Weekend breakfast and brunch are not the same without a serving of potatoes on the side. My usual go to breakfast potatoes are roasted potatoes or breakfast hash. I recently started grating russet potatoes using my box grater. It is the perfect tool for shredding potatoes. Once I started using my box grater to shred potatoes, it became a game changer for making crispy, evenly browned potatoes.

I started making individual servings of chicken pot pie two years ago. The first time I made a chicken pot pie, I made it in a large pie dish and served it by the slice. The filling spilled out after I cut a slice and the bottom piece of pie dough became soggy. It was also a bit difficult to store and eat the following day. I solved the issue by making individual servings in small ramekins using one piece of pie dough to seal the top of the ramekin.

My favorite weekday pasta is lemon Cacio e Pepe spaghetti. It is one of those dishes you whip up when you barely have anything in your pantry. Two items I always keep on stock is a large piece of Parmigiano Reggiano cheese and a bowl of lemons. You never know when you need to whip up a quick pasta because you are too tired to cook.

Quiches are part of my rotation of Sunday brunch recipes. I like to make a quiche when I don’t know what to make for breakfast or brunch. Quiches are basically frittatas without the crust. They always look impressive and are always delicious served at any temperature. One of the easiest quiches you can make is a bacon and caramelized onion quiche.

In case you haven’t already noticed, I am a huge fan of tomatoes. Most of the time, when I eat tomatoes, it is usually combined with either bread or pasta. I’m pretty sure my love of tomatoes resulted from the endless amount of pizza and pasta I feasted on growing up in New York. When I don’t have access to pizza or pasta, I like to pile tomatoes on toast and imagine I’m eating a slice of a pizza. A tomato galette is an extension of my love of pizza.