Recipe

IRISH BARMBRACK

Although St. Patrick’s Day is behind us, it is still the perfect time to bake this beautiful barmbrack (bairin breac or “speckled loaf ” in Gaelic) a fragrant Irish bread studded with whiskey-and-tea-soaked dried fruit. Although many of the barmbrack recipes circulating out there today are actually cakes (like date or banana breads) barmbrack was

COCKTAIL: THE BEE’S KNEES

Greet guests with this refreshing, simple Prohibition Era-cocktail at your first early spring gathering. Serves one INGREDIENTS INSTRUCTIONS INSTRUCTIONS FOR THE HONEY SYRUP Place 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Whisk gently and frequently until honey is dissolved, about 5 to 10 minutes. Set aside and allow

THE DISH: PEPPER & EGG QUICHE WITH PARSLEY PESTO

Ah, the research brain! What started as curiosity about the pepper and egg sandwiches popular at Italian joints in Chicago during Lent soon had me thinking about those quiche-like pepper and egg bites at Starbucks. That led to thoughts of the best quiches I’ve had, which prompted me to develop this recipe. Filled with sauteed

CABBAGE & WALNUT PARMESAN WITH PANKO GREMOLATA

Who knew that simple, homey cabbage could be transformed into such a delicious dish? We have Chef Joshua McFadden to thank for the building blocks of this recipe: fresh cabbage quickly roasted at high heat and then tossed with breadcrumbs, toasted walnuts, olive oil, lemon, garlic, and Parmigiano. Oh—and a splash of balsamic vinegar! I’ve

IRISH BARMBRACK

MAKES: 1, 9 X 5-INCH LOAF INGREDIENTS FOR THE WHISKEY-SOAKED FRUIT FOR THE BREAD DOUGH With St. Patrick’s Day coming up this month, it’s the perfect time to bake this beautiful barm- brack (bairin breac or “speckled loaf ” in Gaelic) a fragrant Irish bread studded with whiskey- and-tea-soaked dried fruit. Although many of the

RUSSIAN VEGETABLE PIE WITH WHOLE WHEAT & NUT FLOUR CRUST

Anna Thomas’ The Vegetarian Epicure-Books One and Two were the first cookbooks I ever owned. Originally published in the early ‘70s, I bought them more than a decade later when I was out of college and eager to cook vegetables in a fresh and delicious way. Her Russian Vegetable Pie, filled with cabbage, onion, and

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