Who doesn’t love those rustic Italian rosemary crackers, so crispy, flaky, and salty? A calm evening between two snow storms seemed like a good time to give them a try at home. My daughter loves playing with dough, so we had a fun time making them together. I used this recipe, originally from Gourmet magazine: … More Rosemary Flatbread Crackers
Brussels sprouts and bacon are a perfect match, a marriage of bitter, sweet, salty, and smoky, of crisp and soft, chewy and tender. They can be roasted together or cooked separately and combined before serving. When roasted together, the Brussels sprouts cook in the bacon fat and, well, while not the healthiest choice, they sure … More Brussels Sprouts, Bacon, and Grapes: Three Variations (One Without Bacon)
Latkes are a cornerstone of Hanukkah for Ashkenazi Jews. People usually have strong opinions about their latkes, and variations abound. The more traditional recipes include shredded russet potatoes and onions, some egg and a little flour to bind them together, and some salt and pepper for flavor. Form into a loose patty, fry, and, voila, … More Lovely Latkes
It’s apple-picking season. If you live in the New York City metro area, chances are pretty good that you were at an orchard in northern Westchester County this weekend. At least it seemed that way, with so many people there, picking apples, eating cider donuts, letting the kids run free for a bit. Here’s a … More Sour Cream Apple Squares
Shaker lemon pie is a very lemon-y pie. My mother had it many years ago when dining at the Inn at Chester in Chester, CT. She asked the waiter for the recipe, and the pastry chef, Gretl, was happy to oblige. My mother made this recipe for several gatherings over the years, and she often … More Shaker Lemon Pie
