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.
Pavlova, as a dessert, is about as close as a person can get to eating a cloud. Or at least the fluffy, airy, impossibly light idea of a cloud.
This strawberry pavlova is a frilly, foamy affair.
We’re in the long slog part of winter. The holiday season is far behind us, and spring in Chicago is still months away.
This is, for me, the toughest time of year. I get stir crazy.
Ever since I first flipped through Elizabeth Prueitt’s latest cookbook, Tartine All Day, in the spring, I’ve wanted to make this apple beehive.
Who wants chicken for dinner?
It turns out I do. At least if it’s crispy and rubbed with a spicy garlicky cashew sauce.