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Made with a hefty amount of sourdough discard, this same-day waffle recipe will help make a dent in your discard supply as well as leave you with 10 light, airy, and crisp waffles to enjoy now or freeze for later 🎉 Looking for a recipe that uses up a lot of sourdough discard ? Start here: sourdough discard waffles. It’s a same-day recipe, which can be made with as much as 200 grams of discard....

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮 Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder....

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2012/10/dinner1-1-1.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo “risotto,” is a long-time favorite....

Looking for an elegant, festive cookie to gift this holiday season? Look no further: Dorie Greenspan’s vanilla bean sablés. These are my ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured. A “sparkling sugar” crust makes for a festive and elegant presentation. Tuck them into paper-lined boxes or in cellophane bags tied with baker’s twine and gift away! I find these sablé cookies completely irresistible. A few weeks ago, I mentioned I had received a package of cookies in the mail from some friends who were spreading Dorie Greenspan’s #cookiesandkindness message....

Last Thursday after yoga class, my friend Martha said she had something for me. As we walked out the door, she pulled from her pocket a little baggie holding a single, coconut-dusted ball, which she handed to me, and which I ate immediately. The little treasure disappeared quickly, but I played my favorite game— guess what’s in it! —even so, identifying coconut, lemon, and dates. When I got stumped, Martha filled in the blanks: ginger, vanilla, and coconut manna , also known as coconut butter, an ingredient I had never before used....

A few weeks ago I received a surprise in the mail, a box of cookies with a note from some friends saying they were joining in on Dorie Greenspan’s #cookiesforkindness project — to bake and to share and to be kind just because. How nice? I immediately wanted to play along, so I made a double batch of Molly Yeh’s mandel bread with marzipan and sea salt from her new book, Molly on the Range , one topped with sprinkles, one with pearl sugar....

In early October, a friend sent me the recipe for the beet-labneh dip served at Washington D.C.’s Maydan . One look at the photo had me searching all over town for labneh, which I found at Honest Weight, then roasting the boodle of beets that had just arrived in my CSA. About an hour later, when the beets were knife-tender and ready to be blended with the garlic, fresh lemon, and labneh, the dip emerged, a striking magenta purée, as vibrant in hue as in flavor....

At the end of February, I spent a weekend in NYC with my mother at a food conference. Upon entering one of the large banquet halls for a food sampling from local restaurants, my mother disappeared. I eventually found her at the Fork table, eating gnocchi tossed with a lamb ragu and fermented sunchokes*. The scent of the lamb no doubt had percolated her Greek blood, leading her to the table, but I am convinced she would have lingered there regardless of what the gnocchi were tossed with—they were, as they say, light and pillowy, and just so darn good....

These are a fun, savory muffin, kind of like a cross between a souffle and a quiche, that can be flavored in countless ways: with ham, bacon, herbs, peppers, spinach, etc. I love that they are portable, especially handy for those mornings when breakfast is enjoyed on the run. The recipe is adapted from a low-carb muffin recipe posted on the blog Kalyn’s Kitchen via the blog 101 Cookbooks ....

In early December in preparation for a chat with Margaret Roach , I cooked furiously through as many new cookbooks as I could. I discovered some gems in the process, namely this spatchcocked chicken recipe with lemon and za’atar from Dorie Greenspan’s latest book, Everyday Dorie . It came together effortlessly, cooked quickly, and looked stunning, yielding an abundant and flavorful sauce, perfect for dunking crusty bread into. I served it as Dorie suggested, right out of the skillet, “for a very casual grab, dip, and dunk dinner....

If you have never experienced the miracle that is aquafaba — whipped chickpea cooking water — this is the recipe to start with: in just about 15 minutes, you will see chickpea water transform into stiff, glossy peaks, ready to be folded into anything you please. I suggest chocolate. This vegan chocolate mousse is so light, so tasty, and so satisfying! My French Canadian neighbor, Isabelle, is an experienced nurser of babies with food intolerances....

Tieghan Gerard, author of the Half Baked Harvest cookbook and the eponymous blog , has a new book out: Half Baked Harvest Super Simple . It’s filled with more than “125 recipes for instant, overnight, meal-prepped, and easy comfort foods.” Naturally, I’m finding myself very drawn to the “pizza & pasta” chapter, a number of which are speaking to me: butternut squash and apple pizza, made with a smear of apple butter, sautéed shallots, and ribbons of raw butternut squash (created with a vegetable peeler), “grown-up” SpaghettiOs, made with mostly tomato paste and water but which is astonishingly delicious*, and this BAKED penne alla vodka....

Carla Lalli Music’s book, Where Cooking Begins , arrived at my door Tuesday. I made her charred broccoli salad for dinner that night, then again on Wednesday, and again on Thursday. I always have broccoli on hand. It’s a vegetable my children eat with little complaint: boiled, well buttered, well salted. It’s a vegetable that appears in our farm share in late summer, but I find it tastes good, even from the unpleasant grocery store, year-round....

This cranberry and orange buttermilk breakfast cake is a great one to add to your holiday baking repertoire. It takes 10 minutes to prepare, and the batter can be stashed in the fridge and baked in the morning. What’s more, it serves 8 to 10 people (or even more if doubled), so it’s great for holiday entertaining. In an effort to figure out what to bake on Christmas morning, I turned to an old standby, buttermilk blueberry breakfast cake , and swapped cranberries for the blueberries, orange zest for the lemon, and increased the sugar a teensy bit....

Perfectly sweet and lightly lemony, this bubbling berry crisp is ideal for all of your summer entertaining needs. With a scoop of vanilla ice cream melting into every bite, it’s always a crowd pleaser! Several months ago I watched Dorie Greenspan make madeleines on the Martha Stewart Show. While the madeleines looked divine, what struck me most from her demonstration was her handling of the lemon zest. Rather than whisk the zest directly into the dry ingredients, she placed it in a small bowl with the sugar and massaged the two ingredients together with her fingertips until she had created a moist and fragrant citrus sugar, a technique, she says, that serves to release oils from the zest into the sugar, making the lemon flavor twice as pronounced....

With layers of no-boil noodles, roasted eggplant rounds, sautéed Swiss chard, and a mix of parmesan and mozzarella, this eggplant lasagna is a summer favorite 🍆🍆🍆🍆🍆 This time of year, you can’t have too many eggplant recipes up your sleeve, so today I’m sharing a favorite way to use up a heap of it: roasted eggplant lasagna. As far as lasagna recipes go, this one is on the unfussy side: there’s no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles....

This delicious homemade cocoa crunch is my children’s favorite! In essence, it’s chocolate granola, a mixture of oats, crispy rice cereal, coconut, cocoa, and chocolate. It’s nut-free and gluten-free, which makes it great for sharing and gifting. Adults and children alike adore this one! The origin of cocoa crunch — not Koko Krunch — dates back to the onset of the organic movement and a UK company called Whole Earth Foods, who extolled the importance of planet-friendly fare 40 years before it became a trend, and who created this breakfast cereal to appeal to adults and children alike....

Seasoned simply with olive oil and salt, these roasted green beans emerge from the oven in just about 20 minutes, crisp-tender in texture with blistered edges. Here they’re topped with caramelized shallots, and the savory-sweet combination is irresistible. My youngest child has fallen in love with gymnastics. With several of her weekday practices running late into the evening, our post-practice routine has become to stop by Stewart’s for fuel: for milkshakes or ice cream or, recently, for Funyuns....

This slow-cooker butternut squash and apple soup couldn’t be simpler. It’s a matter of throwing a bunch of vegetables into a slow cooker with some water and letting it cook for 4 to 8 hours. When it’s time to serve, plunge in your immersion blender and purée with some coconut milk. Healthy and delicious! Last week my Aunt Vicki was in town from California. Predictably , I took her to Riverview Orchards for cider donuts and to Mrs....

My pantry is cluttered with odd ingredients, a reflection of impulse purchases made after seeing recipes for “ultimately authentic” dishes I feel I have to make immediately. As I often don’t make these dishes immediately, I end up collecting tubs of tamarind concentrate and palm sugar (purchased for pad thai ) and shrimp paste (for satay sauce ) and fermented black beans (for mapo tofu ). Often these ingredients sit untouched for months (years), or they get dipped into, stashed in the fridge, forgotten, and ultimately unnecessarily re-purchased when I see that next completely authentic recipe I have to make immediately....