sky-scraping sandwiches, entree salads, smoked fish, comfort foods like stuffed cabbage and Hungarian goulash; and desserts from cheesecake to fresh-made cookies, cakes and pies.

    Marvino’s Italian Steakhouse, 24002 Northwest Freeway
    Enjoy Easter Sunday brunch from 11 a.m. to 3 p.m. with options like classic eggs Benedict, fluffy French toast, chicken and waffle, mimosas and bloody Marys.

    Moody Gardens Hotel, Spa & Convention Center, 7 Hope
    Moody Garden’s Easter Sunday brunch buffet will be held in the Frances Anne Moody Ballroom, with reservations from 10:30 a.m. to 2:30 p.m. Enjoy breakfast classics; seafood, pasta and carving stations; holiday favorites like leg of lamb; and traditional cake and pies.

    Ouisie’s Table, 3939 San Felipe
    Ouisie’s special Easter Brunch menu will be a la carte, with reservations beginning at 10 a.m.

    Perry’s Steakhouse, multiple locations
    Perry’s will offer an Easter Sunday ham special, available from 11 a.m. to 9 p.m. for $49. Enjoy a choice of pear salad or carrot-ginger soup followed by a sliced, double-smoked, triple-glazed ham served with whipped potatoes and green bean almondine. Add an additional serving of white chocolate cheesecake for an additional $9.

    Picos, 3601 Kirby
    Pico’s will be offering a special Easter brunch buffet featuring a chef’s carving station with belly porchetta, prime rib and picanha, a raw bar with oyster shooters, oysters on the half shell, ceviches and aguachiles; an omelet and waffle station; and dessert bar with Easter themed treats.

    Prego, 2520 Amherst
    Prego will be open at noon for brunch with its regular menu plus daily specials including veal chops, halibut and lamb chops.

    Rainbow Lodge, 2011 Ella
    The Lodge will be offering a special three-course Easter menu for $60 per person, plus beverage, tax and gratuity; with a $35 kids’ menu. Brunch highlights include fried green tomatoes with shrimp and crab salad, smoked duck gumbo, grilled spring lamb loin, rainbow trout, steak and eggs, and a seasonal dessert trio. Easter brunch will be served 10:30 a.m. to 3 p.m.

    Rockhouse, 6025 Richmond
    The Southern kitchen’s Bread & Butter buffet brunch runs from 11 a.m. to 4 p.m., with Easter specials prime rib, smoked oxtails, fried chicken and catfish, french toast and waffles alongside live music.

    Savoir and Patton’s, 1344 Yale
    From 10:30 a.m. to 3 p.m., guests are invited to partake in a curated three-course Easter Pre-Fixe menu at $45 per person. Choices include Vova Purgatorio, Beef Tartare, Beef Debris Benedict and Smoked Salmon Tartine, plus desserts including Cronut and Chocolate Tart. A two-course kids menu will also be available for $20.

    Seasons 52, multiple locations
    Seasons 52 is serving a la carte Easter Brunch featuring seasonal ingredients, offered in the dining room from 9 a.m to 2 p.m. Enjoy selections such as crab and cheddar quiche, apricot-glazed spiral ham and wood-grilled shrimp and grits. .

    State of Grace, 3258 Westheimer
    Open from 10 a.m. to 3 p.m. (with a special visit from the Easter Bunny), guests are invited to a festive brunch featuring cinnamon rolls with cream cheese frosting, chicken fried chicken and crawfish benedict, among other highlights.

    Sylvia’s Enchilada Kitchen, 6401 Woodway, 1140 Eldridge
    Sylvia’s will be bringing back its Sunday brunch buffet just for the holiday, offered from 11 a.m. to 3 p.m. The buffet is filled withTex-Mex classics and more for $29.99 plus tax, gratuity and beverages ($12 for kids under age 12).

    Toro Toro, 1300 Lamar
    Enjoy brunch classics with pan-Latin flair, with Easter offerings including a seafood and sushi station,  carving station with prime rib and cedar plank salmon, Texas charcuterie, breakfast favorites, a grand dessert display and kid’s station. Cost is $165 for adults and $65 for children 12 and under, with reservations required from 11 a.m. to 4 p.m.

    Truluck’s, 5350 Westheimer
    Opening at noon, guests can enjoy Truluck’s regular menu and seasonal accompaniments, plus a special kids menu offered for the holiday. All locations will also feature the Spring Fling cocktail ($17), served March 29-31 in celebration of the Easter holiday and featuring guava, Spanish liqueur Licor 43 and notes of vanilla and Valencia orange.

    URBE, 1101 Uptown Park
    URBE will be offering a multi-course Easter Menu which includes choice of starter and entrée and a dessert buffet for $49 per adult and $15 for kids, plus beverages, tax and gratuity. The in-house bakery will be making special Easter pastries and cookies. Brunch will be served 10 a.m. to 3 p.m.

    The Warwick, 5888 Westheimer
    The Warwick will be serving Easter Sunday brunch from 11 a.m. to 4 p.m., offering specials from smoked ribeye and garlic mash to grilled cedar plank redfish alongside regular classics like tres leches french toast, smoked oxtail hash and carrot cake.

    Xochi, 1777 Walker
    Xochi’s famous Sunday brunch buffet will be offered on Easter from 10 a.m. to 3 p.m. alongside live music by Sol y Son. Cost is $55 per person, $15 per child, plus beverage, tax and gratuity.

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  • Easter Outfits 2024: 25 Cute Looks for Easter Sunday

    Easter Outfits 2024: 25 Cute Looks for Easter Sunday

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    This post may contain affiliate links, which means we may receive a commission if you purchase through our links. Please read our full disclosure here.

    This post will show you 25 cute Easter outfits for 2024, all under $130.

    Easter Outfit ideas 2024

    Easter is almost here, which means it’s time to plan a cute outfit to celebrate this special holiday!

    And while you may be on the hunt for Easter eggs, you won’t have to hunt for the perfect outfit — thanks to this guide.

    Whether you’re headed to brunch, church, dinner, or a family gathering, we’ve got you covered with the cutest Easter outfit ideas for 2024, including 20 dresses under $130 that are absolutely perfect for this springtime holiday.

    So, without further ado, grab your Peeps, and let’s get into our budget-friendly Easter 2024 style guide!

    Easter 2024 Outfit Ideas

    These affordable Easter outfits will have you looking your best while showing off your style — whether your style is girly, trendy, classic, or casual.

    Girly Easter Outfit

    Easter calls for floral prints, and while that may not be *groundbreaking* for spring (The Devil Wears Prada, anyone?), this print still looks incredibly cute and on-theme.

    You just can’t beat a classic!

    With the Girlhood and Coquette aesthetics trending, Easter 2024 is the perfect time to embrace your girly side with a floral print dress. This satin mini dress features the sweetest floral print, along with feminine details like a tiered, ruffled skirt and butterfly sleeves that add to its appeal.

    Wear it with sandals — these woven straw wedge sandals are a great option — and a white shoulder bag to match.

    Charm jewelry is another trend on the rise, and this custom name bracelet and pearl charm necklace complement the aesthetic of the dress so well.

    Simply add a white satin bow clip to your hair, and you’ll be all set for your Easter celebrations.

    Trendy Easter Outfit

    This one is for the trendy fashion girlies who don’t want to wear something expected on Easter.

    Instead, show off your sense of style with a solid yellow maxi skirt (this skirt’s hue is still totally giving Easter vibes) and a chic, fitted white top with draping details and a slash neckline.

    Opt for elevated accessories like a structured acrylic clutch bag (which, by the way, looks way pricier than it actually is!) and a chunky beaded pearl necklace to complement the bag’s beaded strap.

    Some strappy white square-toe mule sandals bring this fashion-forward look together.

    Old Money Easter Outfit

    We’ve been talking a lot about the Old Money/Quiet Luxury aesthetic recently (since it’s a major trend right now), and Easter is the perfect occasion to channel this aesthetic within your outfit.

    Go for a chic, Old Money vibe by wearing an ivory tweed plaid mini skirt with a ribbed sweater knit bodysuit in a similar light hue. This bodysuit’s high slash neckline, rib knit fabric, and sleeveless design add to its elevated appearance.

    Cardigan sweaters with embossed buttons are a big trend that also plays into the Old Money aesthetic, and this ecru cardigan with golden buttons adds major polish to this outfit, as do a pair of beige suede pointy-toe pumps.

    Use gold-tone accessories to accentuate the cardigan’s luxe buttons, like some oversized gold stud earrings and a darling gold heart-shaped watch.

    This outfit will make you look Old Money, minus the luxury price tags. It’s a win-win!

    Casual Cute Easter Outfit

    You can’t go wrong with a cute, casual look on Easter that features a flowy dress and white low-top sneakers or flat sandals.

    I adore the dreamy blue hue of this wrap midi dress that has ruffles, a self-tie wrap, and textured fabric. Its wrap-style design is flattering on just about every body type, and the ruffled trim adds a feminine feel to it.

    Since the dress is made from a lightweight, crinkle texture fabric, consider layering a jean jacket over top for added warmth.

    The denim jacket helps to make this outfit feel more laid-back, as do some white low-top sneakers, which BTW, are a wardrobe must-have.

    And of course, don’t forget about accessories! Some matching blue beaded teardrop earrings and a mini knotted straw bag will pull this cute look together and make it springtime-ready.

    Easter Outfit with Jeans

    Yup, it’s officially time to pull out the white jeans!

    If you have relaxed Easter plans, wearing jeans and a cute top is the easy solution. But I say step it up a notch with some white jeans, which look a bit more polished and feel fresh for the spring and summer seasons.

    These white straight-leg jeans pair perfectly with this green floral print one-shoulder top featuring a tie detail and pleats that give it a dressy effect.

    Bring the ensemble together with some matching mules that have a low heel, gold jewelry, and a straw clutch bag with a gold chain strap for a dressy-casual Easter look.

    Easter Dresses Under $130

    Looking for the perfect Easter dress?

    Look no further: I’ve rounded up the best Easter dresses of the season, and best of all, they are all budget-friendly at under $130.

    Floral Print Midi Dress

    Lulus Floral Print Midi DressLulus Floral Print Midi Dress

    Floral prints and Easter go hand-in-hand.

    This pink floral print midi dress couldn’t be more ideal for the holiday, especially with its spring color palette, lightweight woven satin construction, and flattering side ruching.

    Since its print is so eye-catching, you won’t need a ton of accessories when getting dressed: some dainty jewelry and nude heels or sandals are all you’ll need to look your “Sunday best.”

    White Linen-Blend Maxi Dress

    PP White Linen Blend Maxi DressPP White Linen Blend Maxi Dress

    It doesn’t get more classic than wearing white on Easter, a color that represents new beginnings.

    This white maxi dress is super chic with its button-front design and linen-blend material, giving it a lightweight construction that is ideal for the spring and summer.

    Best of all, it is available in a wider size range from size 0 to size 20. Style it with a structured handbag, gold jewelry, and slim sunglasses for an Old Money-inspired aesthetic on Easter, and wear it again on your upcoming Spring Break or summer vacation(s).

    Yellow Eyelet Bustier Mini Dress

    F21 Yellow Eyelet Lace Mini DressF21 Yellow Eyelet Lace Mini Dress

    Light yellow is another classic color choice to wear on Easter, as it brings to mind little chicks, which are a symbol of Easter and a decoration you see everywhere!

    That’s why this yellow mini dress with an allover lace floral eyelet design is perfect for the upcoming holiday.

    It has a super sweet look thanks to its eyelet lace, bustier bodice, A-line silhouette, and pom-pom trim. If it’s chilly, wear a white cardigan over it to complement the look and keep you warm.

    Floral Print Flutter Sleeve Midi Dress

    AF Floral Print Midi DressAF Floral Print Midi Dress

    The flowy design of this floral print midi dress with flutter sleeves and tiered skirt makes it look absolutely ethereal, especially if paired with heels — you’ll practically float your way to brunch, lunch, or whatever else your Easter plans may entail.

    The dress’s color palette, combined with its floral print, makes for the ultimate springtime look; simply add in some gold jewelry and neutral-colored heels for a stunning look.

    Floral Eyelet Mini Dress

    Altar'd State Floral Patchwork Mini DressAltar'd State Floral Patchwork Mini Dress

    How adorable is this floral print mini dress with a patchwork effect? With various colors and floral prints patched together with an eyelet trim, this airy mini dress is sure to set you apart on Easter.

    I love the idea of styling it with Western-inspired items like cowboy boots and a wide-brim hat for a fun and on-trend look.

    P.S. — this dress would also be cute for a country concert!

    Striped Halter Maxi Dress

    F21 Striped Halter Maxi DressF21 Striped Halter Maxi Dress

    This striped maxi dress with a tiered skirt and a halter neckline just screams Easter!

    Its color palette featuring white, pink, and orange stripes is so on-theme, and its lightweight, flowy fabric makes it a perfect choice for this time of the year.

    Plus, the back of the dress is just as fab as the front, with a self-tie and partially open back, making it that much cuter.

    Floral Print Top & Maxi Skirt Set

    PP Blue Floral Maxi Skirt SetPP Blue Floral Maxi Skirt Set

    Why not wear a matching skirt set on Easter?

    This darling blue and white floral print corset top and maxi skirt is flowy and fresh and makes for a good investment since you’ll be able to wear the items separately afterward — giving you multiple looks.

    BTW, if you don’t want to show extra skin, simply wear the maxi skirt a bit higher on your waist by adjusting the drawstring waistband (rather than wearing it low-rise, as it’s shown above) so that it meets the hem of the top.

    Striped Midi Shirt Dress

    Lulus blue and white midi dress with pocketsLulus blue and white midi dress with pockets

    For a preppy, nautical-inspired look, try a blue and white striped shirt dress.

    This midi-length option has a classic design that’s been upgraded with modern finishes like a small front cut-out, a blousy bodice, and a bow tie at the back.

    This frock features seersucker fabric, which is something we see a lot of on Easter (often in men’s clothing and suits). The traditional, lightweight fabric gives this dress a classic look that compliments its classy, shirt-like design.

    Mixed Material Maxi Dress

    F21 Partial Floral Print DressF21 Partial Floral Print Dress

    Can’t decide between a solid or floral print frock for Easter? You don’t have to!

    This unique maxi dress offers a partial floral print and partial solid color design that gives you the best of both worlds in one cool design.

    Its color scheme also adds to its Easter-y vibe, along with its floaty silhouette and sweetheart neckline.

    Strapless Floral Print Maxi Dress

    Altard State Floral Open Back Maxi DressAltard State Floral Open Back Maxi Dress

    Not only does this strapless maxi dress have an adorable floral print, but it features a small back cut-out for a head-turning touch.

    Its shimmery satin fabric also enhances the pastel floral print, making it look oh-so-luxe. You can just as easily wear this frock with flat sandals as you could with heels — some woven wedges will look particularly cute (as shown above).

    Blue Rib-Knit Midi Dress

    Old Navy Blue Rib Knit Midi DressOld Navy Blue Rib Knit Midi Dress

    Going for a more casual vibe on Easter? Try this sleeveless blue rib-knit midi dress, which is simple but will still look cute.

    Its tank-style design means you’ll be able to throw it on easily, but details like its high, straight neck and midi length give it a polished look. I adore its sky-blue hue, but it’s also available in four other colors and offers a wider size range from XS – 4X.

    Because of its effortless style, you’ll be able to wear this a ton after Easter, too; try styling it with white low-top sneakers and a denim jacket for a simple yet stylish everyday look.

    Smocked Floral Mini Dress

    Dynamite Green Floral Mini DressDynamite Green Floral Mini Dress

    There’s just something about sage green floral prints that feel so right for the spring season.

    This smocked georgette dress with an allover sage green and white floral print couldn’t be cuter for Easter, with its feminine silhouette and flouncy tiered skirt.

    Wear it with heeled or flat sandals; it can easily be dressed up or down to your liking.

    Denim Mini Dress

    Hello Molly Denim Mini DressHello Molly Denim Mini Dress

    Denim on Easter? Sure thing, when it’s in the form of an adorable babydoll mini dress with puff sleeves!

    This darling dress is equal parts casual and dressy since its denim puts a laid-back spin on its girly silhouette.

    Jazz it up with some cute jewelry like a charm necklace and stud earrings, along with a mini handbag, for a fashion-forward Easter look.

    Smocked Strapless Midi Dress

    FP Blue Strapless Midi DressFP Blue Strapless Midi Dress

    Why not wear a bold color like bright blue on Easter?

    This eye-catching blue strapless midi dress will make a statement, but is balanced out by feminine details like a smocked bust and ruffled trim so that the overall look feels appropriate for the holiday, rather than over-the-top.

    Did I mention this dress has pockets, too? That’s always a bonus!

    And if bright blue isn’t your thing, no worries: this dress comes in four other pretty hues to pick from.

    Floral Print Midi Slip Dress

    Asos Topshop Floral Midi DressAsos Topshop Floral Midi Dress

    Small details can make all the difference, and that is certainly the case with this floral print midi slip dress.

    Design details like its ruched cups and delicate pink contrasting trim set it apart and make it a top dress pick for Easter. Plus, its green and pink floral print makes for the ultimate spring color scheme.

    Pastel Striped Midi Dress

    F21 Pastel Striped Midi DressF21 Pastel Striped Midi Dress

    If floral prints aren’t your thing, no worries: try some stripes instead! Pastel stripes, to be exact.

    The pastel-colored striped pattern on this rib knit midi dress couldn’t be more on-theme for Easter.

    Wear this dress with heels and a long, lightweight coat on Easter (like a trench coat), or style it more casually with white low-top sneakers and a denim jacket throughout the rest of the season. It’s surprisingly versatile!

    Floral Fit & Flare Dress

    Altard State Blue Floral OTS DressAltard State Blue Floral OTS Dress

    A dress that can be worn in two different ways? Yes, please!

    This blue floral print fit and flare dress allows you to wear it on or off-the-shoulder, giving you multiple looks (so that you can wear it again after Easter).

    Its ultra-flowy silhouette with smocking around the waist and puff sleeves add to its charm. Wear it with white or beige shoes and accessories for the full effect.

    Navy Tie-Strap Tiered Midi Dress

    Lulus navy blue midi dress tie strapLulus navy blue midi dress tie strap

    There’s something about the color navy that just looks so classic and chic — which is why it’s a great option to wear on Easter, especially if you’ll be attending a dressy family function.

    You’ll look polished in this navy blue tiered midi dress with darling tie-straps and a fitted bodice with a skater skirt and tiered midi hem. Its retro-inspired silhouette, complete with a sweetheart neckline and seamed cups, is sure to flatter you.

    Consider accessorizing this dress with a straw handbag and espadrilles, along with a knit cardigan, for a preppy vibe.

    Floral Tie-Back Mini Dress

    PP Open Tie Back Floral Mini DressPP Open Tie Back Floral Mini Dress

    Bring in the spring with this adorable floral print mini dress that has a tie-back detail and a partially open back.

    Though it shows a bit of skin, it comes across as sweet and girly thanks to details like its shirred bust, floaty sleeves, and ditsy floral print.

    Style this frock with some flat sandals, or give it a country-inspired vibe by styling it with white cowboy boots and an oversized knit cardigan. Either way, you will look amazing in this dress while celebrating Easter.

    What do you think of our Easter outfits guide?

    Would you wear these outfits? Which Easter look is your favorite?

    Leave a comment and let us know!

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    Demi – University of Maryland

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  • Your 2024 guide to Easter pre-order meals, holiday reservations in Charlotte

    Your 2024 guide to Easter pre-order meals, holiday reservations in Charlotte

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    Table & Twine is offering preorder brunch and dinner packages for Easter.

    Table & Twine is offering preorder brunch and dinner packages for Easter.


    Table & Twine

    It’s time to make holiday meal plans for your Charlotte gatherings — before the Easter Bunny arrives with all that chocolate and diverts your attention.

    This year, Easter is Sunday, March 31, and we’ve rounded up a list of offerings from local Charlotte restaurants and meal services so you’ll have choices to browse for brunch and dinner.

    Here are places to consider for your Easter holiday meals in Charlotte, whether you choose to stay home with a pre-ordered meal package or dine at a restaurant in person with your peeps. (Or would that be Peeps in this case?) And keep checking back — we’ll update this story as more restaurants release their plans.

    A La Minute

    Location: Online delivery service via The City Kitch, 9545 Pinnacle Drive Charlotte, NC 28262

    A La Minute will be delivering Easter favorites including ham, mashed potatoes and mac and cheese, plus appetizers and desserts. The meals will come ready to reheat in oven-safe containers.

    Menu

    How to order: Online

    Deadline: Sunday, March 24

    Price: Varies, as items are a la carte. The Family Feast is $35 per person.

    Delivery: Saturday, March 30, 10:30 a.m.-5:30 p.m.

    Angeline’s

    Location: 303 S Church St, Charlotte, NC 28202

    Angeline’s Easter Brunch will take place 8 a.m.–2 pm., with the choice of an entrée, plus a shared toast board of toppings, freshly baked pastries and croissants, a tossed salad of local greens, house-made zeppoles and cannolis.

    Entree options will include a choice of:

    • Angeline’s Breakfast with eggs, crispy potatoes, breakfast meat and toast
    • Steak and Eggs with grilled NY strip, eggs, crispy potatoes, roasted tomato and pistou
    • Easter Vegetable Hash with eggs, roasted butternut squash, gnocchi, kale, tomatoes, avocado and pecorino
    • Brunch Pizza with roasted mushrooms, crispy Prosciutto, sunny side up egg and herbs
    • French Toast with Nutella whipped cream and fresh strawberry
    • Pesto Pasta with strozzapreti, spinach pesto, pecorino, pancetta and spring peas
    • Spinach Frittata with robiola, asparagus, Romesco, and grilled ciabatta.

    Kids’ menu options offer a choice of:

    • Yogurt and fruit bowl
    • French toast with fruit, maple syrup
    • Lil’ Angie’s Breakfast with scrambled egg, bacon and breakfast potatoes
    • Pasta Pomodoro
    • Cheese pizza.

    Menu

    How to order: Make reservations online via OpenTable.

    Deadline: ASAP while space remains.

    Price: $45 per person. Kids 12 and under are $20.

    The Ballantyne

    Location: The Ballantyne, A Luxury Collection Hotel, Charlotte, 10000 Ballantyne Commons Pkwy, Charlotte, NC 28277

    Easter at The Ballantyne Hotel will include a tea and a ballroom buffet, along with brunch and dinner options. An egg hunt will also take place for hotel and restaurant guests only.

    Menu

    How to order: Call (704) 248-4330 or reserve dining online; call (704) 248-4000 for egg hunt reservations.

    Deadline: ASAP while space remains.

    Price: Tea is $49 for adults or $69 with sparkling wine and $29 for kids 12 and under. Buffet price is $99 per adult plus tax and service charge and $48 per child 12 and under, plus taxes and service fee. Gallery dining prices are a la carte.

    The Ballantyne, A Luxury Collection Hotel, is offering multiple Easter dining options.
    The Ballantyne, A Luxury Collection Hotel, is offering multiple Easter dining options. The Ballantyne, A Luxury Collection Hotel

    Church and Union

    Location: 127 N Tryon St #8, Charlotte, NC 28202

    Church and Union and its sister restaurant, La Belle Helene, will offer Easter buffet service from 9 a.m.-4 p.m., with a complimentary bloody Mary or mimosa for adults. Regular dinner service will begin at 5 p.m.

    Menu

    How to order: Make reservations online.

    Deadline: ASAP while space remains.

    Price: $70 per person and $35 for children 12 and under.

    La Belle Helene

    Location: 300 S Tryon St Suite 100, Charlotte, NC 28202

    La Belle Helene and its sister restaurant, Church and Union, will offer Easter buffet service from 9 a.m.-4 p.m., with a complimentary bloody Mary or mimosa for adults. Regular dinner service will begin at 5 p.m.

    Menu

    How to order: Make reservations online.

    Deadline: ASAP while space remains.

    Price: $70 per person and $35 for children 12 and under.

    Metro Diner

    Location: 8334 Pineville-Matthews Rd Suite 110, Charlotte, NC 28226

    Location: 14211 Reese Boulevard, Huntersville, NC 28078

    Location: 10412 E Independence Blvd #400, Matthews, NC 28105

    Metro Diner is offering heat-and-serve Easter Feasts to serve one, four or eight people that are available for curbside pick-up or delivery. The feast includes your choice of roasted turkey or baked ham, plus:

    • Mashed potatoes and gravy
    • Green beans
    • Cornbread stuffing, macaroni and cheese or street corn
    • Cranberry sauce
    • Hawaiian dinner rolls.

    Add-ons such as garden salad and bread pudding are also available.

    Menu

    How to order: Online by location.

    Price: A feast for one is $16.49, for four is $61.99 and for eight is $119.49.

    Deadline: Friday, March 29

    Pickup: Before 6 p.m. Easter Sunday

    North Harbor Club

    Location: 100 N Harbor Pl, Davidson, NC 28036

    North Harbor Club will be serving Easter brunch and dinner from 11 a.m.-9 p.m.

    Menu

    How to order: Call (704) 896-5559 for reservations.

    Deadline: ASAP while space remains.

    Price: Varies, as items are a la carte.

    Table & Twine

    Location: 2600 Youngblood St., Charlotte, NC 28203

    Table & Twine offers multiple Easter meals to choose from that come ready to reheat. Packages serve six or 10 people, with options including brunch, as well as Spiralized Brown Sugar Ham or Chicken Florentine. Drinks and desserts are available to add on.

    Menu

    How to order: Online

    Deadline: Tuesday, March 26

    Price: Brunch for eight is $99; ham for six is $239.99 or $349.99 for 10; and chicken for six is $219.99 or $319.99 for 10.

    Pickup: Items will be available for pickup or delivery on Friday, March 29 and Saturday, March 30.

    Table & Twine’s Easter dinner package.
    Table & Twine’s Easter dinner package. Table & Twine

    Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.
    Support my work with a digital subscription

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  • Your 2024 guide to Easter pre-order meals, holiday reservations in Charlotte

    Your 2024 guide to Easter pre-order meals, holiday reservations in Charlotte

    [ad_1]

    Table & Twine is offering preorder brunch and dinner packages for Easter.

    Table & Twine is offering preorder brunch and dinner packages for Easter.


    Table & Twine

    It’s time to make holiday meal plans for your Charlotte gatherings — before the Easter Bunny arrives with all that chocolate and diverts your attention.

    This year, Easter is Sunday, March 31, and we’ve rounded up a list of offerings from local Charlotte restaurants and meal services so you’ll have choices to browse for brunch and dinner.

    Here are places to consider for your Easter holiday meals in Charlotte, whether you choose to stay home with a pre-ordered meal package or dine at a restaurant in person with your peeps. (Or would that be Peeps in this case?) And keep checking back — we’ll update this story as more restaurants release their plans.

    A La Minute

    Location: Online delivery service via The City Kitch, 9545 Pinnacle Drive Charlotte, NC 28262

    A La Minute will be delivering Easter favorites including ham, mashed potatoes and mac and cheese, plus appetizers and desserts. The meals will come ready to reheat in oven-safe containers.

    Menu

    How to order: Online

    Deadline: Sunday, March 24

    Price: Varies, as items are a la carte. The Family Feast is $35 per person.

    Delivery: Saturday, March 30, 10:30 a.m.-5:30 p.m.

    Angeline’s

    Location: 303 S Church St, Charlotte, NC 28202

    Angeline’s Easter Brunch will take place 8 a.m.–2 pm., with the choice of an entrée, plus a shared toast board of toppings, freshly baked pastries and croissants, a tossed salad of local greens, house-made zeppoles and cannolis.

    Entree options will include a choice of:

    • Angeline’s Breakfast with eggs, crispy potatoes, breakfast meat and toast
    • Steak and Eggs with grilled NY strip, eggs, crispy potatoes, roasted tomato and pistou
    • Easter Vegetable Hash with eggs, roasted butternut squash, gnocchi, kale, tomatoes, avocado and pecorino
    • Brunch Pizza with roasted mushrooms, crispy Prosciutto, sunny side up egg and herbs
    • French Toast with Nutella whipped cream and fresh strawberry
    • Pesto Pasta with strozzapreti, spinach pesto, pecorino, pancetta and spring peas
    • Spinach Frittata with robiola, asparagus, Romesco, and grilled ciabatta.

    Kids’ menu options offer a choice of:

    • Yogurt and fruit bowl
    • French toast with fruit, maple syrup
    • Lil’ Angie’s Breakfast with scrambled egg, bacon and breakfast potatoes
    • Pasta Pomodoro
    • Cheese pizza.

    Menu

    How to order: Make reservations online via OpenTable.

    Deadline: ASAP while space remains.

    Price: $45 per person. Kids 12 and under are $20.

    The Ballantyne

    Location: The Ballantyne, A Luxury Collection Hotel, Charlotte, 10000 Ballantyne Commons Pkwy, Charlotte, NC 28277

    Easter at The Ballantyne Hotel will include a tea and a ballroom buffet, along with brunch and dinner options. An egg hunt will also take place for hotel and restaurant guests only.

    Menu

    How to order: Call (704) 248-4330 or reserve dining online; call (704) 248-4000 for egg hunt reservations.

    Deadline: ASAP while space remains.

    Price: Tea is $49 for adults or $69 with sparkling wine and $29 for kids 12 and under. Buffet price is $99 per adult plus tax and service charge and $48 per child 12 and under, plus taxes and service fee. Gallery dining prices are a la carte.

    The Ballantyne, A Luxury Collection Hotel, is offering multiple Easter dining options.
    The Ballantyne, A Luxury Collection Hotel, is offering multiple Easter dining options. The Ballantyne, A Luxury Collection Hotel

    Church and Union

    Location: 127 N Tryon St #8, Charlotte, NC 28202

    Church and Union and its sister restaurant, La Belle Helene, will offer Easter buffet service from 9 a.m.-4 p.m., with a complimentary bloody Mary or mimosa for adults. Regular dinner service will begin at 5 p.m.

    Menu

    How to order: Make reservations online.

    Deadline: ASAP while space remains.

    Price: $70 per person and $35 for children 12 and under.

    La Belle Helene

    Location: 300 S Tryon St Suite 100, Charlotte, NC 28202

    La Belle Helene and its sister restaurant, Church and Union, will offer Easter buffet service from 9 a.m.-4 p.m., with a complimentary bloody Mary or mimosa for adults. Regular dinner service will begin at 5 p.m.

    Menu

    How to order: Make reservations online.

    Deadline: ASAP while space remains.

    Price: $70 per person and $35 for children 12 and under.

    Metro Diner

    Location: 8334 Pineville-Matthews Rd Suite 110, Charlotte, NC 28226

    Location: 14211 Reese Boulevard, Huntersville, NC 28078

    Location: 10412 E Independence Blvd #400, Matthews, NC 28105

    Metro Diner is offering heat-and-serve Easter Feasts to serve one, four or eight people that are available for curbside pick-up or delivery. The feast includes your choice of roasted turkey or baked ham, plus:

    • Mashed potatoes and gravy
    • Green beans
    • Cornbread stuffing, macaroni and cheese or street corn
    • Cranberry sauce
    • Hawaiian dinner rolls.

    Add-ons such as garden salad and bread pudding are also available.

    Menu

    How to order: Online by location.

    Price: A feast for one is $16.49, for four is $61.99 and for eight is $119.49.

    Deadline: Friday, March 29

    Pickup: Before 6 p.m. Easter Sunday

    North Harbor Club

    Location: 100 N Harbor Pl, Davidson, NC 28036

    North Harbor Club will be serving Easter brunch and dinner from 11 a.m.-9 p.m.

    Menu

    How to order: Call (704) 896-5559 for reservations.

    Deadline: ASAP while space remains.

    Price: Varies, as items are a la carte.

    Table & Twine

    Location: 2600 Youngblood St., Charlotte, NC 28203

    Table & Twine offers multiple Easter meals to choose from that come ready to reheat. Packages serve six or 10 people, with options including brunch, as well as Spiralized Brown Sugar Ham or Chicken Florentine. Drinks and desserts are available to add on.

    Menu

    How to order: Online

    Deadline: Tuesday, March 26

    Price: Brunch for eight is $99; ham for six is $239.99 or $349.99 for 10; and chicken for six is $219.99 or $319.99 for 10.

    Pickup: Items will be available for pickup or delivery on Friday, March 29 and Saturday, March 30.

    Table & Twine’s Easter dinner package.
    Table & Twine’s Easter dinner package. Table & Twine

    Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits.
    Support my work with a digital subscription

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    Heidi Finley

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  • Motor City Mimosa plots new brunch spot and ‘elevated community center’

    Motor City Mimosa plots new brunch spot and ‘elevated community center’

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    A new Black women-owned spot is coming to Detroit, as TeQuion Brookins and Nina Love are putting together their talents to create an “elevated community center” and brunch space.

    Motor City Mimosa, set to open in Eastern Market in late summer, will serve up mimosas, of course, as well as a range of breakfast and lunch cuisine. But it will also offer way more than brunch, with plans to host entertainment and other events.

    “The vision is for it to be a destination where culture, cuisine, and community come together,” Love tells Metro Times. “Our vision is to create a space that elevates the meeting experience in Detroit.”

    She adds, “Our community deserves luxury. We want to provide our leaders working to improve our neighborhoods with elevated, upscale experiences that are Black-owned and -led. We want to create that and we know that it’s possible because we already do this all the time at our own events. We are very much so two amazing, talented Black women that are about Black excellence, so we definitely want the energy of Black excellence to be present and are adding lots of intentionality in every aspect of the physical building and business model to reflect that.”

    Love is a chef who recently moved to Detroit from Brooklyn, New York, while co-founder Brookins is a Detroit native who runs an event production company. The two met when Love catered an event at Metro Detroit Black Business Alliance.

    “She had my food and saw my presentation and was like, ‘You, me, we’re together now,’” Love says.

    As an event planner, a big challenge for Brookins was having consistent, good food to accompany events. When she met Love, that problem was solved. “I was that reliable food and beverage provider for her,” Love says. “So, between my clients needing spaces to meet and create and collaborate and her clients needing spaces to meet and collaborate, we were like, why not just create a space that reflects what we’re doing?”

    Now, the pair hope to provide a spot where business owners in Detroit can connect with one another and learn from each other as they did.

    “We wanted to create a unique space that allows our clients and our partners and our colleagues in the nonprofit and in the for-profit business space here in the city of Detroit to have a place to call home,” Love says.

    click to enlarge

    Will Daniels

    TeQuion Brookins.

    Once opened, Motor City Mimosa will host a wide range of social, cultural, and educational events such as classes for business owners, live music and poetry performances, and holiday celebrations. People will also be able to become a member at the space, which will give them access to exclusive benefits such as additional programming, high-tech meeting rooms, a banquet facility, bottomless mimosas, and more.

    On the food and beverage side of things, the owners say the eatery’s menu will not fall short. Love says she put her heart into create an intentional and unique mimosa selection that includes local ingredients, botanicals, oils, and herbs. The spot will also offer pastries and desserts infused with champagne, such as rosé-glazed doughnuts and Prosecco cake.

    “We both love champagne, and it kind of symbolizes elegance and excellence and celebration, so a lot of our sweets and our pastries are going to be infused with champagne, which is going to be really nice,” Love says. “The culture is going to be celebration, it’s not just mimosas to be trendy. We know people do love brunch and love mimosas as we do, but it also is kind of emphasizing just how amazing champagne is and how beautiful it can be used in sauces and desserts and dressings and all that, so I’ll be infusing champagne in a lot of the menu items as well.”

    For the food, Love says her mission is to introduce people to different flavors from around the world. “My culinary style is exploration, it’s discovery, it’s playful, it’s fun, it’s innovative, and so while we’ll be focusing on the champagne piece at Motor City Mimosa, we will also highlight some global cuisine,” Love says.

    The diverse community aspect that Brookins and Love hope to achieve with the space makes Eastern Market the perfect place.

    “It’s a cultural hub, which is what we want to be. We want to be a destination when people come to the city of Detroit and for people that already are here,” Love says. “It’s in alignment in a number of ways, easily accessible, it’s beautiful, it’s historic. I love just being in a space that is already artistic and creative, anywhere you look up in Eastern Market you can see a mural, a piece of art somewhere, so we’re just excited to join other businesses that are there as a part of Detroit culture and share in our commitment to health.”

    As one of many ways that the business will pour back into the community, a portion of Motor City Mimosa’s revenue will go to different local nonprofits each month.

    “We understand the needs of the amazing Detroit based nonprofits that are doing the work here in the city to support the community,” Love says. “I think that’s one of the most important things to understand is that when you support Motor City Mimosa, you are actually giving back directly to the city of Detroit and what leaders of the city of Detroit in the business world are doing.”

    The owners say they will announce Motor City Mimosa’s address later this month.

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    Layla McMurtrie

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  • Lemon Poppy Seed Pancakes – Simply Scratch

    Lemon Poppy Seed Pancakes – Simply Scratch

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    Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then drizzled with a lemony glaze. Yields 8 (2-pancake) servings.

    Lemon Poppy Seed Pancakes

    It’s hard to believe that I first shared this recipe back in 2013. And when I shared it, I totally forgot to add the eggs. The pancakes still turned out okay, but being a virgo, it always kind of irked me. Fast forward 10+ years and now the photos irk me as well. So last Monday I decided to make a batch and reshoot the whole thing. This time I include the eggs.

    To say I love these Lemon Poppy Seed Pancakes is an understatement.

    They’re delicious, not too sweet and have the perfect lemon flavor. Of course lemon poppy seed anything is incredible. But there’s nothing quite like a stack of pancakes with a lemony glaze. You can’t convince me otherwise.

    ingredients foringredients for

    To Make These Lemon Poppy Seed Pancakes You Will Need:

    for the pancakes:

    • unbleached all-purpose flour – Gives structure to the pancakes.
    • poppy seeds – Adds a pop of color, subtle flavor and texture.
    • baking powder – It provides lift and is what makes pancakes light and fluffy.
    • fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
    • lemon zest – Lends distinct citrus flavor.
    • granulated sugar – Adds a touch of sweetness.
    • eggs – Lends richness and flavor.
    • lemon juice – For extra lemony flavor.
    • pure vanilla extract – Enhances the flavors in the pancakes.
    • milk (of choice) – Lends flavor and aids in yielding a tender pancake.
    • unsalted butter –  Gives flavor and richness.

    for the glaze:

    • powdered sugar
    • lemon juice

    Combine flour, baking powder, fine salt and poppy seedsCombine flour, baking powder, fine salt and poppy seeds

    In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/4 cup poppy seeds, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Use a whisk to stir until the ingredients are incorporated.

    rub lemon zest with sugarrub lemon zest with sugar

    With your fingers, rub 2 tablespoons sugar with 2 tablespoons lemon zest together until it starts to resemble wet sand.

    add eggs, vanilla, lemon juice and milk to lemon sugar mixtureadd eggs, vanilla, lemon juice and milk to lemon sugar mixture

    To the lemon sugar mixture add 2 large eggs, 3 tablespoons lemon juice, 1 teaspoon pure vanilla extract and 1-1/2 cups milk.

    whisk to combinewhisk to combine

    Whisk to combine.

    pour the we into the drypour the we into the dry

    Pour the wet ingredients in to the dry.

    stir to combinestir to combine

    Switch over to a rubber spatula to stir once more until the dry ingredients are just about incorporated.

    add melted butteradd melted butter

    Add in 2 tablespoons melted (and cooled) butter.

    lemon poppy seed pancake batterlemon poppy seed pancake batter

    Stir to combine and set this off to the side for a second.

    powdered sugar and lemon juicepowdered sugar and lemon juice

    Make The Lemon Glaze:

    In a bowl, measure and add 1/2 cup of powdered sugar and add in 2-1/2 tablespoons lemon juice.

    whisk to combinewhisk to combine

    Whisk to combine.

    pour 1/4 cup batter per pancakepour 1/4 cup batter per pancake

    Preheat your grilled to 325℉ or 160℃.

    For regular griddles lightly spray with nonstick spray. If using a ceramic griddle add a little butter or coconut oil. Then using a 1/4-cup measuring cup, pour and spread the batter around for (somewhat) perfect circled pancakes.

    flip the pancakes and cook on second sideflip the pancakes and cook on second side

    Cook for 3 to 4 minutes on one side before flipping and continuing to cook 1 to 2 more minutes or until golden brown.

    transfer pancakes to a rimmed baking sheet and keep warm in low oventransfer pancakes to a rimmed baking sheet and keep warm in low oven

    Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with only the oven light on.

    repeat with remaining pancake batterrepeat with remaining pancake batter

    Repeat until you’ve used up all the batter.

    drizzle with the lemon glazedrizzle with the lemon glaze

    I topped mine with a little salted butter, fresh blueberries and a drizzle of the lemon glaze.

    So good!!

    Lemon Poppy Seed PancakesLemon Poppy Seed Pancakes

    WHAT TO SERVE WITH PANCAKES?

    Because pancakes tend to be on the sweet side, I recommend a savory side.

    HOW TO STORE PANCAKES:

    Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

    Lemon Poppy Seed PancakesLemon Poppy Seed Pancakes

    Enjoy! And if you give this Lemon Poppy Seed Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 8 servings

    Lemon Poppy Seed Pancakes

    Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then drizzled with a lemony glaze. Yields 8 (2 pancake) servings.

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Additional Time: 15 minutes

    Total Time: 1 hour

    FOR THE PANCAKES:

    • 2 cups unbleached all-purpose flour
    • 1/4 cup poppy seeds
    • 4 teaspoons baking powder
    • 3/4 teaspoon kosher salt
    • 2 tablespoons sugar
    • 2 tablespoons lemon zest
    • 2 large eggs, optional
    • 1½ cups whole milk
    • 3 tablespoons freshly squeezed lemon juice
    • 1 teaspoon real vanilla extract
    • 2 tablespoons melted butter

    FOR THE LEMON GLAZE:

    • 1/2 cup powdered sugar
    • 2½ tablespoons lemon juice

    MAKE THE PANCAKES:

    • Combine the flour, poppy seeds, baking powder and salt in a mixing bowl. Whisk to combine and set off to the side.

    • In a medium bowl add the lemon zest with the sugar and rub together with your fingers until the sugar resembles wet sand. Then add the eggs, lemon juice, vanilla and milk. Whisk to combine.

    • Pour the wet ingredients into the bowl with the dry, stirring to combine. Lastly add in the melted and cooled butter. Stir once more to incorporate.

    • Preheat your grilled to 325℉ or 160℃.For regular griddles lightly spray with nonstick spray. Use a little butter or coconut oil on ceramic griddles.

    • Working in batches, use a 1/4-cup scoop of batter per pancake, pour the batter onto a preheated griddle or frying pan. Cook 3 to 4 minutes or until lightly golden. Flip and cook another 2 minutes or until lightly golden.

    • Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with the oven light on.

    MAKE THE LEMON GLAZE:

    • While the pancakes are cooking, combine the powdered sugar and lemon juice in a small bowl. Whisking until smooth.

    • Serve with butter, fresh blueberries and the lemon glaze.

    Serving: 2pancakes, Calories: 247kcal, Carbohydrates: 39g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 467mg, Potassium: 157mg, Fiber: 2g, Sugar: 13g, Vitamin A: 231IU, Vitamin C: 6mg, Calcium: 234mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Breakfast & Brunch

    Cuisine: American

    This Lemon Poppy Seed Pancakes recipe was originally posted in June of 2013 and has recently been updated with new photos and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • CHOCOLATE GRAVY

    CHOCOLATE GRAVY

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    Chocolate Gravy is an old-fashioned recipe you will fall in love with and serve time and time again. It’s a delicious treat over biscuits, waffles, pancakes, etc. We love it over biscuits and have enjoyed it for many, many years.

    Chocolate GravyChocolate Gravy

    We love this chocolate gravy on our cathead biscuits. They have hundreds of reviews and are a very popular recipe for a reason!

    ❤️WHY WE LOVE THIS RECIPE

    This recipe was made by our Mother, and her Mother made it for her.. so it goes way back, which is one reason why we love it. Plus, it’s just delicious! I do have to laugh; every time I post this recipe on social media, someone confuses it with adding chocolate to sausage gravy. Not sure why that happens but this isn’t made with sausage gravy! This is a sweet chocolate sauce you pour over biscuits.

    🍴KEY INGREDIENTS

    • Sugar
    • Cocoa
    • All-purpose flour
    • Carnation evaporated milk
    • Cinnamon
    • Salt
    • Vanilla
    • Butter
    • Nuts (optional)

    SWAPS

    Many people don’t add cinnamon, but it is how our family has made this recipe for many years, so we always use it. You can leave it out if you like, but it adds a great flavor. Nut’s are optional too.

    🍽️HOW TO MAKE

    This is a very simple recipe to make and only takes a little time. You can throw this together quickly on a weekend morning to enjoy with your biscuits.

    COOKING STEPS

    Step 1
    In a medium saucepan, stir together sugar, cocoa, flour, and cinnamon and salt. With a wire whisk or spoon stir in milk a little at a time until ingredients are wet. Cook over medium heat, stirring constantly, until mixture thickens. (This will burn easily so be sure to stir)

    Step 2
    Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl and top with nuts if desired. Serve over warm biscuits.

    Chocolate GravyChocolate Gravy

    ⭐TIP

    Always keep stirring when making this chocolate gravy, it will burn or stick quickly. This is also wonderful on pound cake!

    HOW TO SERVE CHOCOLATE GRAVY

    • This is wonderful on biscuits, it is our favorite way to enjoy this gravy. You can make our cathead biscuits or even use canned biscuits if you are in a hurry.
    • Great over pound cake, we like to warm it up and serve it over this old fashioned recipe.
    • Make our chocolate waffles and pour this delicious chocolate gravy over it for a great chocolate treat!
    • Would be a great dipping sauce for any fruit and poured over ice cream.

    BISCUIT VARIATIONS

    If you have followed our site for any amount of time, you know we LOVE our biscuits and have 30+ biscuit recipes. You may want to check out our biscuit Ebook. Here are a few easy recipes you may love:

    ❓FREQUENTLY ASKED QUESTIONS

    Why is my chocolate gravy not thick?

    You didn’t cook it long enough. You really need to cook it until it is thick, which depending on the heat you use (we suggest medium heat) will how long that will take.

    Can I make chocolate gravy in advance?

    Yes, you absolutely can and heat it up in the microwave or on a low heat when you are ready to serve it.

    STORING

    We store in the refrigerator for 3-4 days or you can freeze it for 3 months.

    Southern Shimp & Grits

    This Southern classic is always a hit and never goes out of style. Great for breakfast, brunch or dinner!

    Cathead Biscuits

    These biscuits are a classic! This recipe has over 100 comments. It’s our favorite biscuit recipe.

    SERVING SIZE

    Makes about 2.5 cups of gravy.

    Chocolate Gravy

    Anne Walkup

    This recipe of Chocolate Gravy has been around for years. It’s perfect for a sweet breakfast. Delicious over biscuits, waffles, pancakes, pound cake, ice cream, etc.

    Prep Time 5 minutes

    Cook Time 15 minutes

    Course Breakfast

    Cuisine American

    • 3/4 cup sugar
    • 3 tablespoons cocoa
    • 1/4 cup all-purpose flour
    • 1 1/2 cups carnation evaporated milk
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla
    • 2 tablespoons butter or margarine
    • Nuts optional

    • In a medium saucepan, stir together sugar, cocoa, flour, and cinnamon and salt. With a wire whisk or spoon stir in milk a little at a time until ingredients are wet.

    • Cook over medium heat, stirring constantly, until mixture thickens. (This will burn easily so be sure to stir). Remove from heat and stir in butter and vanilla until smooth. Pour into a bowl and top with nuts if desired. Serve over warm biscuits.

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • CHOCOLATE WAFFLES

    CHOCOLATE WAFFLES

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    These Chocolate Waffles are more like a dessert; they are wonderful for a special occasion, like a birthday, Valentine’s Day, or Christmas morning!

    Chocolate Waffles Chocolate Waffles

    If you are a fan of desserts for breakfast you may want to check out this Cinnamon Roll Peach Cobbler. It’s the perfect way to start the day and you can easily have it as a dessert too!

    ❤️WHY WE LOVE THIS RECIPE

    If you have followed our site for any amount of time you know we LOVE our sweets. Most of our popular recipes are desserts, so this one fits right in. We love chocolate and these waffles are really easy to make and a fantastic way to start the day. You can easily leave the ice cream off and just enjoy a delicious waffle.

    🍴KEY INGREDIENTS

    • All-purpose flour
    • Sugar
    • Cocoa
    • Baking powder
    • Salt
    • Baking soda
    • Eggs
    • Butter 
    • Vanilla flavoring
    • Buttermilk
    • Chocolate chips
    • Walnut pieces
    • Spray for waffle iron

    SWAPS

    You can switch out the walnuts for pecans or leave out the nuts. You can also use a different extract/flavoring. You could also use dark chocolate chips.

    🍽️HOW TO MAKE

    These chocolate waffles are easy to make and delicious!

    COOKING STEPS

    Step 1
    Mix together flour, sugar, melted butter, cocoa, eggs, vanilla, buttermilk, salt, soda and baking power with a spoon in a large bowl. Fold in chocolate chips and nuts.  

    Step 2
    Preheat waffle iron and spray with cooking spray. Cook as usual or by directions for your waffle iron.  I use a 1/4 cup measuring cup of batter for each waffle.  Makes 10 to 12 waffles. Top with your favorite toppings.

    Chocolate Waffles Chocolate Waffles

    ⭐TIP

    If you want a really crisp waffle, place cooked waffles directly on an oven rack with temperature at 200 degrees for five minutes.  Do not stack on top of each other. You can crisp your waffles and keep them warm while making more in the waffle maker.

    RECIPE VARIATIONS

    We love breakfast and have many great recipes. These are a few of our favorites waffle and pancake recipes.

    SERVE THIS WITH

    As you can see from the photos, we topped these waffles with ice cream, chocolate syrup, whipped cream and a cherry. We made these like a big sundae and they were delicious. You can easily use butter and syrup, chocolate syrup, whatever you desire!

    ❓FREQUENTLY ASKED QUESTIONS

    Can I put these chocolate waffles in the toaster?

    Yes, if you freeze them, you can easily reheat them in the toaster.

    What are some other great toppings?

    Raspberries or strawberries go great on chocolate waffles.

    STORING AND REHEATING

    You can freeze these and reheat in a toaster or the oven.

    Southern Shimp & Grits

    This Southern classic is always a hit and never goes out of style. Great for breakfast, brunch or dinner!

    Cathead Biscuits

    These biscuits are a classic! This recipe has over 100 comments. It’s our favorite biscuit recipe.

    SERVING SIZE

    This recipe makes 12 waffles, so if everyone has 3 that is 4 servings.

    Chocolate Waffles

    Anne Walkup

    These Chocolate Waffles are a wonderful way to start the day. We love to make them like dessert and add ice cream, whipped cream, etc. They are delicious with strawberries and chocolare syrup.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Course Breakfast

    Cuisine American

    • 1 cup all-purpose flour
    • 1/4 cup sugar
    • 1/3 cup cocoa
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 eggs
    • 3 tablespoons butter or margarine melted
    • 2 teaspoons vanilla flavoring
    • 1 1/2 cups buttermilk
    • 1/2 cup chocolate chips
    • 2/3 cup walnut pieces

    • Spray for waffle iron Mix together flour, sugar, melted butter, cocoa, eggs, vanilla, buttermilk, salt, soda and baking power with a spoon in a large bowl. Fold in chocolate chips and nuts.

    • Preheat waffle iron and spray with cooking spray. Cook as usual or by directions for your waffle iron.  I use a 1/4 cup measuring cup of batter for each waffle.  Makes 10 to 12 waffles.

    I freeze these and reheat by putting in toaster.
    We also add ice cream, whipped cream, chocolate syrup and a cherry and enjoy them on special holidays. 

    Keyword Chocolate Waffles

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


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    Anne Walkup

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  • Espresso martini flights, Cap’n Crunch french toast make this Jersey restaurant the G.O.A.T.

    Espresso martini flights, Cap’n Crunch french toast make this Jersey restaurant the G.O.A.T.

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    BySusan Lucci

    Sunday, February 4, 2024 5:10AM

    Martini flights, Capn' Crunch french toast make this NJ spot the GOAT

    The Jersey G.O.A.T. Grill & Public House provides an elevated dining experience while maintaining a comfortable welcoming atmosphere for patrons to enjoy.The Jersey G.O.A.T. Grill and Public House, located in Sicklerville, serves food and drinks showcasing a mix of comfort and creativity.

    CCG

    SICKLERVILLE, New Jersey — Discover unique eats and crafty cocktails at The Jersey G.O.A.T.

    The Jersey G.O.A.T. Grill and Public House prides itself on using fresh ingredients, locally sourced produce, and collaborating with nearby businesses to create an authentic, farm-to-table experience.

    Owner Alisha Miller, with over 20 years of experience in the industry, embodies the heart of the establishment.

    Learn more about the great eats as Localish visits the restaurant.

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    CCG

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  • Blueberry Crumb Cake – Simply Scratch

    Blueberry Crumb Cake – Simply Scratch

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    Grab a cup of coffee and sit down with a piece of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that gives this cake delicious texture! This recipe yields 12 servings.

    Blueberry Crumb Cake

    You know how bakery muffins have that crumbly sugar topping? Well, so does this cake.

    It’s like a blueberry muffin but in cake form and I’m so in love with it.

    A simple cake batter studded with blueberries is topped with a crumbly topping and baked to perfection. Immediately after being baked, I sprinkle the entire cake with a little sugar for even more crunchy texture and some sparkle.

    Blueberry Crumb CakeBlueberry Crumb Cake

    Blueberries in desserts is my favorite. However, blueberries in cake with a crunchy crumb topping is my weakness.

    ingredients for Blueberry Crumb Cakeingredients for Blueberry Crumb Cake

    To make this Blueberry Crumb Cake you will need:

    • unbleached all-purpose flour – The base for the cake batter.
    • baking soda – Creates a gas while baking which helps the cake rise.
    • baking powder – Will create lightness in the batter, which makes it rise.
    • fine salt – Use either sea salt or pink himalayan.
    • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • unsalted butter – Adds moisture, richness and flavor.
    • granulated sugar (white) – For sweetening and flavor.
    • egg (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
    • vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
    • buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and airy texture.
    • blueberries (fresh) – Adds sweet and slightly floral flavor.

    optional for serving:

    measured dry ingredients in bowlmeasured dry ingredients in bowl

    Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.

    Start by adding the 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into a mixing bowl.

    whisked dry ingredientswhisked dry ingredients

    Whisk until combined and then set it off to the side.

    add butter and sugar to large bowl.add butter and sugar to large bowl.

    In a larger mixing bowl, add 5 tablespoons butter and 3/4 cup sugar and using a hand mixer, mix until combined. It should look a little crumbly at first, but that’s okay.

    mixed until combined, then add egg and vanillamixed until combined, then add egg and vanilla

    Then add in 1 large egg and 1/2 teaspoon vanilla extract and mix until combined.

    alternate adding dry ingredients and buttermilkalternate adding dry ingredients and buttermilk

    Next add in 1/3 of the flour mixture and mix until just incorporated. Then add in 1/3 cup of (1 cup total) buttermilk and mix until just combined. Alternate adding these ingredients until both are incorporated.

    Do not over mix.

    combined cake batter in bowlcombined cake batter in bowl

    Cake batter perfection.

    Add blueberriesAdd blueberries

    gently fold blueberries into battergently fold blueberries into batter

    To the batter, add 1 pint fresh blueberries, and use a spatula to gently fold them into the batter. You DO NOT want to use your mixer because your blueberries will explode and your cake batter will be a purple-blue color. Stop as soon as all the blueberries are incorporated.

    transfer batter to prepared pan.transfer batter to prepared pan.

    After that, pour the cake batter into a lightly greased 9×13 baking dish.

    Set this aside and let’s get started on the crumble topping!

    crumb topping ingredients in bowl.crumb topping ingredients in bowl.

    TO make the crumb topping you will need:

    • 6 tablespoons unsalted butter
    • 1/2 cup both sugar and flour
    • 1/4 teaspoon ground cinnamon
    • pinches of kosher salt

    combined crumb topping ingredientscombined crumb topping ingredients

    After that, use a pastry blender, to cut the butter into the flour and sugar mixture until blended and resemble a fine crumb.

    sprinkle over cake battersprinkle over cake batter

    Sprinkle an even layer of the crumb topping over the blueberry cake batter and place the baking dish on the middle rack of your preheated 350° oven. Bake for 40 to 45 minutes.

    baked Blueberry Crumb Cakebaked Blueberry Crumb Cake

    Lastly, carefully remove the blueberry crumb cake out of the oven.

    Blueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessertBlueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessert

    And then immediately sprinkle with 1 tablespoon granulated sugar. The sugar will give the top some extra crunchy texture but it also makes it sparkle. Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

    Blueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessertBlueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessert

    Finally, serve with coffee or tea and maybe a scoop of vanilla ice cream or whipped cream. Because there are no rules here. This blueberry crumb cake is moist and bursting with blueberries. However the crumble topping gives the cake some crunch which is a nice contrasting texture.

    Got blueberries? Make this crumb cake! I have no doubt that you will love this one as much as we do!

    Blueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessertBlueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessert

    How To Store Blueberry Crumb Cake:

    Wrap or cover tightly with  plastic wrap or transfer to an air-tight container and store at room temperature. Or refrigerate for up to 5 days.

    How Long Will Blueberry Crumb Cake Last?

    If stored properly, this crumb cake will last up to 3 to 4 days.

    Can You Freeze This Blueberry Crumb Cake?

    Yes! Wrap individual pieces in plastic wrap and then foil OR store in a freezer safe container or bag for up to 3 months. Remove and defrost overnight on your countertop.

    Blueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessertBlueberry Crumb Cake l SimplyScratch.com #homemade #blueberry #crumbcake #fromscratch #cake #dessert

    Enjoy! And if you give this Blueberry Crumb Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 12 servings

    Blueberry Crumb Cake

    Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!

    Prep Time: 10 minutes

    Cook Time: 45 minutes

    Total Time: 55 minutes

    FOR THE CAKE:

    • 2 cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 5 tablespoons softened unsalted butter
    • 3/4 cup sugar
    • 1 large egg
    • 1/2 teaspoons vanilla extract
    • 1 cup low-fat buttermilk
    • 1 pint fresh blueberries

    FOR THE CRUMB TOPPING:

    • 6 tablespoons unsalted butter
    • 1/2 cups granulated sugar
    • 1/2 cups unbleached all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1 pinch kosher salt
    • 1 tablespoon granulated sugar, for sprinkling

    MAKE THE CAKE:

    • Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.

    • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

    • Next, in a larger mixing bowl, add the butter and sugar and mix until combined.

    • Add the egg and vanilla and mix until completely combined.

    • Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don’t over mix.

    • Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.

    MAKE THE CRUMBLE:

    • In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.

    • Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.

    • Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.

    • Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

    Serving: 1piece, Calories: 308kcal, Carbohydrates: 49g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 247mg, Potassium: 99mg, Fiber: 2g, Sugar: 27g, Vitamin A: 375IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This post may contain affiliate links.



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    Laurie McNamara

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  • Bongo Room Co-Founder John Latino Helped Define Chicago’s Brunch Culture

    Bongo Room Co-Founder John Latino Helped Define Chicago’s Brunch Culture

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    John Latino, the chef and founder of the Bongo Room, the Wicker Park restaurant that helped usher in the phenomenon of brunch in Chicago, has died.

    A South Side native, Latino opened the original Bongo Room in 1993 with longtime friend and business partner Derrick Robles in Wicker Park. The duo earned legions of fans over their 30-year partnership, attracting admirers and imitators with a joyful take that raised the bar on breakfast and brunch all over town.

    The 58-year-old Latino died suddenly of natural causes on Thursday, January 11 in Chicago, Robles says.

    “John really spoke with his food,” Robles says. “He was a quiet man, shy most of the time… We never really sought out recognition, we just kind of kept our nose to the grindstone and blinders on to focus on the restaurant, letting John’s food and our service speak for itself.”

    They would move from the original Damen Avenue location four years after opening. Long weekend brunch lines would regularly stretch onto the sidewalk of Milwaukee Avenue outside the current location in Wicker Park with customers indulging in specialty pancakes and other items. While chefs famously hate brunch, Bongo Room embraced it and customers woke up early to get on the waitlist. Bongo Room is hailed as one of the restaurants that turned Wicker Park into a brunch village. Bongo Room also provides a haven for weekday breakfast for neighborhood locals.

    Derrick Robles (left) and John Latino (right) founded Bongo Room in 1993.
    Derrick Robles

    Robles, who grew up in Beverly, met Latino in 1992 when they worked together at Gold Coast’s famed Pump Room, but the men had crossed paths before. Robles recalls first seeing Latino in 1988 across the room at now-shuttered LGBTQ nightclub icon Berlin. “He was kind of goth back then, he wore kilts and combat boots and had his hair spiked up 10 inches high,” Robles says.

    While Robles was growing weary of hospitality, Latino, then a student at Kendall College, always wanted to open a restaurant. That dream became a reality faster than they anticipated when a friend of Latino wanted to get out of a lease at 1560 N. Damen Avenue, the present site of Stan’s Donuts. That’s where Robles and Latino debuted their first location. After struggling the first year and a half with operations, challenges that Robles says contributed to the end of their romantic relationship, Latino developed a series of dishes that would become the restaurant’s signature, like fluffy lemon ricotta pancakes and banana bread French toast.

    Derrick Robles and John Latino pose on the patio at Bongo Room.

    Robles and Latino were best friends and business partners for three decades.
    Derrick Robles

    1994 was a red-letter year for Bongo Room thanks to rockstar Liz Phair, a Chicagoan who recorded her debut album Exile in Guyville at nearby Idful Music studio. Phair (also a former regular at indie rock dive Rainbo Club) met a reporter for an interview in Rolling Stone over Latino’s blueberry pancakes, and the restaurant snagged a mention in the article.

    Longtime friend Margaret MacKay held several positions at Bongo Room in the late ‘90s and says the restaurant’s popularity never went to Latino’s head. “He was a perfectionist,” she says. “He wanted to touch every plate [because] every plate had meaning to him. He felt like it was a reflection on him and [Robles].”

    During the early years of Bongo Room, Chicago businesses generally didn’t advertise their LGBTQ ownership. While the restaurant was never awash in rainbow flags, Robles says they never hid who they were. He credits that to the accepting atmosphere of Wicker Park at the time, then an artist enclave where “everyone could be who they wanted to be and live without judgment,” relative to other parts of the city.

    Latino and Robles sought out a larger space and in 1997 relocated to 1470 N. Milwaukee Avenue. Six years later, they opened a South Loop location (it closed in 2019) and expanded in 2012 to Andersonville. Since 2020, however, the business has struggled, says Robles.

    As he grieves for Latino, he is unsure of what the future holds for Bongo Room. Weekend business has returned to about 80 percent of pre-pandemic levels, but weekday numbers remain dramatically reduced.

    “[His] passing, on a personal level, has been so incredibly devastating and soul-crushing for me,” Robles says. “For me, it’s kind of like losing my left arm and I don’t know how to envision staying open without him…. it’s knowing there will never be another John Latino spring or fall menu — that was a rude awakening. It was a jolt, that it won’t happen again.”

    News of Latino’s death spread quickly among the extended Bongo Room community, with friends and former employees across the country reconnecting to share memories from years past. MacKay remembers Latino’s affectionate, kind demeanor, as well as his apparent inability to say a bad word about anyone, including the most difficult patrons.

    “I’d like for people to think that about me, but it really was the case with [Latino],” MacKay says. “He was always just lighthearted to be around, loving, like a unicorn. To me, he was one of a kind.”

    Robles agrees. “In the restaurant business, you can come across some pretty challenging customers, and we did throughout the past three decades,” he says. “But John never had an unkind word for anybody… He’d do anything for the people he loved. It wasn’t easy to get into John’s circle, but once you were in, you were in for life.”

    Funeral services were held on Wednesday, January 17 at Lawn Funeral Home in Tinley Park.

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    Naomi Waxman

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  • DEVILED EGGS-The Southern Lady Cooks

    DEVILED EGGS-The Southern Lady Cooks

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    This Deviled Eggs Recipe is one of our favorites and it’s also very versatile. We love to add to it, or just serve it the way it’s written.

    Deviled Eggs RecipeDeviled Eggs Recipe

    If you love deviled eggs, you MUST try these delicious Pimento Cheese Deviled Eggs. My family loves them and they have wonderful reviews.

    ❤️WHY WE LOVE THIS RECIPE

    We love how versatile this recipe is and you an add what you love to it. We added bacon bits to these and a little greenery but you don’t have to. This is a great basic recipe for deviled eggs. Some people love to add a green olive to them, it’s all a personal choice, but this is a wonderful base recipe.

    🍴KEY INGREDIENTS

    • Eggs
    • Sweet pickle relish
    • Mayonnaise
    • Yellow mustard
    • Pepper
    • Salt
    • Sugar
    • Paprika (To sprinkle on top)

    SWAPS

    If you love dill instead of sweet relish, then, by all means, switch that out. Add bacon to the top, an olive, use a different mustard (honey mustard is great), you can easily make this recipe your own.

    🍽️HOW TO MAKE

    These are not hard to make and the longest part of the process is boiling the eggs and peeling them.

    COOKING STEPS

    Step 1
    Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling!  Bring salted water (add about 1 tablespoon salt to water before boiling)  to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg.  A dozen eggs takes twelve minutes boiling time.  Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

    Step 2
    Once peeled, slice the eggs lengthwise and scoop out the center yolks.  In a bowl combine egg yolks with ingredients and mash with a fork.  Spoon filling into halves.  Sprinkle eggs with paprika. Add bacon bits and parsley if you desire.

    Deviled Eggs RecipeDeviled Eggs Recipe

    ⭐TIP

    If you are not a fan of vinegar, you can easily use pickle juice. We like to really fill our eggs with the mixture as you can see! You can use less in each egg if you like.

    SERVE THIS WITH

    Deviled Eggs are a classic side dish and are served at most holidays! We love them for Easter and you may want to check out these wonderful Easter Recipes.

    RECIPE VARIATIONS

    If you are a fan of Deviled Eggs, you will also love these delicious recipes:

    • Deviled Egg Macaroni Salad – This dish is always a hit and wonderful for any potluck! Video included with this recipe.
    • Egg Salad – This is always a great way to enjoy eggs, and super versatile! Add this to your menu list. Great for a sandwich or on Ritz crackers.
    • Instant Pot Boiled Eggs – Quick way on how to make eggs in the instant pot!

    ❓FREQUENTLY ASKED QUESTIONS

    Can you make these in advance?

    Yes, but we find it best to boil the eggs and then make the deviled eggs the day of.

    Why do you use vinegar?

    It gives a little bit of acid to the mixture and balances the flavor.

    STORING

    Best to store in a single layer or in an designated egg carrier. Sometimes the eggs will sweat, so you can put a paper towel on the bottom.

    Fried Potato Cakes

    These potato cakes are a wonderful appetizer. Great way to enjoy leftover mashed potatoes.

    Dill Pickle Cheese Ball

    If you love pickles you will love this cheese ball. It’s so easy to make and a great appetizer.

    SERVING SIZE

    These make about 6 servings, since everyone has at least 2. So you can plan accordingly!

    Deviled Eggs Recipe

    Anne Walkup

    These Deviled Eggs are always a hit and a great classic recipe. Deviled Eggs are a wonderful side dish for any occasion and you will find them at most holiday meals.

    Prep Time 10 minutes

    Cook Time 12 minutes

    Total Time 22 minutes

    Course Side Dish

    Cuisine American

    • 6 eggs boiled and peeled
    • 2 teaspoons sweet pickle relish
    • 2 tablespoons mayonnaise
    • 2 tablespoons yellow mustard
    • 1/8 teaspoon pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon sugar
    • Paprika To sprinkle on top

    • Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.

    • Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.

    • Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

    • Once peeled, slice the eggs lengthwise and scoop out the center yolks

    • In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.

    Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling.
    You can top these eggs with bacon, olives, parsley, dill, etc. You can also just enjoy them the way the recipe is written. We added a few toppings for the photo. 

    Keyword Deviled Eggs, Deviled Eggs Recipe

    Let us know by commenting below!

    Follow us on Pinterest!

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    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


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    Anne Walkup

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  • SOUR CREAM CORNBREAD MUFFINS – The Southern Lady Cooks

    SOUR CREAM CORNBREAD MUFFINS – The Southern Lady Cooks

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    These Cornbread Muffins are easy to make and have a wonderful flavor. It’s a great addition to any meal and delicious with butter.

    Sour Cream Cornbread MuffinsSour Cream Cornbread Muffins

    You know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our family for years and years.

    ❤️WHY WE LOVE THIS RECIPE

    It’s easy to make and a wonderful way to use sour cream. We find we always have leftover sour cream from making recipes, and this is one of our go-to’s when we want to use it. Cornbread muffins are easy and delicious!

    🍴KEY INGREDIENTS

    • Self-rising cornmeal
    • All-purpose flour
    • Sugar
    • Eggs
    • Sour cream
    • Buttermilk

    SWAPS

    You can use milk in place of the buttermilk, but we love to make cornbread with buttermilk for the added fat content.

    🍽️HOW TO MAKE

    Cornbread is very easy to make, and it takes nothing! So don’t worry, this is simple!

    COOKING STEPS

    Step 1
    Whisk together cornmeal, flour and sugar in a bowl.  Add eggs, sour cream and buttermilk and mix well with a spoon.

    Step 2
    Generously spray a muffin tin.  Bake in preheated 425 degree oven for 20 to 25 minutes.

    ⭐TIP

    To make sure each muffin is about the same size fill each muffin tin the same amount. You can use muffin liners if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I pop them out of the pan like the photo below so they will cool faster.

    Sour Cream Cornbread MuffinsSour Cream Cornbread Muffins

    RECIPE VARIATIONS

    If you love cornbread then you will want to definitely check out these popular recipes!

    SERVE THIS WITH

    We love cornbread with just about any meal but these muffins are wonderful with this Crock Pot Roast Beef or this Pork and White Beans! Both dishes have fantastic reviews.

    ❓FREQUENTLY ASKED QUESTIONS

    Why did my muffins come out dry?

    You could have over-mixed them or overcooked them. Most of the time people overmix the ingredients.

    Does the sour cream make the muffins moist?

    Yes, these muffins are moist and delicious!

    STORING AND REHEATING

    We store ours in an airtight container, usually a ziplock bag and reheat in the microwave for a few seconds.

    SERVING SIZE

    This recipe makes 12 muffins, so about 4 servings if everyone has 3 muffins.

    Sour Cream Cornbread Muffins

    Anne Walkup

    These Sour Cream Cornbread muffins are so easy to make and a wonderful way to use sour cream. Great with any meal, especially a delicious soup. Moist and easy to make.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    Course bread

    Cuisine American, southern

    • 2 cups self-rising cornmeal
    • 1/4 cup all-purpose flour
    • 1 tablespoon sugar
    • 2 eggs
    • 1 1/2 cups sour cream
    • 1/3 cup buttermilk

    • Whisk together cornmeal, flour and sugar in a bowl.  Add eggs, sour cream and buttermilk and mix well with a spoon.  Generously spray a muffin tin.

    • Bake in preheated 425 degree oven for 20 to 25 minutes.  Makes 12 muffins.

    Keyword Cornbread Muffins

    Let us know by commenting below!

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    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


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    Anne Walkup

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