Sometimes survival is the name of the breakfast game. As much as we love the convenience of instant oatmeal packets, we find them lacking in flavor and texture. That’s why we came up with this baked version, which can be prepped the night before and baked off in the morning for a hearty, warm breakfast. We’ve included three kid-requested, mom-approved versions: the original, which truly tastes like banana bread in oatmeal form, and two variations. There is a double-chocolate variation and another inspired by peanut butter and jelly sandwiches, which does double-duty as a great after-school snack.

As much as I love traditional buttermilk pancakes, let’s be honest, they’re pretty basic. When I was thinking about how I could give this morning staple a little bit of a Middle Eastern zhuzh, my mind went to basbousa, a syrupy, orange-blossom-water-soaked Egyptian semolina cake. The end result is a piping-hot stack of flapjacks that magically bridge something very familiar with a breakfast or brunch that’s much more exciting.

If you’re going to make one recipe from this book, make it this one! Well, actually, make them all, but definitely include this one. It. Is. Divine. It may seem simple, and it most definitely is, but it is mighty. The crisp bounce of the gnocchi replaces the bread traditionally used in Spanish “pan con tomate” and takes it from a light lunch to a more substantial meal. Good-quality tomatoes are essential here, as well as generous seasoning, as that’s where most of the flavor comes from.

There is something so comforting about a bowl of chili. It’s also one of my favorite batch-prep meals, with the flavor only getting better over time. Dump everything into a big pot or a slow cooker and let it do its thing! You can rest easy knowing that beans have your back: they’re one of the most cost-effective and nutrient-dense protein sources, packed with soluble fiber (known for its blood-sugar-balancing properties and cholesterol-lowering potential), B vitamins for energy metabolism, and minerals such as iron, zinc, and magnesium. I love the slightly sweet addition of roasted
sweet potato, but feel free to skip this step if you want to speed things up!

In my world, everyone deserves a spritz, whether they drink alcohol or not. This is why I set out to reconstruct some of my favorite flavors (and the bright hue) of Aperol—minus the Aperol. The beloved aperitif has a distinctly bitter flavor, with notes of rhubarb, gentian (a bitter and herbal flavor), and other botanicals. Here, I achieve the balance with a tart rhubarb shrub, some fresh orange juice, bittersweet homemade cranberry syrup, and the slightly peppery quinine flavor of tonic water.

I’m not afraid to admit that I have a slight obsession with coconut.
Anything and everything coconut I will eat, drink and probably marry. This coconut drink reminds me of enjoying a few sunny days by the beach, no cares in the world other than falling asleep under an umbrella. Is there anything more chill than that? Don’t think so!
 

R: Oh, matzo ball soup. Every Ashkenazi home has their own version, passed down from bubby to bubby, simmered on high holidays and chilly winter days. There are two critical criteria by which this soup is judged. The first is the matzo ball, which we could call the closest thing Ashkenazis have to an American dumpling. It has to be tender and light enough to melt in your mouth, but still retain a firmness throughout, which has more to do with how you shape it than the recipe itself. The second is the chicken stock, which must be golden yellow and crystal clear, “clean” to the palate and the eye. So while roasting the bones or sim- mering the liquid for longer would actually give you a more intense flavor, that’s not quite the point of this dish. Matzo ball soup is intentionally a bit muted, like some- thing you eat when you’re sick.
All this is deceptively difficult to accomplish, and we’ve done our best to explain how we go about it. But no matter how hard we try, whenever Alex sees a group of old Jewish women walk into Arthurs and order this soup, he runs away. He knows that, without fail, they’re going to be drawing comparisons to their own recipe (it’s the Ashkenazi version of Moroccan Salade Cuite, see pg. 222).

Unless you’re trying to wow the bubby next door, don’t stress about keeping the ball perfectly soft or the stock perfectly clear. It doesn’t affect the taste whatsoever. All technique aside, the importance is that your soup brings you a feeling of heimish, of being at home.

We love a scone, and if we had our way, every gathering would feature one! At the bakery we have created hundreds of scone variations over the years, but we rarely do a chocolate base. Cocoa powder can tend to dry out baked goods, and it took us some testing to get the right balance to make this scone super chocolatey but still moist. Mini eggs provide an extra-crunchy exterior and a sweeter flavour than in traditional scones. These scones are almost cake-like in texture. We like them served simply with butter or whipped cream. This recipe is for full-size scones, but if you are serving them alongside other foods, try them at half-size. For sixteen mini scones, reduce the baking time to 15 to 17 minutes.

These little egg bites are a lifesaver on busy mornings, and are so satisfying! They also make for great snacks on the go. They’ve got my dietitian-favorite PFF combo—protein, fat, and fiber—to power you through the morning. The cottage cheese ups the protein factor and makes for the creamiest, fluffiest consistency. I love the combination of Gruyère and roasted red pepper for these, but you can truly make them your own by switching up the cheese and vegetables. Chopped kale, mushrooms, or broccoli all work great! You can also dice up some ham or bacon for an extra bit of salty, savory goodness. You really can’t go wrong with any additions. They may just be the secret ingredient to a great day