Turkish Delight

I made every attempt to eat my weight in pastries on a recent trip to Istanbul. Sadly, I did not get to try everything. But I left with a new, minor obsession for a tiny breakfast bread served at my hotel–three bites of soft dough rolled with a sweet tahini filling and covered with finely…

Bread, Fast and Slow

Easter and the beginning of Passover coincide this weekend, which presents an opportunity to reprise experiments in bread both leavened and unleavened. A lesson in povitica Mamma, matzoh!

Long Live the King!

New Orleans’ bakeries do a mean mail-order business in king cakes this time of year. But—and to some this will be heresy—one can make a delicious (and, I dare say, an even superior) version at home.

Savory, My Sweet

A couple of years ago, looking up my grandparents Croatian villages on Google Maps (amazingly, yes, there were there!), I discovered that they were located so far north and west in that country as to be practically in Slovenia. Grandpa’s  town was a literal stone’s throw across the river separating the two countries. Which probably…

Beyond Pumpkin Pie

This year’s Thanksgiving feast chez Kate focused on new combinations of  traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of…

Let It Snow

Serendipity can change a nasty wintery day—in OCTOBER, no less!—into an incredibly civilized and warm afternoon, one for the memory books for its sheer comfort and camaraderie. So much so that I could almost forget the bad omen of snow in DC in early fall: I am still mourning summer and have yet to accept…

Springing Into the Season

To introduce ourselves to Baltimore, Three Points Kitchen threw its second real-world, y’all-come-on-over event this past Sunday. Friends from far and near were kind enough to stop by and sample our kitchen’s offerings. It was a Mad Hatter Tea Party of sorts, celebrating the arrival of the fresh produce of the season–bright pea and mint…

In My Easter Basket(s)

I always had two Easter baskets as a kid. One was child-sized, filled with plastic grass, a few colored eggs, a Russell Stover chocolate bunny and some jelly beans.  It was mine alone. The other, a more serious large, woven affair, was the family basket, the real Easter basket. My mother handled that one as…

Matzo in a Hurry

Well, of course that’s the whole point of matzo, the unleavened bread eaten during Passover. But we’ll be adding homemade matzo to the “So Simple and Tastes So Much Better than Store-bought, Why Didn’t We Think About Making It Before?” list. (Although some people would argue that beating the taste of commercially made matzo doesn’t…

First Feast: The Recipe Recap

To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen  for our first joint supper club feast.  The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and we…