FOODIE

When I was in Rhode Island recently, blueberries were just about to burst forth, and I was fortunate to find some of the early, inky-colored orbs. Because I grew up in New England, I have a special fondness for blueberries, which are rather scarce in Paris* (when available, they're sold in small barquettes with a few dozen berries in them), so I get my fill during summer trips to the East Coast. While blueberries are delicious when combined with other summer fruits such as nectarines, peaches, apricots, and plums, it's especially satisfying to get a big, solid wallop of berries in each spoonful. So, rather than having them play a supporting role, I sometimes pack them in and use them on their own. Despite the fact that they're no slouch in that department either. XEM THÊM :  Song thủ lô khung 3 ngày – Dự đoán xổ số miền bắc Drop biscuits are easier to work with than traditional biscuits because there's no rolling out; just mix it up and drop it on. They're more cru

    This recipe always seems to come up when I mention "Chocolate Chip Cookies." I've been making chocolate chip cookies my entire life and am always excited to try new ones. I've made them with various flours, various types (and sizes) of chocolate, some with nuts (or cocoa nibs), and some without. The salt in chocolate chip cookies may be in the butter or sprinkled on top in some cases. Or they could have a double dose of chocolate in them. XEM THÊM :  Hướng dẫn nuôi dàn đề 36 số bất bại siêu chuẩn lời đậm But I haven't done much messing with the butter because it's one of the non-negotiables in chocolate chip cookies for me. But when I discovered tahini, my devotion to butter was called into question. You (and I) can relax because, while these chocolate chip cookies do contain butter, they also contain sesame paste, a common ingredient in Middle Eastern cooking that I always keep on hand. So, despite the fact that I thought I'd done everything a man co

I wrote too many recipes when I was finalizing The Perfect Scoop and needed to make room for all the other stuff that goes into a cookbook. Although I included a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided that because my first book had a great recipe for Caramel Ice Cream (which was re-released as Ready for Dessert), that recipe would suffice for caramel ice cream fans.   Then there was salted butter caramel, which raised a few eyebrows at the time. "Salt in my ice cream?" I heard this several times. So I'm re-presenting my own recipe for Salted Butter Caramel Ice Cream today. I posted this about a decade ago, but I wanted to revisit it because so many people told me it was their all-time favorite ice cream. I've reduced the sugar in this newer version, which helps the ice cream firm up in the freezer, and made a few other changes. XEM THÊM :  Bầu cua online | Chơi game trực tuyến đổi tiền thật 100% It

  I had my first avocado at Scandia restaurant in Los Angeles, and I hated it. The smooth little green cubes avoided my fork until I finally speared one. I swallowed it reluctantly, then avoided the rest of them on my plate. I'm not sure how I came to love avocados, but the city of Los Angeles is similar. You may not like it at first, but it definitely grows on you. Because half of my family is from there, I was able to visit them and the city during my childhood Christmas vacations. Leaving the East Coast snow behind and stepping out of the plane into 80o heat was a revelation, as was learning that people had actual swimming pools in their back yards. That was pretty much the end of the era of fabulous L.A. eateries. Elite regulars like the Reagans and Elizabeth Taylor dined on chili and "Hobo steaks" at places like Chasen's, while Don the Beachcomber fueled America's fascination with Polynesian fare. Although I never ate there (but we laughed every time we passe

Basil Vinaigrette is my summer sauce. Please don't get me wrong: I adore pesto. This basil-forward sauce, on the other hand, has the punchy flavor of fresh herbs and comes together in less than a minute. Unlike its thicker cousin, this vinaigrette can be drizzled over just about anything, from fresh tomatoes and shelling beans to risotto or roasted potatoes, and even fresh cheese, such as mozzarella or creamy burrata. I start buying bunches of basil and fresh tomatoes at the market as soon as I see them, never letting my supply run low. And having a container of this vinaigrette on hand means I can quickly put lunch or dinner on the table. It's also a great sauce to bring on a picnic, which we did the other night while enjoying the peace and quiet of Paris as most of the city clears out until the end of summer.  XEM THÊM :  Lô kép nuôi khung 2 ngày ⚡ Chuẩn xác bất bại ⚡ I also enjoy fresh shelling beans, which come in pods and must be shucked. It's a little difficult, but

Cowgirl cookies are what we call them. However, Google claims they are cowboy cookies. Who says a cowgirl can't enjoy cookies? We gave these cow person cookies to several non-gluten-free friends, and they all kept coming back for more when that's you know they're good! These cookies are LOADED with goodies and are chewy, nutty, and perfectly sweet (oats, coconut, chocolate, and walnuts or pecans). They're inspired by the satisfying cowgirl cookies of our childhood, but vegan, gluten-free, and ready in 20 minutes with just one bowl. We can't wait for you to try them out! Let's make some cookies! Cowboy (or Cowgirl) Cookies are what they sound like Cowboy cookies are similar to oatmeal chocolate chip cookies, but with more goodies — extra oats, as well as coconut and pecans. They're among the best. Their origins are unknown, but some claim they originated in Texas, while others claim the cookies could last a long time in cowboy saddlebags. They became known af