This is the ultimate sweet and salty cookie.
Jam is terrifying. It is the zombie movie of spreads. It can become undead and grow a bacterium that will kill you. I hope you are excited to make jam now.
I swear this one is not so hard, or murderous. There’s no 10 minutes of boiling Kerr jars or air-drying or anything like that – it’s a quick easy jam that makes enough for right this minute and maybe the next two weeks if you don’t get too greedy. Store in the fridge and if you have too much for you, it makes a great for-no-special-reason gift.
Aakash, Nate and I drove up to Sonoma to celebrate Nate’s birthday with wine tasting and a peanut butter sandwich picnic. It was overcast and windy, very like New York this time of year. My favorite part (I drove) was buying beautiful purple heads of garlic and the sweetest fresh strawberries from a roadside stand in front of the berry fields and across the road from a vineyard.
Roasting strawberries is a great way to preserve the flavor of fresh spring strawberries for longer than two days – or to save some already sad-looking berries. Roasting them with olive oil, a bit of maple syrup, and a generous spoonful of balsamic gives these a jammy, tangy flavor that goes great with the creamy avocado and a bit of spiciness from freshly ground black pepper and a pinch of red pepper flakes.
I have previously waxed philosophic about my love for muffiny-type muffins rather than cupcake-type muffins. I like muffins that are just sweet enough – and these are even a bit more decadent with the addition of chocolate chips, and super minty flavorful with crushed spearmint leaves and a few teaspoons of peppermint extract. They are perfect as an on-the-go breakfast or a midday snack without hitting you over the head with a sugarbomb.
This pumpkin granola is based on a favorite Cooks Illustrated method (cheers to C. Mike here!): pack it down into a thick slab of granola and let it cook and cool undisturbed before breaking it up into chunks. The result: a crispy, crunchy granola with lots of clustery bits. I’ve added nutty quinoa seeds for even more texture. The pumpkin and spice flavors come out best in milk, so I highly recommend breakfasts of granola with milk and banana (a great creamy foil for crunchy granola). Pecans and salted dried cranberries round out the flavor and really give it that can’t-stop-eating-it quality of the best granolas.
gluten-free, vegan, raw
The first time I had mango sticky rice was when I lived in Rochester, NY. There was an old dump of a Chinese place on South Ave that everyone raved about. I made it there twice, and what I remember about it was the mango sticky rice (ironic, since it’s a classic Thai dessert). I remember walking home on South, carefully dividing the dessert into “now” and “later” so that I could savor it: the unusual taste of cardamom (now one of my favorite spices), the sweetness of the white sticky rice in contrast to the silky, musky sweetness of the mango, and of course, the creamy texture. It’s almost an overwhelming dessert, especially compared to the single-note sugariness of a bowl of ice cream or a cookie.