Recipes
Cacio e Pepe
Cacio e Pepe (literally, cheese and pepper) is one pasta dish exemplifies the complexity of pan sauce precision, the minimalist recipe calls for only a few ingredients and doesn’t even include garlic.
Ingredients
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino Read the rest of this entry »
Baked “Fried” Chicken
serves 2 to 4
1 quart buttermilk
1/2 onion, thinly sliced
2 garlic cloves, smashed and peeled
2 bay leaves
4 teaspoons kosher salt, divided
1 teaspoon freshly-ground black pepper, divided
Tabasco sauce, enough to slightly color the buttermilk
12 chicken parts (I used drumsticks and thighs)
4 cups puffed-rice cereal
1 1/2 teaspoons mustard powder
3/4 teaspoons cayenne pepper Read the rest of this entry »
How to Make Cake Pops
Here’s how to make cake pops yourself, and do it from scratch, too. Cake pops are basically little smushed balls of cake and frosting (kind of like when you used to smash your birthday cake all in pieces, maybe with ice cream, and eat it as goop). You bake up a cake, let it cool, tear it into fine crumbs, stir in something to hold it all together, and roll it in balls. Easy!
Most recipes call for a boxed cake mix and canned frosting, but why not go with homemade, as long as you’re going to all the trouble of making cute little balls already?
Cake Ball Mix
What you need
1 batch Dark Chocolate Cake
8 ounces cream cheese, softened
2 cups confectioner’s sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary) Read the rest of this entry »
Ricotta Dumplings with Chèvre & Herbs
These dumplings are the perfect foil for cheese, herbs, and other light, fresh spring ingredients.
serves 2 generously as a main dish, or 4 as a side dish
1/2 cup part-skim ricotta cheese
2 large eggs
1 1/2 cups flour
3/4 teaspoon salt
Freshly ground black pepper
2 tablespoons of water, as needed
2 tablespoons unsalted butter
Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof)
2 ounces fresh chèvre Read the rest of this entry »
Cocoa Brownies with Crunchy Coconut & Macadamia Topping
This is the fusion of 2 brownie recipes. The crunchy top of one, imposed onto the basic base of another. These are originally recipe for Coconut-Pecan Crusted Brownies. These brownies are only made better by using some primo cocoa powder.
10 Tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup, plus 2 Tablespoons cocoa powder (natural or dutch process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup flour Read the rest of this entry »
Chocolate Cake with Coconut-Walnut Dulce de Leche
Chocolate Cake with Coconut-Walnut Dulce de Leche
Cake recipe adapted from Bittersweet
Use Valrhona cocoa, which is Dutch-processed. To assemble the cake as above, baked the cake in an 8inch-square pan. After cooling, cut the cake in half before dividing each half into layers…which resulted in the rectangular cake you see above 
1 cup +2 Tablespoons sugar
1 cup all purpose flour
1/2 cup cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter, softened
2 large eggs (cold)
1 large egg white (cold)
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 cup milk Read the rest of this entry »
Chocolate Chip Muffins
Makes 8 muffins
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips Read the rest of this entry »
4th of July S’Mores Brownies
Brownies are thought to be of US origin, the name derived from their color (brown) and from the mythical pixie-like characters common in children’s stories from the same time period. One story suggests that brownies were invented at the Palmer House in Chicago in 1892.
The first recipe for “brownies” dates back to the 1896 Boston Cooking School Cookbook for molasses cakes baked in individual pans – a far cry from what we think of as brownies. It’s easy to see that the brownie got its name from its dark brown color.
So, although the History of Brownies may be unclear, their popularity certainly isn’t. Brownies are a favorite world-wide and for good reason. And you definitely should try this:
Ingredients:
Graham Cracker Crust
- 2 cups graham cracker crumbs (15 cracker sheets)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted Read the rest of this entry »