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!
In this holiday season, can we share a bit of honesty, friends? Let’s acknowledge that Seven Layer Bar Cookies are not, in fact, cookies. They’re more like candy bars. Which is totally fine, of course.
These easy almond cookies are big on flavor, thanks to a salty Marcona almond decorating each one. This is one of my Grandma Dorothy’s old recipes, and its light texture and buttery-almond flavor is perfect for your Christmas cookie assortment. Get 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.
Rob and I are heading to the beach in South Carolina over the Thanksgiving week, leaving our loving family in Indiana wondering what the hell is wrong with us. So it’ll be shrimp and grits for us on Thanksgiving day. Figuring you’re planning something a bit more traditional, I’ll share my favorite Thanksgiving sides, salads and breads to inspire your Turkey Day menu. See the collection of holiday recipes on writes4food.com.
Two things strike me about this recipe that I found in my grandma Dorothy’s old recipe file: one, the beautiful penmanship, and two, this line: “Can be made 2 days before, providing you have good refrigeration.” …
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!
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.
