Another inspiration from Mark’s Daily Apple, this is a staple comfort food in our house. It makes a big batch so there’s always leftovers for reheating, or serving with eggs, or making pizza with…
Archive : 2012
Lemon Curd
I make this at least twice a year as a gift for my Gram since it’s her favorite. It’s the perfect accompaniment for so many things, and it goes quickly at any tea party.
Perfect Pan-Roasted Chicken Thighs or Breasts
This is a fast, easy staple in our house.
Dark Chocolate Salted Caramel Cookie Bars
Ingredients For crust 2 sticks unsalted butter at room temp 1/2 cup granulated sugar 1/2 cup powdered sugar 1 tbsp […]
Porchetta
Ingredients 1 5-6 pound piece of pork belly, skin on 1 2-3 pound boneless, center-cut pork loin fennel parsley crushed […]
Momofuku Steamed Pork Buns
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Ingredients Buns 1 tablespoon plus 1 teaspoon active dry yeast 1 1/2 cups water, room temp 4 1/2 cups bread […]
Salted Caramel Apple Tart
Ingredients Tart 14-ounce package puff pastry, defrosted in fridge overnight (like Smitten, my fave brand is DuFour) 3 large or […]
Rosemary Creamed Corn
Ingredients 1/2 onion, diced 1 tablespoon butter 8 ears fresh corn 1 sprig fresh rosemary 1/4 teaspoon turmeric 1 tablespoon […]
Coconut Crusted Cod with Caprese Salad
Ingredients 1 large cod filet 3/4 cup unsweetened coconut flakes 2 tablespoons coconut flour 1 egg, beaten coconut oil for […]
Gianduja Gelato
You need an ice cream maker for this. I spent some time house sitting for Jess where I was able to make good use of hers.