This Lemon Olive Oil Cake couldn’t be any easier (if you don’t have lemon-infused olive oil on hand, use good EVOO). But the Blueberry-Thyme Compote topping makes it extra special. Make this cake your go-to all summer long, varying the compote as different seasonal fruits come along. And if you happen to eat this for breakfast, I won’t judge. Get the recipe over on writes4food.com!
Everyone — everyone! — is making these: Alison Roman’s recipe for Salted Chocolate Chunk Shortbread cookies. Like everything on the interwebs these days, comments vary, from “amazing” to “meh” to “disaster.” I had to find out what the fuss is all about. And I have to say: these cookies are pretty amazing — but there are some little tricks to make them a bit easier to deal with. Get my version of the recipe on writes4food.com!
Here’s a simple butter cookie dressed with fancy hazelnuts and jam. These Hazelnut Jam Thumbprints are super easy, and they look so pretty on a platter of assorted Christmas cookies. Add these to your baking lineup this year!
I’ll admit it: I was going to sort of blow off the Christmas cookie roundup I usually share on writes4food.com this year. I just didn’t feel the mojo. Until. Until a lovely woman commented to me (as I was demonstrating a recipe from The Findlay Market Cookbook) last weekend about how much she enjoys my Christmas cookie recipes. So, here we go: Christmas Cookie Palooza 2017 feat. The Dorothy Project. Starting Friday, get your new favorite Christmas cookie recipes on writes4food.com.
In my kitchen, ingredients often give rise to recipes instead of the other way around. Recently, I had a bunch of leftover carrot juice from another dish. I had some garden carrots in the “rot drawer.” Carrot juice + carrots became Double Carrot Risotto. It was a hit! With its seasonal flavor and beautiful orange color, it’s the perfect recipe for this time of year. Get the recipe on writes4food.com!
As I’ve been browsing through my grandmother Dorothy’s “Kitchen Klips” recipe file, I’ve smiled as I discovered recipes that are very familiar to me. That’s because I sent them to her. Back in the 90s, Grandma published a cookbook, and she included many recipes from family and friends in addition to her own favorites. I sent her this recipe for Spanish Rice Pilaf with Zucchini and Tomatoes — it didn’t make the cut for her book, but Rob and I make it all. the. time. It’s the perfect summer-to-fall transitional dish. Get the recipe on writes4food.com!
Welcome to installment No. 1 of The Dorothy Project, in which I’ll cook my way through many of the recipes in my grandma’s old recipe file. First up: one of my favorite desserts from growing up. I loved poppy seed cake so much it was the top layer of our wedding cake. Get my grandma’s old-fashioned recipe on writes4food.com — it’s really easy!
I’m sort of a junkie for gazpacho — that most refreshing (and no cook!) of summer soups. This Quick Blender Gazpacho recipe is my go-to for the season: bright, flavorful, perfect for lunch on a hot day.
You’ll want to bookmark this recipe, not just because it’s the thing to fix for dinner tonight (what with summer sweet corn being totally awesome right now), but because these Quick Breaded Chicken Tenders is a basic, all-year, even-for-picky-eaters kind of lifesaver recipe. Get the recipe on writes4food.com!
