I’ve never commented but thought I would today. I just wanted to say I’m trying to get my head around all the “paid” Substack options knowing you can’t pay for all of them and I’m disappointed with so many of them and won’t be renewing. However, I consistently love your posts for many many reasons: all your inspiring cooking information, book news, family updates, nyc vibes and info., gift recipes, new cookbook updates and human sweet tributes to those you love and have lost. I’m never disappointed …Your posts are worth it!
You are correct, few things are better than a warm slice of Irish Soda Bread with Kerrygold butter and a cup of black tea. The only thing better might be living within walking distance from a treasured friend.
Most recipes call for too much baking soda, taking the name literally, and too few include the egg, which makes such a difference. Of course, our flour is very different in the U.S. too.
One of my favorite memories is helping my mom set out bowls of raisins and currents to soak overnight in hot tea before her annual baking of this bread as Christmas gifts.
I love the cauliflower shawarma too. It’s on NYT Cooking by Melissa Clark. Her sauce in this recipe is so good I use it on the chicken shawarma too. I do use the marinade from Chicken shawarma with cauliflower too because I like the lemon with it. So it is a real mixed marriage of recipes!
Just wanted to thank you for sharing the soda bread recipe! I tried it with dried peaches and white chocolate chips (because why not) and it was -delightful-. The crust was the best part - one of the best soda breads I've made by far! Thank you again!
Love the recipe card! I’ve been doing a series of microessays about my card collection and…what fun.
I’ve got a similar soda bread recipe from Marjorie Standish’s Cooking Down East vintage cookbook) on my test list for the week—more raisins, less buttermilk. If I get truly ambitious maybe I’ll try both!
First of all, the swing through visit (I'm already saying "I'll take what I can get!" about my 13-year-old. Sign). Enjoy it. Second, this Shwarma!! I forget about how much we need and love Shwarma in our lives. And finally, thank you for being a part of my restaurant guide, and for sharing it here with all your wonderful readers. It's such an amazing list, and now thanks to you and Alison I will also be entering every on Beli!!! Hooray for new and useful apps.
I’m not that big on Irish soda bread either, but having buttermilk in the house, plus Kerrygold, I guess I will have to make some. Your recipe doesn’t mention sugar for the top, but you mention sugar dusting? I went to Ireland last year and ate a lot of brown bread….sooo delicious. PS: I second Gail Nelsen’s remark!
I have been using a lot more tofu since purchasing your cookbook -Weekday Vegetarian. I am a big meat eater but my wife is not, this book has given us recipes we both love. Haven't made a bad one yet. I will try this one - it looks delicious. Thanks for such an excellent cookbook and I love the substack -- it gives me good dinner ideas and I enjoy the NYC stuff as NY is my favorite city to visit.
I can't wait to make that salad, it looks fantastic. Will also try Beli, since we are in a restaurant rut and need a nudge to try new places. Your recs are always spot-on!
I’ve never commented but thought I would today. I just wanted to say I’m trying to get my head around all the “paid” Substack options knowing you can’t pay for all of them and I’m disappointed with so many of them and won’t be renewing. However, I consistently love your posts for many many reasons: all your inspiring cooking information, book news, family updates, nyc vibes and info., gift recipes, new cookbook updates and human sweet tributes to those you love and have lost. I’m never disappointed …Your posts are worth it!
I don't think I've ever made a recipe so fast, but currently eating a piece of soda bread warm with butter. 👌
You are correct, few things are better than a warm slice of Irish Soda Bread with Kerrygold butter and a cup of black tea. The only thing better might be living within walking distance from a treasured friend.
Most recipes call for too much baking soda, taking the name literally, and too few include the egg, which makes such a difference. Of course, our flour is very different in the U.S. too.
If anyone is interested in a different spin on an Irish treat for tea time, try this recipe for Irish Brack (also called Barmbrack or Irish tea cake): https://www.taste.com.au/recipes/irish-barmbrack-teacake/qqbrzl1s
One of my favorite memories is helping my mom set out bowls of raisins and currents to soak overnight in hot tea before her annual baking of this bread as Christmas gifts.
I love the cauliflower shawarma too. It’s on NYT Cooking by Melissa Clark. Her sauce in this recipe is so good I use it on the chicken shawarma too. I do use the marinade from Chicken shawarma with cauliflower too because I like the lemon with it. So it is a real mixed marriage of recipes!
Just wanted to thank you for sharing the soda bread recipe! I tried it with dried peaches and white chocolate chips (because why not) and it was -delightful-. The crust was the best part - one of the best soda breads I've made by far! Thank you again!
just made the tofu shawarma salad for lunch and WOW this is SO good. i just had to let you know :)
I would like 5 orders of the tofu shawarma delivered to Atlanta
Love the recipe card! I’ve been doing a series of microessays about my card collection and…what fun.
I’ve got a similar soda bread recipe from Marjorie Standish’s Cooking Down East vintage cookbook) on my test list for the week—more raisins, less buttermilk. If I get truly ambitious maybe I’ll try both!
First of all, the swing through visit (I'm already saying "I'll take what I can get!" about my 13-year-old. Sign). Enjoy it. Second, this Shwarma!! I forget about how much we need and love Shwarma in our lives. And finally, thank you for being a part of my restaurant guide, and for sharing it here with all your wonderful readers. It's such an amazing list, and now thanks to you and Alison I will also be entering every on Beli!!! Hooray for new and useful apps.
Still no Tom kha? Trust... you WILL be DEALT with.
...
❤️
I usually do not like soda bread either, but I might have to try this one based on the recommendation.
I’m not that big on Irish soda bread either, but having buttermilk in the house, plus Kerrygold, I guess I will have to make some. Your recipe doesn’t mention sugar for the top, but you mention sugar dusting? I went to Ireland last year and ate a lot of brown bread….sooo delicious. PS: I second Gail Nelsen’s remark!
I have been using a lot more tofu since purchasing your cookbook -Weekday Vegetarian. I am a big meat eater but my wife is not, this book has given us recipes we both love. Haven't made a bad one yet. I will try this one - it looks delicious. Thanks for such an excellent cookbook and I love the substack -- it gives me good dinner ideas and I enjoy the NYC stuff as NY is my favorite city to visit.
I can't wait to make that salad, it looks fantastic. Will also try Beli, since we are in a restaurant rut and need a nudge to try new places. Your recs are always spot-on!
I had two drive through spring breakers as well this weekend and had no idea what to make. So much pressure!
That salad looks so good!