Julia Turshen considers baking, packing, and sharing this bread pudding “a tangible way to give back to [her] community.” We consider it the ultimate comfort dessert. Tripled, it feeds 60!
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Julia Turshen’s Red Lentil Soup with Coconut + Cilantro
This soup is the easiest (and fastest!) thing ever and so incredibly satisfying, not to mention a very affordable way to serve a crowd.
Almond Cake with Elderflower Cream
Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!
John E. Finn’s Chocolate Soufflé Omelet
I love chocolate omelets because so many people seem so startled by the idea. A chocolate omelet might seem odd, but eggs take beautifully to chocolate, as anyone who has ever had a chocolate cake or chocolate pudding or a chocolate mousse or a chocolate custard—or a chocolate soufflé—knows.
John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan)
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
