Search results for: "Kristen Eppich"
Food
3 Naturally-Based Recipes From The Moosewood Restaurant Table
Originally published in 1977, the bestselling Moosewood Cookbook was one of the first recipe books to bring all-natural cooking to the masses. The latest tome from the Ithaca, New York, restaurant features 250 new recipes that remain faithful to The Moosewood’s farm-to-table philosophy. Here are three recipes from The Moosewood Restaurant…
December 18, 2017
Food
Tahini Flatbread
If you don’t have a stand mixer, just knead the dough on the counter for 8 to 10 minutes until it’s smooth and elastic. This flatbread can also be grilled or fried, if preferred.
June 15, 2018
Food
Rosemary Potatoes Domino
Yukon Gold potatoes work best for this recipe because they’re slightly waxy and hold their shape after cooking. For best results, don’t rinse the potatoes once sliced; the starch helps the potatoes stick together and absorb the butter.
October 22, 2018
Food
Spring Riis Cocktail
This Spring Riis cocktail is made with snap pea-infused gin.
June 15, 2018
Food
Avocado Bruschetta
For this recipe, use avocados that are fully ripe (there should be some give when you squeeze them).
June 7, 2019
Food
Peppermint Brownie Cookies
These cookies are like eating a cookie and brownie all at once! A touch of peppermint extract and crushed candy cane make these chocolate treats extra festive for the holidays. You’ll know these cookies are properly baked when they have shiny tops and slight cracking. You want them soft, chewy…
December 5, 2018
Food
PB Thumbprints With Mocha Ganache
Peanut butter and chocolate — need I say more? Think of these thumbprints as peanut butter cookies for adults (like we need an excuse). A rich, sophisticated ganache complements the peanut butter flavor in these melt-in-your-mouth bites. You’ll want to put this ganache on just about everything. If it hardens…
December 5, 2018
Food
Tahini Shortbread
An intoxicating, nutty aroma will fill your kitchen when you bake this recipe. Dried rose petals (edible, of course) add a touch of elegance, making this shortbread ideal for a hostess gift or cookie exchange. Tahini separates naturally as it sits in a container, so be sure to give it…
December 5, 2018
Food
Pearl’s Scottish Shortbread
This recipe is originally from food writer and columnist Lucy Waverman’s grandmother, Pearl. For cookies with the best texture, knead the dough into a ball by hand instead of allowing the ball to form in the food processor. No food processor? Don’t worry — just cut the butter into the…
December 5, 2018
Food
Grandma Julie’s Date & Walnut Maamouls
“I remember my grandma Julie at her kitchen table filling the hand-carved maamoul molds from Lebanon. A lot of maamoul recipes call for orange blossom water or rose water but I don’t like either of those flavors, so I leave them out. Dates and walnuts are two…
December 7, 2018
Food
Granny Thelma’s Christmas Fruitcake
Wooden fruitcake boxes can be purchased online but are also easy to build at home. Or, you can bake in a 9-inch x 5-inch x 3-inch loaf pan. Though there are varying opinions on how long a fruitcake needs to mature, this cake does well made anywhere from 2 to…
December 5, 2018
Food
Chili-Ginger Lemonade
If you prefer a spicier lemonade, steep for longer than 30 minutes. Serve the strained ginger and chili flakes in a small bowl as a garnish alongside the lemonade.
June 7, 2019
Food
Coconut Snowballs
The flavor combination of orange and coconut is the winter version of a piña colada — in other words, perfect for the holidays. Beware: these snowballs are deliciously addictive. This dough tends to be a little crumbly when you roll it into balls. Don’t worry — just squeeze it together…
December 5, 2018
Food
Tahini Swirl Brownies
Make sure you stir the tahini well before scooping it from the jar to incorporate the oil. For a little crunch, sprinkle the top of the batter with black and white sesame seeds before you pop it in the oven.
June 7, 2019
Food
Celebrate Summer With These Classic Picnic Recipes
Our idea of a perfect picnic is a mix of classic dishes with new flavor twists and textures.
June 7, 2019