Sourdough Focaccia

Sourdough isn’t traditional for focaccia, but it’s one of the few sourdough breads you can cut and eat hot. Get focaccia recipes at TwiceasTasty.com.
I see all types of bread as an easy snack, but focaccia stands out among them. I’d buy it oven-hot as a street snack in Italy, and that flavor has stuck with me decades later. It’s tempting to think of focaccia as a deep-crust pizza crust or sandwich bread and load up on toppings and fillings, but it really rises best in the oven when it isn’t overloaded and shows off its heavy glug of olive oil when other flavors don’t take over.

Although sourdough isn’t traditional for focaccia, the tang pairs beautifully with silky olive oil. It also makes the dough forgiving of busy schedules; instead of having to watch to ensure it doesn’t overproof, you can slide the pan into the refrigerator and bake it at your leisure. But one of the greatest perks of sourdough focaccia is that unlike many sourdough breads, you can cut it and eat it hot. This also means it doesn’t keep as well, so I make a small loaf in a single 9- by 13-inch pan and bake often. Besides snack food, the hot bread works well with a bowl of Tomato Juice Soup or on an appetizer plate with pickles, homemade cheese, and sliced fruit.
Learn to make Savory Sourdough Focaccia and Sweet Sourdough Focaccia

Holiday Cheers

Choose a simple shaken eggnog for a cozy evening in or tom and jerry batter to mix once and pour often. Get cocktail recipes at TwiceasTasty.com.
Every year, when nights start to crackle with cold and I’m cozying up to the woodstove, my alcohol tastes shift. Instead of a gin and tonic, I order an old-fashioned. We buy more bottles of whiskey and fewer bottles of tequila. And I even find space for the occasional rich milk-and-egg drinks like eggnog and its warm cousin, tom and jerry.

I’ve made many variations on eggnog over the years before settling on a quick recipe that makes a pair of drinks at a time, perfect for an evening in. You’ll note it uses raw egg. I always recommend fresh eggs from a well-kept flock, but I became even more confident in the recipe when I learned that a scientist at Rockefeller University found bacteria can’t stand up to a mixture of raw eggs and 20 percent alcohol.
Learn to make Homemade Eggnog and Homemade Tom & Jerry

Gingerbread

Get a healthy dose of ginger and find out why some baking old-time techniques still work. Get gingerbread recipes at TwiceasTasty.com.
I may not have red hair, but in the kitchen I’m definitely a ginger. You’ve probably spotted this from the regular appearance of ginger on the blog—ginger-flavored syrups and marmalades, ginger-spiked beverages, Pickled Ginger, Gingerbread Pancakes, and for the ultimate hit, Triple Gingersnaps and Triple Ginger Cake. So it seemed highly appropriate to add two more traditional ginger recipes to the lineup this month: gingerbread in cookie and loaf forms.

When I went digging for family variations of these recipes, I found some surprising ingredients and techniques. I decided to pick apart one of my grandmother’s well-used recipes, from her 1930 Fruit and Flower Mission Cookbook. What is the purpose of the vinegar? Why is the baking soda dissolved in water? Why do only some of the recipes in her book call for egg? I had to know more. Find out what I learned in the recipe and its tips and tricks.
Learn to make Old-Fashioned Gingerbread Cookies and Gingerbread Loaf

Mashers

Everyone has a favorite  mash, but you can please them all with 5 or fewer ingredients. Get mashed potato recipes at TwiceasTasty.com.
Happy Thanksgiving! Hopefully your kitchen smells warm and spicy and you have many hands at work preparing the day’s spread. This foodie holiday holds many memories for me—from family gathered around Grandma Tiny’s table to “orphans” meals with friends to today’s version with family and friends and the hope that snow will be in the air. It’s been 25 years since I’ve eaten the main attraction of the table, but it remains a celebration—probably because I easily fill a plate before the turkey passes by.

I rarely think of mashing potatoes outside the holiday season (unless I want to use up yogurt whey). Instead, I bake them, roast them, and braise them; I turn them into salad, soup, curry, and gnocchi. Perhaps it’s the cranberries—a dollop sits so beautifully in a pile of mashed potatoes or sweet potatoes. So when these tart berries are in season, the potato masher comes out to play.
Learn to make Tangy Potato Mashers and Sweet Potato Mashers with Coconut Milk