This is Leo and Benno’s favorite cinnamon buns made from our own pizza dough at Otto. Couldn’t be easier to make… couldn’t be more delightful to chew.
Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese.
Though this sweet bread can easily be the star of your holiday breakfast, it’s perfect for your holiday dessert, too, thanks to Rebecca DeAngelis – Pastry Chef at Babbo for this delicious holiday sweet recipe!
This dish is a take on an eastern European Jewish dish “Ritach mit tzibeleh Schmaltz und Gribener” that was a holiday favorite and my Grandmother Sylvia’s specialty. It literally translates to black radish with rendered chicken fat and crispy chicken skin. I can’t say it is the healthiest of “vegetable” dishes but was one I adored as a child. I’ve made a few changes (mostly the addition on lemon & herbs, and the reduced amount of schmaltz) to the original recipe, but the spirit of the dish is still alive.
Parsnips are a quintessential cold weather vegetable. They look like carrots but are white and somewhat sweeter; characteristically starchy with a hint of citrus.