What's a financier? It's not just a person who handles lots of money, it's also the name of a lovely little French treat! This petite cake would be a great make-ahead item for a brunch, shower or tea party. I deviated from the traditional recipe with one Pacific Northwest ingredient addition — I couldn't help myself.
We’re suckers for pad thai and can slurp down a plate of these tangy-sweet noodles faster than you can squeeze a lime wedge. We’d love to master making this dish at home (thus ensuring a steady supply). If anyone can break down restaurant-quality pad thai into something a home cook can duplicate, it’s Mark Bittman.
At first, pickled grapes seemed like an unlikely delicacy to me. But then I remembered how fantastic other fruits like watermelon rind and peaches taste when pickled, so I decided to give them a try last weekend. Wow. If you're a fan of crunchy, tart, refreshing, spiced-and-spicy things then this recipe is for you. It's a quick one, too!
I’ve found it. My one, new, incontrovertibly delicious, show-stopping salad of the summer. I could eat it for lunch. I could eat it for dinner. I could probably manage to eat it for breakfast, if you pushed me on it. This salad is just the best.
I have carried a burning love for graham crackers ever since grade school. They’re so humble and unassuming, these flat brown squares. Always perfectly crunchy, always subtly sweet and spiced with just the right amount of cinnamon. It might sound strange, but I’ve been nervous to make them at home. What if they aren’t the same?
Like Sarah Rae and her Orange Julius, I love a little refreshment after work or school, only my favorite drink right now is horchata. Until recently, this was basic, Mexican-style horchata with a blend of rice and water (and almonds, cinnamon, and sweetener) ... but then I discovered a version with coconut milk and am hooked. Plus, if you really need to unwind – or want to serve it at a party – you can spike it with rum!
A bottle of rose water tends to last for a very long time in our kitchen. We love its fragrant sweetness but use it very sparingly. However, things might change now that we've discovered rose mint soda…
I had my first experience making frybread last night and I have a feeling it's going to become a problem for me. In the past few days I noticed a few different frybread recipes pop up and they looked so good, I decided to try it for myself. Not only was it delicious, but it's technically a quickbread that requires no rise time, so I went from mixing to frying to eating in 15 minutes.