Home for the holidays. Chestnuts roasting on an open fire. Hot chocolate spiked with rum. And now Figgy Pudding Spam. Ho ho ho. A friend sent me a Washington Post article about the Hormel Corporation’s limited edition Spam flavor. (“A hot dog fruitcake”) I was mildly intrigued. An odd choice, figgy pudding. We eat it, British-style fruit cake flambéed with brandy at Christmas but how many in the US do? And what’s that got to
Thursday, November 17
The Best Bread Ever turns 25!
Start your ovens. Weigh your flour. And get baking. Charlie van Over’s book, The Best Bread Ever, turns 25 years! We love you and your bread, Charlie! (Notice how fermentation often shares its magic in unexpected ways.) There is nothing more rewarding than having a book of one’s unique ideas published. And Charlie is one lucky guy. Thanks to many people, his simple yet sophisticated technique for using a food processor to make
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Sunday, March 20
Chocolate Cherry Babka
Babka is a rich dough usually filled with ground nuts, jam, chocolate, dried fruit or any combination of those things. This Chocolate Cherry Babka recipe is baked under a dome, which traps in moisture causing the rich dough to rise. The dough is filled with a creamy chocolate spread and plump dried cherries. Although complicated in appearance, it is easy to make. This is my final post celebrating national flour month. It’s been a great
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Saturday, March 12
Artisan Wheat Blend Slicing Loaf
When you want a large crusty loaf of bread for slicing, what do you do? Rush out to the grocery store? Call a local bakery to ask them to hold a loaf for you? Might you consider making your own? This savory Artisan Wheat Blend Slicing Loaf incorporates some whole wheat for flavor. It is easy to make because it requires minimal kneading. Use the amount of yeast as listed to have a loaf ready
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Friday, March 04
Rustic Ciabatta
A pillowy loaf of rustic ciabatta makes the perfect accompaniment to antipasto, a bowl of minestrone or a salad. There is nothing better to go with a plate of Italian cold cuts or prosciutto either. This Italian loaf takes its name from its shape, which resembles a dusty, old slipper. Properly made, a loaf of ciabatta has a thin and dimpled crust. The pronounced holes in the crumb demonstrate its long fermentation. Jump
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Saturday, February 26
Oatmeal Stout Bread
All the flavors of whole wheat and oatmeal come together in this moist Oatmeal Stout Bread liberally flavored with intense dark beer. Make this bread for sandwiches, to serve with cheese or hearty Irish stew. Whichever you choose, know that this dough is a joy to mix by hand and delivers great flavor with the minimum of fuss. Jump to Recipe Welcome to my celebration of National Flour Month and of making quality bread at
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Friday, February 25
Bread Makes the Meal Celebration for National Flour Month March 2022
Join me for my Bread Makes the Meal Celebration for National Flour Month March 2022! And an exciting Emile Henry giveaway. Starting March 1, I will share new recipes, tips and tricks to help you bake delicious, crusty bread at home. This is my personal campaign to help you craft delicious bread at home. Each Tuesday for four weeks, I will introduce a new recipe. The four featured recipes – Oatmeal Stout Bread, Rustic Ciabatta,
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Friday, February 11
Heavenly Goo (Chocolate Fudge Pudding)
 | https://priscillamartel.com/heavenly-goo-chocolate-fudge-pudding/)
Sometimes a gob smacking, over-the-top, super sweet, warm chocolaty treat is the only thing that will brighten a dull day. That’s when it’s time to make Heavenly Goo (Chocolate Fudge Pudding.) As homey a recipe as you’ll ever make, this pan of cake with tunnels of cocoa syrup pleases everyone, especially when served warm with whipped cream. There isn’t much technique to this 1950’s recipe. The base is a light chocolate-scented batter. You sprinkle a
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Wednesday, February 09
Individual Chocolate Mocha Lava Cakes
Voters in my unofficial Instagram poll agree. What better way to celebrate Valentine’s Day than with a warm, dense chocolate dessert? Mix these Individual Chocolate Mocha Lava Cakes ahead and bake them to order so that you have a warm dessert for your sweetheart. Although the batter is quite simple, blending then beating it thoroughly helps ensure a light texture. You beat the batter in the bowl of a mixer fitted with the whip or
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Tuesday, January 25
Rosemary Roasted Potatoes
Oven roasted potato wedges mimic deep-fried ones. Prepare these Rosemary Roasted Potatoes when you need something with flavor and crunch to accompany roasted and grilled fish, meat or poultry. They are perfect with Pan Grilled Steak au Whiskey, pictured here. Omit the rosemary if you like or substitute sprigs of fresh thyme. Soaking the cut potato wedges in cold water removes some of the surface starch so that the potatoes don’t stick together. Be sure
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
