Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
The Secret to Easy-Peel Eggs, Hot Cross Buns, The BEST Mustard Sauce, Easter Menu & More
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Friends, good morning. As I type, snow is falling, the third time this week, and while I should not at all be surprised having lived in Upstate New York for a decade now, it's still, well, I don't know: disappointing? What is not disappointing is discovering that my favorite baked steel cut oatmeal can be made eggless (pictured above). As most of you know, I don't avoid eggs, but I often receive questions about replacing them in recipes, historically for allergy reasons but more recently for supply and cost reasons. Earlier this month, someone wrote in saying she had successfully used a flax egg in the baked steel cut oats, and a few days ago, another wrote in saying she had successfully used applesauce. I gave the applesauce swap a go this morning, using 1/4 cup of applesauce in place of the egg, and while the final texture of the oats is not quite as custardy, it's equally delicious, and the contents of the pan are quickly disappearing. Anyway, Friends, I hope your weekend is off to a good start. Yesterday I shared my updated Hot Cross Bun recipe, and today I've compiled all of my favorite Easter Recipes, sharing a few highlights below. Hope all of your holiday preparations are going well.
Review of the Week
"This was the best brioche recipe ever!! Easy and so worth the hours. Thank you thank you! My family now calls me the bread man🤣♥️" — Rob PS: Make the brioche; then make this overnight French toast 🍞🍞 Foolproof Easy-Peel EggsThe secret to easy-peel, hard-boiled eggs? Steam 'em. If you're dyeing eggs for Easter or making deviled eggs, you'll want to try this method.
Easter Menu 2025In this post, I've rounded up all of my favorite Easter recipes, from baked ham and mustard sauce to rack of lamb with tzatziki to scalloped potatoes and punch to buttermilk pull-apart rolls and hot cross buns to easy-to-peel hard-boiled eggs and more. Find all of them here as well as a few highlights below:
The dough for this recipe holds up well in the fridge, so don't be afraid to assemble your pan on the Wednesday or Thursday before Good Friday.
Baked Ham with Brown Sugar Glaze If you’ve ever toiled over a roast turkey — from the brining to the basting to the carving — a baked ham feels like a complete dream.
PS: This past Christmas, I made a half ham (8 lbs.), which still fed a crowd of us and gave us leftovers for days (as well as a nice bone for split pea soup): My Grandmother's Mustard Sauce In my family, this mustard sauce, my grandmother's recipe, is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches. Crispy Roasted Fingerling Potatoes, For a Crowd Lofty Popovers (Yorkshire Pudding) There is nothing more magical than pulling a pan of lofty popovers from the oven just as everyone is sitting down for dinner, and making them couldn’t be simpler. The secret? Room temperature ingredients.
Split Pea and Ham Soup, a perfect use for your leftover ham bone. Overnight, Refrigerator Focaccia Though I am partial to rolls on the holiday table, it’s hard to beat this overnight, refrigerator focaccia in terms of effort-to-reward ratio. It’s truly so easy and so delicious.
I've included a number of desserts in my Easter post, and of all of them this is likely the easiest: orange-ricotta pound cake. What's nice about this one is that it can be made ahead — it keeps well for days — but it also can double as a tea cake or breakfast cake or really an anytime cake.
Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello. This hot cross bun recipe has lived on my site for years and as with many of my bread recipes, it has been tweaked numerous times. When I made the buns last year, I remember thinking they were a little too sweet and dense, and while my family still devoured them, I couldn't help but tweak them one last time. In sum: I've reduced the sugar from 1/2 cup to 1/3 cup (gram measurements, of course, are included). I've added the zest of one clementine (or orange) and then,...
Friends, hello. A few weeks ago, I revisited Jim Lahey's N0-Knead Bread Recipe. It was the 5th recipe I ever blogged about it, and in the nearly 20 years of making it, I hadn't strayed from the original recipe. But something I've been doing with nearly all of my bread and pizza dough recipes since writing Pizza Night is this: 30 to 60 minutes after mixing the dough (a period that allows the gluten to relax and the flour to fully hydrate), I perform one set of stretches and folds. It doesn't...
Nearly 20 years ago, I had my first taste of really good corn tortillas. I was in San Francisco for a wedding, and after a morning a run — those were the days! — Ben and I stumbled upon the Ferry Building Farmers Market and specifically the Primavera stand, where a very long line suggested maybe we should hop in it. We did, and about 30 minutes later, we were eating the best chilaquiles — maybe the best meal — of our lives. To this day, I cannot visit San Francisco (if I'm there on a Saturday...