I fell hard for the passion fruit caramel combination the first time I tasted it in a sauce I drizzled over a burnt sugar cake. The only problem was that it was so good that it outshone the (very good) cake. I was seriously tempted to ditch the cake and drink the sauce. The bright, tropical passion fruit is …
Posts from: April 2014
Another banana bread? Yeah, I know. I just wrote about the double chocolate one last week. But this one is different. It’s more of a breakfast bread. It eschews chocolate in favor of whole grain oat flour and toasted walnuts and a more restrained use of butter and sugar. It fits a classic banana nut …
April is a Janus-faced tease. We all know that it’s Eliot’s cruelest month, but perhaps Robert Frost best articulated the month’s contradictions in his poem “Two Tramps in Mud Time”: The sun was warm but the wind was chill.You know how it is with an April dayWhen the sun is out and the wind is …
It was 70° on Saturday. Then on Sunday it turned cold and misty. And today it was colder still with a forecast for snow. It’s springtime in Chicago. A season that always seems intent on doubling back on itself a few times before it settles in for good. It’s a good day for simple comforting …
These cookies are so delicate. They are crisp and buttery and nutty with complex sweetness from the honey and subtle herbaceousness from the rosemary. They are cookies for grown ups. They come from Nancy Silverton’s Mozza Cookbook, a wonderful collection of antipasti and pastas and pizzas and lovely Italian dolce. I took some liberties with …
When I was a small child, I was a very picky eater. I refused to eat most vegetables, cold cheese, cold cuts, condiments, anything that smelled even faintly of vinegar, and anything saucy–other than chocolate sauce or spaghetti sauce. Perhaps the category most reviled by my young palate was soup. I found the whole wan …