dark chocolate coconut macaroons
Dark Chocolate Coconut Macaroons Yield: About 4 dozen small cookies 4 ounces (115 grams or about 1/3 cup) unsweetened chocolate (sometimes sold as 99%), chopped small 14 ounces (400 grams) sweetened, flaked coconut 2/3 cup (130 grams) granulated sugar 6 tablespoons (30 grams) cocoa powder 3 large
Asparagus-Stuffed Eggs Adapted from From Julia Child’s Kitchen (Knopf, 1975) Feel free to replace the asparagus purée with a purée of another spring vegetable such a artichoke hearts (choke and leaves removed; one should be sufficient), spinach, favas or peas. In each case you’ll want about 2 ...
Three-Bean Chili Yield: About 9 cups chili; 8 smaller servings or 4 to 6 large ones 1 tablespoon olive oil 1 medium onion, chopped small 1 to 2 peppers of your choice (see Notes, below), finely chopped 3 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried ...
whole-grain cinnamon swirl bread
Whole-Grain Cinnamon Swirl Bread Bread dough adapted from Peter Reinhart; filling adapted from King Arthur Flour Yield: 2 2-pound sandwich bread loaves (in 8.5×4.5-inch or 9×5-inch loaf pans) Bread 5 cups (635 grams) white whole-wheat or regular whole-wheat flour Approximately 1 1/4 cups (160 ...
sizzling chicken fajitas
Sizzling Chicken Fajitas Fajitas were traditionally made with skirt steak, and the name fajita or arracheras referred to the cut, which was once considered a throwaway cut, given to cattle hands along with other unpopular cuts as part of their pay. Here’s a great article on fajita history. Needless
double chocolate banana bread
Double Chocolate Banana Bread 3 medium-to-large very ripe bananas 1/2 cup (115 grams) butter, melted 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1/2 teaspoon ground cinnamon
broccoli, cheddar and wild rice casserole
Broccoli, Cheddar and Wild Rice Casserole Serves 4 as a generous side 3 tablespoons butter 1/2 large onion, diced Salt 2/3 cup uncooked wild rice blend, rinsed 1 pound broccoli 2 tablespoons unsalted butter 1 garlic clove, minced or pressed 1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth
kale and quinoa salad with ricotta salata
Kale and Quinoa Salad with Ricotta Salata Adapted from The Smitten Kitchen Cookbook and The Smith When I first had this salad at The Smith, I couldn’t figure out why it was so familiar and I’m really not proud of the fact that I’d had it three times before I remembered: my cookbook! Right, that […]
morning bread pudding with salted caramel
Morning Bread Pudding with Salted Caramel Adapted from The New York Times, 12/19/01 This recipe is from none other than Food52 co-founder Amanda Hesser, back in her earlier New York Times days. (I clipped almost everything she cooked back then. #fangirl) It hails from the same article about holiday
dijon and cognac beef stew
Dijon and Cognac Beef Stew Adapted, barely, from Regina Schrambling via The NYT It probably goes without saying that if you’re no fan of Dijon, this isn’t your dish. While it mellows inside the stew, it still contains a staggering amount, not for the faint of heart. (Although, I believe you can ...