When it comes to holiday and festival breads, the varieties and secret family recipes are endless. But when broken down to their basic components, they are pretty much variations on a theme. This is especially evident in the various Greek breads. Artos is the general name for Greek celebration breads, but they are given particular names and twists and turns for specific festivals. It is the twists ands turns that make the breads special, bringing visual drama, history, and family tradition into the process. For instance, the color of the fruit is different for Christmas breads than for Easter since Christmas is a festival of incarnation, while Easter is a festival of resurrection and transformation. The breads are often brought to church by home bakers, blessed by the priest, and then brought to the table or given to the needy. I love the designs of the nativity christopsomos, with its bread-dough cross laminated on top of a round loaf and of the Easter egg–braided lambropsomo, also called tsoureki (a Turkish variation). The orange and brandied vassilopita, served on New Year’s Day in honor of Saint Basil, always has a gold coin hidden in it, not unlike the three kings cake of New Orleans and Spanish cultures. The following master formula can be used as the base for any of these breads, and some specific holiday variations follow. The formula uses a wild-yeast starter, along with a spiking of commercial yeast, to create an authentic-tasting, yet manageable, bread. Nowadays, most versions are made completely from commercial yeast, but this is only a recent innovation. If you do not have any barm on hand, you may replace it with an equal amount of poolish. The fermentation and proofing times will remain the same.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.