Breakfast TM_BF_EGGSBN_FI_001

Every Sunday morning growing up was marked by the same sight: my father hovering over a griddle making pancakes, my sister requesting that he put strawberries in the batter, me reminding him to make mine without the berries, and my brother standing in front of the fridge drinking milk straight from the gallon. We all live in different states now, but our first question when we all come back home is if Dad will make pancakes in the morning.

Away from my family, I’m more likely to be sitting at a table with friends on a Sunday while a waitress takes our order. Being on my own in the city has opened my eyes to new kinds of breakfast treats aside from my Dad’s tried-and-true pancakes. My new breakfast delight? Eggs Benedict.
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Ingredient TM_IN_SWPOT_FI_003

The great American sweet potato. We all recognize it as a staple of any Thanksgiving dinner, and see sweet potato fries now offered as a healthier alternative to white potato ones at almost every restaurant. They’re even showing up more often as a substitute in traditional potato salad recipes. But though the orange-fleshed vegetable is an occasional visitor for lunch and dinner, we almost never see it on our plates before noon.
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DIY TM_DY_ESPANO_FI_001

“Un pincho de tortilla y un café con leche, por favor.”

It was an almost-daily order. The café near my little casa in Madrid had the best tortilla española around. And with a cup of espresso with milk, I was a happy girl. My options at such cafés were usually limited because I was a vegetarian. I had underestimated how difficult studying abroad in meat-loving Spain would be. I usually had two possibilities: tortilla española and gazpacho. As winter was approaching in my time in Madrid, the chilled gazpacho was not usually served, so tortilla was my go-to dish. MORE