St. Joseph's Bread 2026

I come from a large Italian family. My great grandmother arrived in the United States on the SS Europa in 1910 to marry a man whose family came from the same village she just left. By the time I came along in 1964, she lived with her son and daughter-in-law and as you can imagine, was already quite old and hard of hearing (a problem that runs in our family). When I visited, she would be sitting at an enormous oak table in the front room, a soap opera blasting from the television, playing solitaire. Although she spoke English, she retained a very heavy Italian accent and would lapse into Italian whenever she was excited or frustrated. And I never saw her in anything but plain black or dark dresses, the kind…well, the kind immigrant women wore in the 1920s.

She was of course a Roman Catholic and brought with her all sorts of feast days, observations, and traditions. But the most delicious feast day for us was that of Saint Joseph. There is a special kind of bread that is baked only on this day, Saint Joseph’s Bread or Panne di San Guiseppe. It is tender and sumptuous, more like cake but not sweet, more on the savory side. It was a treat everyone in the family looked forward to all year. I don’t know how many loaves my great grandmother would make but every family got one--she would bake all day and then walk to each home to deliver them in person...so today is the feast day of St. Joseph, the day when she would have delivered these treats.

Anise seed (a very traditional Italian spice that shows up in many national and regional dishes) is what gives this bread a subtle taste. Some traditional recipes call for the addition of golden raisins, but I will say that my great-grandmother never added them. While I am in no way religious (although I am a mystic at heart, which is very different!), I still enjoy this delicious bread.

St. Joseph's Day Bread

5 lb. flour
2 Tbs. salt
1 3/4 cups sugar
2 tbs. baking powder
2 tbs. anise seed
Combine these ingredients in a large bowl
Work in 1 1/4 cups vegetable shortening

In another bowl combine:
4 1/2 cups warm water
3 pkgs. of yeast or 3 tbs. of yeast
Dissolve yeast in warm water
Add 5 eggs, beaten

Add liquid ingredients to flour and shortening mixture. Mix well and knead on floured surface. Place in greased bowl and allow to rise until double in size. Punch down and let rise another hour.

Shape into small round loaves (should yield around 5), and let rise for 30 minutes. Traditionally, the loaves were small and could be made in the shape of a cross, bambino (baby), heart, beard, crown, or staff in honor St. Joseph.

Brush loaves with beaten egg and sprinkle with sesame and poppy seeds. Bake at 350* for 30 minutes or until golden brown. Cool.

Happy National Cookie Day 2025!

Today is National Cookie Day! It is no coincidence that it falls in December, just in time for holiday cookies!

My first clear memory of winter is connected to our house on West Main Street, in a picturesque village on the Oatka Creek in upstate New York. My mother hung wreaths of red, crinkled cellophane with a single tiny red bulb in the front windows. We had a fireplace and my mother and father helped me make a long chain of loops cut from colored construction paper to hang from the mantle. Mom made her Christmas butter cookies and I associate their warm, safe smell and luscious, enveloping taste exclusively with Christmas. We mixed white frosting with food coloring to make red and green and I got to frost a few cookies, and then sprinkle on the multi-colored decorations. I ate several before bed each night with a glass of milk and it was heaven. And of course, Santa had to have some on Christmas Eve so my mom and I would leave a little plate for him—and a carrot for the reindeer.

Mom’s Christmas Butter Cookies
Sift together three cups of flour, one teaspoon of baking powder and half of a teaspoon of salt. Then cream together one cup of butter and three quarters of a cup of sugar; stir in one unbeaten egg, two tablespoons of milk and one and a half teaspoons of fine vanilla extract and mix well. Add the dry ingredients a third at a time. Chill the dough for one hour. Roll the dough onto a floured surface with a floured rolling pin. Roll to one-eighth of an inch thickness. Cut with holiday cookie cutters and place them on an ungreased cookie sheet. Bake them five to eight minutes at 350*, watching carefully. Frost and decorate. Enjoy.

Thanks, Jesus 2025

As we eat our Thanksgiving meal, let us thank not an imaginary figure in the sky but those who are TRULY responsible--migrant agricultural workers--for helping to bring our food to our tables, through their numbingly long days of low-wage, backbreaking work.

Image by snoid

BEAUTY: Painting--Duane Keiser

Artist Duane Keiser paints delightful food images as part of his Painting-A-Day series.

He sells his work on his site--you can own one of his Painting-A-Day creations!
https://www.duanekeiser.com/

St. Joseph's Bread 2025

I come from a large Italian family. My great grandmother arrived in the United States on the SS Europa in 1910 to marry a man whose family came from the same village she just left. By the time I came along in 1964, she lived with her son and daughter-in-law and as you can imagine, was already quite old and hard of hearing (a problem that runs in our family). When I visited, she would be sitting at an enormous oak table in the front room, a soap opera blasting from the television, playing solitaire. Although she spoke English, she retained a very heavy Italian accent and would lapse into Italian whenever she was excited or frustrated. And I never saw her in anything but plain black or dark dresses, the kind…well, the kind immigrant women wore in the twenties.

She was of course a Roman Catholic and brought with her all sorts of feast days, observations, and traditions. But the most delicious feast day for us was that of Saint Joseph. There is a special kind of bread that is baked only on this day, Saint Joseph’s Bread or Panne di San Guiseppe. It is tender and sumptuous, more like cake but not sweet, more on the savory side. It was a treat everyone in the family looked forward to all year. I don’t know how many loaves my great grandmother would make but every family got one--she would bake all day and then walk to each home to deliver them in person...so today is the feast day of St. Joseph, the day when she would have delivered these treats.

Anise seed (a very traditional Italian spice that shows up in many national and regional dishes) is what gives this bread a subtle taste. Some traditional recipes call for the addition of golden raisins, but I will say that my great-grandmother never added them. While I am in no way religious (although I am a mystic at heart, which is very different!), I still enjoy this delicious bread.

St. Joseph's Day Bread

5 lb. flour
2 Tbs. salt
1 3/4 cups sugar
2 tbs. baking powder
2 tbs. anise seed
Combine these ingredients in a large bowl
Work in 1 1/4 cups vegetable shortening

In another bowl combine:
4 1/2 cups warm water
3 pkgs. of yeast or 3 tbs. of yeast
Dissolve yeast in warm water
Add 5 eggs, beaten

Add liquid ingredients to flour and shortening mixture. Mix well and knead on floured surface. Place in greased bowl and allow to rise until double in size. Punch down and let rise another hour.

Shape into small round loaves (should yield around 5), and let rise for 30 minutes. Traditionally, the loaves were small and could be made in the shape of a cross, bambino (baby), heart, beard, crown, or staff in honor St. Joseph.

Brush loaves with beaten egg and sprinkle with sesame and poppy seeds. Bake at 350* for 30 minutes or until golden brown. Cool.

Christmas Cakes 2024

Candy Cane Christmas Cake from Curly Girl Kitchen

Gold and Green Christmas Tree Cake from Curly Girl Kitchen

Sugared Cranberry Orange Rosemary Cake from Must Love Herbs

Happy National Cookie Day 2024!

Today is National Cookie Day! It is no coincidence that it falls in December, just in time for holiday cookies!

My first clear memory of winter is connected to our house on West Main Street, in a picturesque village on the Oatka Creek in upstate New York. My mother hung wreaths of red, crinkled cellophane with a single tiny red bulb in the front windows. We had a fireplace and my mother and father helped me make a long chain of loops cut from colored construction paper to hang from the mantle. Mom made her Christmas butter cookies and I associate their warm, safe smell and luscious, enveloping taste exclusively with Christmas. We mixed white frosting with food coloring to make red and green and I got to frost a few cookies, and then sprinkle on the multi-colored decorations. I ate several before bed each night with a glass of milk and it was heaven. And of course, Santa had to have some on Christmas Eve so my mom and I would leave a little plate for him—and a carrot for the reindeer.

Mom’s Christmas Butter Cookies
Sift together three cups of flour, one teaspoon of baking powder and half of a teaspoon of salt. Then cream together one cup of butter and three quarters of a cup of sugar; stir in one unbeaten egg, two tablespoons of milk and one and a half teaspoons of fine vanilla extract and mix well. Add the dry ingredients a third at a time. Chill the dough for one hour. Roll the dough onto a floured surface with a floured rolling pin. Roll to one-eighth of an inch thickness. Cut with holiday cookie cutters and place them on an ungreased cookie sheet. Bake them five to eight minutes at 350*, watching carefully. Frost and decorate. Enjoy.

Thanks, Jesus 2024

As we eat our Thanksgiving meal, let us thank not an imaginary figure in the sky but those who are TRULY responsible--migratory agricultural workers--for helping to bring our food to our tables, through their numbingly long days of low-wage, backbreaking work.

The Ice Cream Project at The Village Hall 2024

If you're in London, you have a few more weeks to visit Anya Hindmarch's's summer pop up ice cream shop (previously here)! Returning for its third year, The Ice Cream Project has come home to The Village from 7th June – 18th August, serving a line up of unexpectedly delicious ice creams and sorbets. There are some brand new flavors--with a few return cameos--based on Anya Hindmarch’s favorite cult food brands.

I am a huge fan of interestingly flavored (including savory as well as sweet!) ice creams, sorbets, and granitas and Anya Hindmarch has created some wild flavors. I wish I were going to be in London this summer to sample some of these amazing flavors!

https://www.anyahindmarch.com/pages/the-ice-cream-project

St. Joseph's Bread 2024

I come from a large Italian family. My great grandmother arrived in the United States on the SS Europa in 1910 to marry a man whose family came from the same village she just left. By the time I came along in 1964, she lived with her son and daughter-in-law and as you can imagine, was already quite old and hard of hearing (a problem that runs in our family). When I visited, she would be sitting at an enormous oak table in the front room, a soap opera blasting from the television, playing solitaire. Although she spoke English, she retained a very heavy Italian accent and would lapse into Italian whenever she was excited or frustrated. And I never saw her in anything but plain black or dark dresses, the kind…well, the kind immigrant women wore in the twenties.

She was of course a Roman Catholic and brought with her all sorts of feast days, observations, and traditions. But the most delicious feast day for us was that of Saint Joseph. There is a special kind of bread that is baked only on this day, Saint Joseph’s Bread or Panne di San Guiseppe. It is tender and sumptuous, more like cake but not sweet, more on the savory side. It was a treat everyone in the family looked forward to all year. I don’t know how many loaves my great grandmother would make but every family got one--she would bake all day and then walk to each home to deliver them in person...so today is the feast day of St. Joseph, the day when she would have delivered these treats.

Anise seed (a very traditional Italian spice that shows up in many national and regional dishes) is what gives this bread a subtle taste. Some traditional recipes call for the addition of golden raisins, but I will say that my great-grandmother never added them. While I am in no way religious (although I am a mystic at heart, which is very different!), I still enjoy this delicious bread.

St. Joseph's Day Bread

5 lb. flour
2 Tbs. salt
1 3/4 cups sugar
2 tbs. baking powder
2 tbs. anise seed
Combine these ingredients in a large bowl
Work in 1 1/4 cups vegetable shortening

In another bowl combine:
4 1/2 cups warm water
3 pkgs. of yeast or 3 tbs. of yeast
Dissolve yeast in warm water
Add 5 eggs, beaten

Add liquid ingredients to flour and shortening mixture. Mix well and knead on floured surface. Place in greased bowl and allow to rise until double in size. Punch down and let rise another hour.

Shape into small round loaves (should yield around 5), and let rise for 30 minutes. Traditionally, the loaves were small and could be made in the shape of a cross, bambino (baby), heart, beard, crown, or staff in honor St. Joseph.

Brush loaves with beaten egg and sprinkle with sesame and poppy seeds. Bake at 350* for 30 minutes or until golden brown. Cool.

Holiday Treats 2023

Cakesicles from Marrie's Custom Desserts, Perth, Australia

Cakes by Ella's Creamy Creations, Pretoria, South Africa

Gingerbread Cupcakes with White Chocolate Frosting
by Lindsay and Lauren at Pallas and Parchment

Gingerbread Sheet Cake with Frosted Maple Syrup Cookies
by Jenn Davis of Two Cups Flour

White Christmas Cake with Cranberry Orange Filling and
Whipped White Chocolate Ganache Frosting from
Traci and Caylie Crossland at Baker's Table

Happy National Cookie Day 2023!

Today is National Cookie Day! It is no coincidence that it falls in December, just in time for holiday cookies!

My first clear memory of winter is connected to our house on West Main Street, in a picturesque village on the Oatka Creek in upstate New York. My mother hung wreaths of red, crinkled cellophane with a single tiny red bulb in the front windows. We had a fireplace and my mother and father helped me make a long chain of loops cut from colored construction paper to hang from the mantle. Mom made her Christmas butter cookies and I associate their warm, safe smell and luscious, enveloping taste exclusively with Christmas. We mixed white frosting with food coloring to make red and green and I got to frost a few cookies, and then sprinkle on the multi-colored decorations. I ate several before bed each night with a glass of milk and it was heaven. And of course, Santa had to have some on Christmas Eve so my mom and I would leave a little plate for him—and a carrot for the reindeer.

Mom’s Christmas Butter Cookies
Sift together three cups of flour, one teaspoon of baking powder and half of a teaspoon of salt. Then cream together one cup of butter and three quarters of a cup of sugar; stir in one unbeaten egg, two tablespoons of milk and one and a half teaspoons of fine vanilla extract and mix well. Add the dry ingredients a third at a time. Chill the dough for one hour. Roll the dough onto a floured surface with a floured rolling pin. Roll to one-eighth of an inch thickness. Cut with holiday cookie cutters and place them on an ungreased cookie sheet. Bake them five to eight minutes at 350*, watching carefully. Frost and decorate. Enjoy.