Affogato: the simple, Italian dessert couldn't be better for the last days of summer. Creamy cool ice cream paired with hot espresso means a perfect combination of bitter coffee and sweet ice cream, hot and cold. And why not try it with tea?
Fig season can be finnicky. Here in Seattle, figs often have a quick appearance in late June, disappear rapidly, and then come back for a real showing right about now, in mid- to late-August through early October. And around this time I'm bombarded with things I want to do with them, from savory chutneys to sweet galettes and salads. I generally buy more than I know what to do with out of pure excitement. Which begs the question: do you prefer sweet or savory recipes when it comes to fresh figs?
Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that's what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I've been swayed on occasion by this delicious (and simple) recipe.
Puppy chow is dangerous stuff. I had never even heard of the snack until my friend Beth, an Iowa native, left some at my house after a holiday gathering and I found myself eating handful after handful of the sweet, crunchy, nutty mixture. Why wasn't there a warning label? It didn't last the night.
So when I was coming up with a menu of slightly upscale versions of lowbrow snacks for an outdoor movie party, puppy chow seemed like the right fit, especially since I was co-hosting the party with Beth, the friend who had introduced me to the treat in the first place. And adding Nutella? Well, that's always the right fit. The result is a snack that is as crunchy and addictive as the original, but less tooth-achingly sweet, with the perfect balance of toasty cereal, sweet hazelnut, dark chocolate and a little salt — just enough to keep you going back for handful after handful.
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it's my cocktail go-to, I've never thought to do much else with the bitter, vibrant red liquor. Until now.
Back-to-school time is always bittersweet.
There's the excitement of returning to friends and favorite teachers, but it's
always hard to bid goodbye to summer. One way to sweeten the return to school
is to celebrate with a special after-school snack –– something that shows
you’re thinking about them. Once they’ve enjoyed their cookies, it might turn
into an opportunity to get them into the kitchen, whipping up another batch to
share with old and new friends.
I'm a big fan of repairing reputations. I believe most things start off with the best intentions, but sometimes take a wrong turn, start running with a bad crowd, and need a loving hand to get back on track. This, I'm afraid, is what happened to poke cake.
When I was a kid, I wouldn't come too close to my sandwich unless the crusts were carefully trimmed away (looking back, I can't believe my mom did this). I was also a through-and-through Oreo dunker: they just didn't taste the same dry out of the box, and I never enjoyed them even half as much as when dunked carefully in milk. These rituals made me feel like the food actually tasted better. But did they really?
Summer is a great time to host a dinner party. For one, everyone likes getting out and about when it's sunny and warm outside. But more importantly for us relaxed (read lazy) cooks, is since so much of summer's produce shines on its own, putting together a meal couldn't be easier! And dessert should be no exception; practice a no cook dinner party and serve simple fresh fruit sprinkled with your own flavored sugar.
There are ice cream sundaes and then there are ice cream sundaes. You know the ones: the interesting, inspired sundaes that boast fancy toppings, delicious sauces and homemade whipped cream. These aren't usually the ones we make at home, but I so appreciate a well-crafted sundae and thought we should take a moment to discuss how to put together a memorable one — how to really craft one.