Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

As we enter a new year and swear out our resolutions, some of which we'll keep, others that will fall by the wayside, I'm reminded that it's the little things that make life worth living. We all have our lists of what they are. Waking up to the wagging of the Adorable Monster's tail, a hummingbird flitting up to the window while I blog, a hot bath, NPR and a glass of wine while I cook, and of course, breakfast.

If you're not enjoying breakfast, then you're missing out on one of the greatest pleasures in life. Most chefs that I know, my Top Chef Brother included, relish making breakfast. The tastes of it -- from sweet to savory, often including bacon, butter, and egg yolk, the three best tasting things in the world -- are legendary. Yet it rarely gets the culinary treatment that it deserves.

A Little Taste of Italy in Iowa: La Quercia’s Artisan Prosciutto

Growing up in Appalachia, right in the heart of the Blue Ridge Mountains, I learned that great food can come from anywhere—a five star restaurant, a local diner, or your mother’s humble kitchen.

So when I first tasted La Quercia’s signature prosciutto at Picco, my brother’s Bay Area restaurant, I wasn’t at all surprised to learn that La Quercia was located in Iowa.

I thought, “Go Iowa—way to show Italy how it’s done!"