Sometimes you want a special breakfast. Something that feels like it came from a bakery. But you don’t want to put your shoes on and you want to be able to eat it before your mind wanders to lunch. That’s where these orange ginger scones come in. They’re dead simple to make. The dough comes …
Special diet
This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea …
These cookies. Oh, these cookies. They’re familiar, in that they’re crisp chocolate wafer sandwich cookies, a little bit like Oreos but you can use better chocolate to make them richer and deeper and more chocolatey. The surprising part is the filling, which is white chocolate that gets flavored with drops of clove and orange and …
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 …
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 …