So there are chocolate cookies and there are oatmeal cookies and there are shortbread cookies, but then there are just cookies. I mean, I made cookies without oats, without chocolate chips, but with more ingredients than your average shortbread. So what do I call them? I'd call … [Read more...] about Not So “Flat and Chewy” Chocolate Chip Cookies, and a Better, Gluten-Free Chocolate Chip-less Version
new york times cookbook
Nordic Shrimp Creole adapted from the New York Times Cookbook
Nordic as in the shrimp, not as in the flavours of the recipe. There's no sour cream or dill involved, thank goodness. Just lots of tomatoes, peppers, celery and onions with salty capers, bright lemon peel, warming cloves and calming thyme. There's also eggplant to give it a lot … [Read more...] about Nordic Shrimp Creole adapted from the New York Times Cookbook
Toasted Barley Risotto
The broth was bland. That's about the only thing that can go wrong with barley risotto, in fact. I followed the directions precisely, so it actually wasn't my fault for once. Jumping into my ceiling yesterday morning, now THAT was completely my fault. To be fair, the ceiling … [Read more...] about Toasted Barley Risotto
Pineapple Sherbet
I was having this conversation with someone the other day about how there's something wonderful about a good recipe. Published recipes in books go through extensive tests to make sure they're usa-able and delicious. Then there are online recipes, which can be great, but you may … [Read more...] about Pineapple Sherbet