Believe it or not, we eat well during Passover. We don’t even miss bread. It’s only a week! If you can’t go eight days without eating a bagel, there’s probably something wrong with you (not that we don’t love bagels, clearly).
Our secret to delicious Passover dining is using matzah only for what it is intended (read: forgoing desserts that replace flour with matzah meal) and experimenting with sweets that can be enjoyed all year long, but just happen to be kosher for Passover. Continue reading
Potatoes are amazing; have you ever met a more versatile vegetable?
I made these as a breakfast potato along with some scrambled eggs and french toast. By the time they were cooked, everyone was stuffed, but that didn’t stop them from eating all of the potatoes. The moral of the story? these take a long time to cook, like potatoes do, but they’re absolutely delicious once they’re cooked!
Whenever I see granola at the supermarket, I think about mixing up the flavors to make the ultimate combination. Maybe I want cranberries and not raisins, or coconut and almond. Well, by making my own granola I can make my own flavors, and I can save money, too. Make two trays worth of granola and freeze half of it.
Although we found this recipe in a cookbook and properly cited it, we chose to take it down. We plan to share with you a new and equally delicious recipe for biscotti in the near future, so stay tuned! In the meantime, please enjoy our lovely photographs of the process. If you have any questions regarding this subject, feel free to email us or leave a comment.
I love biscotti, especially this biscotti. They sell them all over New York, but I’m always too cheap to buy it. So when my aunt gave me the recipe from one of the Lottie’s Kitchen cookbooks, I hung it up on the fridge, ready to bake it. Well, it took a few months to finally get started. Biscotti baking is a whole day activity, really. Especially if you only have two available baking sheets. Make sure you have enough time to make the dough, bake it off once, then cut them and bake them in batches. It took me about five hours, including clean up (well, I was working on a few other things at the same time and don’t have a dishwasher). Continue reading
My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).
Happy 2010! What a great way to start the new year…with a giant baking project!
Bagels have been on my baking to-do list for a really long time. I live in New York, so it’s pretty easy to get a decent bagel. I’m also pretty busy with work and school, and bread-baking is a bit time consuming. Bagel baking is even more time consuming, and therefore not a priority. I keep it on my list, though, and often read recipes for bagels, wishing I could make them.
I didn’t really know what to call this post. They can’t be called walnut and dried cherry bars, because those are the only two things I omitted from the recipe…I stuck with breakfast bars because I eat these for breakfast. Any suggestions for a more interesting name?
When I saw Ellie Krieger’s recipe for walnut and dried cherry bars, I really wanted to make them. The only problem was that I didn’t have any dried cherries on hand, and I can’t bring nuts to work with me. I decided to give it a try, anyway, with raisins and dried cranberries instead.
They were so easy to make and very delicious. It took about 5 minutes to put the ingredients together and 30 minutes in the oven, and I have breakfast for a little over a week.
Everyone knows that brunch is the best meal of the week. On Sundays I like to stay in bed late, and eat a real breakfast that nobody has time for during the week. So when the headline, “The world’s best pancake recipe” showed up in my Google Reader one morning, I bookmarked it and knew that I would be eating the most delicious buttermilk pancakes for brunch the next Sunday.
The only ingredient that I had to buy before I made these was buttermilk. The writer of the original post suggests using the best ingredients you could find, especially real buttermilk; apparently grocery stores sell impostors. Since I live in Manhattan, I easily found the real stuff, but if you live elsewhere, I’m sure it’s well worth it to search for it.
Yogurt is SO expensive at the grocery store, especially the individual-sized ones, and I like to eat it every day. Many brands are also full of high fructose corn syrup. Yuck. I decided to try and make my own, and have been doing it for a while. There are a lot of different ways to do it, including using a yogurt maker – I don’t have one of those, and really don’t have room in the kitchen for it. Some people use the oven and set it to 120 degrees, but my oven doesn’t go that low. I use a cooler, and it works like magic.
If you’ve been following us since the beginning (or if you’ve checked out the archive), you know that our first recipe ever posted was raspberry jam. We couldn’t believe how easy it was to make, how delicious it was, or how quickly our friends and family gobbled it up; we had to make more jam!