As much as I love brunch, I am no longer a huge fan of going out for brunch.  Yes, I know it's an NYC institution, but I have good reasons.  All too often, there is only one savory and one sweet option on the menu that are vegetarian (seriously, why is that), and since pancakes and french toast always leave me hungry (I have an anti-sweet tooth), that means I'm relegated to ordering the one vegetarian egg dish.  Which is really not my idea of a good time at a restaurant.  I like to have choices.


And even if there are a variety of options, it rather pains me to pay $14 for a pair of poached eggs on a soggy English muffin or a mediocre omelet.  Sure, I still love a good brunch outing on the weekend - particularly to Cookshop or Five Points (ok,  those are basically the same place), and I'm heading to The Farm on Adderley next weekend - but I don't go out for brunch nearly as often as I used to for the reasons mentioned above, not to mention that I'm happy as a clam when I'm in the kitchen.

I’ve been meaning to make this for weeks and finally got around to it Thursday night. In my mind, this is a perfect meal for a snowy winter night.



Interestingly, I’ve seen a version of this dish pop up on menus at a number of restaurants around the city, which confirms that I’m not the only one who thinks this is right for the season.

I've been buying lots of corn at the market lately – it’s so sweet and tender this time of year but I’ve grown tired of grilling it and slathering it with butter, cilantro, lime juice, and cayenne pepper. Don’t get me wrong, it’s delicious that way, but it gets tiresome after a while. This summer, I’ve run across a few recipes for corn fritters, but they all involve frying, which 1) I really do not enjoy doing (because hot oil + corn = spatters that cause burns, and also because it fills my tiny apartment with the not-so-nice smell of hot oil), and 2) is not particularly healthy.