Figs are sexy. Actually figs are sex. Well, that is, according to Bunny Crumpacker's The Sex Life of Food: When Body and Soul Meet to Eat, who cites...
California has become known as home to some of the best chefs and food visionaries in the world, including Thomas Keller, Alice Waters, and now Chef David Kinch.Chef...
While a hot toddy can’t cure a cold or the flu—as it was thought to do when the drink was invented in the late 19th century—it sure can soothe the soul.
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I treasure these cookies because they’re one of the first things my mom taught me to bake when I was a child. She found the recipe in an old regional cookbook (we’re from Chicago). We made the cookies every year, and over time, we tweaked the recipe to make it our own. Although the original recipe had a different name, we always called our version “klotchies” because they were just like the kolache cookies we loved from a small Polish bakery down the street.
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Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible, and there’s no need to trim it.
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Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.
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You can use store-bought ginger instead of making your own, but homemade candied ginger isn’t hard to make and it has a couple of advantages: feisty ginger flavor and a less sticky texture that’s easier to chop.
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Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish, as most of the ingredients come from the pantry. Serve with a fresh green salad.
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The anxiety of making soufflés is gone forever with this freezer-to-oven recipe. The whipped cream is delicious, but you can also serve pieces of English toffee and fresh, dried, or candied fruit with the soufflés so your guests can garnish as they please.
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My wife is from Argentina, and the first time I traveled there with her, I fell in love with alfajores—delicate shortbread cookies with a gooey dulce de leche filling and a coating of dark chocolate. Several years—and many cookies—later, I was finally able to recreate them at home, just the way they tasted in Argentina. They’ve been our holiday go-to cookie ever since.
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You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.
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I was thinking about my favorite candy bar, Almond Joy, and wondering if I could add those flavors—the almond, chocolate, and coconut combination—to biscotti. It worked! Now, these cookies are a holiday favorite in my family.
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To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.
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Yukon Gold potatoes bring extra buttery flavor to these cakes, and their waxy texture (as opposed to a russet’s floury texture) helps hold the cakes together.
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Root beer’s aromatic, spicy sweetness makes it a great poaching liquid for pears. Serve both the gingerbread cake and the pears warm or at room temperature.
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I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes. Every Christmas, I make these with my niece and nephew, who love to cut them into snowflakes. After we bake them, I fill a couple of pastry bags with the icing and let the kids go to town.
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