strawberries and cream with graham crumbles
Strawberries and Cream with Graham Crumbles This recipe will yield about 1 1/3 cups crumbs; the cream will yield a little under 1 cup and This whipped cream is adapted from Nancy Silverton’s version, which is genius because the addition of sour cream or creme fraiche ensures that doesn’t deflate in
smoky eggplant dip
Smoky Eggplant Dip [Moutabbal] Adapted from David Lebovitz‘s My Paris Kitchen One of the trickiest things, for me, about nailing down a recipe for this dip, that I called baba ganoush until about five minutes ago, is that everyone has a different idea of what the ideal might taste like. I like a ...
raspberry swirl cheesecake
Raspberry Swirl Cheesecake Adapted from Martha Stewart’s version, just a little Crust 2 cups finely ground chocolate cookie crumbs (from about 1 9-ounce sleeve chocolate wafers; see more suggestions below) 6 tablespoon unsalted butter, melted 3 tablespoons granulated sugar 1/8 teaspoon table salt
apricot pistachio squares
Apricot Pistachio Squares This recipe is lightly spun from this pear-almond tart from Dorie Greenspan, with a simpler crust and streamlined steps. This is the kind of bar recipe that should theoretically be flexible to use with other ingredients; I’ve been eager to try a peach-pecan or plum-walnut
cold noodles with miso, lime and ginger
Cold Noodles with Miso, Lime and Ginger Adapted, just a bit, from David Tanis Serves 4 as a light meal or appetizer; for bigger appetites, you might want to double this Noodles and vegetables 8 ounces buckwheat noodles A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes
blueberry crumb cake
Blueberry Crumb Cake Adapted from Maida Heatter’s Book of Great Desserts There are several things about this cake that always stand out to me. First, while most cakes of this size use a quarter pound of butter, plus an additional quarter or eighth for the crumb, this uses half and you don’t notice
three-ingredient summertime salsa
Three-Ingredient Summertime Salsa From Lisa Fain, via Cup of Jo Salsas made with fresh, instead of canned, tomatoes have a complexity of flavor unmatched by anything in a jar. You can char these under your oven’s broiler or even on a grill. Although this is wonderful with just the three core ...
summer squash gratin with salsa verde
Summer Sqaush Gratin with Gruyere and Salsa Verde Adapted from Sunday Suppers at Lucques, one of my favorite cookbooks This recipe is riffed from one in one of my all-time favorite cookbooks, Sunday Suppers at Lucques, though I confess that this is also the first recipe that I didn’t love exactly
bourbon slush punch
Bourbon Slush Punch Adapted from Garden & Gun After significantly reducing the sugar and replacing frozen concentrate with fresh juice, I halved this recipe so that it serves 8 people (in 1-cup servings; your punch glasses may be smaller) from 4 cups concentrate and about 5 cups ice. The resulting
grilled peach splits + news!
Grilled Peach Splits Each of these elements can be made in advance, if you wish to plan ahead for a weekend of peach sundaes. Even the whipped cream, which is thanks to the genius of Nancy Silverton (read more at the links as to how it stays stable). You can skip the sugar in the […]