These mint chip cookies are crowd pleasers. They’re festive with a cookie dough that bakes up especially pale and white because it’s made with oil instead of butter. The white cookie sets off the bright green mint chips that dot these lovely little mounds. And they get a subtle glittering quality from taking a roll …
Winter
It’s not hard to make a good latke. I mean, they’re fried crispy potato cakes–what’s not to like? But these curried sweet potato latkes are so good. Especially if you, like me, have a soft spot for Indian flavors. And while latkes are classic for Hanukkah, they certainly don’t need to be limited to that …
The words “milk punch” might be deceiving here. This isn’t a rich, creamy heavy drink like eggnog. Rather it’s a clarified milk punch, an English style of milk punch that David Wondrich, in his excellent book Punch, tells us dates back to 1711, in which you intentionally curdle the milk with citrus and through the strange …
Cranberries are the under-appreciated fruit of fall and winter. They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst …
This banana bread is, right now, my favorite take on the classic. It’s got chocolate. It’s got pecans. It’s scented with cinnamon. And best of all, it’s got a big-crumbed brown sugar streusel topping. It’s the best of banana bread and coffee cake, which, well, makes for an excellent breakfast for someone with a sweet-tooth …
Passion fruit is one of my favorite flavors. I love it in pots de creme, in pâte de fruit, and in popsicles. But one of my favorite ways to enjoy its bright, sweet-tart, tropical flavor is in a classic passion fruit tart. If you’re a fan of lemon desserts, odds are you’ll be into this. I …