Category Archives: Sweets

biscotti base

I love biscotti in just about every form, from sweet to savory. This is my go-to base for a sweet biscotti dough; you can customize it to your liking with almost any mix-in you desire. Any type of nut, dried fruit, chocolate chip, or combination will work -- just keep it to the specified amount. You may wonder why I choose to use olive oil instead of butter. It's simple -- this recipe makes so many biscotti that it takes me a while to eat them all. Using olive oil helps them to keep Read more [...]

easy mango sorbet

I was one of the lucky people who won a copy of Lynne Rossetto Kasper's The Splendid Table's How to Eat Supper over at Serious Eats. It's a great book -- tons of quality weekday recipes and great mini-anecdotes from lots of people in the food world; I couldn't stop flipping through it.In it, she offers up a recipe for a pineapple sorbet that seemed quick and easy -- perfect for a summertime dessert. It calls for frozen pineapple to be quickly pureed in a food processor with lemon juice, sugar, Read more [...]

36 hours for cookies?

About two weeks ago, the New York Times Food Section published a story about one author's quest for chocolate chip cookie nirvana. In it, David Leite interviews several cookie pros in and around the Big Apple to identify some tips that could help home bakers find The Way with cookies:Rest your dough. Leite recommends at least 24 hours but mentions that 36 are even better.Under-bake your cookies. The key to a chewy cookie is to make sure it isn't cooked all the way through.Don't be afraid of salt. Read more [...]

[recipe redone] triple-coconut granola

In the past year, several of my go-to food blogs have shared their favorite recipes for granola. The ingredient lists and techniques have all been similar, but a small tweak here and there seems to make a big difference in the texture and flavor of the end product. I've tried a bunch of them and they're all delicious, but I kind of have a thing for coconut. With that in mind, I decided to tweak some of their recipes and come up with a coconut-intense version of granola to call my own. Yes, several Read more [...]

browned butter "spoon" cookies

The same evening that the December 2005 issue of Gourmet Magazine arrived in my mailbox, I made these cookies. The picture that accompanied the article (at right) initially drew my interest, but the accompanying story by Celia Barbour sealed the deal.Anyway, I had forgotten these cookies until I had an opportunity to flip through some of my back issues of Gourmet. Not wanting to forget them again, I am sharing the recipe here with you. While the recipe calls for shaping the cookies with a teaspoon, Read more [...]