Now here's something you don't see every day: Cookie cutters made out of a very disparate set of things. Reader Rachel sent us this photo — read on to see why she hacked these clever cookie cutters together!
Despite writing a whole book about sweets, I'm more of a savory girl than anything else. It's not that I never eat dessert, but I like a sprinkle of sea salt on my chocolate and herbs stewed into my ice cream.
So after a kick of eating savory oatmeal for breakfast — olive oil, parmesan, cracked pepper — I said to myself what would happen if I tried making an oatmeal cookie that was more savory than sweet? Not as a dessert, but as a snack, or something to serve before a meal?
I try to always have a few packages of Almondina Biscuits in the Original flavor in my pantry. I've lost count of the times they've rescued me when I've needed a last minute dessert or something to pass with a little cheese and wine before dinner. Almondina biscuits are one of those handy versatile items that can take you from breakfast to dessert, stopping off for afternoon tea and cocktails along the way.
Read on for a few tips on how you can use these delicious, crispy, savory/sweet wafers!
I'm sure you've all tasted the famous Peanut Butter Blossoms, which became universally popular after appearing on the back of a Hershey's Kisses candy bag many years ago. There's a reason they have such staying power; they're delicious. But here's the thing—I don't want to share the same old recipe that appears on every food site on the web. I want to share one that's even better.
When I think of boxed cookies, Nilla Wafers are the most iconic and representative example that come to mind. These crisp, airy little wafers were a staple of kindergarten snacks and the base of more elaborate grown-up desserts (like homey banana pudding). But these classic wafers don't have to come out of a cardboard box; you can make them yourself!
Q: I have for a couple of years been trying to make cookies using the famous Tollhouse recipe, but, no matter the quality of the ingredients it never matches the flavor that the packaged Nestle Tollhouse dough has. It really doesn't come close when you compare them. What am I doing wrong?
Every holiday season we ask a few friends to join us here at The Kitchn for a series of guest posts. The topics range from favorite holiday recipes to family memories and traditions. Today's guest: Terry Boyd. Terry is a longtime reader and community member of The Kitchn, and he writes his own blog, Blue Kitchen. I always learn something when I visit there!
Fresh rosemary adds a subtle, mysterious something extra to Hazelnut Rosemary Jam Cookies. And unlike so many holiday treats, they're not overly sweet. So they're perfect with a cup of tea — and when holiday guests drop by.
Every holiday season we ask a few friends to join us here at The Kitchn for a series of guest posts. The topics range from favorite holiday recipes to family memories and traditions. Today's guest: Domenica Marchetti. Domenica is a widely-published food writer and columnist, and she has published some wonderful books on Italian cooking, including this year's favorite, The Glorious Pasta of Italy. Welcome Domenica!
That is what our house smelled like on Christmas morning when I was growing up. Even as my sister, Maria, and I attacked the presents piled under the tree, our mother dashed back and forth from the living room to the kitchen, where she fried batches of calcionelli.
These golden-brown crescent-shaped pillows of sweet dough, filled with ground nuts and honey, are a specialty of my Italian mom's native region of Abruzzo. I imagine that as she stood there at the stove at our house in New Jersey, the aroma of honey and orange zest and fried dough brought her right back to her own childhood Christmases in the hilltop city of Chieti.