Recipe from “Strong, Sweet and Bitter” by Cara Devine who writes, “The name comes from a competition run by a Prohibitionist to coin a word to describe those flaunting the law and continuing to drink… I don’t think it achieved the effect they wanted it to! The drink, though, is not American but French, albeit from Harry’s New York Bar in Paris.”
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See the RecipeRecipe from “Strong, Sweet and Bitter” by Cara Devine who writes, “This is a Negroni twist I make for a more dessert-style take on the bittersweet blueprint. It had remained nameless until I featured it in a video, when the Cariño was suggested as merging my name and one of the ingredients–plus it means ‘affection’ in Spanish, which is definitely how I feel about Negroni variations in general!”
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See the RecipeRecipe from “Strong, Sweet and Bitter” by Cara Devine who writes, “The Sidecar’s exact birthplace is debated, but it’s safe to say it gained notoriety after World War I at Harry’s New York Bar in Paris and was inducted into the cocktail hall of fame with its inclusion in the seminal bartending book by the same Harry: Harry’s ABC of Mixing Cocktails. The name of the cocktail is also disputed–some say it was named after an army captain who used to arrive at the bar in a motorcycle sidecar; others say it comes from the bartending practice of pouring any…
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See the RecipeRecipe from “Strong, Sweet and Bitter” by Cara Devine who writes, “A Rob Roy, named after a famous Scottish outlaw, is simply a Manhattan made with scotch, and the Bobby Burns takes it one step further by adding a herbal liqueur alongside the vermouth. It is often drunk on Burns night to celebrate the famous Scottish bard, but it has been suggested that the drink was actually named after a cigar salesman in New York–somewhat less romantic.”
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See the RecipeRecipe from King Arthur Baking which states, “This glaze dries hard and shiny, and is perfect for coating the top of your cookies in preparation for decorating with food-safe pens or markers, or adding sprinkles or other decorations. It’s the perfect way to transform rollout cookies from basic to beautiful.”
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See the RecipeWe tried this and it tasted pretty much just like a regular aperol spritz (which is delicious!). The changes here seem to mostly affect it’s appearance, making it more red than orange, and adding some green with the rosemary, to make it look more “Christmas-y”.
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See the RecipeRecipe Anna and I are planning to use for our 2025 Holiday Happy Hour.
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See the RecipeNY Times recipe from Lidey Heuck who states, “The term ‘highball’ refers to any cocktail made from a particular liquor and a larger quantity of carbonated water or soda. By that definition, the gin and tonic, vodka soda, and rum and coke are all technically highball cocktails, but only the Scotch and soda and similar whiskey-based drinks are referred to as highballs. The cocktails are smoky and spirit-forward, but nicely balanced by the fizzy mixer. Use ginger ale if you prefer a sweeter cocktail, or split the difference and use equal parts of each.”
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See the RecipeNY Times recipe from Lidey Heuck who states, “The original gimlet was made with just two ingredients: gin and Rose’s Sweetened Lime Juice, a bottled, concentrated lime juice. Modern versions of the cocktail are most often made with fresh lime juice and simple syrup for a crisper flavor. With such a short ingredient list, the gimlet is all about striking the perfect balance between tart, sweet and boozy. The flavor of the gin comes through in this drink, so use one you like, preferably a dry one with a hint of floral or citrus.”
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See the RecipeNY Times recipe from Cuba Cafe and adapted by William L. Hamilton who states, “You can drink a mint mojito without really thinking about it, and that’s a pretty good recommendation for a summer cocktail. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve with other Cuban dishes. The mojito originated in Cuba as a farmers’ drink in the late 19th century as Cuba’s rum industry modernized,…
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See the RecipeNY Times recipe from Rosie Schaap who states, “The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.”
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See the RecipeNY Times recipe from Robert Simonson who states, “Most people think nothing of popping a bottle of Champagne on New Year’s Eve. Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two. ‘They’re bright and crisp and delicious,’ said Meaghan Dorman, a bartender at Raines Law Room in the Flatiron District. And ideal for New Year’s Eve. ‘They are usually low in spirit, so if I’m out having a few drinks, I would have French 75s. It’s wine and spirit, so I’d feel I wasn’t overdoing…
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See the RecipeNY Times recipe from Rosie Schaap who states, “This lively cocktail is arguably the most refreshing highball. Try to find Squirt or Jarritos grapefruit soda if you can.”
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See the RecipeRecipe posted on Liquor.com which states, “Appearances can be deceiving, and such is the case with the Pink Lady: Freshly squeezed lemon juice plays alongside pomegranate-based grenadine, and the drink packs a two-spirit punch of gin and applejack that belies its pretty pink hue. Like many Prohibition-era cocktails, the Pink Lady has an ambiguous history: Its invention was likely a solution to the cheap gin that marked the age; adding other ingredients like brandy, lemon juice, and grenadine helped to mask the unpleasant flavor of the poor-quality spirits available at the time.” When I made this, it looked very good…
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See the RecipeNY Times recipe from Ali Slagle ho states, “The whiskey sour is a trusted combination of sweet, sour and spirit. A true classic, it’s remained largely unchanged since its first printed mention in 1862 in the book ‘How to Mix Drinks’ by Jerry Thomas. This recipe gives instructions for its two most common forms: frosty over ice or frothy with an egg white (also known as a Boston sour). For a spicier, drier drink, use rye instead of bourbon; for a New York sour, float 1/2 ounce red wine over the top; and for garnish, consider an orange slice or…
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See the RecipeNY Times recipe from Becky Hughes who states, “The Dirty Shirley, a vodka-spiked variation on the classic, kid-friendly Shirley Temple, is a syrupy-sweet nostalgia trip for adults. Topped with a cheeky maraschino cherry, the cocktail is evocative of a time before drinks had to be balanced or nuanced, a time when a bright red glass of sugary bubbles was the pinnacle of festivity. While a classic Shirley Temple is made with either lemon-lime soda or ginger ale, the “dirty” version is commonly made with the former (Sprite or 7Up).”
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See the RecipeNY Times recipe from Rebekah Peppler who states, “Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy…
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See the RecipeNY Times recipe from Terroni and Adapted by Jennifer Steinhauer who states, “In Los Angeles, at Terroni, they’re mixing up the Il Sorpasso, which involves Aperol, Maker’s Mark bourbon, honey and lemon juice syrup. (I’ve been making a cheap home version, tossing Aperol with San Pellegrino Limonata soda and a dash of honey. If my supervisor yelled at me that day, I add gin.)”
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See the RecipeNY Times recipe from Robert Simonson who states, “There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth. But the classic, best and most flavorful ratio for this drink remains two to one. Whether you use bourbon or rye is entirely a matter of taste. Bourbon will get you a slightly sweeter, more mellow drink; rye a drier, spicier one. Both versions can be excellent. Use homemade cocktail cherries if possible, or a quality brand like Luxardo. Eschew the common neon-red orbs found in supermarkets. They are cherries the way that…
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See the RecipeNY Times recipe from Jim Meehan who states, “This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don’t Tell, a speakeasy in the East Village.”
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See the RecipeNY Times recipe from Rosie Schaap who states, “Tequila, lime, a touch of orange in the form of triple sec and salt (if that’s your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it’s a practically perfect drink nonetheless.”
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See the RecipeNY Times recipe from Sam Ross and adapted by Robert Simonson who states, “The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.”
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See the RecipeNY Times recipe from Mike Holmes and adapted by Robert Simonson who states, “Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds. The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug.”
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See the RecipeNY Times recipe from Lidey Heuck who states, “The invention of the espresso martini — a cocktail with a jolt that has recently experienced a resurgence in popularity — is credited to British bartender Dick Bradsell, who was known for creating inventive cocktails at bars around London in the 1980s. It pairs mild vodka with freshly brewed espresso, coffee-flavored liqueur and a sweet splash of simple syrup. The espresso shot is the cocktail’s main ingredient and has a big impact on the drink’s flavor, so use one you like. (You may want to add an additional 1/2 ounce of coffee…
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See the RecipeNY Times recipe from Rebekah Peppler who states, “A classic dirty martini can be made, depending on drinker’s preference, with all gin or all vodka, but using half gin, half vodka — with some vermouth and brine — results in a drink that leans a bit fresher and cleaner. (Should you prefer to stick with one spirit, use 2 1/2 ounces of either gin or vodka in this recipe.) Olive brine keeps the drink in the classics lane or swap in a less traditional brine, such as cornichon, pickled jalapeño, pickled tomato or preserved lemon and change up the garnish…
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See the RecipeNY Times recipe Rosie Schaap from who states, “Kingsley Amis and Churchill could hardly stand the stuff, but a little extra vermouth goes a long way.”
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See the RecipeNY Times recipe from Robert Simonson who states, “The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as “rabbit ears”). A fruited version of the drink came into vogue…
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See the RecipeNY Times recipe from T.J. Siegal and Milk & Honey and adapted by Robert Simonson who states, “The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of…
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See the RecipeEmma shared this recipe she found on social media for chocolate chip cookies that won a blue ribbon at the 2022 Idaho State Fair.
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See the RecipeNY Times recipe from Yotam Ottolenghi who states, “This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.” Anna made…
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See the RecipeNY Times recipe by Melissa Clark who states, “You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.” Anna found and made this recipe for dinner and it was easy and delicious!
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See the RecipeRecipe from King Arthur Baking Company which states, “Warm, aromatic yeast bread, hot from the oven — with no kneading, AND in under 2 hours? Here it is. Add Pizza Dough Flavor for over-the-top flavor, and/or cheese powder to turn it into cheese bread.”
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See the RecipeNY Times recipe from Tejal Rao who states, “This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at…
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See the RecipeOne of Anna’s favorite dishes from one of her favorite restaurants, Dunsmoor. From a KCRW interview with the owner: “What’s the key to great cornbread? You need a hot pan, says chef Brian Dunsmoor. His version, which is based on a recipe by Edna Lewis, one of the greats of Southern cooking, incorporates Anaheim chilies (or Hatch, if you’ve got ’em) and cheddar cheese. And butter. Lots and lots of butter. ‘People have described the butter we put on it as slutty,’ Dunsmoor says with a laugh. He also asserts, ‘Cornbread should not be sweet. You put sweet stuff on top of cornbread.’” There’s…
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See the RecipeRecipe on King Arthur Baking Company by David Turner who wrote: “I live in a one-person household, so I appreciate a small-batch recipe. For example, sometimes I really want a freshly baked chocolate chip cookie (I mean, who doesn’t?), and I don’t want to make a large batch just to satisfy my craving. So I developed our Just 4 Chocolate Chip Cookies recipe! They have the perfect crisp-to-soft ratio, can be made in one bowl, and, true to their name, make a just-right size batch. The dough features semisweet chocolate chips; to make the cookies picture-perfect, mix all but one…
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See the RecipeRecipe that Jill made for us during our nutrition reboot. They are delicious, moist, sweet cookies.
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. The cookies are tasty and a good, healthy choice at any time.
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s quick and delicious.
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and quick to make. A great lunch option.
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See the RecipeThis is a recipe that Jill shared with Anna for us to make during our nutrition reboot.
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See the RecipeFrom a recipe that Cate shared with Anna that was originally gluten-free and dairy-free that we modified using gluten and dairy and increased some of the ingredient quantities and it was delicious!
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See the RecipeRecipe shared with me by Olivia Iannicelli that she says makes the best Irish Soda Bread.
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See the RecipeRecipe from the book, “Pickle in the Middle and other easy snacks” by Frances Zweifel. A Weekly Reader book printed in 1979. This recipe was made many times by Anna’s mom, Joan, when Anna was growing up and was a family favorite.
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See the RecipeRecipe I found on TikTok. I made them and they’re a quick and easy way to make delicious tortillas.
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See the RecipeRecipe my mother got from a client at my father’s audiology clinic. Great cookies to make around the holidays.
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See the RecipeNY Times recipe from Eric Kim who states, “This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine. This creamy pantry dish is best eaten right off the heat, but it is odd how, even straight out…
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See the RecipeRecipe my father sent in his 2022 Christmas letter to me along with a note that said, “Here’s a great cookie recipe to try :)”.
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See the RecipeThis is King Arthur Baking Company’s 2015 Recipe of the Year. They’re a very good cookie and the addition of oatmeal is subtle but very nice.
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See the RecipeThis is my own recipe for Italian hot chocolate. I took elements from several other recipes and tweaked them until they produced the best cup of Italian hot chocolate for my tastes, with just the right amount of thickness and sweetness. A few online recipes I used as reference are: https://www.fattoincasadabenedetta.it/ricetta/ricetta-cioccolata-calda-tante-idee-servirla/ http://www.geniuskitchen.com/recipe/ciobar-thick-hot-chocolate-374459 https://www.lacucinaitaliana.com/italian-food/hacks/how-to-make-the-perfect-hot-chocolate
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See the RecipeRecipe recommended by Emma as the best chocolate chip cookie recipe she’s found. Emma says they don’t use cake flour, instead just use all all-purpose flour and it turns out great.
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See the RecipeKen states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.
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See the RecipeThis is my personal recipe for pasta with a flour to liquid ratio (100/65) that generally produces the best results in the dry, Southern California climate. The amounts listed below are for a single serving.
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See the RecipeCustom salad using Sabrina’s favorite ingredients from other salads.
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See the RecipeRecipe from Natasha’s Kitchen which states, “Fresh Greek Salad is a must-try and one of the healthiest salad recipes! It comes together fast and is loaded with cucumber, tomato, and avocado, with tangy bites of olives and feta cheese. You will fall in love with the homemade Greek salad dressing.”
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See the RecipeRecipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”
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See the RecipeBon Appetit recipe from Claire Saffitz who states, “This salad is a real winner, but the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious—make it your own by swapping in whatever odds and ends you have lying around. And that all-purpose vinaigrette is delicious on pretty much any salad, be it the main event or a simple side dish.”
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See the RecipeBuzzfeed recipe from Christine Byrne. Recipe made by Sabrina for her 8th grade cooking class.
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See the RecipeNY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them…
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See the RecipeNY Times recipe from Colu Henry who states, “There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you…
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See the RecipeFavorite cookie recipe from Josh and Angela Jensen. They make their cookies large (they estimated that they use a size 20 scoop).
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See the RecipeNY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the…
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See the Recipe Recipe from Natasha’s Kitchen who states, “Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers. It’s actually even better with leftover rice.”
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See the RecipeNY Times recipe from Julia Moskin who states, “Here’s a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It’s simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on…
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See the RecipeRecipe from my sister, Heather, who states, “I make this one a LOT, but I always double it and I get about 16 breads, and when doubled I only use 2 1/2 tablespoons yeast total. I have also used all milk, and all water, both give great results. I almost always use bread flour, but all-purpose flour works fine too. When I first started making these I made them exclusively on the grill since I didn’t have a Blackstone yet, but they’re delicious cooked either way.”
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See the Recipe“Crumble toppings are a nice variation to top off a fruit pie. They can brown too much before the filling is done, so wait for the last twenty minutes of the bake to sprinkle this oat crumble evenly over the filling.”
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See the RecipeMark states, “This topping is like a delicate, crumbled nut cookie, lovely on any crisp or sprinkled on quick breads, muffins, tarts, or pies before baking. Use whole wheat flour for an earthy flavor; vary nuts and spices to complement a particular flavor in the food its topping; or add 3 tablespoons cocoa powder for a chocolate-crumble topping.”
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the RecipeNY Times recipe from Ali Slagle who states, “For those of you who love lasagna’s edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato’s sugars and saturates the olive oil, making a mixture that’s ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until…
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See the RecipeNY Times recipe from Mark Bittman who states, “Here’s a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).”
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See the RecipeNY Times recipe from Marian Burros who states, “This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates’ wives and asked readers to vote. Laura Bush’s cowboy cookies, a classic chocolate chip cookie that’s been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore’s ginger snaps by a mile. Here is an adaptation of that winning recipe.”
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See the RecipeThis is my mom’s recipe as posted by Heather who writes, “My Mom has been making these cookies for as long as I can remember. They are simple, easy and delicious, and I love that the dough doesn’t need to be chilled before you use it.”
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See the RecipeNY Times recipe from Alison Roman who states, “When it comes to decorating sugar cookies, there’s nothing more iconic or festive than that thick, glossy royal icing. You’ll want to mix the ingredients until they’re fluffy, and until the icing flows fluidly from the whisk. Once it’s the texture of hot fudge, it’ll be ready to apply to your cookies. After it dries, at least an hour later, it’ll take on a matte, smooth appearance resembling an eggshell, a perfect canvas for your most inspired designs.”
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See the RecipeNY Times recipe from Kim Severson who states, “As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.”
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See the RecipeFrom Mindy: “These are an easy semi-homemade treat you can make for all of life’s occasions. The best part is they taste just like a fresh baked snickerdoodle cookie.”
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See the RecipeHere is a video for an alternate version: Slight modification of a NY Times recipe by Ian Fisher who states, “This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.”
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See the RecipeNY Times recipe from Mark Bittman who states, “Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it’s a perfect treatment for tenderloin medallions (filet mignon).”
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See the RecipeThis recipe was written by Rosa Parks on the back of a deposit slip and is part of a collection of her personal papers, letters, and photographs recently digitized and made available by the Library of Congress.
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See the RecipeNY Times recipe by Florence Fabricant who writes, “This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.”
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See the RecipeNY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeGanache is classically the foundation for chocolate truffles and other types of candies, as well as a glaze for cream puffs, éclairs, and a frosting for cakes. The ratio of chocolate and cream in the recipe depends on what you’re using the ganache for. The ratios below produce a ganache well suited for use as a glaze for cream puffs and éclairs.
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See the RecipeThis is the Stevenson family recipe used by Grandma Bannatyne and Auntie Lorayne. It makes a single pie crust, so you will need to double it for double crust pies. One reason why it’s so popular is that it’s simple and easy to remember since each ingredient is half of the previous one (with some salt sprinkled in).
