This gingersnap tart crust is seriously easy. It’s even easier than my shortbread tart crust (and it’s chocolate variation), which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust. This crust has only two ingredients: gingersnap cookies and butter. That’s it. (I know, the …
Fall
When it comes to Thanksgiving, I’m all about the sides. And my favorite side is stuffing. Or at least it is when it’s anything like this fennel and kale stuffing. Something with hunks of torn bread tossed in olive oil and toasted until golden. Something that feels classic in flavor-profile but has just enough extra …
Cranberries are an underrated fruit. They’re far too tart to eat fresh, but when they are combined with some sugar or a sweet fruit like bananas and clementines, that fierce sourness turns into something downright delightful. When cooking with fresh cranberries, it’s best to rinse them and sort through them to find any soft or …
Classic apple pie, when it’s good, is a delight to eat. And when it’s mediocre, well, it’s still pretty good. And for years, I made mediocre apple pies. I mean, they were good enough, especially when they were accompanied by a scoop of ice cream or a cup of piping hot coffee, but they weren’t …
Pasta e ceci is a humble dish. In Italian it means “pasta and chickpeas,” and at its base, it’s just that. But it’s so much more than the sum of those simple parts. I was first introduced to pasta e ceci when I studied abroad in Rome, years ago when I was in college. It …
This plum custard tart is just the thing for the first blush of fall. It’s something I threw together after coming home from the farmers market with a pint of oblong Italian prune plums and knowing I wanted to bake with them. Plums feel like a bit of a sleeper in the pantheon of fruit …