A cooking resource for all levels
I’m sure we’ve all been there. You’re trying to eat a socially-acceptable amount of the spinach artichoke dip at a party, and you think to yourself–appetizer is such a limiting word–why can’t I just have a whole bowl of this for dinner? Okay, maybe we haven’t all been there, but if you can see my point, then this recipe is for you. Healthy enough for a proper dinner, but with all of the hallmarks of the dip, these spinach artichoke beans will have you coming back for seconds.
Most old fashioneds that I’ve been served taste a bit too… flammable…for me to enjoy more than a sip or two, but there have been a few outliers that captured my attention. This Brown Butter Old Fashioned is one of my favorite variations to make at home; fat washing bourbon with brown butter mellows out…
Popovers are truly a delightful food; light, crisp, and hollow, just waiting to accommodate whatever fillings your heart desires! Here I’ve served them with a lazy pastry cream (no tempering or straining required here) and chewy poached clementines, both of which can be made ahead, by the way. These luxurious popovers with clementines and cream are the ultimate weekend brunch dish.
Tender squash, caramelized onions, goat cheese, black beans, and adobo come together with surprising ease to create a sweet, spicy, tart chorus of flavors that you need to be shoveling into your face ASAP.
Brownies are the bomb, but they do tend to be an empty-calorie sort of bomb. Sometimes, that’s perfectly fine, but wouldn’t it be nice to make them more often without sacrificing all of your dietary principles? While not low-calorie, my wholesome brownies are almost entirely made from whole foods, which means the calories aren’t empty at all, but rife with nutrients and fiber. In fact, the only added fat or sugar in the recipe is the modest handful of chocolate chips.
Thick and puffy pancakes that pair perfectly with maple syrup or lemon curd. I love how the sliced almonds toast up in the pan as you flip them…
I look forward to eggnog season every year; it’s one of my favorite holiday treats. I enjoy the store-bought stuff, but it’s not terribly high-quality, and the natural varieties have yet to impress me. I finally honed in on the right ratios and created this recipe: A smooth, pale yellow nog, flecked with just the right amount of nutmeg and perfumed with vanilla.
Redolent with brown butter and bourbon, moist and chock full of fruit, these bars are the best of butterscotch blondies and apple pie rolled in one–and would be delicious a la mode, I’m just saying.
Sometimes there’s just nothing like chicken soup, especially when it’s chilly outside or you’re coming down with a cold. Warm, mellow broth and classic ingredients combine for a dose of liquid comfort. This recipe’s got everything but the chicken and is a breeze to make!
This is my go-to (American) pancake recipe for everyday breakfasts because they’re completely whole grain and don’t have any extra sugar in the batter. The only downside (if you can call it that) to them is that they soak up lots of maple syrup, but if that’s a problem, they are delicious served with butter and jam or fruit compote instead.