Orange Pound Cake
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.
St. Louis Gooey Butter Cake
So here’s the thing. I liked this cake so much that I immediately had to get it out of the house so I didn’t gobble down the entire pan. Find the logic in that, I know.
Pasta with Brown Butter & Chanterelles
Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Boston Cream Pie
When our friend Foroct Fralion celebrated a rather auspicious birthday a few weeks ago, it only seemed proper to make him a Boston Cream Pie, one of his favorite treats. Here are step-by-step instructions for how to make one at home.
French Cheesecake
This French Cheesecake is my favorite Secret Weapon Dessert. Easy to make. Easy on the eyes. Practically guaranteed to stun everyone—including your best friend’s chatty new girlfriend—at your dinner party into blissful, dessert-nibbling silence.
Mussels in Ginger Stout Broth
Mussels are very forgiving to cook. They come with a built in timer. When they open, they’re done. It’s really that easy. These mussels cook up in no time flat and are bathed in a fragrant, gingery broth made with shallots, butter, and stout. Serve with a crusty loaf of garlic bread to sop up [...]
Creamy Mashed Parsnips & Potatoes
See? I eat vegetables. (Sorry, couldn’t resist!) This is one of my favorite takes on mashed potatoes. It’s rich, buttery, and gets a delightfully mellow sweetness from the parsnips. Soft bits of onion add a really nice texture and contrast to the creaminess of the potato and parsnip. If you can boil water and chop [...]
Old-Fashioned Pound Cake
Technically, this is half-a-pound cake, since it only uses about a half-a-pound of each of the key ingredients. (Pound cake gets its name from the pound each of butter, sugar, and flour originally used to make it.) However you slice it, though, this cake is moist, dense, rich, and buttery. I prefer mine plain with [...]
Sauteed Cod with Garlic-Shallot Butter and Drunken Spinach
When you start with fabulously fresh ingredients, it’s easy to make a delicious meal in no time flat. The main thing to know about cod is that you don’t want to overcook it. (Don’t worry, I’ll explain how.) For this dish, fresh cod is coated in rubbed sage, salt, and white pepper, then browned quickly [...]
Kourambiedes (Or, Perfect Greek Butter Cookies)
Kourambiedes (pronounced koor-ah-bee-eds) are those little Greek butter cookies that are usually shaped like a moon or a half-moon and are covered in powdered sugar. They’re buttery and melty and perfectly crumbly (and second only to baklava for messy cookies to eat). They’re one of my favorite cookies of all time. They usually show up [...]
