This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a simple one but one to remember in the winter when celeriac (celery root) is often included in my organic delivery box… Basically you cook some celery root and potato in milk until they are very soft (hint: chop the […]
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Tuesdays with Dorie (Dorie’s Cookies): Coffee-Cardamom Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Coffee-Cardamom Cookies. Dorie says: If spice cookies are good alongside coffee — and they are — then wouldn’t they be even better with coffee in them? That was the question I asked myself and these cookies are the affirmative answer. These have freshly ground espresso […]
Les Petits Chefs Cook the Books: Chocolate Zucchini Snack Cake Muffins from Best of Bridge Weekday Suppers
The Petits Chefs are back and this term we’re cooking our way through a bunch of cookbooks! For Week 1, I chose the latest from Best of Bridge, the iconic Canadian cookbook series whose latest is a collection of recipes to help you get dinner on the table, even during the busiest of weeks in […]
Tuesdays with Dorie (Baking Chez Moi): Chocolate-Coconut Tart
This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I minified (of course) but in the end, shared with so many people that I could simply have made one large tart. When a full-sized dessert comes along in these bakes, I’m always leery of making them full-sized because then, well, it means […]
French Fridays: Roasted Root Vegetables from My Paris Kitchen
This week’s “recipe” for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen isn’t something I’d typically use a recipe for. Roasted Root Vegetables is something I make pretty much weekly and it’s something I think everyone should make weekly. Having roasted veggies on hand through the week is super useful for reheating for […]
Tuesdays with Dorie (Dorie’s Cookies): Fruit and Four-Grain Biscotti
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Fruit and Four-Grain Biscotti. Dorie says: Think of these biscotti as dunkable breakfast cereal. They’ve got a lot of what your morning mix might have: whole wheat flour and wheat germ, oats, buckwheat groats and flax, and snipped dried fruit for even more flavor. The […]
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