salted chocolate chunk cookies
Salted Chocolate Chunk Cookies From Ashley Rodriguez’s Not Without Salt (site) and Date Night In (book) A couple recipe-specific notes: The version I originally made from the Not Without Salt site called for light brown sugar, says you can bake the dough right away and calls for 8 ounces of ...
potato scallion and kale cakes
Potato, Scallion and Kale Cakes Adapted from Bert Greene’s Greene on Greens and Food52’s Genius Recipes There are a lot of scallions in this recipe for such a small amount of mashed potatoes, and the original recipe has you cook them until tender in boiling water to reduce their bite. I did this ...
maple pudding cake
Maple Pudding Cake (Pudding Chômeur) Adapted from Au Pied de Cochon in Montreal, Quebec via Epicurious So, here is where I confess that I wimped out a bit when making this. I was scared of how sweet it would be, which is really no way to march into a Pudding Chômeur project! Regardless, I removed
artichoke gratin toasts
Artichoke Gratin Toasts If you have the patience for it, fresh artichoke hearts would be unquestionably wonderful here and I will include instructions (shortly!) for how to prep them below. As I mentioned above, canned artichoke hearts aren’t my favorite (they always taste a little metallic to me),
strawberry rhubarb soda syrup
Strawberry Rhubarb Soda Syrup Yield: 3 cups, if you’re patient 1 pound strawberries, stems removed and halved 1 pound rhubarb, chopped into 1/2-inch segments 1 cup granulated sugar 1 cup water 1 lemon Combine strawberries, rhubarb, sugar and water in a large saucepan. Remove several strips of peel
obsessively good avocado cucumber salad
Obsessively Good Avocado Cucumber Salad Inspired by the side of Julia Turshen’s plate This salad is gluten-free, dairy-free, chametz-free and vegetarian… but you should make it anyway, heh, because it’s fresh and green and totally hits the spot. It also takes about 5 minutes, tops, to put together
wild mushroom pâté
Wild Mushroom Pâté I used a mix of mostly cremini (baby bella or brown) mushrooms, plus oyster and chanterelle. Use whatever mushrooms you can find that you like the flavor of, or, feel free to use just brown mushrooms; you’ll still get a lot of flavor. This is a flexible recipe; you’ll probably be
carrot graham layer cake
Carrot Graham Layer Cake Adapted from Taste of Home and TSKC’s S’More Cake My favorite part about this cake is that after you’re done with the pesky grating of carrots (I used a food processor, which makes quick work of it), you mix everything by hand so it really comes together in no time and […]
baked chickpeas with pita chips and yogurt
Baked Chickpeas with Pita Chips and Yogurt My baked chickpea curiousity began many years ago, when Amanda Hesser shared a recipe in the New York Times from a Basque cookbook for baked garbanzos in 1999 (yes, I’m old). I’d forgotten about it until the Times relaunched their Cooking section last ...
the consolation prize (a mocktail)
The Consolation Prize (A Pineapple, Lime, Coconut and Mint Mocktail) A little bit mojito, a little bit piña colada, this tastes like everything I miss about warm weather and sandy beaches, and is especially necessary when the weather report has the audacity to predict snow on the first day of ...