For years I have searched for the ideal peanut butter blondie recipe. After many failed attempts, I had given up trying, thinking that the peanut butter blondies I was envisioning in my head were impossible to achieve.
In an ode to September and fall colors, I’ve made some of Bobby Flay’s sautéed cider apples from his cookbook “Brunch at Bobby’s.” Tart Granny Smith apples, simmered in apple cider spiced with cinnamon sticks, until they are tender and glazed in a syrupy, buttery sauce.
A few weekends ago, my girlfriend and I went to flip for Reds with friends along the banks of the Kenai River. It was a rainy, grey evening, and along the edge of the water everywhere I could spot wild raspberries peeking through the bushes.
If you’ve been firing up your grill this summer, it’s likely you may have some leftover grilled proteins on hand like salmon, steak, or chicken. One of my favorite ways to use up leftover grilled meats is to make a big, beautiful green salad the next day.
It was a warm summer morning. Two of the kids were outside picking wildflowers with one of our California visitors. I was in the kitchen slicing ripe nectarines while the stand mixer worked creaming together butter and sugar, transforming them into what would soon be cake batter.
A good friend visiting from San Diego admitted to never having enjoyed salmon and was hoping this trip to Alaska could turn the tide. She went on to say that the only way she had enjoyed cooked fish in the past was a traditional Baja-style fish taco – a San Diego staple.
Whenever I offer to make cookies for the family, my middle son requests molasses cookies without fail. We aren’t talking about gingersnaps – the crunchy dark cookie that actually snaps when you break it. We are talking about molasses cookies, spiced with cinnamon, ginger, and cloves, rolled in sugar with perfect crackles and crinkles on top, chewy edges, and soft, almost-gooey centers.
Once the pan of shrimp was cooked and photographed, I called for my oldest son – the teenaged shrimp-lover of the household – and told him there may be something he might be interested in on the dining room table. He came downstairs, took one look, and perched himself beside the hot skillet, devouring every single last piece of plump, glistening shrimp.