Looking for something sweet to bake this weekend? Check out these copy-cat soft batch cookies! I recently made a batch for my husband's birthday (he's a sucker for Keebler soft-batch cookies), and we were both really impressed with how they turned out.
I usually find sodas to be too sweet and syrupy for my taste. But homemade sodas? I can get on board with those. And when the arrival of Concord grapes at the market coincided with the arrival of this recipe in the October issue of Saveur, I was sold.
Good cooks understand the importance of acid in cooking, how it adds brightness and balance and can make flavors 'pop.' Sometimes all it takes is a simple squeeze of lemon or a splash of vinegar to move a dish from pretty good to spectacular, so having a few great vinegars on hand is an essential pantry item. This recipe for maple vinegar, made with four simple ingredients, produces a unique, nuanced vinegar that will work drizzled on everything from roasted butternut squash to ice cream. Seriously good stuff.
DIY holiday gift makers take note: you may want to start this one soon!
I love celery salt. I think it's a great addition to just about any savory dish, but I especially like it on my eggs. So when I saw that Heidi Swanson posted a recipe for it on her 101 Cookbooks website, I knew I had to give it a try. Read on for my review.
Take a good long look at this dish of tomatoes. Does it look like a salad to you? No? More like a juicy sauce, perhaps? A mass of crumpled tomato flesh? It doesn't gleam with distinct edges the way a fresh tomato salad usually does, I admit, but nevertheless this is a tomato salad to be reckoned with. Now that I have tasted this one, it will be hard to go back to any other.
When the busy fall comes around, breakfast is just as important as lunch — and it's even more important to make it easy. If you are looking for an easy, grab-and-go breakfast, try my current favorite: These eggy, cheesy, savory muffins from Rose Elliot and Heidi Swanson.
When it comes to baking in the summer, I have two requirements of a recipe: it has to involve summer stone fruit and it has to be so good it is worth turning on the oven in the blazing August heat. This fruit-laden, cake-like cobbler is both.
I first heard of paletas when I lived in Denver. There was a great little corner store that put a small freezer case right by the front door in the hot, dry summers and it was tough to walk by without picking up one of the refreshing fruit popsicles.
It's the season for cool drinks and warm evenings. And Ashley Rodriquez of Not Without Salt has given us all a gift with her Honey Herb Soda. You choose whichever herbs you have on hand and go to town with a little lemon, honey, and soda water. What are you waiting for?
A friend's celebratory Champagne party inspired me to make gougères, though I had never made them before, and I was a little intimidated by pâte à choux. But armed with a recipe from Dorie Greenspan, I had a feeling they would work out. And boy, did they.