Skillet lasagna is a weeknight favorite in my household, but one skillet’s worth typically involves half a typical 1 pound container of ricotta. What do do with the other half? Lemon ricotta cookies are an easy solution. I based this version off a recipe from the New York Times. The dough keeps for a weekContinue reading “Lemon Ricotta Cookies”
Category Archives: Recipes
Serious Bagels
Homemade bagels can require some effort, but offer substantial payback for picky eaters. I have hopped from recipe to recipe over the years, each better than the previous. My current favorite comes from Serious Eats. I have tweaked this version several times with slightly different results, but all varieties are excellent. This version modifies theContinue reading “Serious Bagels”
Buttermilk Banana Bread Revisted
Instead of throwing out leftover bananas, they are best used up in banana bread. If you don’t have 3 large ones sufficient for this recipe, freeze them until your stock is adequate. This is a tweaked version of a recipe that I enjoy ever time. It has a great fluffy texture and a crunchy sweetContinue reading “Buttermilk Banana Bread Revisted”
M&M Cookies
Chocolate chip cookies are great, but there is something about M&M cookies (the colors, the candy crunch) that adds another dimension, especially for kids. I adapted my favorite chocolate chip cookie recipe for these cookies. While I prefer the chocolate chip version in larger form and slightly under baked, these work well as smaller cookies.
Montreal Bagels
I’ve been focused on perfecting homemade New York style bagels, but my attention recently turned to Montreal-style bagels, which I have had only a few times. It is considerably harder to find information on how to make these bagels at home. Most efforts point to or are derived from a New York Times recipe, butContinue reading “Montreal Bagels”
Better New York Bagels
Homemade bagels are never perfected. They can always be tweaked and improved upon. The goal posts shift. Tastes evolve. New ingredients and techniques highlight different strengths and weaknesses. My current recipe is based off of this recipe by Bruce Ezzell. The main difference from my initial forays into home bagel making is that it includesContinue reading “Better New York Bagels”
Buttermilk Cinnamon Rolls
Cinnamon rolls are almost unversally loved, but also subject to strong personal preferences. The most controversial aspect is the dough: some prefer a rich, brioche-like bread while others like to contrast of a leaner dough with the sweet filling. My family falls somewhere in the middle. After trying a range of options, our current favoriteContinue reading “Buttermilk Cinnamon Rolls”
Cinnamon Bread
Formaggio, a high end grocery store in Cambridge, has an amazing cinnamon bread. It forgoes the usual raisins and adds cinnamon sugar on all sides instead of restricting it to the “swirl”.To replicate this at home, I started a dough based on King Arthur Flour’s butterflake bread (buttery, but sub-brioche levels of richness) and addedContinue reading “Cinnamon Bread”
Roasted Cauliflower
I eat a fair amount of broccoli, but I’m also partial to it’s unmodified cousin, cauliflower. I grew up with Indian-style aloo gobi, and still enjoy this, but it’s a bit finicky to prepare at home, particularly during a busy weekday. To solve this problem, I turned to an approach to vegetables that’s become increasinglyContinue reading “Roasted Cauliflower”
Shrimp and Grits
With a wife and two kids, all with different tastes, it can be a challenge for me to find a dish that will please the whole family. Sometimes, I luck out and stumble across a crowd-pleaser. I had read about the popularity of the southern favorite shrimp and grits, but had never tried it myself.Continue reading “Shrimp and Grits”
