NYT Cooking: At Marco’s, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it%...
January 2013--My husband and I ate the prix fixe meals available for lunch during Kansas City Restaurant Week. (Room 39, despite its casual atmosphere, is pricey.) Both of us raved about our meals. The chef at Room 39 is extraordinarily talented. We tried the almond cake for dessert; it was worth the calories.
Parmesan Hash Brown Cups made in a muffin tin with hashbrowns, olive oil, salt, cheese and green olives. Photo tutorial with step by step written directions for recipe. These hashbrowns are the perfect size for a fancy brunch or breakfast on the go!
The Chef's Take: Roasted Root Vegetable Breakfast Bowl from Zoe Nathan