Cinnamon swirl bread, the kind without the raisins, is one of the best types of bread. Of course it’s not that versatile as a sandwich bread, I mean, you certainly can’t make a tuna sandwich with it (or you can, but I don’t think i want to), but toasted up with some cream cheese? It makes a perfect easy breakfast or pre-dinner snack! the best part about homemade cinnamon swirl bread is that it’s even better than that stuff you buy at the supermarket, you don’t even need to toast it or cream cheese it, it’s still the best snack! And it’s pretty, too; there’s no doubt in my mind that when you cut into it you’ll be proud of the cinnamon swirl you find inside.
I made this a while ago, but was hesitant to share it because of its mixed reviews. Some people thought it was too sweet, others not sweet enough. I even got one “this is the most delicious thing ever!” So I guess it’s up to you to judge…I happened to like the slightly bitter chewiness of the candy, and snacked on it for weeks.
Our friend Rachel makes such delicious challah and is always generous enough to share with us! The first time she brought me a loaf was when we went out to dinner on a Thursday night. She said she made six, so she could spare one. She brought another one when I invited her for a fish taco dinner at our apartment. I told her how much we loved it, so she shared the recipe with me, and now I can have Rachel Challah whenever I want (not that there’s a shortage of challah recipes out there)!
Springtime means artichokes, a vegetable I’ve gotten familiar with these past few years, but this spring marks the first time I’ve ever made baby artichokes.
Baby artichokes are a smaller, fully mature variety of the globe artichoke. The fun part about them is that there’s no choke to be found in these little guys, so with a little bit of trimming, the whole thing is edible. I guess they should really be called artis?
I’ve been trying to incorporate more fish into my kitchen, and this fish is a good way to start. It’s easy, comes together super-quickly and it’s tasty; just what you’d expect from Ina Garten!
It finally feels like spring and artichokes are here! I admit, artichokes used to scare me. Until a couple of years ago I’d had the frozen kind and the kind that came in a jar, but never the real thing. Then one day Jessica and I decided to buy some and learned how to boil them online. We were instantly converted to fresh artichoke people (while wondering who first figured out that there was a delicious heart hiding among the spiky leaves?!), but I’ve moved on to baking and roasting rather than steaming them these days.
Happy Chol Hamoed! You’re probably stuffed, but I think you can make room for some dessert:
I’ve been known to browse the internet for hours, reading recipes and adding them to my ever-growing Things To Make list. Most things are on that list
forever for a long time, but not this recipe!
Right after I read this recipe, I was invited to a friend for Shabbat lunch, and excitedly replied, “I’ll bring dessert, hope you’re serving dairy!” She confirmed that she planned on a dairy lunch, and I didn’t stop talking about this pudding all week. Poor David. Continue reading
Passover is next week! Who is busy cleaning, looking for hametz and menu-planning!? Everyone? I thought so! We tend to skip the typical Passover dessert. Cakes made with potato starch and matzo meal just aren’t good; we’ll wait a week for the real thing. But this is different. It’s supposed to be flourless, but it’s not one of those rich, dense flourless cakes. The whipped egg whites and cream make it light and airy. Not only is it delicious on Passover, but it’s beautiful! Continue reading
When this recipe was republished in the New York Times a few years ago, Jessica and I cut it out and sent our brother to the supermarket right away to buy those eight onions so we could make it for dinner that night. “Eight onions!?!” Marc said? Yes, eight onions. We sliced them by hand that time, but now I have a food processor and discovered the slicing blade, so it was easier this time.
When it comes to Brussels sprouts, I was always a roaster – I loved the small bits of leaves that peeled off and crisped up while baking. I even used to tear off as many leaves as possible, making addictive “Brussels sprouts chips.” I thought this was the only way to prepare them, and it was definitely the only way I ever did. That is, until Rayna showed me this recipe. She said she doesn’t like Brussels sprouts unless they’re prepared like this, so I had to try them. The name says it all; they really are the best Brussels sprouts! I know a lot of people who don’t like Brussels sprouts, do you? Feed them these and they’ll be converted.