This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches! Do you have access to a great bakery? Where you can buy freshly baked baguettes and light and airy ciabatta rolls?...
Sugar-crusted, soft and chewy, sweet and salty, these peanut butter cookies are perfection. The dough comes together in one bowl — no stand mixer required — and the baked cookies could not be more delicious! Jessie Sheehan’s Snackable Bakes is filled with “100 easy peasy recipes for exceptionally scrumptious sweets and treats,” including these soft and chewy peanut butter cookies, which won The Pancake Princess’s peanut butter cookie bakeoff , triumphing over recipes from Bon Appetit , The New York Times , Bravetart , and Ovenly, to name a few....
I always feel virtuous when I collect all the leftover odds and ends from the fridge and turn them into another meal. Here, leftover roast chicken bulks up a mix of arugula, sliced endive, and toasted pine nuts. A simple shallot vinaigrette ties it all together, while keeping it light. Fresh or dried fruit would be nice additions here, too, but the key is to use what you have on hand....
I don’t know about you, but I’m up to my eyeballs in eggplants here. My CSA delivery last week could have fed a small village, and I’m still feeling a little overwhelmed. Overwhelmed in a good way though. I mean, I’ve been eating my way though a very delicious eggplant chapter in Chez Panisse Vegetables , so far delighting in eggplant gratin with tomato and onion, and roasted eggplant and tomato pizza....
Fresh corn polenta: a love story. I discovered you this time last year. I was out to eat. You were in my bowl, melting beneath red wine braised short ribs. You were the very best polenta I had ever tasted, your sweet corn flavor discernible even through the brothy meat smothering you. How could this be, I wondered? I chalked it up to lots of butter and cheese and the sort of restaurant trickery that just can’t be duplicated at home....
This recipe for gluten-free chocolate chip cookies is perfect both in taste and texture. Good ingredients, plus time in the fridge before baking is the BIG secret! This recipe, from JeffreyLarsen’s Gluten Free Baking at Home, includes three very specific tips for making chewy, exceptionally tasty cookies. Dive into the tips, or skip to the recipe—either way, this recipe is a winner! Yesterday, Jeffrey Larsen’s Gluten-Free Baking at Home made its way into the world....
This challah is perfection: golden-crusted with a light, airy crumb. My friend, Holly, learned this recipe from the wife of a rabbi, and one day she taught me how to make it. I am forever grateful because it’s so delicious, so easy, and every time I make it, my children think I’m a hero. Also: It makes the BEST French toast. When my friend Holly, one of the most reliable cooks I know, told me she had a great challah recipe, one she learned from a wife of a rabbi, and offered to show me how to make it, I nearly leapt into her arms....
Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy, too — it’s a year-round staple in my house. Read below to find my tips for making excellent large-clump granola. As I mentioned a few weeks ago in the Bircher muesli post , this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack....
Made with fresh-squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious, perfect with coffee or tea, and it tastes better with each passing day — so don’t be afraid to make it in advance. A recent visit to the Temecula Olive Oil Company’s shop forever changed how I think about olive oil. I learned so many incredible things, namely the best way to mill olives (with a stone mill) and the enemies of olive oil: light, time, and heat....
Here me out: the best pumpkin pie does not start with a can. It’s made from homemade roasted and puréed butternut squash, which takes barely any effort. I promise you this roasted butternut squash pie will be the best pumpkin pie you ever make. In Kristin Kimball’s The Dirty Life , Kristin writes: “Pumpkin shmumpkin, winter squash has more flavor and better texture.” So true. I have been making this squash pie with butternut squash for nearly a decade now, and it always receives rave reviews....
Last fall I discovered Tamar Adler’s sweet potato salad with chilies, lime and cilantro . For whatever reason, I mashed it all together, turning it into a sort-of sweet potato guacamole. Recently I’ve been making a salad more true to Tamar’s original recipe using delicata squash in place of the sweet potato, and I find it completely irresistible. The slices of delicata squash, dressed simply with olive oil and salt, caramelize in the oven, emerging golden all around, tasting like candy....
This recipe for black lentils with lightly caramelized onions and spinach is super simple and delicious. The key? A hefty splash of balsamic vinegar that reduces in the pan, offering both sweetness and acidity. Served over a schmear of lemony Greek yogurt sauce or labneh, this has become a favorite weeknight meal. Black lentils cook quickly, hold their shape, and have a nice texture and flavor. They behave very similarly to French green lentils but cook more quickly....
Made with a mix of fresh lemon juice and vinegar, this Caesar dressing has the perfect balance of acidity and richness . Make it in a large or small batch and store in the fridge for up to 2 weeks. Having a stash of dressing on hand is the best feeling when the dinner hour rolls around. A few times in the past few months, I’ve had to entertain for a large-ish number of people, first for family, then for my daughter’s soccer team....
Made with a handful of ingredients and requiring very little prep, this charred tomato salsa comes together in no time and tastes so fresh and flavorful: both sweet and spicy with a nice acidity, too. Your tacos, burritos, beans, and chips will never be so happy! I started making this salsa last July. It’s a simplified version of this fresh enchilada sauce recipe , and when the tomatoes are at their peak, it is irresistible, the kind of sauce you want to spoon over everything....
These biscuits are heaven: buttery and flaky, perfectly sweet and salty, with crisp edges and tender centers. Find two keys to success below as well as video and step-by-step photo guidance. In her book A Good Bake , Melissa Weller describes these buttermilk biscuits as “soft and flaky, rich with butter, and with a lot of layers you can see from the sides.” This description is spot on. When broken apart from end to end, they open accordion-style, each pleat flaking into the next....
After serving a delectable Thanksgiving Eve dinner of cedar-plank grilled arctic char and roasted Brussels sprouts, my mother and aunt poured coffee and passed around plates of these Grand Marnier chocolate truffles, a party trick they learned from their mother, something they always have on hand this time of year. A cup of coffee, a boozy bite of chocolate — is there a better way to end (start?) the day?...
Before making this blueberry-almond smoothie a little over a week ago, I hadn’t made a smoothie in over a decade, and I’m not sure why. I’m terrible about drinking water, and unless it’s peach season, I’m not the best fruit eater. A whirl of sweet hydration is just what I need as hotter days move in or, as it turns out, even when they don’t—I’ve been making this smoothie every day, rain or shine, brisk or balmy....
I understand I am very late to the game here, but I can’t help but sing the praises of little gem lettuces, which appeared at nearly every restaurant I found myself in last month, most memorably at Pizzaiolo in Oakland. There, the little gems were tossed with watermelon radishes, avocado, and a lightly creamy, tarragon-heavy, green goddess dressing. The salad tasted so fresh and bright — so California! — that despite the many delicious morsels that followed — meatballs in red sauce (seriously the best), slow-cooked rapini, two pizzas, and affogato — I continue to dream about that salad....
Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe can be ready start to finish in 3 hours. It produces a pizza with a ballooned edge and crisp but pliable crust . You can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!) . 🍕🍕 Let’s get straight to it....
Do you have friends who text you recipes that cause you to at once drop everything, head to the store, and obliterate any cooking plans you had on the horizon? Many of you do this to me. (Thank you.) My friend Michelle does so as well. She’s pointed me to so many good recipes over the years, most notably to Ruth Reichl’s roasted balsamic-eggplant sandwiches and most recently to David Lebovitz’s strawberry sorbet....
