Nothing beats chocolate. At least that’s what I'm telling myself, now that these little whoopie pies came in second place at the holiday bake-off to - you guessed it - a batch of chocolate chocolate chip espresso cookies. Somehow, no matter how perfectly baked or spiced a dessert might be, it just can’t compete with the … Continue reading Gingerbread Whoopie Pies
Baking cakes is tough work. Bake them for too long, and they turn out dry. Too little time in the oven? The center is dense and mushy, two words you never want associated with your baked creation. That's what makes this cake stand out from the rest of the pack - with all of the … Continue reading Apple Cake
Israeli couscous is one of my favorite grains for a few reasons - it's incredibly quick (coming together in less than 15 minutes), it has a unique, fun texture, and it's almost impossible to mess up. For those of you that are like me and constantly fight for rice to be fluffy but not-to-wet and … Continue reading Israeli Couscous with Grilled Vegetables
I'll admit it - this recipe is coming down the pipeline a little bit late. While I would have liked to post it before Passover, so that friends and family could impress their peers with these delicious mounds of goodness, time was not on my side. However, all hope is not lost. While macaroons have … Continue reading Chocolate Chip Macaroons
Apparently, roasting vegetables is a relatively new trend. A recent article traced the history of vegetable preparation, finding that home cooks of decades past often preferred steaming, sauteing, and even boiling when it came to cooking vegetables of any variety. Roasted vegetables were rarely found outside the restaurant kitchen, and it was only in the 90's and early 2000's … Continue reading Curried Butternut Squash Soup
There's nothing better than a simple salad after an overindulgent Thanksgiving meal. This particular recipe shines the spotlight on cauliflower, a vegetable whose flavor and attractiveness I find to be vastly underrated. Growing up, I only saw cauliflower in one of two ways: steamed (with absolutely no flavor) or covered in cheese (decidedly delicious, but … Continue reading Curried Cauliflower Grain Salad
If my kitchen was a classroom, pie would be the final exam. The crust requires a level of dexterity and attention to detail far beyond what's needed for most baking recipes, and even the most minor of errors can affect the final result. The pie filling itself is a test of knife skills and ingenuity, and … Continue reading Classic Apple Pie
Sometimes it can be hard to reconcile my commitment to healthy eating with my ever-persistent sweet tooth. That's why I love this recipe - it's low on sugar (but still plenty sweet) and full of fiber thanks to the whole wheat flour and pureed pumpkin. The recipe even cuts out butter by substituting in olive oil, making … Continue reading Olive Oil Pumpkin Bread
I'll admit, the first time I read this recipe I was doubtful. In my Own "Flavor Bible" that I've developed over the years, I never imagined that Brussels sprouts would pair well with tofu. Roasted with olive oil and bacon? Definitely. Pan fried with Parmesan cheese? Delicious. But stir fried with soy and Asian flavors? … Continue reading Caramelized Tofu and Brussels Sprouts
Despite being knee deep in October, plums are still bountiful at my local farmers market. This unexpected harvest inspired me to try the recipe below, shared long ago by the NY Times and now a mainstay in many home cook's kitchens. This plum dessert makes a surprisingly great neighbor to your other fall favorites, pairing nicely with the season's … Continue reading Plum Torte
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