Breakfast cereal as a thing can be attributed to Dr. John Harvey Kellogg who ran the Battle Creek Sanitarium, an acclaimed Seventh-Day Adventist health and wellness resort in Michigan. “If you were upper-middle class and above, it was a fashionable place to go get treated for a variety of maladies, or just to go for your general health,” says Lohman. Kellogg, a staunch vegetarian who was especially interested in bowel movements, advocated eating everything from seaweed to yogurt to nuts and grains—a radical turn from America’s meat-centric diet. Of course, most of us know the Kellogg name from Corn Flakes, which, the story goes, were first invented at “The San” after some dough turned stale and they tried to bake it anyway.

That same year, Dr. Kellogg and his brother Will began experimenting with various ready-to-eat grain flakes, and packaging them for sale. A box of Granose Flakes from 1898 simply stated “ENRICH THE BLOOD,” a reference to the nutritional benefits the Kelloggs attributed to a vegetarian, grain-filled diet. This message was central to early cereal packaging, when brands were fighting not just for shelf space, but to convince the average American to do away with that traditional, meat-laden six-course breakfast.

Chances are, it’s never struck you as particularly odd that there’s an entire supermarket aisle devoted to nothing but cereal. For most of us, cereal is the ultimate convenient breakfast, and even the most sugary of varieties claim to offer nutritional benefits and a balanced start to your day. Every brand is trying to convince you it’s something different, something better, and there’s probably at least one you’re buying into. The “kids only” sugar bombs boast whole grains, and Special K comes studded with chocolate bits and sweet yogurt clusters.

But it wasn’t always that way. Cereal’s position as America’s default breakfast food is a remarkable feat, not of flavor or culture, but of marketing and packaging design. It’s a century-long history of advertising, a brilliant campaign that capitalized on the intersection of industrialization, health-consciousness, and changing class attitudes that completely upended the way Americans ate. And it all began at a moment when products were primed to transcend regional tastes through the rise of mass-marketing.

We’re starting to hear those discussions around corned beef egg roll purveyors, too. As with the later generations of Detroit pizza makers, you’ll find chefs’ unique imprints on the dish at different spots throughout the area. In some restaurants, they’re referred to as “Reuben” or “Irish” egg rolls. One example of the latter, at McShane’s Irish Pub, includes potato. It’s a minor addition, and it’s still a corned beef egg roll at its core, but it’s clearly a McShane’s roll. And that sort of evolution is a sign that Detroit’s own egg roll is growing into something more than just a beloved local delicacy—it’s well on its way to becoming southeast Michigan’s next regional dish. Cereal as Health Food
“America at the turn of the century was just as vast and varied as it is now,” explains historic gastronomist Sarah Lohman. “Fannie Farmer’s The Boston Cooking-School Cook Book, from 1906, which I think is a decent judge of what the average, multi-generational, Midwestern or New England American family is eating or aspiring to eat, is showing a meal that includes: fruit; hot cereal like Quaker oats or hominy; a substantial meat like beefsteak, ‘warmed over lamb,’ or broiled halibut; potatoes, toast, or muffins; or, of course, coffee.” In other words, a breakfast of just hominy or porridge was considered a nutritionally unbalanced poor family’s breakfast—not exactly something you’d aspire to. Cereal changed all of that.

Mr. Lee nearly shouts when I ask if the corned beef egg roll could be southeast Michigan’s next staple. “As big as the coney dog! It will be up there and beyond, no doubt about it, no question about it! This is big stuff. I’ve got people coming in and they’ll order five, 10, 15 at a time.”

To determine whether his prediction may come true, it helps to take a look at Detroit’s other iconic foodstuffs. As brilliant as the invention of the coney dog was, it wasn’t until a number of establishments had replicated it that it became a regional delicacy, one that’s since become a point of pride among Detroiters—something over which we don’t just agree, but bond.

The corned beef egg roll is not yet a Great Uniter. Instead, its current stage of development invites comparisons to Detroit-style pizza, which was invented just after World War II at Buddy’s Pizza, a former speakeasy turned dive bar/pizzeria. In an appropriately Detroit move, chefs at Buddy’s baked the pizzas in repurposed blue steel utility trays designed for parts storage at local auto factories. The best pizzerias in the city today are directly or indirectly linked to that shop, and still use those trays. As a Buddy’s corporate manager once told me, “Detroit-style pizza is actually Buddy’s pizza.”

But over the decades, the more ambitious chefs and managers from Buddy’s struck out on their own, launching formidable spots like Loui’s in the early ‘70s. Those kitchens are breeding still more chefs, and even national brands, such as Jet’s, offer a fast-food take on Detroit-style pizza. Some argue that the second-generation shops, like Loui’s, are superior due to their more liberal application of Wisconsin Brick cheese, and the fact that it’s cubed instead of shredded, which results in a better melt. Loui’s customers also point out that the dough is lighter, more focaccia-like, but simultaneously thick and sturdy enough as a base to support a pound of cheese. Some say Loui’s is superior because its owners chose not to expand, while the quality of Buddy’s pizza suffered when it grew into a local chain. Though this isn’t the forum for a discussion of which pizza is the best, the ongoing debate over the relative merits and demerits of different incarnations of Detroit-style pizza is the kind that one hears only around a significant regional dish.

Asian Corned Beef’s rolls are thick-shelled, and the cheese plays a relatively minor role compared with the rolls sold in other shops, like Mr. Fo-Fo’s, which also serves some of the best in Detroit. For some insight into the finer points involved, Mr. Fo-Fo’s co-owner Otis Lee, who goes by Mr. Lee, recently provided me with a demo of corned beef egg roll assembly. To stress the importance of clean grease, he pulled a roll out of the fryer and cut it open, noting the air pocket between the filling and the top of the casing. If the grease were dirty, he said, the shell would collapse, and the whole thing would end up soggy and heavy. When fried correctly, Mr. Lee told me, the casings are light, crisp, and surprisingly un-greasy to the touch. Indeed, his sample egg roll, for having just been pulled out of boiling oil, felt unexpectedly dry to me, almost like it was covered in peach fuzz. Mr. Fo-Fo’s laces the meat with more shredded cheese than most shops, which, along with the generous beef portions, make these the biggest rolls in Detroit—though they’re also slightly more expensive, at $4 each. Because of their size, Mr. Fo-Fo’s doesn’t label them “egg rolls”—instead, they’re “fried grinders” or sandwiches, because “that’s more what they are,” Mr. Lee’s son, Keith, explained.

Turn simple chicken broth into a full meal with the addition of white rice and easy meatballs.

They add a pleasant contrasting texture to the otherwise soft and smooth elements in the soup. If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.

Freshly cooked or leftover rice typically joins the pot. The type you use is relatively open to personal preference—any short or medium grain variety like Calrose, paella, sushi, or jasmine would be a great choice. Since basmati, a long grain rice, doesn’t absorb flavor and has a soft texture, though it’s best avoided here.
If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.
Make-Ahead and Storage
The finished soup can be refrigerated in an airtight container for up to 5 days. Reheat gently before serving.

The ingredients in this recipe are incredibly simple, so the flavor of the dish really rests on the quality of the broth. There are no restrictions on the type (anything from chicken, beef, lamb, or a combination will work), but homemade is always preferred (if using store-bought broth, I like to doctor it by briefly simmering it with additional aromatics).

I personally like to make the dish with chicken broth because I find it the most delicate, which complements the simplicity of the remaining ingredients well. Most often, I make my broth with the leftover carcass of a roast chicken, using onion, bay leaf, garlic, and carrot as aromatics, and whole peppercorns, allspice, coriander, and cinnamon for spice. Sometimes I’ll add some whole cloves or cardamom as well. If making the broth from raw chicken pieces, I recommend parboiling them for a few minutes before transferring to a clean pot and adding fresh water and aromatics—this will yield a clearer broth, both in visual appearance and in terms of flavor.

Using clean, lightly oiled hands, roll meatball mixture into grape-size balls and arrange on the prepared baking sheet (you should have about 30 meatballs).
30 small meatballs on a wire rack on top of a parchment-lined baking sheet
Bake meatballs just until starting to brown, about 5 minutes.
30 small meatballs on a baking sheet after being baked
For the Soup: In a 3-quart saucepan, bring chicken stock to a boil along with cinnamon, allspice, and black pepper, then lower heat to hold a simmer. Taste the broth, then season with salt to your liking. (If using store-bought broth, follow additional instructions in note.)
Add the rice and the meatballs to broth and simmer just until the rice has softened slightly and the flavours have a chance to meld, 5 to 10 minutes.
To serve, place several meatballs in each bowl, then ladle the rice and broth on top. Sprinkle with fresh parsley and serve immediately.

Ingredients
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For the Meatballs:
1/2 pound (225g) finely minced ground meat (beef, lamb, or a combination)
1 tablespoon (15ml) extra-virgin olive oil
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
For the Soup:
1 1/2 quarts (1.5L) homemade or low-sodium store-bought chicken stock
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Kosher salt
1 loosely packed cup (about 6 ounces; 170g) cooked plain medium- or short-grain white rice
2 tablespoons finely chopped flat-leaf parsley leaves and tender stems

If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.

Directions
For the Meatballs: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment. In a medium bowl, combine ground meat with olive oil, salt, black pepper, cumin, and cinnamon. Using a clean hand, knead until very well combined and meatball mixture feels slightly sticky, about 2 minutes.

White rice transforms a simple broth into a more filling meal.
The simple flavor of plain rice allows the spices in the broth and meatballs to stand out.
Fresh parsley serves as more than garnish, adding brightness to the dish.
The name of this soup in Arabic translates to “Holiday Soup,” since it’s most often made around Christmas or Easter. Thanks to its nutritional value, it’s also made for women who have just given birth or for those suffering from a cold—think of it as the Arab version of chicken noodle soup. The traditional holiday recipe often features kubbeh, which are dumplings made of bulgur and ground meat, stuffed with a filling of ground meat sautéed with onions and spices, and pine nuts. For everyday eating, however, baked meatballs are the only star. Unlike the traditional large, fluffy meatballs one might think of when hearing the word, these are minuscule—no larger than a marble—and chewy, with the only add-ins being a few spices for flavor.

Super soft and fluffy gooey homemade cinnamon rolls are my love language.

I mean, all food is my love language but cinnamon rolls are just the ultimate in comfort. Sometimes I wish I could just roll myself up in a soft and gooey cinnamon roll blanket and eat it whenever. But really, that would be kind of weird. So maybe I just want to wrap myself in a blanket that looks like a cinnamon roll while I eat warm soft cinnamon rolls right out of the oven!
Why are cinnamon rolls so good?
These particular cinnamon rolls are super soft, fluffy, and perfectly chewy, with so much gooey brown sugar cinnamon and luxurious melty cream cheese icing. The sweet, sweet smell of brown sugar and cinnamon and butter while you’re baking is absolutely irresistible. These are my DREAM rolls. If you love sweet, bread-y things, these cinnamon rolls are for you. Are you bread-y for it?!

This recipe uses active dry yeast which needs to be dissolved in a bit of liquid before using – in this case we’ll sprinkle it on to milk. If you have instant yeast, you can use it too, there won’t be much of a difference; your rolls might rise a bit faster, depending how warm your kitchen is.
Milk – I use 2% milk but any milk will work here, even almond or oat milk. Warm the milk up slightly in the microwave (I usually pop it in the microwave in 20 second increments) You want it between 105-115°F, which feels like a warm bath.
Eggs – not all cinnamon bun recipes have eggs in them, but this one does and it adds extra richness and flavor because the cinnamon roll dough is enriched instead of just regular. Make sure you take your eggs out of the fridge and let the come to room temp. If you forget, just pop them into a bowl with hot tap water, which will bring them to room temp faster.

This is one of my newest and most favorite things to eat.

It’s a block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, a handful of crushed-up crunchy onions (seriously, trust me) and buried under a thick drizzle of extra teriyaki and spicy mayo.

And just like that you’ve been transported to your favorite strip-mall sushi joint, eating a crunchy roll in bowl form, without the nervousness that accompanies raw fish and / or the work involved in rolling.

Just everything good about a crunchy roll, plus veg-focused and easy to make.
As with any bowl, there are tons of opportunities for customization here: different protein, different sauces, different vegetables.

I used a store-bought teriyaki sauce because that’s where I’m at in my life right now. I used the Soy-Vay brand – it’s tasty, sweet and savory, and has a little bit of sesame going on with it. But if you have the time and energy to make your own sauce, please invite me to your house for lunch because that… sounds really yummy.

This is one of my newest and most favorite things to eat.

It’s a block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, a handful of crushed-up crunchy onions (seriously, trust me) and buried under a thick drizzle of extra teriyaki and spicy mayo.

And just like that you’ve been transported to your favorite strip-mall sushi joint, eating a crunchy roll in bowl form, without the nervousness that accompanies raw fish and / or the work involved in rolling.

Just everything good about a crunchy roll, plus veg-focused and easy to make.
As with any bowl, there are tons of opportunities for customization here: different protein, different sauces, different vegetables.

I used a store-bought teriyaki sauce because that’s where I’m at in my life right now. I used the Soy-Vay brand – it’s tasty, sweet and savory, and has a little bit of sesame going on with it. But if you have the time and energy to make your own sauce, please invite me to your house for lunch because that… sounds really yummy.

This recipe uses active dry yeast which needs to be dissolved in a bit of liquid before using – in this case we’ll sprinkle it on to milk. If you have instant yeast, you can use it too, there won’t be much of a difference; your rolls might rise a bit faster, depending how warm your kitchen is.
Milk – I use 2% milk but any milk will work here, even almond or oat milk. Warm the milk up slightly in the microwave (I usually pop it in the microwave in 20 second increments) You want it between 105-115°F, which feels like a warm bath.
Eggs – not all cinnamon bun recipes have eggs in them, but this one does and it adds extra richness and flavor because the cinnamon roll dough is enriched instead of just regular. Make sure you take your eggs out of the fridge and let the come to room temp. If you forget, just pop them into a bowl with hot tap water, which will bring them to room temp faster.

Super soft and fluffy gooey homemade cinnamon rolls are my love language.

I mean, all food is my love language but cinnamon rolls are just the ultimate in comfort. Sometimes I wish I could just roll myself up in a soft and gooey cinnamon roll blanket and eat it whenever. But really, that would be kind of weird. So maybe I just want to wrap myself in a blanket that looks like a cinnamon roll while I eat warm soft cinnamon rolls right out of the oven!
Why are cinnamon rolls so good?
These particular cinnamon rolls are super soft, fluffy, and perfectly chewy, with so much gooey brown sugar cinnamon and luxurious melty cream cheese icing. The sweet, sweet smell of brown sugar and cinnamon and butter while you’re baking is absolutely irresistible. These are my DREAM rolls. If you love sweet, bread-y things, these cinnamon rolls are for you. Are you bread-y for it?!