What we’re Cooking Now

Here are the latest posts from the blog.

Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust

• April 8, 2019

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Ultra-Smooth Hummus with Miso and Charred Scallions

• March 25, 2019

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Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

• March 11, 2019

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Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

• March 4, 2019

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Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

• February 25, 2019

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Everything-Seasoned Gougères with Scallion-Cream Cheese Filling

• February 11, 2019

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The Notorious F.I.G. – a Fig and Rye Valentine’s Day Cocktail

• February 4, 2019

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Pollo a la Brasa (Peruvian-style Roasted Chicken)

• January 28, 2019

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Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

• January 21, 2019

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Creamy Mushroom Soup with Black Rice

• January 14, 2019

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Ultimate English Toffee

• December 20, 2018

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Real, Homemade Egg Nog

• December 10, 2018

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Spiced Rosemary Old-Fashioned

• October 22, 2018

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Spicy Thai Shrimp Salad

• September 6, 2018

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Easy Creamed Corn with Basil

• August 27, 2018

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The Monarch: A Brown-Sugar Bourbon Cocktail with Thyme and Lemon

• August 20, 2018

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Brussels Sprout Pizza with Balsamic Caramelized Onions and Goat Cheese

• August 5, 2018

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Cheese and Blueberry Blintzes with Blueberry Preserves Syrup

• July 30, 2018

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Stir Fried Farro with Garlicky Kale and Poached Egg

• July 23, 2018

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The French Tart – Grapefruit and Rosemary Cocktail

• July 16, 2018

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