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

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

CRANBERRY CHARLOTTE RUSSE

This little jewel of a holiday treat combines whipped cream vanilla mousse with a tart but sweet cranberry gelee topper, ringed with delicate lady fingers. Like so many vintage sweets, the provenance of the charlotte russe is a bit vague. Some historians suggest the French chef Marie-Antoine Carême invented the dessert in the 18th century

MUSSELS IN WHITE WINE + PERNOD

Classic preparations of moules marinières (sailor-style mussels) go back centuries in France and Belgium, requiring nothing more than mussels, shallots, white wine, and butter. Chefs worldwide have tweaked the traditional recipe, adding herbs, sometimes cream, and, in my favorite rendition, garlic, gorgeously ripe tomatoes, and Pernod. Pernod, the anise flavored French liqueur, goes so well

ZESTY SUMMER SUCCOTASH

Nothing says “summer” like sweet corn and tomatoes. This salad combines the two in a zesty lime dressing and adds jicama for a cool crunch and edamame for protein. With a nod to historical precedents, we’ve dubbed it “succotash” from sahquttahhash, the Native American Narragansett word for “broken corn kernels.” While the early versions of

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