Irish Soda Bread with Salted Maple Butter Recipe

By Emma Haberman | March 14, 2012

Photo: Emma Haberman

Photo: Emma Haberman

Saturday is St. Patrick’s Day – probably either your favorite or least favorite day of the year. If you like rowdy parades and bar crawls, you’re already planning your best green outfit and practicing your shamrock face paint. If you’re the rest of America, you’re praying for rain so that you have an excuse to stay quietly at home until March 18th.

Yes, St. Patrick’s Day in the United States has become synonymous with Irish coffee and green beer, but the holiday actually has a deep-rooted religious origin. It recognizes St. Patrick, the patron saint of Ireland, who is considered largely responsible for spreading Catholicism in the country. St. Patrick used the three-leaf shamrock clover to explain Catholic concepts, and has so come to be associated with the color green.

Sipping on whiskey and Guinness is as fine a way to celebrate as any, but let’s not forget about the great tradition of the St. Patrick’s Day feast. Soda bread is a delicious Irish tradition that requires less kitchen commitment than the classic corned beef and potatoes. A form of “quick bread”, soda bread is leavened without yeast. Baking soda acts as the rising agent here, and gives the bread a unique tart flavor. Read More


Almond Butter Date Bread Recipe

By Madeleine Ignon | March 12, 2012

almond butter bread

One of my more satisfying morning rituals is baking a loaf of some kind of quick bread. I love bread, and I love to make it, but sometimes the labor and wait time involved in making real yeast bread requires too much patience and too many steps. This is one that I found when searching for things I could make with fresh almond butter. It’s a great way to get a healthy (gluten-free) bread fix in a matter of 40 minutes.

Photos: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)


Whole-Wheat Cinnamon Raisin Honey Beer Bread Recipe

By Madeleine Ignon | February 21, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

In 1987, The New York Times published a simple beer bread recipe.  Since I came upon the online version, I have been making it at least a few times a month.  Living in an apartment with three other people means there is usually an extra beer in the fridge, and I always have flour and basic baking ingredients.

It’s great to have around for breakfast or a snack, or to bring over when you see friends since it only takes around an hour from start to finish. This is a sweeter version of the original, and can be added to or changed however you like-if you want to add nuts, seeds, or other types of dried fruit. I used whole wheat pastry flour in addition to regular flour to make it a little lighter and I added coarse wheat bran to give it a hearty texture. Toast a slice and top with butter, Greek yogurt, or cream cheese.


Honey Bread Recipe

By Marcus Samuelsson | January 10, 2011

Photo: Crafty Goat

In the dark of winter, a warm loaf of bread is all it takes to restore warmth to your soul.  I love the fragrant rosemary combined with sweet honey in this bread.  In Ethiopia, dabo, or honey bread, is on the breakfast table.  It has a gentle sweetness that lends itself to any topping, from butter and jam to the traditional shiro, Ethiopian chickpea spread.

The rosemary is toasted to bring out the fragrant essential oils.  Enjoy with your morning coffee or tea.

From Soul of a New Cuisine


Sun-Dried Tomato Bread Recipe

By Marcus Samuelsson | December 16, 2010

Photo: NathanaelB

Photo: NathanaelB

For Kwanzaa this year, I recommend baking my Sun-Dried Tomato Bread.  This bread makes use of the dried tomatoes, bringing a burst of flavor to your celebration when winter has already arrived.  The recipe makes two loaves, enough to share with your holiday guests.

Serve the bread with my other recipes that would be great for Kwanzaa: Cauliflower Fritters, Jerk Chicken, Chunky Mashed Vegetables and Corn Mashed Potatoes.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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