Roasted Rosemary-Garlic Acorn Squash
This has got to be my favorite way to cook squash, short of doing that kind-of-horrifying-but-still-embarrassingly-yummy thing where you mash it up with butter then bake it under a snowy blanket of marshmallows. Think of this as grown-up version of that. It’s sweet and salty, and is a well-mannered companion for an elegant autumn dinner. [...]
Crispy Bacon Buns
At the risk of sounding like a big geek, these are buns that would make a Hobbit proud. They’re fragrant with garlic and dotted with crispy chunks of bacon. They’re marvelous slathered with a slab of cold butter, or toasted with thin slices of your favorite cheese. They’re a great companion to a steaming bowl [...]
Lemony-Glazed Cream Cheese Cookies
In our house, we make these cookies around Christmas, but they’re great year round. They’re soft and sweet—and slightly tangy. This recipe is a family heirloom. (I actually called my mother to ask for permission to share it with you. No joke.) You’ll need a standard cookie press to make them. If you don’t have [...]
A Phyllo Dough Primer
I just posted my Buttery Greek Apple Tart recipe. As I started to write the notes on how to deal with phyllo dough at the end of the recipe, I realized that it probably merits its own discussion, since phyllo can be really easy to work with if you know how to handle it—and completely [...]
Best Vanilla Extract
It’s hard to find a good vanilla extract that has strong, true flavor—and doesn’t cost a million bucks. Vanilla is the most expensive spice in the world after saffron, mainly due to how manually intensive production is. The plants are pollinated by hand, and take about five years from the time they are planted before [...]
