This scone recipe came out of the fact that a bag of toffee chips has been lurking in my baking pantry, quietly urging me to make something delicious with them. Toffee reminds me of brittle, which makes me think of nuts, so click! Toffee Almond Scones was born. These scones are a welcome change from the cream or fruit laden ones, but they're not so sweet that you can't have one for breakfast. The secret to the light texture here? Grating frozen butter on a box grater. Trust me people, you'll never cube up cold butter for recipes again once you've tried this method. So make a batch of these and savor with a café au lait on a lazy Saturday morning. (Click "Read More" below for the full recipe.)
It's been years since I made scones, but I honestly can't tell you why. They were one of the first baked goods I'd ever made, mainly because they were easy and didn't require any special equipment. But I adore scones, so much so that they're usually my pastry of choice in a coffee shop, so it was time to revisit my beloved baked good.
This scone recipe came out of the fact that a bag of toffee chips has been lurking in my baking pantry, quietly urging me to make something delicious with them. Toffee reminds me of brittle, which makes me think of nuts, so click! Toffee Almond Scones was born. These scones are a welcome change from the cream or fruit laden ones, but they're not so sweet that you can't have one for breakfast. The secret to the light texture here? Grating frozen butter on a box grater. Trust me people, you'll never cube up cold butter for recipes again once you've tried this method. So make a batch of these and savor with a café au lait on a lazy Saturday morning. (Click "Read More" below for the full recipe.)
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While regular couscous is one of our household staples since it cooks so quickly, I love the chewy texture of Israeli couscous just as much. It's great warm and cooked like a pilaf, but it works just as well in a salad. Dressed with olive oil, lemon juice, and shallot, the salad is rounded out with white beans, crunchy cucumber, and lots of fresh dill. I like to mix in smoked salmon since it plays so nicely with dill, but tuna would be a tasty, inexpensive substitute. This salad comes together in less than 30 minutes and keeps well, making it a perfect thing to pack for a picnic, barbecue, or satisfying lunch. (Click "Read More" below for the full recipe.)
Life has suddenly moved back to a hectic pace. Funny how going back to a full-time job will do that to you! I'm going to try my best to still give you delicious recipes to make, but you can always keep up with me at my new gig with The Kitchn. And for those busy, hard-working parents out there, this one-pan roasted chicken dinner is dedicated to you.
The last time I tested Thanksgiving dishes, my team came up with a brilliant idea: roast a butterflied whole turkey right over the stuffing. It was easy, delicious, and you ended up with 2 dishes in one. My version mashes up roast chicken, stuffing, and chicken parm into one dish: toss together cherry tomatoes, bread cubes, and Parmesan cheese, then top with chicken thighs and bake. The cherry tomatoes get sweet and pop open, and the juices from the chicken drip down to moisten the stuffing. When the chicken's ready, take it off to rest and bake the stuffing with a layer of mozzarella on top because, well, it's not chicken parm without ooey, gooey cheese. (Click "Read More" below for the full recipe.) Whenever we go back to Boston to visit family, I always look forward to lobster, old-school pizza, and ice cream. But there's one more thing: the Curry Chutney Apricot Cheese Spread from Wasik's Cheese Shop in my husband's hometown. This recipe is my attempt to recreate it using ingredients that are easy to find. Mix together softened cream cheese, jarred mango chutney, curry powder, and dried apricots into a sweet-savory-creamy spread to put on crackers or fancy up a turkey sandwich. While it's not quite the same as what Wasik's makes, this spread will staunch my cravings until our next trip. (Click "Read More" below for the full recipe.)
As much as I enjoy wine, I'm an admitted cocktail girl. I like the seemingly endless combinations of bitters, citrus, tinctures, and boozes. But most of all, I like that you can replicate a fabulous drink if you get the recipe. With wine, I always feel like it's difficult to find that same exact wine you tasted in a restaurant, received as a gift, or bought in a store months or even years ago.
Last week I passed by Cantina, a San Francisco bar specializing in pisco and tequila where I spent many a pre-child Saturday night. I saw the familiar red sign and a part of me wanted to jump off the bus taking me home and sneak in an unplanned cocktail. The next day the memory still haunted me, so I pulled down the pisco to make a chilcano, a pisco and ginger ale drink. But not just an ordinary chilcano- a kicked-up one with spicy hits of fresh ginger and ginger beer instead of ginger ale. This refreshing cocktail is my toast to spring and a way to pretend that I'm back on the leather barstools at Cantina without a care in the world. (Click "Read More" below for the full recipe.) |
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I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. Archives
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