look what else we baked!
It has always amused me that despite being a species with only two options, we get so excited to learn that the next member of it will be one or another. But there I was blubbering like I had never heard news so unusual and wonderful when they told me it was a girl, because […]
green beans with almond pesto
Green Beans with Almond Pesto This makes a great heap of green beans (double what you see in my photos), which could easily serve 6 to 8 non-pregnant people. You might find it easier to make the full amount of pesto and keep it in the fridge (it will keep for a week, if not […]
very blueberry scones
Blueberry Scones Adapted from my usual scones, with a little influence from Rose’s Bakery’s Breakfast, Lunch and Tea, which a recent post by Orangette was kind enough to remind me to dust off 1 cup (125 grams) all-purpose flour 1 cup (120 grams) whole wheat flour Zest of 1 lemon, finely grated 3 ...
oven ribs, even better
Oven Ribs, Even Better Adapted and updated from Molly’s and Harold McGee’s Dry Rub Ribs For 1 5-pound rack spare ribs; we estimate about a pound of ribs per person. We tripled this recipe for our first ribs party this summer, doubled it for our second. Makes about 1 cup rub per rack. (This is […]
chocolate chunk granola bars
Chocolate Chunk Granola Bars As mentioned, these are dairy, gluten and nut-free. They can easily (and should be) doubled to fit in the bottom of a 9×13 pan. Like most granola bar recipes, there’s flexibility here. I love the crispy crunch of uncooked millet, but you could instead use quinoa, quinoa
herbed summer squash pasta bake
Herbed Summer Squash Pasta Bake I doubled this, and froze half. Serves 4, heartily, as written 8 ounces pasta, any shape you like 1 tablespoon olive oil 1 pound summer squash, halved lengthwise and sliced thin 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before
strawberry cheesecake ice cream pie
Strawberry Cheesecake Ice Cream Pie Adapted a bit liberally from Lisa Fain’s Mexican Coffee Ice Cream Pie An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost ...
strawberry cornmeal griddle cakes
Strawberry Cornmeal Griddle Cakes These are a perfect way to use those overripe too fast strawberries from the market that I secretly love most of all for cooking, as they’re insanely sweet and practically collapsed even before they hit the oven. Or, in a few weeks, blueberries, raspberries or ...
saltine crack ice cream sandwiches
Saltine Crack Ice Cream Sandwiches 32 (about 100 grams) saltine-style crackers 1/2 cup (115 grams) unsalted butter, cut into a few large pieces 1/2 cup (95 grams) packed light or dark brown sugar 1/4 teaspoon vanilla extract 1 1/3 cups (8 ounces) dark chocolate (semi- or bittersweet) chips or the
crispy frizzled artichokes
Crispy Frizzled Artichokes About the lemon: Artichokes love to turn brown the second you cut them. Rubbing the exposed sides or anywhere your knife touched the ‘choke with the cut side of a lemon half prevents this, but it’s honestly impossible to prevent all browning, no matter how careful you ...