Pfeffernüsse: Victory Sweets

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My mother called the other day, saying she’d been thinking it was time for a change.

Time, specifically, to take down the massive German flag that’s been hanging in my girlhood bedroom in Singapore since the 1990 World Cup. (And the discovery of the wonder that is Jurgen Klinsmann.)

There were protestations, of course — the Germans were doing well in this year’s World Cup. They might win it all again! Why jinx things by folding up my precious flag?

That point, of course, is moot right now. After getting trounced by the Spanish earlier this week, the Germans take to the field today — not to fight for the World Cup. Instead, third place is theirs — if they’re lucky.

Now, when I’m stressed or depressed, I tend to storm the kitchen. So, what to make for this occasion?

“Time to write about some octopus recipes!” my friend Kevin suggested. (Given that I don’t sanction the rallying cry to grill Paul the Psychic Octopus, who predicted, to his German aquarium’s dismay, that Spain would knock Germany out of the semi-finals, I decided to ignore this.)

Something more humane, perhaps. Cookies, for example, seemed harmless enough.

And Martha Stewart had just the recipe …

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Leftover Turkey Hash Brown Quiche: Dieters Beware


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As much as I love Thanksgiving, I may adore the days after the holiday even more.

One word: Leftovers.

Sure turkey dinners with stuffing and corn pudding that have been doused in so much gravy that you have a thick, glistening brown moat on your plate are unbeatable. But this is also a great time to rev up your creativity in the kitchen.

What to do with your mounds of leftover turkey? Our Let’s Lunch bunch — a group of far-flung home cooks who have a monthly lunch date on Twitter — decided to tackle this question for December.

My answer? A garlicky turkey hash brown quiche.

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Focaccia: Where There's Smoke …


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This is a story that has a happy ending.

(See above.)

What happened before that ending, however, was not quite so happy.

There was the steady stream of smoke spewing from the oven; there was the coughing. And then there was the glowering from Mike (who was doing the coughing). 

But there was a lesson learned while making focaccia for the Bread Baker’s Apprentice challenge this week:

Don’t be so greedy — use less olive oil.

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