I am aggressively resisting the cultural expectation to use gendered language with these cookies. Will it cost me in SEO ranking? SURE. Do I care more about crushing the patriarchy than my page rank on Google? DUH.
We’re barreling toward Thanksgiving, so I thought it only appropriate to start mapping some of our seasonally favorite foods! Check out the CRAZY path potatoes have taken around the globe to reach your dinner table.
Thanksgiving is a time for great propriety, family gathered at the table, our best manners observed (for as long as we can stand it). But the day after Thanksgiving? Screw propriety. I want to eat a heaping plate of leftovers while sitting on the couch in my sweatpants.
Turkey? India? Seriously, what’s the deal with this bird? Does it even HAVE a name? Well, of course it does, but it’s going to take some digging to find it…
I know you know this is totally not me, but accept it: I’ve made something cute. I don’t usually care for the adorable side of the baking equation, I’m far too practical to paint faces on my desserts. Until now. I was pondering the crisp autumnal air and started imagining a forest scene: hedgehogs, owls, and squirrels partying together amidst burnished leaves on the woodland floor. And once the image took hold in my head, I thought it might be fun to make a cookie inspired by that fever dream.
Though I have ALWAYS disliked cranberry sauce from a can, I’m beginning to love the tart accompaniment of a nice cranberry gastrique alongside my Thanksgiving turkey. Of course, I always say “the more you know the better it tastes,” and that adage has CERTAINLY played a part in my newfound cranberry love.
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?).
I’m not normally the sort of person who thinks an apple needs much adornment. But every once in a while, I do love an apple dipped in buttery caramel. And this caramel is the best. It’s thick and luscious, it’ll coat the apple without pulling out your teeth, and it’s easy to make.
I may loathe the NFL, but I love game-day food and these tots are GIVING ME LIFE. Get ready for the crispy, chewy, salty, sweet flavor-bomb of your dreams!
Another delectable puff pastry treat, this time twisted into a spiraling straw! Any flavor of jam will work perfectly here, just make sure not to overfill the cookies! Though you think it will make them better, all that extra jam will just leak out and burn!
Don't be ashamed of buying puff pastry from the freezer instead of making your own, just make sure you buy the good stuff (all butter)! These cookies come together quickly and look as good as they taste!
Hallmark Channel is a huge advocate for rescue animals, and I couldn't resist making a hot dog bun to honor their commitment to emptying America's pet shelters!
Take that rainy-day-favorite and put it on the grill! Reducing tomato soup into a spreadable condiment is a perfect way to amp up this grilled cheese hot dog!
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.
Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
