Loaded with corn, scallions, and herbs, these fritters are a summer favorite. The batter can be made with all-purpose flour or, for a gluten-free version, with rice flour, oat flour, or other gluten-free flour. They are delicious with a squeeze of lime, but I love serving them with tzatziki. Every summer we spend a week in Lake George with Ben’s parents. We stay at place called Stepping Stones, an idyllic spot equipped with fully stocked cottages, but even so, I always arrive with the essentials: a chef’s knife, a peeler, a salad bowl, and … a dozen cookbooks, half of which I never open, but which I feel I must bring anyway....

Made with a small portion of stone-milled whole wheat flour, this sourdough bread is so flavorful, aromatic, and tasty. Using a mix of both bread flour and whole wheat flour keeps the texture light while providing a nutritional boost and lovely flavor. 🍞🍞🍞🍞 If you are looking to add more nutrition to your bread, a logical first step is to replace some of the white flour with whole wheat flour. The trouble with this idea is that not all whole-wheat flours are created equal....

Skip to Recipe Last Thursday morning I made two pies, juiced some lemons, emptied the contents of a few bottles into a bowl and called my contributions to Thanksgiving done. Later that morning, we drove down to my sister’s in Rhinebeck, where we met up with my three parents and kicked off the holiday season. My sister roasted the turkey in the romertopf , my mother’s preferred method, and a few hours later, the feast was ready: we set out the cranberry sauce , the stuffings , the gratin , my mom’s roasted Brussels sprouts with grapes, and cranberry-walnut dinner rolls....

This lemon-blueberry scone recipe yields a flaky, buttery, sugar-crusted, and berry-loaded scone. Buttermilk makes the crumb especially tender, and a hint of fresh lemon zest so nicely complements the berries, adding a touch of brightness, too. You might recall my obsession with Tartine ? When you live hundreds of miles from this magical bakery, it’s good to have a few of their tricks up your sleeve. This lemon-blueberry scone recipe is a great place to start....

Light and airy with the loveliest chew, these sourdough English muffins are surprisingly easy to make. They do not require an autolyse, nor do they require English muffin rings for cooking. When it comes to sourdough bread recipes , I like to keep it simple. None of the recipes on this site requires an autolyse, and very few require special equipment. So when I came across an English muffin recipe in Maurizio Leo’s cookbook, The Perfect Loaf ....

Made with oil rather than butter and a full can of pumpkin purée, this quick bread is exceptionally moist and delicious. Spiced with cinnamon and nutmeg, it tastes like fall in loaf form. Best of all, it comes together in one bowl and freezes beautifully. Everyone and their mother has a recipe for pumpkin bread. This is my mother’s recipe, and it is incredibly delicious. Made with oil rather than butter, the batter comes together in minutes with a whisk and spatula alone, and the finished bread is especially moist....

This salted maple pie is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Served with billowy whipped cream, it’s heaven, perfect for Thanksgiving, or for any fall or winter gathering. A few days before last Thanksgiving, in search of one more pie to add to my dessert spread, I began paging through Sister Pie and landed on this recipe for salted maple pie, the bakery’s take on a classic chess pie, an old-fashioned Southern dessert which typically contains cornmeal, butter, sugar, and eggs....

Last week I made a candied pepitas recipe from the November Food and Wine , omitting the spices (nutmeg, cinnamon, and cayenne) and, after a few attempts, slightly changing the method: instead of toasting the seeds with the sugar, I toasted the pepitas alone first, melted the sugar afterwards, then combined the two. The method in the original recipe worked just fine, but I found it left the seeds coated in crystalized sugar....

Friends, I received another disheartening letter from a dear friend. I’ve transcribed it below: Dear Friend, I hope this letter finds you well. I’m reaching out because I saw you signed up for the Roxbury Farm winter CSA again — thank you! — and I know, as a result, you and I will be spending a lot of time together. I feel awkward reaching out like this, but I think it’s best I voice my concerns now....

Taco night has evolved considerably since posting this recipe five years ago. Back then, I was grinding the chicken meat at home, grating the cheese by hand, mixing the taco spices, pickling the onions, and making the salsa. Sometimes I even made the tortillas . I titled the post: “Simplest Chicken Tacos.” Are you laughing? My how things have changed. It didn’t happen overnight, but rather very gradually, one small change leading to another until I had slipped right down that slippery slope, landing at present-day taco night, where the taco shells are hard (and stand upright!...

Tartine’s quiche recipe will completely change your perception of the classic dish. The combination of crème fraîche and eggs makes the smoothest, most utterly delicious custard with a lovely, slight tang. The weekend would begin with quiche. That was a given. My friend would pick me up at the San Francisco airport, and before beginning our journey north, we would stop for breakfast. For quiche, that is. I have been dreaming about the Tartine quiche for over a year now, since my last and only other visit to this much-adored San Francisco cafe....

Two Tips for Crispy Roast Chicken Let the chicken stand at room temperature uncovered for one hour before cooking. Pat chicken dry with paper towels so skin doesn’t steam in oven. If you do these two things, in addition to letting the meat rest for 10 minutes before carving, your roast chicken will be divine — crispy skin, golden brown all around, juicy meat. I love this chicken recipe not only for its crispy skin but also the sauce, which couldn’t be simpler to make....

My dear friend Katy was in town this week, and we had the best time partaking in very upstate and seasonal activities — eating donuts, drinking hot cider, lunching at Mrs. London’s , marveling at the leaves ( and then the snow! ) — cooking as much as possible, giggling at Catastrophe , and crying at Brooklyn . We made pad Thai without noodles, three-hour roast chicken, pan-broiled ginger-soy salmon, all of which were delicious....

Skip to Recipe This dessert takes five minutes to make. Ten minutes tops. And it’s a great way to use up leftover buttermilk. For example, I opened the fridge a few days ago and spotted a carton of buttermilk dated August 13. It smelt a little funky and I noticed a few lumps, but doesn’t buttermilk always kind of look/smell this way? I gave the carton a good shake, poured the buttermilk into a clear, glass measuring cup to inspect for anything looking particularly threatening and proceeded with the recipe....

A series of fortuitous events in the past few months have led to a number of wonderful discoveries: an ingredient — Tipo 00 flour; a technique — minimal handling of dough; and a reward — the best pizza I have ever made at home. Let’s start from the beginning. Five trips in three weeks to 2Amys Pizzeria in NW Washington DC (over an hour drive from my house) convinced me it was finally time to get my hands on some Tipo 00 flour, a soft-grain flour requisite in the production of D....

I need another cookie, you? Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip . This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now....

Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season, these pumpkin muffins are heaven, an ideal fall morning breakfast or snack to pack on the go. Inspired by this recipe for perfectly moist pumpkin bread , these muffins are equally delicious, exceptionally moist, and perfectly portable, making them ideal for packing on the go or quick fall morning breakfasts. After many experiments, I found a formula that made my ideal muffin....

I know what you’re thinking: Pasta carbonara? The week after Thanksgiving? Thank s, but no thanks. But, and forgive me if I’m wrong, I think you might be thinking of an entirely different dish, one containing vast amounts of cheese and butter? I had misconceptions, too. But true pasta carbonara is in fact light, and this recipe, from Everyday Food , calls for sautéed leeks, grated lemon zest, and freshly squeezed lemon juice, flavors that make this carbonara preparation particularly fresh and light....

Kohlrabi once was a vegetable I stared at blankly. Now I seek it out. Last Sunday, I spotted a basket of the alien bulbs at the Barber’s Farm table at the Schenectady Greenmarket, and I bought half a dozen to bring with me to CT so I could make this salad. Yesterday I did the same. When shaved thinly and tossed with salt and vinegar, kohlrabi softens, becoming pliable in just about 10 minutes....

This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser. Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain. The recipe comes from my mother via my aunt via The New York Times ....