If you think matzo is nothing but a flat cracker that pops up this time of year during Passover, think again. Matzo is so much more. You’d be hard pressed to find a tastier cracker to slather butter all over and the best part is the 8-inch crispy square means you only need to eat one to be extremely satisfied. But, it’s also the key ingredient in salted toffee matzo crunch and once you try it, you’ll wish matzo were sold year ‘round. So seize the day and make a batch until the matzos gone until next year.
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White chocolate peppermint bark screams Christmas. In fact it’s hard to imagine eating the stuff any other time of year and besides you can’t buy candy canes in summertime. So, go raid the white chocolate in the baking aisle and scoop up the last of the candy canes because this winter wonder is just the treat for right now.
For home cooks, a favorite holiday tradition is a cookie exchange and chewy molasses cookies will be your new go-to. Everyone brings a batch of their finest and goes home with an assortment. It’s not too late to invite your besties over for some good cheer and cookies and it couldn’t be easier if you follow Secrets of a Home Cook’s three simple stress-free guidelines:
Unbelievable cheese crisps is not an original. Not really. It’s one of those recipes that’s been alive and well for generations. It may have been someone’s grandmothers or even great grandmothers that got lost or forgotten over the years. Or maybe you have a similar version that you cherish. It’s an oldie but a goodie because of the toasty Cheddar flavor, just like the edges of a grilled cheese. They’re quite addicting too, so while you’re at it, make a double batch for gift giving, cocktails or a festive after school snack.
Share the love this Thanksgiving with the gift that keeps on giving. Orange cranberry tea bread is a thoughtful hostess gift not only because it’s homemade (by you), but also, it’s a nice addition to the Thanksgiving table or a hassle-free gift for breakfast the following morning. While you’re at it, make an extra so you’re all set for breakfast too.
These next few weeks are tough ones for us parents. With back-to-school imminent it’s a mental tug of war between kicking their heiney’s out the door and hugging them tightly so they never leave. Whether it’s your anxiety or theirs, a home-baked volcano brownies makes everything better. This classic recipe is topped with nuts, chocolate and toasty marshmallows, giving the impression of a volcano erupting. Could it be a homemade science project? Nope, it’s just a little love from home.
It’s such a cool name – summer squash baba ganoush. But, what is it really? It’s a dip made with eggplant that has an exotic name. Exotic because it’s rooted in Mediterranean and Middle Eastern cuisine and each region has its own version of roasted eggplant with various spices. By swapping eggplant with summer squash, the dip becomes lighter and milder opening the door to different flavor options all while preserving the essence of this ancient dish.
Every time I bake blueberry buckle, I’m reminded of my dear friend Carolyn Hough and the first time we met over freshly baked blueberry buckle. If I’m a cook, she’s a chef and a very, very, good one. Classically trained at the Culinary Institute of America and then a professional chef at some pretty swanky restaurants including Charlie Trotters in Chicago. But my favorite tidbit about Carolyn is that she’s been baking sourdough bread from scratch everyday for over a decade. This is no ordinary sourdough. It’s lovingly made with a starter from grapes instead of yeast because grapes create a natural sourdough. In the culinary world, that is very cool. Lucky for us her signature sourdough is for sale along with lots of other goodies in her little shed called Panetica, Latin for bread and ethical. The offerings change weekly and this week, among them is my very own buckle.
Angry egg salad is as lovely as a spring day. That pale yellow hue, the light and pillowy texture and the most delicate flavor of mild, if not bland eggs. But this is no ordinary egg salad. These eggs, once cooked, are soaked in a briny mixture of vinegar and hot sauce giving them just the right kick to make them “angry”. You see, hard cooked eggs are like little sponges soaking up flavor, yielding a magnificent transformation. Kind of like a thunderstorm in the middle of the lovely spring day.
What do you get when you cross a chocolate chip cookie with a graham cracker? You get a rocky edge cookie, of course. It’s the best of both worlds all rolled into one and super easy for kids to make – hint hint – for Mother’s Day.