Christmas may be a hazy, food-coma hangover, but that does not mean pastry season is over. Indeed, we have entered King Cake time, the weeks between Epiphany and Mardi Gras–the last night before Lent and its prescription of 40 days of restraint.
Tag: holiday cooking
The Kings and I
Christmas may be a hazy, food-coma hangover, but that does not mean pastry season is over. Indeed, we have entered King Cake time, the weeks between Epiphany and Mardi Gras–the last night before Lent and its prescription of 40 days of restraint.
Gang Activity
Easter was a group effort this year in D.C., with friends gathering at the communal table and sharing their best celebratory dishes to serve with a cognac-marinated leg of lamb. We were too hungry to get a lot of photos . . . but can absolutely testify to the tastiness of everything. The menu: Slow-Roasted…
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.
Three Points Kitchen 