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!

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!

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…

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…