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As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...
One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, th...
I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many diff...
I make cookies so I have cookies to eat—and not just any cookie, but a French sablé, my favorite buttery shortbread that I enhance with olive oil ...
I think that citrus should be in as many dishes as possible, and I am always excited for blood orange season. This recipe is the proof that making ...
Created in 1753 in Hesse, Germany (where I often spent summers growing up), the name of these heavily spiced and delightfully chewy cookies literal...
Nut lovers will appreciate these chunky brownies that get extra depth from ground coffee and black pepper. Dried apricots add a surprising tang...
This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background...
Pineapple is one of my favorite fruits but sadly not cooked often enough. To me the key is to pick a great ripe pineapple or just leave it for up t...
Made with vibrant and floral soft-stick cinnamon, this flavor-packed and dense syrup (rich means a 2:1 ratio of sugar to water) is a great ingredie...
Growing up in Minnesota there were always endless potlucks, sports team get-togethers, and social occasions that required bringing a dish to share,...
Even chefs have a soft spot for fried comfort food. Steven and Michael decided to turn that affection into a business. At Federal Donuts, they use ...
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