Category — ALL RECIPES

{disco christmas} Saturday Night Fever, in Gingerbread

Every year a group of friends comes over and we make a crazy gingerbread “house” – usually more of a scene – to go along with the theme of our Christmas party. Last year I was too lazy to share photos and a description, so this year you get a twofer! We are making this year’s house tonight, so I thought I’d better share last year’s ASAP.

disco gingerbread

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December 17, 2015   No Comments

{recipe} Coconut Candied Pecans

I love candied nuts, and make them each year for the holidays. I usually do a sweet, salty, and spicy version. But lately I have discovered a way to make candied nuts that are better than the usual: by adding a generous helping of unsweetened coconut flakes to the mix. It adds a subtle coconut flavor and a welcome chewiness to the mix. I like the Bob’s Red Mill brand because the flakes are paper-thin but big enough to stand up to the nuts.

coconut candied pecans

I have been putting these on all kinds of things. I first made a version with pistachios and slivered almonds and put it on a spinach salad that also had pomegranate seeds and roasted squash on it. That was great, but last night I made them with pecans to top a pumpkin pie with whipped cream.

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November 17, 2015   No Comments

{recipe} Apple Yogurt Crackle Cake

I adapted this cake from a David Rocco recipe and have been tweaking and refining it over a series of delicious weekends. I think it’s now pretty near perfect. It’s buttery, soft, not too sweet, and with a crackly sugar crust I want to put on everything.

apple yogurt cake

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October 28, 2015   2 Comments

{recipe} Chocolate Caramel Oatmeal Bars

Chocolate caramel oatmeal bars. Do these really need much more introduction than that? Probably not. What I have shared with you here is a picture of a cross-section of the bars. Gooey caramel, chewy chocolate, and a crumbly oat bar cookie both on the bottom and on the top… I can’t imagine you need much more convincing than that.

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October 1, 2015   No Comments

{recipe} Double Chocolate Buttermilk Muffins

This week, we had a pretty big milestone: my 3-year-old son started preschool. It is a fantastic and sweet little school that we can walk to, and I am genuinely excited for him and for all of us. The only thing that made me do a double-take was when they informed me that he would not be allowed to have anything sweet in his lunch, and no cupcakes or desserts even on birthdays!

chocolate buttermilk muffins

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September 2, 2015   No Comments

{recipe} Blueberry Oatmeal Cookies

Not to sound like Seinfeld here, but… what’s the deal with all those blueberry items you get that have like 2.5 blueberries total? Pancakes, muffins, you name it… nary a blueberry in sight. And when you do find them, they’re all clumped together. It’s like looking for the bacon in a salad.

Not so with these cookies: they are packed so full of fresh blueberries, you will need an extra napkin when you bite into one, to handle all of the juicy bits.

blueberry oatmeal cookies

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August 17, 2015   No Comments

{recipe} Mediterranean Summer Salad with Heirloom Tomatoes, Figs, and Feta

I apologize for the long delay between posts – I was traveling for about a month, and since coming back, have been scrambling madly to get caught up on everything I left behind. Part of my travels took me to Greece and Turkey, so I have Mediterranean flavors on my mind and on my palate.

Mediterranean Summer Salad

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August 12, 2015   No Comments

{recipe} Kung Pao Chicken & Broccoli

For the past couple of years, I have noticed that this recipe has become a pretty regular weeknight go-to, especially when I’m pressed for time. It is quick to put together and cooks up in less than 10 minutes, and it’s just what I want from homemade Chinese comfort food: a little sweet, a little spicy, a little salty, with a rich brown sauce. Throw some rice on the stove or into the rice cooker, and you’re good to go.

kung pao chicken

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June 26, 2015   2 Comments

{recipe} Three Cheese Souffles

“Souffle” is one of those culinary terms that often has people running for the hills – they have been led to believe that making souffles is hard or even impossible. But here is a secret: many souffles are simple to make and essentially foolproof. These delicious three cheese souffles have a light parmesan crust, a healthy amount of gruyere in the souffle mix, and a slice of crusty goat cheese on top. And they only take about 15 minutes to prep and 20 minutes to bake.

cheese souffles

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June 15, 2015   No Comments

{recipe} Make This: Asparagus Panzanella with Buttermilk Dressing from 101 Cookbooks

Whenever I am in need of vegetarian inspiration, I turn to my friend Heidi’s gorgeous site 101 Cookbooks. This recipe for asparagus panzanella s so good, so easy, and so quick that I know it will become a weekend lunch staple for years to come.

asparagus panzanella

The recipe is deceptively simple: you toast torn bread in some butter and salt, blanch asparagus, and make an easy buttermilk dressing by shaking together just a few ingredients. But the combination is fabulous. I think it would be great with some toasted almonds or hazelnuts sprinkled on top, and will try that next time.

Alongside a roasted chicken, it makes a pretty perfect meal – and you can make all the components in advance and just toss them together right before serving. This is one you don’t want to miss! You can find the recipe at 101 Cookbooks.

P.S. You can pre-order Heidi’s forthcoming book, Near and Far, which is coming out in September – or read this fun post about how she put the cookbook together.

June 9, 2015   No Comments