Guacamole and Latkes - a Love Story

Guacamole and Latkes - a Love Story

These days I expend most of my creative energy on this blog. Whether it's dreaming up recipes, writing about them, or learning to photograph food, Mother Would Know takes up most of the space on the right side of my brain's hard drive. Still, I do enjoy occasionally spreading my creative wings (so to speak) a bit.  

This summer, I took time away from the blog to research and write a story for the Washington Post about Nick Vaccaro and how he operates the 100+ year old family cannoli-making business started by his great-grandfather. It was a delightful assignment and I learned a tremendous amount about cannoli, the Vaccaro family, and the values that guide the business. Someday I hope to make cannoli at home. But if I never do, I can still say that I've tasted freshly made ricotta cream (out of this world!) and helped to chocolate dip pastry shells. 

More recently, I became a contributor to the Jewish Food Experience, a project that "brings people together through the universal language of Jewish food."

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How to Make an Egg-in-the-Hole

How to Make an Egg-in-the-Hole

When I was a kid, there was no tastier or more wondrous breakfast than egg-in-a-hole. It was a special treat even though its ingredients were simple and not at all special on their own.

As I look back, I shouldn’t be surprised. I loved when my mom made birthday cakes shaped in the number of the birthday year. So what if the 6 didn’t look so great and the cake was from a mix? As a kindergartener, a cake in the shape of a 6 was magical.

And so it was when my mom pulled a hole out of the bread and replaced it with an egg. She used packaged white bread and served it with reconstituted orange juice made from a can, but I thought it was the absolute best breakfast ever.

My updated version features much better bread (Jewish rye bread with seeds in this batch, but I also love French brioche-type bread or challah) and I cut the hole in it with a shot glass, but the basic result is the same – delicious!

Egg-in-a-Hole

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How to Make Hasselback Potatoes

How to Make Hasselback Potatoes

Maybe the rest of the world has known about them for ages, but I just stumbled upon Hasselback potatoes. With thin slits made most, but not all of the way through (so they hold together at the bottom), they fan out during baking. Elegant and fun, without being much more trouble than an “ordinary” baked or roasted potatoes, I've fallen in love with them.

You can make Hasselbacks simply or load them up with lots of extras. Either way, the general directions for the potato are the same. (The recipe or technique was invented at  the Hasselbacken Hotel in Stockholm, hence the name.)

After checking numerous recipes and making several Hasselbacks myself, here's my take on this amazing potato dish:

5 Tips for Making Hasselback Potatoes

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