I’m usually a quick-seared-crispy-skin kind of guy when it comes to fish, but this preparation is so easy and the flavors are fantastic so I’ll make an exception ;)
These bars have proven to be so popular that I’ve baked them up for all sorts of different crowds. My latest batch? Gluten free and dairy free, totally vegan, and unbearably tasty. Just like the first batch, these are studded with candied ginger, though this time I opted to use dark chocolate chips instead of white chocolate.
If my rabid collecting of vintage recipes and cookbooks has taught me anything, it is this: SHAPES MATTER. I don’t usually go in for sculpted food, but this cheese ball is so much fun to make (and easy, quick, simple, at that) that I can’t help but smile at its presence on my table.
I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking this year.
Since I’m such a voracious snacker, I often have to bargain with myself: “I’ll let you eat in between meals,” I say to myself, “if you eat something healthy. Ish. Healthy-ish.” And this peanut butter dip definitely fits the bill.
I’m like a magpie sometimes, my eyes caught on anything bright and shiny. A candied apple will always turn my head and this Fall I’m making batch after batch to serve guests at my home (who doesn’t squeal in delight at the shiny shell?).
Summer is hot dog season and I love an adventurous relish! This topping is inspired by Georgia's most famous fruit; it's a little sweet and a little spicy! Make a double batch of the relish and save it in your fridge to top grilled fish, slather on sandwiches, or stir into cream cheese for a thrilling dip!
Tasked to write a recipe for a dear friend (Shirley Bovshow), I wanted to make sure I was accurate in referencing her heritage. We spoke about the foods she grew up eating, and I incorporated those into a new take on classic baked beans.
I often call these my pizza beans because A) it's accurate, and B) it's a great way to lie to myself so I don't order another late-night large for snacking. This is an Italian-American-inspired take on baked beans, trading Navy beans for cannellini, and swapping molasses and bacon for oregano, sausage, and parmesan.
If you know anything about my early days in NYC, you know that I lived off of canned baked beans simmered with cut up hot-dogs and topped with a handful of crushed pretzels. Fast-forward to my adult life, and I figured it was time to make my favorite food from scratch.
Though it takes some time to accumulate the necessary egg whites in my freezer, once I've got a good reserve I always turn to angel food cake. This cake can be made a few days in advance of your next party, and it freezes extraordinarily well, so you've really got no excuse for not making one post-haste.
Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
When looking for a last minute dessert, these amaretti routinely top my list. I always have some extra egg whites in the freezer, and whipping up a batch of these couldn't be easier.
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.
Walk into any Jerk shop in Crown Heights and you'll be overwhelmed with savory scents. Now, you might have opened that door planning to purchase the namesake dish, but let me point your nose in another direction. See that sultry, bubbling, brown tray? That's stew chicken, and I think you should give it a try. Brewed from the devilish flavors that make the Caribbean so intoxicating (lime, allspice, sugar), it is the sort of thing you never knew you needed in the depths of winter.
It's decorative gourd season, that time of year when we clutter our counters with inedible (but extremely good looking) produce. But do you know the difference between a squash and a gourd? Have you ever considered where they come from?