Although fall doesn’t officially start in the Northern hemisphere until September 23 this year, this weekend – Labor Day weekend – marks the de facto end of summer. It used to mean nervous anticipation, back to school outfits (how many hours did we all spend picking out that first day ensemble?!), clean notebooks and sharpened pencils. Continue reading “Friday Shout-Out: Peaches, and the (Unofficial) End of Summer”
I first made gougères years ago and was enchanted by their (seemingly) effortless elegance, their lightness, and their grace. They are cheese puffs as only the French can do cheese puffs, both dainty and dignified. I suppose that is to be expected when their base is a delightful pâte à choux (think cream puffs and profiteroles) spiked with generous amounts of cheese. I decided to revisit them recently (ok, I confess, I made these months ago now) when I spotted Dorie Greenspan’s recipe in her simply stunning cookbook Around My French Table. Of course, while cookbooks are great pastry school would be a good option for those who want to improve their skills. Continue reading “Gougères”
Is there anything better than stone fruit season? Peaches, nectarines, cherries, plums, apricots – what beautiful abundance! Their appearance signals the start of summer, the onset of warm weather and all the carefree fun that comes with it. Barbecues, beaches, picnics, and pools. Outdoor concerts, muggy nights, ice pops, and laying in the grass. Long, sunny days. A welcome rainfall. No school. Watermelon and fried chicken. Stone fruit. Biting into the ripe, sweet fruit, the juice dripping down your arm, sucking on the pit. Summer. Continue reading “Stone Fruit Tea Cake”
Chicken pot pie? In this weather? I know I complain about how hot it is, cry for no cook dishes that won’t heat up the house, and then keep giving you baking recipes. And here, after cauliflower mac and cheese, lemon poppy seed muffins, and fig and brie-stuffed chicken I’m giving you the fourth recipe in a row that requires turning on an oven. I do apologize. But if you’re thinking of the heavy, cream-filled chicken pot pies of your childhood (or Paula Dean’s restaurants), this is not it. Comfort food, yes, but a lighter, more sophisticated rendition. Continue reading “Individual Chicken Pot Pies”
Everyone has their favorite mac and cheese recipe. Whether you love Velveeta or sharp Cheddar, Kraft in the box or the homemade, baked variety, there are few who can resist the homey temptations of ooey, gooey, comforting mac and cheese. I am probably one of the few Americans who didn’t eat it, or even like it, growing up. I discovered it near adulthood, and it was a near revelation. Since then it has become a staple in my diet and repertoire, my favorite thing to make after a late night out, a wonderful, hearty dish for cold nights or after a long day. Continue reading “Baked Mac and Cheese with Cauliflower and Creme Fraiche”
Who doesn’t love lemon poppy seed muffins? I do, but I’ve never thought to make them. The inspiration for these came from a new place. This is my first month participating in something called the Secret Recipe Club. It’s organized by Amanda over at Amanda’s Cookin’, and each month participants are assigned another member’s blog to make a recipe from. It’s a fun chance to check out new blogs and make new recipes. I was assigned to Connor’s Cooking (be sure to visit her great site!) and allowed to pick any recipe I wanted to make. Although there are lots of great recipes, this one called out to me. Continue reading “Lemon Poppy Seed Muffins”
Sour cherry pie is one of my all time favorites. Growing up there was a bakery across the street called Taylor’s that always had sour cherry pie with a crumble topping in the window. I still remember the taste, how revelatory it was, and how I never wanted to stop eating it. I’m not a big baker, but I’ve gotten pretty good at mixed berry pie that I make a few times each summer, usually in the Berkshires. Then last July I saw sour cherries at the farmer’s market and ventured into new territory, with the help of this recipe that our friend Rhonda cut out for me from the New York Times. I skipped most of the steps (no thank you to instant tapioca) but it came out insanely good. Continue reading “Mulberry and Sour Cherry Pie”
Over the last few days I’ve given you recipes for simple syrups, grenadine, and maraschino cherries. You’re all set to get creative with your home bar and make some cocktails. Now I need to feed you. Can’t have all drinks and no food. That’s when things get messy. Not at my party, thank you very much. Continue reading “Cocktail Hour: Mustard Batons”
Cupcakes may be a bit cliche, at least in the States, but they’re still fun. Irresistible, even. It was a friend’s birthday – her thirtieth to be exact – and so cupcakes were in order. Continue reading “Cupcakes with Chocolate Ganache Frosting”
Where do bananas go when they become overly ripe? To over-ripe banana heaven, aka banana bread. Everyone needs a good banana bread recipe. Inevitably, a few bananas in that bunch you just bought are going to turn brown. No matter how much you love bananas, it seems to be a fact of life. I actually bought two more specifically for making banana bread. Lucky for me my local grocery store specializes in over-ripe bananas. Continue reading “Over-Ripe Banana Heaven”
