Delish Quarterly

Delish Quarterly

WELCOME TO OUR ALL-NEW MAGAZINE!

What’s for breakfast?

Pastina

The Right Way to Read a Recipe • (AND THEN KINDA, SORTA, TOTALLY IGNORE IT)

Simple Swaps • With a decently stocked pantry, switches are a piece of proverbial cake. Consider what you’re missing, then look for other ingredients that bring those flavors back to the recipe.

ALL ABOUT Eggs • GOOD RIDDANCE TO THE ’90S, RIGHT? For practically an entire decade, eggs were treated like the enemy; consumption dropped to an all-time recorded low. Thankfully, dietitians have reversed course and now tout eggs as the perfectly affordable and endlessly adaptable power protein. Today, the average American eats nearly 300 eggs a year (that’s over a billion yolks all together)—and we’ve cracked nearly as many fun and surprising ways to prepare them here.

THE ART OF A Poached Egg • Spend too much time googling the term poached egg and you’ll suddenly feel you need a Ph.D. in thermodynamics. Words like vortex make the process seem a little intimidating—and, frankly, are totally unnecessary. After dozens of trials, we’ve settled on this straightforward method.

Genius Egg Cookers • Don't feel like scrambling? Try one of these great gadgets.

Green Shakshuka

Brussels Sprout Hash

Infinitely Adaptable Frittata • Aside from the base of eggs and cream, everything about this recipe can change. Got leftovers? Throw ’em in. The world is your frittata, folks.

Migas

Sabich Sandwiches • Traditionally eaten by Iraqi Jews for Shabbat breakfast, the sum of this egg sandwich is greater than its parts—but the parts are awesome too, as they provide contrasting flavors and loads of crunch.

1 Crescent Breakfast Tart • It saves you during dinnertime, but refrigerated dough can work wonders in the morning too. Case in point: these super-surprising ideas.

2 Breakfast Monkey Bread

3 Pizza Dough Khachapuri

4 Everything Breakfast Pizza

Choose Your Sides • You can manage something more inspiring than toast, even before your first cup of coffee. Don’t be surprised if these dishes steal the show (and disappear in seconds).

The Best Breakfast Tacos in Los Angeles • As a proud Texan, I take breakfast tacos pretty seriously. In fact, folks in my hometown of San Antonio swear it’s the place that made the dish popular stateside. When I moved to LA, I did some digging to find the greatest in town: There’s no better way to start a day than with a warm flour tortilla stuffed with scrambled eggs, cheese, salsa, and refried beans, all wrapped in foil so you can eat on the way to work. My list includes Tex-Mex, authentically Mexican, and plenty with an only-in-LA twist.

CRAZY ABOUT Bowls • LISTEN, WE HAVE plenty of room in our hearts and stomachs for dumping lunch foods into a round container and chowing down—salads, grain bowls, burrito bowls, etc. But breakfast is the original bowl meal. Sure, cold cereal and oatmeal have a secure position, but have you ever tried bacon, polenta, or sweet potatoes in a breakfast bowl? Read on.

Perfect Oatmeal • Blame the microwave or those flavor packets, but at some point oatmeal got a rep as a boring pile of mush. It’s a shame, really, because it’s a great base for toppings, and can go from sweet to savory in a flash. Also exciting: The process of cooking it on the stove couldn’t be easier.

Savory Oatmeal

Loco Moco • In Hawaii, you’ll find some version of loco moco on the menu just about everywhere. The dish represents the greatest parts of breakfast, lunch, and dinner—it’s generally a pile of rice with a hamburger smothered in brown gravy, all topped off with a fried egg. Our variation depends on mushroom gravy to up the umami even more.

Congee & Youtiao

It All...