Butter Cookies
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I 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!
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Featured Recipes
Cornbread Muffins With a Kick
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I adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins.
Read MoreSpiced Chocolate Madeleines with Espresso Cream Sauce
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Adding cinnamon, cloves and cocoa to a Madeleine makes for a fabulous take on a traditional treat.
Read MoreSpinach and Radicchio Pie
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I 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 MorePumpkin Cheesecake
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This is a scrumptious pumpkin cheesecake. It's creamy, well-spiced, and the gingersnap crust is the perfect base. Serve this after your Thanksgiving (or any winter holiday) meal, and you'll be a hit!
Read MoreMeyer Lemon Cake
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I adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreLemon Meringue Fluff Pie a la Nanny
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Bar none the best lemon pie I've ever had, this is an old family recipe from my maternal grandmother.
Read MoreHuguenot Torte
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This recipe, from "The First Ladies Cook Book," appeared in the NY Times in 1965. It was republished in a 2009 Recipe Redux article by Amanda Hesser. It's absolutely marvelous and very simple to make.
Read MoreLemon or Lime Curd
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This 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 MorePumpkin Plum Muffins
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Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Pasta Dough
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This pasta dough is easy to work with and delicious. I adapted this recipe from one I found on epicurious so that it would include whole wheat flour.
Read MoreChicken Kiev
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An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreNot-Deviled Deviled Eggs
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I have never liked deviled eggs. Unless yolks are well-scrambled or fried, I just can't get on board, and plain, hard-boiled yolks are the absolute worst. That said, I love egg whites and the idea of deviled eggs as a snack. So, these!
Read MoreLemon-Lime Glazed Cake
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Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
Read MoreCocoa Brownies with Browned Butter and Nuts (if you like)
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This recipe, from Bon Appetit, won my brownie-off and will be my go-to brownie recipe for now. Each brownie is sublime perfection. I've never met anyone who doesn't agree!
Read MoreCheesecake, Crème Fraîche – Goat Cheese with Sour Cherries
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The combination of black pepper and sour cherries in concert with the cream and goat cheeses and crème fraîche is magnificent! Another Melissa Clark gem!
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MoreSouthern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
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