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 …
Recipe
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 …
These little pots of deliciousness tick so many of my favorite dessert boxes. Brown butter? Check. Vanilla bean? Check. Caramel? Check. Salt? Check. And an optional splash of booze? Check. They are rich and smooth and creamy with a real depth of flavor from all the browning and infusing and caramelizing. They are the result …
I still remember the first time I had quinoa. I was in college, and I had seen Sara Moulton use it on her show on the Food Network. I was trying to eat healthier, and I was intrigued by this plant-based complete protein. I remember hunting it down, thinking it was on the expensive side …
Who wants cake? This triple chocolate mousse cake isn’t just any old cake. It’s a special occasion cake. It’s a takes-three-days-to-make cake. It’s a hunt-down-three-or-four-kinds-of-chocolate cake. It’s a reorganize-the-freezer-to-make-this-thing-sit-level-overnight cake. It’s, let me just say, a totally-worth-it cake. I made this for my sister Erin’s birthday. She was having a low key party at her …