HBK Incubates member Kickshaw Cookery has been catering fresh, beautiful meals out of our East Harlem kitchen nearly since inception. We have always admired their unique flavor combinations, gorgeous plating and incredible attention to detail. They were kind enough to share two recipes using our Heritage Corn Tortillas (made of 100% organic, non-GMO corn and […]
Food & Recipes
Immigration Heritage Month
At Hot Bread Kitchen, honoring immigrant heritage is baked into our daily work: the multi-ethnic breads our Bakers in Training learn to make are inspired by the countries the women come from. Our staff, Bakers in Training, entrepreneurs, and even our founder all came to this country and found a sense of purpose and inclusion […]
Passover Recipe: Gefilte Fish
Still looking for the perfect dish to make for your Passover seder next week? Nothing beats our Founder and CEO Jessamyn Waldman Rodriguez’s gefilte fish for putting a twist on a tradition handed down for generations. She shared the story of how it came to be in the Hot Bread Kitchen Cookbook: “My great-grandmother Minnie Starkman […]
Spring Recipe: Gail Simmons’ Strawberry Rhubarb Bread Pudding
This Women’s History Month, we’re celebrating all the women of Hot Bread Kitchen, including some of our amazing women board members. On Wednesday, March 29 board member Gail Simmons took over our social media and shared this spring-ready Strawberry Rhubarb Bread Pudding recipe with us. Strawberry Rhubarb Bread Pudding Ingredients 1 pound challah, cut into […]
Valentine’s Recipe: Churro Bites with Spicy Chocolate Sauce
HBK Incubates‘ Little Red Kitchen Bake Shop delivers small-batch cookies and cookie pies, baked with mostly organic, fair trade or non-GMO ingredients. Owner Susan Palmer shared her favorite recipe for a sweet Valentine’s Day treat: fresh churros with a cinnamon and cayenne-spiced chocolate sauce. Ingredients For the churros: 2 tablespoons unsalted butter 1 tablespoon cane […]
Ethnic Baking at Sur la Table
Join Hot Bread Kitchen founder Jessamyn Rodriguez for a baking class on 10/25 at Sur la Table to learn how one buttery, rich dough can make two delicious breads from different ethnic traditions. Jessamyn will discuss her award-winning book, The Hot Bread Kitchen Cookbook, and demonstrate how to make Mexican Pan de Muerto (just in […]
