The Santa Claus melon, sometimes known as Christmas melon or piel de sapo, is a variety of melon (family Cucurbitaceae, Cucumis melo, Inodorus group) that grows to about a foot in length and is oval in shape. It has a thick, green-striped outer rind and pale green to white inner flesh with a mild melon flavour and sweetness close to honeydew melons.
Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum) is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Iran in the northeast. This grain is twice the size of modern-day wheat and is known for its rich nutty flavor.
Kamut International, the company that owns the brand, has also set up a research program in order to continually investigate the properties of Kamut Khorasan wheat.
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Potato babka is a savoury dish, popular especially in Poland, where it is known as babka ziemniaczana, and Belarus. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method it may be either a flaky potato pie, or a heavy potato pudding.
Babka (bread), a Polish sweet, leavened bread made with a rich dough (often containing raisins), which is made for Easter Sunday to celebrate the rising of Christ.
In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite.
Babka, also known as Kulich, is a sweet yeast cake.
Babka is a spongy, brioche-like yeast cake made mainly in Central and Eastern Europe. It is traditionally baked for Easter Sunday in Poland, Lithuania, Bulgaria, Macedonia, and Albania, and for the major holidays (Christmas, Easter, New Year, Pentecost) in Romania.
Another version of Babka is associated with the Eastern European Jewish tradition. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan.
Barmbrack (Irish: bairín breac), also called Barnbrack or often shortened to brack, is a yeasted bread with added sultanas and raisins.
Dampfnudel (plural Dampfnudeln, lit. "steam-noodle"; Alsatian: Dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace). It is a typical dish in southern Germany.
Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli.
Rebecca is a freelance food writer, recipe developer, cooking teacher, mother of five perpetually hungry boys, and wife of her biggest culinary fan. A former full-time cook, she currently writes for the Traverse City Record-Eagle as well as maintaining this site; an homage to all things food related. She grew up cooking alongside her mother, Cathy, ...