Looking back over this week’s content, we seem to be having something of an Oprah moment. It’s bread for days at The Kitchn — specifically Easter bread. Of course we have other ideas, too (you have to try this honey-glazed pork tenderloin, for starters), but bread is stealing the show. We’ve got buns aplenty, including traditional hot cross buns, sweet potato-rosemary buns, and the cutest bunny buns you ever did see, plus a German loaf that’s studded with sugar cubes, dried fruit, and nuts.
Whether you grind it yourself, or let your butcher or grocer do the heavy lifting for you, ground meat is quite possibly one the most useful and versatile ingredients in the kitchen. It’s a relatively inexpensive cut that works as the backbone to a laundry list of recipes, and just a little bit can stretch a meal a long way.
The only nut butter I had growing up was good ol’ Skippy peanut butter. While I still dearly love conventional peanut butter, I’ve discovered so many other options out there, including seed butters that are safe to serve and consume in nut-free environments like my daughter’s school. Seed and nut butters also contain a good dose of protein, making them perfect for snacking on. Here are five fun ways to use them!
(Image credit: Quentin Bacon)
Honey is a sweet friend to pork, made famous by the ubiquitous honey-baked Easter ham. The trouble with a ham is that it’s big enough to be a burden in a small kitchen. (Some people contend that eternity is one ham and two people.) A tenderloin, however, makes just enough for two to four servings, and still makes one fine Sunday dinner.
The culmination of the Lenten period that begins much earlier in the year, on Ash Wednesday (February 10 this year), Easter is a joyous holiday with candy, culinary delights, and animal folklore. And while each country has its own unique customs, Germany’s Easter traditions deserve particular recognition. It was, after all, in western Germany that the Easter bunny, or rather Osterhase, was born.
