The Easter Simnel Cake is similar to a Christmas fruit cake, but it’s round and a little more interesting, if you ask us. It’s spicy, with a mix of cinnamon, nutmeg, ginger, and cloves or allspice. The fruit cake incorporates layers of almondy marzipan and warm apricot jam, and it would be divine with a good cup of coffee or tea.
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A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
If you caught the latest Food Schmooze® on the radio or podcast, you likely wanted to get right to work on guest Ana Sortun’s Green Apple Fattoush, or maybe you wanted to make a mug of Tahini Hot Chocolate when the temperature dipped. Maybe you plan on making the Warm Walnut Hummus with Pomegranate and Cilantro […]
Senior contributor and chef/co-owner of Metro Bis in Simsbury, Connecticut, Chris Prosperi wasn’t kidding when he told Food Schmooze® guest Ana Sortun that he had her Cambridge restaurant on speed dial. “She’s my favorite chef in the northeast,” Chris said. “By far.” What a thrill it was to have Ana on The Food Schmooze® with […]
Connecticut authors Bruce Weinstein and Mark Scarbrough are about to make your party-dessert-making a whole lot easier (and more fun) with their latest book, All-Time Favorite Sheet Cakes & Slab Pies. The 100 + recipes here, feed a crowd. And we mean crowd.