In Breakfast / Brunch
, Jam, Compote, Chutney, Condiment
, Maple Syrup
My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids . Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.
Continue reading "Jammin' Oat Muffins" »
, Fish and Seafood
, Main Course
I know, sort of an odd way to start a food blog post, but there....I've said it.
More specifically, "sexy" is what sold me on my latest cookbook acquisition (I know I didn't NEED another cookbook....don't judge me!). It took all of two minutes spent flipping through the pages of Sorella: Recipes, cocktails & true stories from our New York restaurant while I was waiting to check out of Williams-Sonoma the other day for sexy to work it's magic on me, and buy the book I did.
Continue reading "Scallops with Parsnip Puree a la Sorella" »
These little darlings were inspired by a post I saw on Deb Perelman's awesome blog, Smitten Kitchen. The technique I employed is basically the same as hers, but I added a few extra steps by making my own ice cream, then not able to leave well enough alone, a batch of pressure cooker dulce de leche to kick these babies into the stratosphere.
Continue reading "Brownie and Dulce de Leche Ice Cream Sandwiches" »
When the dust had settled on the July 4th weekend a few weeks back and people had packed their bags and left town, I took a few moments to peruse my fridge and various coolers for left-overs that had to be put to use. It turns out that I did pretty well packing up goodies for everyone to take with so that I wasn't left with too much to plow through here. Big slabs of cake, containers of carnitas, and various cheeses, dips and spreads all got wrapped up for road trips. One thing we missed however, was a single crisper drawer just loaded with fresh fruit.
Continue reading "Bran and Blueberry Muffins" »
, Cookies - Bars
As I was with Sarabeth's "Chocolate Chubbies" that I posted here some time ago, I am grateful for the quirky name that Flour Bakery adopted for these cookies. Having the word chunky in the name helps me to keep my intake of these dandies in-check as it is a constant reminder of the risks inherent in letting yourself go with a tin full of these on the counter. Enough said.
Continue reading "Flour's Chunky Lola Cookies" »
, Main Course
, Sauces / Condiments
This recipe is from Jim Lahey, the owner of Sullivan Street Bakery and Co. Pizza in NYC. In addition to the success he enjoys as a baker and restaurateur, Jim became an internet sensation a few years back when his "no knead" bread recipe tore through food blogs like a wild-fire. Those of you who have been with us a while may recall our experience with his awesome homemade loaf which has become my go-to scratch bread recipe.
Well....Jim has taken his no-knead approach to bread and applied it to the realm of make-at-home pizza, and has recently released a cookbook with all the gory details entitled My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home . With so many great pie recipes in the book I struggled for a bit to decide which to try first, and ultimately chose the one shown on the cover of the cookbook, his Ham and Peas pizza. I figure that if it's good enough for the cover, it's good enough for me!
Continue reading "Ham and Peas Pizza" »
Ever go to a top-notch bakery and buy a huge, delicious chocolate chip cookie and wish that you could make one just like it at home?
Well now you can.
These behemoths, from the famed Tartine Bakery in San Francisco are the ultimate bakery case cookie. Fully 3" wide, they are packed with chewy-earthy oats, crunchy walnuts and decadently rich bittersweet chocolate. The addition of molasses gives them a depth of flavor that brown sugar alone can't quite match, and their generous size will satisfy even the biggest sweet tooth at your table.
Continue reading "Chocolate-Oatmeal-Walnut Cookies" »
, Hors d'oeuvres
, Sauces / Condiments
, Things with Wings
I feel like I'm on the verge of another "chef crush".
First there was Thomas Keller, the super talented and famous chef behind "The French Laundry", "Per Se", "Bouchon Bakery" and "Ad Hoc". Over the years I've cooked and shared a number of his recipes here, and each has been the perfect expression of what the dish should be. From quiches, to brownies, to fried chicken, a Keller recipe never disappoints.
So who is the subject of my new "chef crush" you ask?
Continue reading "Spicy Sriracha Chicken Wings" »
, Main Course
, Middle Eastern
, Rice and Grains
, Side Dish
Hey Eithne...you still out there?
Good, because this one's for you.
My friend Eithne wrote to me a while ago asking if I had a really good recipe for Mejadra (or Mujadara, depending on where in the middle-east you might hail from), and while I had enjoyed a few different versions over the years I had never made it myself and so couldn't really help her. I did tell her that I'd search some reliable sources and try a few different twists on the dish and get bacl to her. When I finally came upon this Ottolenghi-Tamimi take on the classic, I knew my search was over.
Continue reading "Mejadra" »
I can't believe I'm about to say this, but there is just too much good food in the world.
Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites. There are some recipes that I've had in my "to cook" queue for years now and I am starting to wonder "will I ever get to them?"
Continue reading "Burnt Caramel Pudding" »