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I call it “Jewish” because brisket is the centerpiece of many Jewish holidays. And unlike a brisket cooked on a smoker, this one is made in the oven (and a great reason to buy a big Dutch oven if you don’t already have one).

Part ham sandwich, part Vermont pimiento cheese spread, this sandwich is everything a simple sandwich should be: delicious, delicious, delicious. Nestle the hammy goodness between two slices of springy oat bread and top with the season’s first sprigs of butter lettuce and a generous heap of pickled red onions.

For more than 40 years, Norwalk resident Susan Hanson has been baking Irish soda bread from her mother’s recipe for friends and family across Connecticut. In 2021, Susan baked and shared 200 loaves of the St. Patrick’s Day treat. She shares her mother’s recipe here, in the hopes you’ll start a tradition of your own.

Dill pairs especially well with eggs, and this cheesy scrambled egg recipe also calls for Havarti cheese with dill.

Lemon meringue pie was my grandmother’s favorite dessert, and every time I bake one, I think of her. Part of the beauty of this recipe is that you use both parts of the egg: the yolks are used in the filling, while the whites are used in the meringue topping.