I recently realized that my favorite cornbread recipe had lost something. The zing had disappeared from our relationship. While I still liked the bones of the recipe--the texture, especially, remained fantastic--the flavor needed a little makeover. . . .
I love serving a platter of biscuits on Thanksgiving. This rich recipe, made even better with Cheddar, produces light biscuits that go well with the main Thanksgiving meal or as part of an appetizer platter.
Forget the candy, my favorite treat at school Halloween parties were the frosted marble cupcakes decorated with a mellowcreme pumpkin. (I prefered the mellowcreme cupcakes because, to me, mellowcreme pumpkins tasted like giant pieces of candy corn. And back then I lovedcandy corn.)
Those schooltime marble cupcakes inspired this recipe. But instead of swirling vanilla and chocolate cake batter together, I combined pumpkin and chocolate batter; the spiciness of the pumpkin cake works really well with chocolate. It adds a subtle spiciness to the chocolate without overwhelming it. . . .
Each Halloween, before I went out to trick-or-treat, my mother always made the same meal: hot dogs, baked beans, and Boston brown bread. It was tradition. Today, as soon as fall arrives, I start making this bread. It's too good to only eat on Halloween. This traditional New England bread is steamed, giving you a sturdy, dense loaf . . .
As you might know, I write a column for SeriousEats.com. Recently one of their readers requested a gluten-free adaptation of her mom's hush puppy recipe. She wrote, "The recipe makes 'plain jane' hush puppies. Since they are so light and fluffy, they remind me of a savory doughnut hole!"
A savory doughnut hole? Sign me up! As promised, the recipe was indeed "plain jane." The flour mixture was a simple blend of . . .
Over the last year or so, I created several vegan recipes for my Serious Eats column. Somehow I forgot to share them with you guys! Since kids are going back-to-school soon, I thought this would be a good time to post the recipes. Why? Well, your child might want to bring allergen-safe foods in his or her lunch bag if classmates have allergy issues. . . .
S'mores, crumb crusts, a quick ice cream sandwich. All of these treats are possible thanks to a humble childhood snack: the graham cracker. S'mores probably weren't what Sylvester Graham had in mind back in 1829 when he created a "honey health biscuit" made from whole grains. Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem, of course. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun--and tasty--way to experience classic graham crackers in a new way . . .
To me, fried chicken means one thing: skin on, bone in Southern fried chicken. So when a Serious Eater asked for a gluten-free conversion of Ree Drummond's (The Pioneer Woman) fried chicken recipe, it surprised me when they pointed me to a recipe for skinless, boneless fried chicken strips.