From Christina Tosi at Momufuku Milk Bar in New York. Makes 15 to 20 cookies. Christina’s description of the cookies is below. She wrote it without capitalization as is her style. Ever the copy editor, I added capitals to help me read it. She also mentions “coffee grounds” as an … [Read more...]
Hummingbird Food for Feeder
This recipe is for the sweet fluid that fills a hummingbird feeder. No need to buy the red concentrate you find at Home Depot since the active ingredient is "100% sucrose" which is plain old sugar. It is just as easy to make hummingbird food at home as it is to make Simple … [Read more...]
Rosemary Pecans
These yummy treats became known as our Super Bowl specialty years ago, when we used an old recipe from Gourmet. Peter McQuaid's much improved version for Rosemary Spiced Nuts appeared recently in the New York Times so we adapted it. 1 pound unsalted pecans or mixed nuts 1 … [Read more...]
Shrimp Barka
This incredibly delicious recipe is from Elizabeth Alexander's book The Light of the World, a memoir of her time with her late husband, Ficre Ghebreyesus, Eritrean artist and an owner and chef of Caffé Adulis in New Haven, now closed. 4 tablespoons olive oil 3 medium red onions, … [Read more...]
Blue Cheese Dressing
Adapted from the Charlotte Observer via Fred Thompson, who focuses on the best of North Carolina's food in Edible Piedmont magazine, here is a blue cheese dressing from Kyle Wilkerson, founder of Roxboro's Heirloom restaurant. The dressing can be used with Buffalo Chicken, as a … [Read more...]
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