Serves 8-10 Ingredients Eight pieces Moroccan M’smen Two English cucumbers, sliced thinly One bunch rainbow carrots, peeled, tops removed 1/2 lb mixed olives 1/2 lb dolmas (or other antipasti) Your choice of dips (think hummus, babaganoush, tzatziki, red pepper) Instructions Preheat oven to 350 degrees. Arrange your serving tray or board: place dips in bowls, […]
Food & Recipes
Head Baker Peiwen Lee on Rise Up! Podcast
Hot Bread Kitchen’s Head Baker Peiwen Lee was featured on Mark Dyck’s bread baking podcast, Rise Up!
Hot Bread Kitchen featured on Goop’s UES Guide
The famed Goop has named us as a spot to visit on the Upper East Side!
#BreakBread this holiday
This season, #BreakBread with us. Let’s give color to the diversity of holiday traditions that unite us around the table. From December 4–January 5, we’re asking our community to join us in sharing food stories that bring us together, highlighting the cultural diversity that strengthens New York City and America. Share your culinary heritage on […]
Hot Bread Kitchen on WNYC’S Leonard Lopate show
Founder & CEO Jessamyn Waldman Rodriguez joined Leonard Lopate’s WNYC Food Fridays show along with Hot Bread Ktichen graduates Nancy Rosa and Saba Arain.
Recipe: Fall Panzanella
Commercial bakers, like home cooks, are always creating new ways to use up leftovers. A crisp piece of leftover bread is great at soaking up all the delicious flavor from roasted vegetables and mustardy dressing (no matter the season.)
