Recipephany

Here’s the ultimate baked goods makeover, or shall we say, “bakeover.” In almost fairy-tale style, this recipephany transforms neglected, over-the-hill bread into a deep, dark, restaurant-worthy chocolate dessert.
Expect big flavors—cocoa, dark chocolate, a glug of rum, coffee, cinnamon, scads of vanilla, a drizzle of molasses, and chopped pecans—blended into a sweet base of eggs, milk [...]

Soft, puffy, and slightly crinkly, these classics deliver sugar ‘n’ spice all year ’round, not just at Christmas.
But there’s no escaping that bit of Yuletide in this snickerdoodle. It is one of the irresistible treats my sister-in-law Chris heaps upon her splendid Christmas cookie tray.
And Chris got this recipe from “Sister Santa Claus.”
It goes back [...]

IN A WORLD where mixed-up envelopes turn winners into losers and losers look like Matt Damon…comes one dessert that Price Waterhouse stands behind… one dessert that proudly proclaims itself a winner despite its name…La La Land O Lakes Old-World Raspberry Bars.
Saskatoon Watch Parties presented this year’s Oscar gala, a “satellite feed” with “satellite dishes.”  Don’t [...]

Need a quick yet impressive holiday cookie? Roll puff pastry dough in sugar and cinnamon, fold, cut, and voilà! Palmiers (aka elephant ears).
I made a batch today from puff pastry dough I rescued from the dark recesses of my freezer. Last winter I mixed a lot of Joanne Chang’s easy Quick Puff Pastry from Flour [...]

Caramel-lacquered tofu triangles hit all the sweet, savory and salty notes that put guests in a good mood. The dark, shiny syrup sinks into the chewy triangles, so you can eat them with your fingers if you like.
Since they keep well in the fridge, you can make them way ahead and bring them out any [...]

Cookbook author Dorie Greenspan got this recipephany for intense double-chocolate cookies from Parisian pastry chef Pierre Hermé. When she published it in Paris Sweets, she called them “Korova Cookies.” Then her neighbor suggested “World Peace Cookies.” Smart move. This takes Brody’s Second Law of Marketing one step further: If you can name it better, you [...]

My microwave is an indispensible sous chef. It melts and tempers chocolate, parcooks root veggies on their way to the roasting pan, sweats onions in a pinch, and dries and toasts old bread for nearly instant bread crumbs.
Wait a minute—toasting? While we think of the microwave for reheating, melting, and steaming, it can also dehydrate [...]

We recently backpacked mountain trails from Salerno to Sorrento along the Amalfi Coast, famous for both its sheer beauty and its sheer drops. Dan mapped hikes that led us to a mountaintop church unreachable by roads, up and down hundreds of flights of stairs built for pack animals, between terraced groves of lemon trees bright [...]

I dedicate this post to the memory of Nancy Osborn and everyone who would rather spend their time doing things other than cooking. People, for example, who “baste” a hem, try not to “slice” a golf ball, or, as in Nancy’s case, think of “beat” and “measure” as nouns, not verbs.
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Cheese Dreams from Willy [...]

Deep dark chocolate truffles with flecks of walnut and hazelnut feel so much like a naughty indulgence that you’ll catch yourself stealing them when nobody’s looking. But why? They are entirely fruit and nuts, without any added sugar or cream. These wholesome concoctions play such a trick on our confection detectors that this recipephany may [...]

As part of September denial, I’ve been manically buying up fresh blueberries. The season is fast slipping away, and before you know it, blueberries will cost a dime apiece again.
I’ve been making these sunny whole-grain blueberry scones for the past two weeks. They’re buttery, pastry-like and tender, with tangy berries that melt on the tongue [...]

With the exception of our family tree trimming—when nostalgia and aesthetics collide as we unwrap ornaments and debate which deserve center stage—the sticky bun is my favorite Christmas tradition.
The tradition goes like this. The week before Christmas, we bake these fluffy, high cinnamon rolls glazed with caramel and topped with pecans. On Christmas morning, the [...]

Even more than “cashew,” which sounds like a sneeze, “filbert” is the stupidest nut name ever. Fortunately, the NAAFRCP (National Association for the Advancement of Foods Resembling Chick Peas) promoted the more melodious “hazelnut.”
Proving that everything sounds better in Italian, “nocciola” rightly implies dark depths of flavor. The hazelnut grows abundantly in the Piedmont Region, [...]

Imagine the Snack Fairy tapping her wand on a piece of plain melba toast. Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey appear, transforming it into an object of desire: Trader Joe’s Rosemary Raisin Crisps.
Leave it to a Canadian to reverse engineer a recipephany for a similar cracker called Lesley Stowe’s Raincoast Crisps. [...]

Fats, sugars and salt. They comprise the snack food hat trick, and, frankly, are what we crave in food. When made with enough oil, popcorn with salt nails two out of three.
Caramel corn solves the sweetness issue, but then you’ve got Cracker Jack, a real sugar-shock inducer. So when I discovered Kettle Corn, with its [...]

Ever since my mother served up eggplant as “French fries” slathered in ketchup, I’ve been a sucker for its tasty squishiness. I’ve enjoyed it in Italian, French, Indian, Greek, Middle Eastern, Asian and African dishes. But Romanian?
I never knew Romania has its own traditional eggplant dip (called salată de vinete or vinetta), which I learned [...]

Homemade rye crackers are delicious, easy-to-make snacks that are perfect for today’s economic crunch.