Jerusalem: Hummus
So, believe it or not, people get very heated on the topic of food, particularly when it comes to tales of origin and authenticity. And poor hummus, such a humble yet deeply satisfying food, makes people just bonkers in Israel. According to Ottolenghi and Tamimi,...Sara Foster’s Southern Kitchen: Rosemary Cheese Crackers
There are many recipes like this out there (including “Cheez-it-ish Crackers” in Around My French Table) and I’m a sucker for every one of them. I’d rather eat a bowlful of these than candy. I’d also knock down a creme brulee to get...
The Essential New York Times Cookbook: Grilled Onion Guacamole
So the husband says, and I quote, “This is the best guacamole I’ve ever had.” And the man eats a lot of guacamole. “Obsession” would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been...
Ad Hoc at Home: Crab Cakes
This is the kind of recipe that gives gourmet cooking a bad name and demonstrates my number one pet peeve with any cookbook. Here’s why: The main recipe is on page 83. In the list of ingredients is “1/4 cup Piment d’Espelette Aioli (page 333).”...Recent Comments
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Instead of blueberries, mix in ripe mashed bananas, and add blueberries, or strawberries, or just chopped walnuts. Think of it…
These kept coming out delicious but way too gooey even when i tried adding 5-10 min to the bake time.…
Can you substitute dried fruit instead of fresh blueberries?
I take screenshots of the recipes and then print the pictures