Date Nut Bread

This recipe was adapted from King Arthur Flour


  • 2 cups (227g) chopped dates
  • 4 tablespoons (57g) softened butter
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 to 3/4 cup (142g to 159g) brown sugar
  • 1 cup (227g) hot brewed coffee
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
  • 1/2 teaspoon baking powder
  • 1 3/4 cups (206g) Unbleached All-Purpose Flour
  • 1 cup (113g) coarsely chopped walnuts


1 Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.

2 Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts.

3 Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.

4 Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.

5 After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.



adapted from Milk Street

  • 1/2 cup water
  • 1/4 cup sour cream
  • 2 cups flour
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup lard, room temperature


In a food processor, combine the flour, salt and baking powder. Process 5 seconds. Add the lard and process until combined, about 10 seconds. With the processor running, add the yogurt and then the water. Process until the dough forms a smooth ball, about 1 minute.

Divide the dough into 4 pieces. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare your toppings.

Roll each dough ball into a 10-inch round. Poke the surfaces all over with a fork.

Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. Using tongs, flip and cook for 30 seconds.


Transfer to a plate and cover loosely with foil.

Corn Fritters

Corn Fritters

Corn Fritters

  • 1/2 cup white flour
  • 1/2 cup corn flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 3/4 cup fresh corn kernels
  • 2 tbsp melted butter
  • water to make a stiff batter

Mix all dry ingredients with the corn. Drizzle in the butter then add enough water to make a stiff batter.

Fry in s small amount of oil until crispy on one side, flip, and continue cooking until crisp.

Flour Tortillas

Flour Tortillas

Flour Tortillas
Flour Tortillas

Tortillas are easy to make – they’re just a bit time-consuming to make for a crowd – but with help, you can assembly-line it! I cut this recipe in half to make four tortillas.


Makes 8 tortillas


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 3 tbsp lard or vegetable shortening
  • 3/4 cups warm water


Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round.

Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer.

Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Buttermilk Scones

Buttermilk Scones

Buttermilk Scones
Buttermilk Scones
Buttermilk Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick cold butter
  • 1/2 cup buttermilk
  • 1 egg
  • 1 tsp vanilla
  • jam of choice

Preheat oven to 375°F / 190°C.

Mix dry ingredients together. Quickly cut in butter using a pastry knife or your fingers. You can also use a food processor.

Mix buttermilk with the egg and vanilla. Lightly mix into flour mixture.

Form into a circle about 1 inch / 25 mm.

Cut into 8 pieces, make an indentation on wide end and add about a tablespoon of your favorite jam.

Bake about 22-25 minutes, or until browned.

Let cool slightly and enjoy!




  • 2 eggs
  • 1 cup flour
  • 2 1/2 tsp baking powder
  • dash of salt
  • 1/4 cup sugar
  • 1 cup whole milk ricotta
  • 1 tsp vanilla extract
  • zest and juice of 1 medium lemon
  • neutral oil for frying
  • powdered sugar for dusting

Heat oil 2″ deep to 375° in a pan wide enough to fry several zeppole without crowding.

Mix two eggs into mixing bowl. Add all dry ingredients and follow with ricotta, vanilla, lemon juice and zest. Quickly mix until combined. Batter will be thick.

Using a 1 tbsp scoop or spoon, carefully drop into the hot oil, being careful not to let them touch. Turn them for even browning and cook about 3 minutes or until cooked through.

Drain on paper towels.

When still warm but cool enough to handle. sieve powdered sugar over them and consume!

Cheese and Onion Bread

Cheese and Onion Bread

Cheese and Onion Bread
Cheese and Onion Bread

  • 1 1/2 cups chopped onion
  • 2 tbsp butter
  • 1 egg
  • 1/2 cup sour cream
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 stick butter
  • 1 cup shredded provolone cheese
  • 2/3 cup milk
  • 2 tbsp minced parsley

Saute onion in 2 tbsp. Cool. Combine with sour cream, egg, and a pinch eack of salt and pepper.

Mix flour, baking powder, and salt. Cut in butter until crumbly and fine. Stir in half of cheese.

Add enough milk to make a soft dough.

Pat dough into a buttered 9″/23cm square pan. Spread onion and sour cream mixture on top and sprinkle with remaining cheese and parsley.

Bake in a 425 F/220 C oven for 25 minutes.




  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks butter
  • 1 egg
  • 1 cup milk
  • 1 cup dried cranberries

Preheat oven to 400°. Line cookie sheet with parchment or very lightly grease.

Mix flour, sugar, baking powder, and salt in bowl. Cut in butter. Mix the egg and milk and stir in until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. Form dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet a couple inches apart.

Bake 15 minutes or until golden brown.

Sesame Crackers

Sesame Crackers

Sesame Crackers

adapted from Saveur Magazine


  • 1 1⁄2 cups flour
  • 1⁄2 cup sesame seeds
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 tbsp butter, softened
  • 1⁄2 cup milk
  • 2 tbsp extra-virgin olive oil
  • 1⁄2 tsp coarse salt

1. Preheat oven to 375°. Combine flour,  sesame seeds, garlic powder, salt, and baking powder in a bowl. Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together). Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.

2. Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″.  Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles. Using a thin metal spatula, transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside. Repeat process with remaining dough, oil, and salt.

3. Bake crackers until golden brown, about 12 minutes, rotating pans halfway through baking time.

Parmesan Thyme Crackers

Parmesan Thyme Crackers

Parmesan Thyme Crackers

adapted from Ina Garten


  • 1 cube unsalted butter, at room temperature
  • 4 ounces freshly grated Parmesan cheese (about 1 cup)
  • 1 teaspoon minced fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups all-purpose flour

Cream the butter in mixer fitted with paddle attachment for 1 minute. Slowly add the Parmesan, thyme, salt, and pepper and mix well. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350°. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Cool and serve at room temperature.