It's been cold and rainy here lately, and all I wanted today was hearty comfort food. Chicken and rice always fits that bill, especially when slicked with a hearty bit of brown butter. I brightened the whole thing with lemon zest and a squeeze of lemon juice but otherwise, it's just the chicken, rice and brown butter shining away. I'm full, comforted and totally satisfied.
Read MoreThis all-natural strawberry cake is both unbelievably delicious and one of the most popular cakes I make. Every bite makes you close your eyes and sigh with contentment. Ice it with whipped cream-mascarpone frosting, and you'll be a star.
Read MoreShortbread, caramel with hazelnuts, espresso-chocolate ganache. Just so insanely good. That's all.
Read MoreHaving been obsessed with homemade ricotta for quite some time now, I'm always looking for new ways to enjoy it. Recently, during a magical weekend in Charleston, my husband and I noticed the delightful presence of candied kumquats in several dishes. I returned home and immediately candied a batch of these teeny citrus orbs for myself. It didn't take long for me to spoon them atop some ricotta, and to heaven I was immediately transported. Since that fortuitous snack pairing, I've been thinking about ways to formalize the ricotta-kumquat duo into a true dessert. A tart sounded promising and shortbread is always a lovely base perfectly happy to play second fiddle. This.is.scrumptious!
Read MoreMy maternal great aunt, Aunt Da, made wonderfully simple tea cakes that seemed simultaneously substantial and light. She always made huge batches and stored them in a silver canister that seemed bottomless. Here, I've reimagined them to be even lighter (using a combo of cake and whole wheat pastry flour) and slightly spiced with Irish Breakfast tea, Meyer lemon zest and a nice dose of marzipan (rather than the originally called for vanilla). These are absolutely delightful, subtly flavored pillows of comfort.
Read MoreAnother hit from Molly Wizenberg! I can't tell you how many times I've made this tart, for us, for parties, for catering gigs and for friends. It is a hit every single time and now boasts legions of fans. Scrumptious!
Read MoreI adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
Read MoreThis cranberry-pomegranate blend is just really, really tasty! A wonderful compliment to steak, cheese, creamed greens...
Read MoreDo you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreThis is a really yummy, not too sweet, unique cake from Food & Wine. I love the glaze and think the cake is terrific served with fresh strawberries.
Read MoreThis is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone.
Read MoreThis is my go-to basic buttercream frosting. Delish and easy to tint with food coloring.
Read MoreI got the recipe for this fabulously indulgent chocolate-peanut butter treat from a dear friend who grew up in Ohio. The name refers to the Ohio state tree; these goodies look like the nuts of the Buckeye.
Read MoreI got this wonderful recipe from my mother-in-law, Claire, who makes dozens of batches every year for any occasion. They are lovely and light, and without thinking, you can eat a ton of them!
Read MoreNothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreAdding cinnamon, cloves and cocoa to a Madeleine makes for a fabulous take on a traditional treat.
Read MoreI adapted this in a few slight ways from Ina Garten's Spinach Pie recipe. It's wonderful both ways, but I prefer my version.
Read MoreI adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreThis is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
Read Moremusings from a stay-at-home, cooking-obsessed mom
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