Granola fan? For so many of us, it’s a perfect go-to treat, whether we’re planning a simple breakfast, packing a snack for when we’re on the run, or looking for a fun dessert topping alternative (it’s great over ice cream, and lends crunch folded in with cobblers, muffins and other baked treats). I find myself baking up batches of the stuff, particularly during the summer months when I’m looking for recipes that are simple and versatile.
Read moreMake this now for Meatless Monday: No-bake peanut butter bars recipe
Food pairings don’t get much better than peanut butter and chocolate. This recipe is a favorite of mine for a number of reasons. First, there’s no baking involved, which makes this a great treat to make on hot summer days. Second, it’s simple to execute — the bars use only a handful of ingredients. Additionally, it’s kid-friendly, if you’re looking for recipes to get the little ones involved in the kitchen. Most of all? The bars are delicious and fun, and I’m always asked for the recipe when I bring them to a gathering or function.
Read moreCelebrate National Ice Cream Day with olive oil and roasted almond ice cream
Happy National Ice Cream Day! With much of the country suffering under record temperatures, this holiday couldn’t come at a better time. My solution to help cool things down: a rich batch of creamy olive oil ice cream.
Read morePlanning your 4th of July menu: Triple chocolate brownies
This brownie recipe is one that I developed after testing dozens of recipes and consulting with some of the biggest names in baking. Believe it or not, a lot of science goes into the making of a great brownie (baking is chemistry, after all), from the type of ingredients and their ratio to each other, to the method in which they are combined and baked. The results? A brownie that is rich and dense — almost fudge-like — and unapologetically messy. Enjoy.
Read moreMake this now: Salted caramel shortbread bars
I made these shortbread bars again just a couple of weeks ago for a family gathering. It’s a relatively simple recipe, and is a great dish when you’re looking for something that can be made ahead of time. And it’s a great combination of flavors: the shortbread is rich and buttery, with just the right light and flaky texture, topped with a dark and nutty caramel glaze. A dusting of coarse sea salt gives the bars a nice, savory crunch. The bars will keep, refrigerated, for one week.
Read moreCelebrate National Doughnut Day with this buttermilk doughnut recipe
Happy National Doughnut Day! Some mornings, there’s nothing better than biting into a freshly-made doughnut, still warm with a glaze that hasn’t yet set. Messy? Yes, but deliciously so.
Read moreMake this now: Strawberry pie
When the season hands you amazing fruit, sometimes the best way to show it off is also one of the most simple — a fresh fruit pie. At least that’s how I’ve always felt, particularly during the summer months when the markets and produce aisles are a veritable rainbow of tender berries and fragrant stone fruits.
Read moreMake this now: Browned butter banana nut bread recipe
It’s hard to find a good banana bread recipe. I can’t tell you how many recipes I went through when I first tried baking the bread. Some were too tough, others too dry. And still others, despite the number of bananas they might called for, lacked flavor. This recipe, adapted from an older Joy of Cooking recipe, is my favorite.
Read moreMake this now: Bourbon and brown sugar pecan pie recipe
Sometimes it just doesn’t get any better than a seemingly simple slice of pie. Growing up, I remember hanging out in the kitchen watching my mother as she’d bake pie after pie for holidays and family celebrations, whether piled high with summer fruit, or filled with delicate custards. And while pumpkin came close, her pecan was always my favorite.
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