I’ve mentioned I’m a little obsessed with the breakfast recipes in Jessica Merchant’s awesome new cookbook, Seriously Delish, right? If I can put an egg on it, then I’m happy. Next up… Bacon, Egg and Avocado Corn Cakes. I managed to adapt this recipe to be gluten-free, which is really exciting for me. But honestly, there is a mistake in the recipe. And it’s my fault. I’m the editor after all.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
- Thanks @ginnybakes for the yummy #glutenfree cookie samples at @foodfete http://t.co/gKbmNxQrrv 1 day ago
- Thanks @wedrinklm for the yummy samples at @foodfete yesterday! http://t.co/CjdDmj6QUC 1 day ago
- big thanks to @KitchenAidUSA for the invite to the @NYCWFF #nycwff14 Grand Tasting yesterday! 1 week ago