Good morning! Today we have for you:
Simple bread pudding, spring vegetables and hot cross buns
Hello, friends. I hope this finds you well and enjoying a beautiful spring morning. Happy Easter to those who celebrate, and happy Sunday to all. This time of year reminds me of my years living in Connecticut, of the daffodils popping their heads in the still-brisk air, and of the first time I hosted Easter with recipes I learned from Mark Bittman. Featured Recipe Simple Bread PuddingLike so many others, I clipped his Minimalist columns from The New York Times and repeatedly cracked open my splattered yellow copy of “How to Cook Everything.” I also was lucky enough to get to work with him, testing recipes in his kitchen and learning how to create ones that were delicious, simple and easily adaptable. This bread pudding is exactly that. I made it for my inaugural Easter brunch, assembling it in the morning to soak in the refrigerator, then sliding it into the oven when I arrived home from church. The basic vanilla version can function like French toast to accompany a spiral-cut ham, breakfast potatoes, a spring salad and roasted asparagus. Because it’s not too sweet, it leaves room for a chocolate tart or a lemon cake for dessert. Of course, it makes a great dessert too, especially if you fold in chocolate chips, dried cherries, or both. If you leave out the sugar and vanilla and scatter grated Gruyère cheese over the bread before soaking it in the egg-milk mixture, you have a savory casserole. That’s what I’m going to do tomorrow with the addition of diced leftover ham. Here are more recipes to enjoy today: Pan-seared chicken with peas and prosciutto: Chicken breast cutlets develop a deep golden crust with Cybelle Tondu’s trick of searing them mainly on one side. She then smothers them with a spring pea pan sauce that starts with water. The prosciutto seasons the liquid, but if you happen to have a bottle of white wine open, you can use that instead of water. Crispy coconut asparagus and green bean salad: In this wonderfully surprising take on fresh spring vegetables, Yotam Ottolenghi tops them with a salty-sweet blend of toasted coconut and chile inspired by serundeng, an Indonesian condiment. Cheesy potato breakfast tacos: This one-pan filling of potatoes and peppers simmered in tomato then set in cheesy scrambled eggs makes for a warming brunch. Kristina Felix includes a clever tortilla heating technique that has forever changed how I warm them. Black pepper salmon with parsley potatoes: To peel or not to peel new spring potatoes? That’s the debate in this recipe’s comments. But David Tanis has good reason to remove the skins: The spuds soak up the lemon-brown butter sauce better that way. Hot cross buns: I’m so excited to bake these today. I’ve developed hundreds of baking recipes over the years, and this is easily among my favorites: The soft and stretchy rolls are fragrant with cinnamon and cardamom, sweet with dried fruit. A colleague’s 10-year-old made them on her own following the video, and when he showed me a photo of her big smile with her picture-perfect bake, I couldn’t help but tear up. Have a great week! For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Want to see more of our recipes in your Google search results?
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