Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
The recipe is adapted from Daniel Bruce’s “Simply New England.”
For harried family suppers around the holidays, make breakfast quesadillas. Sandwich flour tortillas with scrambled eggs, ripe avocado, Monterey Jack cheese, and chopped onion. Bake on parchment-lined sheets in a 375-degree oven for 12 minutes or until cheese melts.
By Sheryl Julian , Globe Staff
These favorite recipes — from spread to soup to stew to chicken to cookies — have become simple standbys, yet change with the season.
When the Mast Brothers, chocolatiers, were visiting Boston this fall to promote a cookbook, I decided to make some of the recipes. I liked this one so much I made it again and again.