For the hearty brown soda bread that the Irish swear by every day, you can’t beat Matt Murphy’s Irish Brown Bread. But when you want its light, slightly sweet, raisin-studded cousin, Grammy Brody’s Irish Soda Bread will make your St. Patrick’s Day. This quick and easy soda bread bakes up a celebration-worthy loaf every time, without any need for practice, special skills, or fresh buttermilk. Irish soda bread notoriously calls for buttermilk because its lactic acid activates the soda, creating the bubbles that cause the bread to rise. But really, who keeps buttermilk in their fridge? Sure, it’s easy to make a buttermilk substitute by souring a cup of milk with a tablespoon of…
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Cakey and Sweet Cornbread
This soft and sweet cornbread tastes cakey, but you probably wouldn’t mistake it for dessert. Its tiny cornmeal crunch and golden crust make it the perfect all-American side to soups, stews, chili and barbecue. And instead of going all crumbly, it stays moist and fluffy for breakfast or snacking the next day—in the unlikely event you have any left over. So where does this cornbread fit in geographically? Northern or Southern? We first snarfed down cakey and sweet cornbread at the Hangin 8 BBQ restaurant in Eufaula, Oklahoma. So we’d say it comes from right smack in the middle of the country. Our version, adapted from Allrecipes, hits the same cakey chords. The…
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Simit, Turkish Bagels
Our friends Ruth and Joe vacationed in Turkey many years ago and fell for twisty rings of sesame-encrusted bread called simit. Nothing like it, they say. A beloved street food, these “Turkish bagels” entice passers-by to grab them from little trolleys, or from vendors carrying them on wooden sticks or on trays balanced on top of their heads. Out of the blue, Ruth surprised us with a simit (the word is both singular and plural) from a local bakery. While simit looks rather bagel-ish, it has little of the heft of a bagel. It nearly levitates off your plate. Its chewy crust, which tickles your tongue with subtle sweetness, encases a fluffy interior. Hooked,…
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Paul Hollywood’s Crumpets
On a recent trip to England, we fell hard for the hot, buttery crumpets served on the 10:03 train from London’s King’s Cross Station to Leeds. We’d splurged on first class with meal service—well worth it just to experience these soft, griddled treats that soaked up butter like sponges. Make these beauties for breakfast, brunch or tea, and you too will understand why Brits love their crumpets. Not English Muffins While crumpets are English and muffins, they are not English muffins. If you crossed English muffins with pancakes, you’d get something like crumpets. Crumpets start with a bubbly yeasted batter, not a dough like English muffins. The batter cooks in rings on a griddle…
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Butter-Bran Bread from Uncle John’s Original Bread Book
Braué’s Butter-Bran Bread. Say that three times fast. A bit tough to say, but easy—and rewarding—to make. Tender-crusted and fluffy, this no-knead loaf dates back to Prussia in the 1800s, according to the late actor/baker/author John Rahn Braué, AKA Uncle John. Bread-Bakers’ Gold Braué came from a long line of German master bread bakers. He wrote Uncle John’s Original Bread Book (published in 1961) to pass on “priceless recipes…handed down family to family, baker to baker, friend to friend, tested and retested by my father and thousands of unknowns.” I stumbled upon Uncle John’s book in the cookbook room of the legendary New England Mobile Book Fair discount bookstore, a now-closed Boston institution. What…
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Quick Puff Pastry and a Starter Recipe (Puff Pastry Mini Chocolate Croissants)
Classic puff pastry calls for lots of rolling and folding to create zillions of those celebrated flaky layers. For bakers who don’t care for all that work, store-bought frozen puff pastry has long been their secret to everything from turnovers to tarts, pigs-in-blanket to Beef Wellington. But now, with our easy Quick Puff Pastry recipe, we no longer need to rely on Big Pastry for our supply. This quick and easy version rises into maybe a half zillion light, buttery layers. And the dough keeps beautifully in the freezer, ready for whenever the urge for la pâtisserie overtakes you. And if you need more convincing, compare ingredients. Quick Puff Pastry has only three: flour,…
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Beet-Dyed Deviled Eggs
It’s fun to color hard-boiled Easter eggs. But why not punch up the insides, too? Here’s an easy way to turn the whites a lovely magenta by simply soaking the peeled eggs in juice from canned beets. Beet-dyed deviled eggs turn a classic crowd-pleaser into a centerpiece. As they say, we eat with our eyes. Beet-dyed deviled eggs first bowled us over at Lulu’s, a cozy restaurant in Allston, Massachusetts known for draft beers and comfort food. They turned the humble deviled egg downright seductive, with the vibrant color and a caper-studded sweet-and-tangy filling. And to add to the allure, Lulu’s presented the eggs on a kind of porcelain pedestal. They cut eggs crosswise—so…
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Meringue Cradle Cake
Fit for a celebration, Meringue Cradle Cake evokes all the drama of a layered pastry, yet it comes together as if by magic. A crust of chocolate-flecked meringue covers a luxurious golden cake. It looks complicated, but the heavenly contrast of crispy and tender springs from the simple alchemy of separating egg whites and yolks. Rarely have eggs performed so many tricks in one cake. Yolks pump up the flavor, moisten the crumb, and deepen the color. Whites whip into a brilliant built-in meringue topping. Everything gets used, so there’s no need for egg-white omelets later. Contrary to what others report, this recipe has nothing to do with the Baby Jesus. We discovered it…
- Appetizers, Breakfast, Cheese dishes, Egg dishes, Main Dish, Side Dishes, Snacks, Vegetable, Vegetables, Vegetarian
Spinach Squares
We could say that good old-fashioned Spinach Squares are staging a comeback, but they never actually went away. Also called “spinach brownies,”—no, there’s no chocolate—these squares bring to the savory portion of a meal what fudgy brownies bring to dessert. Cheesy-rich and luscious, they invite you to have just one—and then one more. Stir these up in minutes as an easy alternative to Spanakopita (Greek Spinach Pie). An appetizer, snack, side dish or even main attraction, Spinach Squares freeze and reheat well. The recipe makes a big batch, so you can serve some and still have enough for another occasion. And they make great finger food, even sneaked cold from the fridge. Surprisingly, Spinach…
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Lemon Blueberry Swirl Cake
We love lemon. (Ooh, Ma’s Lemon Sponge Pie, with its tart curd and divine fluff.) And we love blueberries. (Ahh, Jordan Marsh Blueberry Muffin Cake, all juicy and sugar-crusty on top.) So it’s no wonder we love this moist Lemon Blueberry Swirl Cake. Sweet and tangy, it balances the two flavors just right. It makes a perfect snack cake or dessert. But its real secret to success? No need for fresh or even frozen berries. You’ll need lemons of course—but that’s easy, since you may have lemons in your fridge right now. We always keep a stash for lemon pasta, fish, scallopini, hummus…you name it. So we can toss together a lemon dessert just…
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Tibetan Bon Bons (Baked Cinnamon Sugar Donuts)
Tasting just like donuts but without the mess of frying, these gems originated in the rustic hearth of the Nangzhik Monastery in Tibet. The monks offered these “righteously delicious” little cakes to pilgrims so they could keep up their strength and spirits on their strenuous hikes. The monastery subsequently became a Tibetan “Trek Stop,” welcoming travelers from around the world. One such adventurer, the famed J. Peterman, cracked the monk’s secret recipe in 1983 and named the small cakes “Tibetan Bon Bons” after Tibet’s ancient religion, Bon. He identified the secret ingredient, the key to the tender crumb and depth of flavor: finely chopped tart apples stirred into the batter. Actually, none of that…
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Easy, Fluffy, Fabulous Sandwich Bread from “Mr. King Arthur” Himself
Baking hobbyists like to get their kicks at the King Arthur Baking Company. If you’ve seen their mail-order catalog, you know it peddles baking porn at its most seductive. Just looking at those specialty flours, secret ingredients, shiny pans and professional gadgets makes my heart go pit-a-pat. And then there are the online recipes. More than 500 breads plus tons of cakes, cookies and pastries—everything from serious sourdoughs to fake Twinkies. King Arthur used this recipe for many years as a kind of gateway drug to bread baking. Milk-enriched, it has the soft, pillowy texture you’ll find in the trendy Japanese milk bread, but without all the fuss. Two balls of dough for each…
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Judith’s Busy Day Cake (AKA Dream Cake)
The Danes call it “Dream Cake” (drømmekage). Leave it to Americans to define it not by its deliciousness but by how easy it is to make. Yet Busy Day Cake looks and tastes elegant, and would never let on that you threw it together between Zoom meetings. This velvety vanilla cake is so fluffy it would float away if it weren’t for the caramel coconut icing to keep it earthbound. America’s Busy Day Cake (also called things like “Lazy Daisy Cake”) has been passed down for generations, and this version comes from our college friend and baking inspiration Judith Schwartz Stalk. She remembers her mother Florence baking it in the early 1960’s when Judith…
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Jennifer’s Dutch Babies
If you like popovers, you’ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner’s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance. But “Dutch” Babies? Some say the name came from a corruption of “Deutsch,” since they resemble German pancakes. The Dutch also make Pannenkoeken with a similar batter, although they look more like crepes. Frankly, these are likely neither German nor Dutch. We contend that Dutch Babies are really Yorkshire Pudding in disguise. They’re sizzled in butter instead of meat drippings, and served for breakfast instead of with meat and gravy for dinner. If you wonder how a puffy…
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Grahammies: Great Homemade Graham Crackers
“How wacky,” you say. “You don’t make graham crackers, you make things with graham crackers—like s’mores and pie crusts. Why bother?” It’s no bother, and it’s totally worth it. A homemade graham cracker is like homemade pasta. Once you bite in, you can’t believe it could taste—and make you feel—that good. This recipe bakes up a graham cracker that’s crisp and sweet, with a toasted wheatiness and tang of molasses. Sure it’s familiar—you’ve had something like it before, from a box. But this is the real thing. This Boston Globe recipe lay dormant for 42 years in my recipe box. When I dug it out and gave it a whirl recently, it was like…
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Thin and Crispy Rhode Island Johnny Cakes
Rhode Islanders love their johnny cakes the way Southerners love hushpuppies. You won’t confuse johnny cakes with hushpuppies, though. Unlike those cornbread fritters, johnny cakes are thin, 100-percent corn meal pancakes passed down from the Narragansett tribe. A spoonful of corn meal mush gets griddled until it’s crispy outside yet still soft and creamy inside. There’s nothing but corn flavor through and through—except of course for the tang of the maple syrup it happily soaks up. Etymologists say johnny cakes evolved from journey cakes because early settlers packed them for trips. Seriously? These fragile cakes can break on the way from the stove to the table. I did learn that jonakin is an early…
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“Dad’s Favorite Coffee Cake”
If Do-It-Yourself were an Olympic sport, my father-in-law would have won gold. To Louis (everyone knew him as “Louie”), every chance to fix the unfixable was an opportunity to achieve a personal best. As a contractor, he could do everything. He was a wiring wizard and mechanical mastermind. To solve a problem, he would cobble together ingenious gadgets out of scraps from his garage. When he was in his 80s, he even developed a computer program for doing his taxes. So why was I surprised to hear that he baked? I suppose it’s because his wife Dorothy (everyone called her “Dick,” a nickname coined by her little brother) kept the household swimming in brownies,…
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Raegan’s No-Knead Focaccia
My daughter-in-law Raegan Sales, creative vegetarian home cook and baker, generously offers yet more proof that some great breads just about make themselves. She started with something called “Ridiculously Easy Focaccia Bread” and—yes—made it even easier. And ridiculously delicious. With Raegan’s Focaccia, a bubbly wet dough bakes into a delightfully chewy golden-crusted flatbread. It owes its tender crumb and lovely flavor to hours of fermentation in the fridge and oodles of olive oil. About all we do is stir and stare, except when we get to poke our fingers into the squishy, oily dough. The payoff: warm, aromatic, hole-studded focaccia eager to get dunked into more olive oil or devoured on the spot. It…
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Cranberry Streusel Coffee Cake
If you’re like me, you bought two bags of cranberries before Thanksgiving because it said on the Ocean Spray package, “Buy two, freeze one.” Now what do you do with the one in the freezer? Cranberries keep a year or more in the freezer. So you can dip into your cranberry stash any time and make, for instance, this tasty Cranberry Streusel Coffee Cake. This breakfast/snack/dessert has it all: cranberry and its best friend, orange; your favorite sour dairy product (sour cream or yogurt or sour milk); the baker’s drug of choice, vanilla; and cinnamon and nuts. You can bake one large sheet cake or two 9” square cakes. In the Ocean Spray spirit,…
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Muriel Brody’s Wheat Germ Banana Bread
My mom died in August, just a month shy of turning 102. She was a success at more than just longevity. She became an art teacher rather than a journalist because her father thought it was a safer profession for women in the 1930s. And even though she’d never picked up a paintbrush until she entered Moore College of Art, her watercolors were as masterful as if she’d been born with the divine gift. She gave up teaching to serve as a Naval officer’s wife at a time when “entertaining” was serious business. Throwing dinner parties and organizing wives’ club luncheons were part of the job, and she had the poise and smarts to…
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Jordan Marsh Blueberry Muffin Cake
There was something about the loftiness, the berriness, and the sugary crustiness of Jordan Marsh blueberry muffins that hooked Boston in the 60s. Jordan Marsh (“Jahduns”) was Boston’s answer to Macy’s for more than 150 years, until Macy’s had the final answer and acquired it in 1996. It speaks to the power of a good snack that a sugar delivery system for tired shoppers has become a favorite memento of this late, great New England retailer. The muffin’s originator, Jordan’s baker John Pupek, kept his recipe a professional secret. This triggered Muffin Mystery Mania, when home bakers and restaurants alike set out to recreate the oversized, overstuffed muffin. For decades, the media and the…
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No-Knead Portuguese Sweet Bread (Mazza Savada)
Portuguese Sweet Bread shows up at Easter with dyed eggs poking out the top. Frankly, I think it looks better without them. The mahogany crust and soft, eggy interior make a luxurious slice, turning toast or sandwiches into a special occasion. With this easy no-knead recipephany, you can make this splendid bread on a whim. Just stir ingredients into a shaggy dough and let it sit overnight. Next day, form it into a ball, let it rise in the pan, and bake. That makes the hardest part remembering to start the night before. While my mom didn’t bake bread, she set aside this recipe for me back in the 90s. She found it in…
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Pain de Mie, or Pullman Loaf
Oh, those French bakers. They take great pains (no pun intended) to make slender baguettes with thick, shatteringly crisp crusts. And yet, as if to thumb their noses at the whole artisan baking thing, they also crank out rectangular sandwich loaves with virtually no crusts at all. Pain de mie (“bread of crumb”) is the anti-baguette. A baguette takes days to make and goes stale after three hours. Pain de mie takes about three hours to make and stays fresh for days. (Julia Child said it tastes even better after a day or two.) Enriched with milk, pain de mie delights with a fine, light crumb and holds its shape even when sliced thin…
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One Bowl Apple Cake
If you’ve got two apples and some baking basics, you can make One Bowl Apple Cake without even having to take out your mixer. Luxuriously moist and studded with soft apple chunks, this lightly spiced one-bowl wonder is as at home after a dinner party as it is at breakfast or snacktime. This cake’s versatility stems from its Jewish heritage. It purposely contains no dairy, so those who keep kosher can enjoy it any time, with meat or dairy meals. This recipephany comes from my earliest baking bible (Old Testament version), From Manna to Mousse. Born in 1969 as a plastic-spined fundraising cookbook produced by the Sisterhood of Congregation Beth El in New London,…
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Zucchini Quiche
Zucchini is to quiche as eggplant is to parmigiana. There is no higher calling for this elongated green summer squash than to be sautéed with onions, splashed with wine, tossed with herbs, then married with cheese and eggs into this savory Zucchini Quiche. Not really a quiche, this recipephany has more of an Italian than French accent. A layer of toasted breadcrumbs replaces the pastry crust. Herbs you’d shake into a red sauce awaken the sweetness in the zucchini. And a secret ingredient—ginger—blends in so mysteriously that I dare you to pick it out of the crowd. I’d forgotten where this recipe came from until Elinor Lipman (best-selling novelist and source of Cinnamon Tea…
