Salty sweets seem to be catching my eye lately. First there were those salty oatmeal cookies and now these dark chocolate cupcakes that are liberally sprinkled with coarse salt before baking and after frosting. The cupcakes were good, but the star of this recipe is the butterscotch icing. Oh my.
The recipe comes from a new [...]

The two weeks before Christmas were filled with batches of caramel and almond toffee, peppermint bark and nougat. At the end of it all, I was sugared out. That lasted approximately 10 seconds, then I found this recipe for oatmeal cookies.
Unlike regular oatmeal cookies, the dough for these contain no salt. Sea salt (or kosher [...]

Currently cooking from All About Braising by Molly Stevens
My last dish out of All About Braising was a bit disappointing. The first night we ate this chicken and pork dish, it was really good. The sauce was tangy and full of flavor. Unfortunately, there was only enough sauce for that first meal. Leftovers were dry [...]

The folks over at www.kingarthurflour.com/blog/ have the perfect job. See, I’ve been trying to figure out how to make money by baking whatever I want, whenever I want. So far, I haven’t had much luck, but I’m sure enjoying the practice.
Anyway, that blog up there? Well, they’re the source for these cookies. The cookies don’t [...]

A week or so before Thanksgiving, I went on a mission to find a really good roll recipe for those all-important leftover turkey sandwiches. I think I tried three or four recipes before finally settling on this one from the King Arthur Flour website.
The only change I made to the recipe was to increase the [...]

There it was. Staring at me with sad little orange eyes. Every time I opened the refrigerator, I could hear its insidious whisper:
“Please don’t throw me away.”
But what to do with it? I had about a cup of pumpkin puree leftover from Thanksgiving. Trying to find a savory recipe just seemed like a lot of [...]

Currently cooking from All About Braising by Molly Stevens
Thanksgiving left me with a surplus of celery, so I took a suggestion from a commentor and tried Stevens’ braised celery recipe.
You start off by trimming and cleaning a bunch of celery stalks and making a celery stock with the trimmings. The stock is poured over the [...]

This is the second recipe I earmarked from the November issue of Cooking Light (that Beef-Barley Soup was the other one). And like the beef-barley soup, this was a hit.
I followed the recipe pretty closely, except for one change. In the magazine, the recipe calls for skinless, boneless chick thighs. Those are pretty hard to [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another homerun from Stevens’ book. I’ve made lots of pot roasts (and eaten even more), but I think this might be one of my favorites due to its simplicity and ease of preparation.
You start out by browning a roast (I used a 3 1/2 pound boneless [...]

Here’s another recipe that I got from Cooking Light magazine. We tend to eat a lot of soups around here, and I’m always looking for new recipes. This one caught my eye because it looked more like a stew than a soup.
This is a pretty basic beef barley soup, made with chuck roast, carrots, celery, [...]