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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Moroccan-Style Acorn Squash

Moroccan-Style Acorn Squash

This recipe began when I "discovered" an acorn squash hiding among my produce. Although squash lasts a long time and doesn’t come with a “use by” date, I needed to use it sooner rather than later. In my book, wasting food is practically criminal. 

So off I went to find a recipe that would be something other than the tried-and-true roasted or baked squash. I do love to stuff acorn squash with apples and onions and there is nothing wrong with simply dusting the cavity with spices or cutting it up in chunks, but I was in the mood to improvise.

Using the inspiration of a beautiful post from The Bitten Word, I took the theme of squash with spices, nuts, and raisins and went in a rather different direction. Instead of a meat and bulgur mixture that included much of the flesh from the squash, I left the squash intact and filled it with rice and kale.

We’ll have to consult my friend Amanda, an American expat living in Marrakech, to find out if this dish bears any resemblance to real Moroccan food. In any event, we liked it. My husband and chief taste-tester, ever on the lookout for a snack, approved the dish even before it was served; when he spied leftover filling sitting in the pan as the squash heated in the oven, he grabbed a spoon and made quick work of it.

Moroccan-Style Vegetarian Stuffed Squash

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