There was an emergency craving for chocolate chip cookies in our house this past weekend. Not our usual chunky and chewy cookies, either. These had to be flat. And crispy, definitely crispy. Hey, who are we to argue with a craving?
Yep, you read it right. This mac n cheese has a crumbly, sweet, cookie topping—and it makes the dish (it's so good). But before you scroll straight to the recipe, read our notes. Because whoa, there is one major mistake in there.
If you have any intention of serving a cheese board at your holiday get-together, let us suggest whipping up some of these easy and delectable Spanish Fig and Almond Balls. They would also make a wonderful gift for the cheese lover, wrapped in cellophane and accompanied by a wedge of good cheese.
I'm always on the lookout for good persimmon recipes, especially ones that use Fuyu (the round, squat ones) as this one does. Fresh, crunchy and cooling, this salad goes equally well with spicy or rich food. I'm really looking forward to adding it to my Thanksgiving table this year!
Is there really anything more satisfying than a good, chewy oatmeal raisin cookie? If you're familiar with Flour Bakery in Boston, owner Joanne Chang has just come out with a new cookbook. In it, she features the shop's famous yet simple oatmeal raisin cookie. We had to try it.
With Harvest Colors being the theme for this month here at The Kitchn, my mind immediately leaped into a bowl of whipped sweet potatoes. Is there anything more fragrant, brightly colored, happy and inherently Fall than a baked treat with a base of the delightful tuber? I made some sweet potato muffins from Kim Boyce's Good to the Grain, and while I deviated a little from the recipe I wound up with fantastic results.
Molly Wizenberg of Orangette describes this as a “quiet soup,” and that’s exactly what we were in the mood for this past weekend. Fragrant with cumin and buoyed by that surprising dash of lemon juice, this lentil soup was an instant hit.