Looking for a fun brunch place in (or near) the West Village that will remind me of yummy Oaxacan breakfasts -- huevos rancheros, et al. Right now I'm deciding between Agave and Miracle Grill. Any opinions on those two or other suggestions?
Butter has been eaten for thousands of years. Yet, spreadable butter wasn't available to consumers until the early 1990s. Spreadable butter keeps a soft texture even during refrigeration. It's perfect for breakfast items like toast.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.