Blondies Can Get Even Better

I’m not sure much is better than a blondie. It’s basically just a giant sugar carb chewy delight. But Nicole Rucker changed the game with her recipe that adds fruit into the mix. A little bit of extra sweetness from a different source makes them even brighter.

We got Nicole’s recipe via her new book Dappled: Baking Recipes for Fruit Lovers, which is exactly what it sounds like. If you love dessert and you love adding fruit into your desserts, then you are in luck. I almost audibly gasped when I saw it, since I am a major fruit dessert kind of gal (I think Bring It! had almost as many fruit desserts as not, and I’m not sorry about it).

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The Cacio e Pepe Twist That Changes the Whole Game

There is nothing more classic than cacio e pepe - but can even this perfect combination of spaghetti, cheese and fresh pepper be improved upon?

Raquel Pelzel makes a pretty excellent case in her new book Umami Bomb. The book is all about utilizing umami, that famed extra category of flavor that brings a savory richness to any food, to make vegetarian food even more satisfying. Two of the ingredients she highlights are miso paste and nutritional yeast, and they are used in great effect in this recipe. It’s hard to imagine deepening the flavors of the original, but this take on cacio e pepe just bumps everything up a notch for an unforgettable version.

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Up Your Cocktail Game With This Easy Trick

For a party I am always looking for the intersection of easy and ‘looks impressive’. You want to make guests feel like you’ve gone the extra mile but you also don’t want to be running around worrying the whole time.

So I loved the idea of flavoring your own liquor in advance to make it cocktail-ready. You look impressive with very little work and you have something a little different for people to get excited about. Instead of mixing ingredients the day-of you’ve already infused your ingredients together. It’s the perfect combo.

We got the details from Chris Joseph of Wild Roots - which makes their own infused spirits if you want to remove a step - and he gave us the details on two potential liquors you can infuse.

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You Can Actually Make English Muffins at Home

There are few things more satisfying to me than a warm English muffin slathered with butter. What’s not to like!?

But it never occurred to me that I actually make them at home. English muffins felt like something impossible or the realm of true bakers. But then Gertie’s Head Baker Savannah Turley came by and turned my entire English-muffin-loving world upside down. You really just need time and a good amount of yeast. The rest is simpler than you can imagine.

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The Truth About Rubs Versus Marinades

Summer is here so life’s major questions are resurfacing. Most notably: should you use a rub or a marinade?

There is no wrong answer but there are definitely better ways to approach it and so to get into the nitty gritty of the nuance we turned to Myron Mixon. His new book BBQ & A with Myron Mixon answers all the questions he has been asked over his many years as an award-winning pitmaster, best-selling author and teacher. So we got him in test kitchen to get his take on when marinades work and when we should go for the rub.

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The Most Summery, Simple (And Healthy!?) Popsicles Around

In the summer, for me, everything is about berries. There is nothing purer and sweeter than a summer strawberry and it can feel like a replacement for any other sweet treat unto itself. So when I know I am not ready for the sugar high of my beloved gelato I turn to these popsicles. They are as easy as turning on the blender and they have the added touch of turmeric to give them a little more depth. They are quick, perfect, sugar-free bites of summer. What more could you ask for!?

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Fried Sage Leaves are Your New Best Friend

Some books really make you just want to trade places with the author and that’s how I feel about everything from Elizabeth Minchilli. She lives in Rome and Umbria and her newest book, The Italian Table, invites you in to her lush Italian world. It is divided into dinners across regions and seasons and it will have you wanting to book a flight to Italy pronto.

But one of the best things about the book is that it is full of delectable treats that are also easy. We decided to take on one of the simplest but most delightfully surprising - fried sage leaves. They are as simple to eat as an appetizer as potato chips or crudite but they have their only special uniqueness that will stop anyone in their tracks. Everyone will love them and everyone will be a bit surprised by their presence.

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The Perfect Spaghetti Dish

Sometimes simplicity can make for a perfect dish. And when it comes to spaghetti there’s nothing better than pairing it with garlic. But the trick to taking it to the next level is a few key ingredients and techniques. Gabe Thompson of L’Artusi stopped by to show us his recipe and it truly might be the perfect, simply spaghetti dish.

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