Have you, perhaps, forgotten how délicieux French food can be? This is Rachel Khoo's worst fear, and she is determined not to let the situation get out of hand. If your idea of French cuisine is fussy technique and loads of butter, wait until you see her muffin tin croque madames and her chicken dumpling soup. In her tiny Paris apartment with its two-burner stove, Rachel Khoo reminds all of us how truly phenomenal French food can be.

If you've ever made your own Mexican-style chorizo, you probably threw in a handful of spices like chile peppers, cumin, oregano, and garlic. This hot, smoky spice blend shouldn't be limited to sausages, though. Mix up a batch of chorizo seasoning and you can use it in scrambled eggs, beans, soups, and more. More

Growing up in the middle of Alabama did not encourage too much cross-cultural eating. On the weekends, my mother served country ham biscuits, breakfast casserole, and cheesy stone-ground grits (sometimes all at the same time!). Back then I'd never heard of migas or scrapple, congee or crêpes. I'd certainly never heard of a blintz, and boy was this Southern girl missing out! More

I first had Shakshuka at Eltana, a wood-fired bagel shop in the Capitol Hill neighborhood of Seattle. They offered it as an option among their handful of soups, as something hearty to go along with your toasty bagel. That day, the love affair began with this tomato-based saucy egg dish that's now become a favorite in our house for slower weekend breakfasts and brunch. Have you ever tried it? More

Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger. More

Q: Since my husband and I discovered Fresh & Easy we have been overjoyed to have an easy place to get British back bacon. (He is English, and I lived in England for several years.) Well, Fresh & Easy is in the process of closing up shop. 

Q: I recently purchased Indian black salt (kala namak) to use in some vegan breakfast recipes as a replacement for eggy taste. I have a lot of this unusual salt, and I would love to use it more often. Do your readers have any suggested recipes? I'm not vegan, so I'm open to any type of recipe.

Goulash. Just saying it sounds funny, right? But what exactly is it, anyways? Well, it really depends on who, or where, you ask. As for my version, I may not be able to claim its history or origin, but I can definitely claim it as delicious. That's good enough for me! More

You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly -- and deliciously! -- contained. Crisp sheets of this mild grassy-tasting seaweed last forever in the pantry and can come in handy when you just need "a little something extra" to perk up a weeknight meal. 

Eggplants were on sale at the market this week, so I picked one up and challenged myself to do something other than fry it. Since fried eggplant is so delicious in dishes like Eggplant Parmesan, I think it tends to be my easy go-to answer. I had something else in mind this time: an afternoon snack with a quick, delicious tahini dip that would carry us through until dinner. More