After last week’s brownies, I thought I’d give everyone a break from the high-sugar, high-fat splurge with a very healthy recipe. Chef Gaby Dalkin has whipped up the perfect dish to restore balance to your diet, a Spicy Roasted Broccolini Quinoa Salad. I’m not one to talk about how wonderful salads sound, but even I’ll admit…
Brownies were one of the first desserts I learned to make using the recipe from the Hershey’s Cocoa label. SOOOOO good. I am tempted to say they are foolproof, but they really aren’t. If a brownie is over-baked, it’s no good! So when you make brownies, you quickly learn the rule that you should take…
I love dumplings of all types and rarely pass up the opportunity to try out highly recommended dim sum restaurants. Because they are so easy to make, I also like trying them at home, so I’m very excited about this week’s recipe for Pan-Fried Pork, Shrimp and Cabbage Dumplings from Bee Yinn Low. Pork and…
Despite plenty of traveling to Germany and Austria, I never really appreciated schnitzel until I read The Accidental Foodie by Neale Whitaker and came across Bill Granger’s recipe for chicken schnitzel. The first time I went to Sydney, I of course went to Bill’s and ordered it right off the menu, so I could see…
We met Jenny and Teri, the team behind Spoon Fork Bacon, earlier today with their Honey-Rum Fizz. We thought their recipe for no-yeast cake dougnuts was perfect for the holidays too, especially for those of you who need to prepare something for Santa when he slides down the chimney, or for whoever has present-wrapping duty…
For the last Behind the Bar of the year we couldn’t think of a more energetic team than the women behind the great food and drink site Spoon Fork Bacon. L.A.-based food and interiors photographer Teri Lyn Fisher and food stylist Jenny Park have gone all out today with their Honey-Rum Fizz, a great cocktail…
I can’t decide which was more fun this week: making the truffles or corresponding with Eric “Johnny” Battles, chocolatier and founder of Sweeteeth in North Charleston, South Carolina. I was so curious when Johnny offered a series of flavors, none of which I had ever considered pairing with chocolate. As luck would have it, Grace, Amy…
I’ll confess, I’ve been listening to Christmas music since July (“Baby, It’s Cold Outside,” sung by Johnny Mercer and Margaret Whiting, is on now), and I’m about to watch Love Actually to officially kick off the Christmas month. I’m not sure I actually like Christmas, but I like the music, sappy movies and, of course, the…
Like Santa, I’ve listened closely all year to friends and acquaintances as they spoke passionately about objects and experiences they really loved. What struck me most about their stories was that many of them never expected to derive such enjoyment, personal enrichment, and/or utility from the items/experiences they spoke about, such as a beautiful platter, a…
Usually, I would wait until closer to Christmas for a recipe like this, but it is so versatile that I wanted to give you the chance to try it out a few times waaaay before the holiday. By the time Christmas comes, you will be the star of all your holiday parties, thanks to this…
Since this is the last day before Thanksgiving here at Design*Sponge, I asked Grace if we could do an exceptional Wednesday post on a recipe I’m hoping you’ll be able to use this weekend, if not tomorrow. My father loves cranberry sauce, and I love the idea of making your own. Stephanie Dietz, owner of Farm…
I live in Italy. I love pizza. I don’t know if one has anything to do with the other, but both are true! I’ve been thinking about a pizza recipe for the column ever since mud australia explained how they actually bake their pizzas on mud dinner plates. However, this week’s guest beat me to…
My former boss was from Adelaide, and she looovveed to cook, bake and try new restaurants. She knew I did, too, so she always shared typical Australian things with me, like the Green and Gold Cookery Book, or the book that this week’s recipe came from, the South Australian Country Women’s Association Calendar of Cakes:…
I love cake. I won’t say any kind of cake, but most kinds of cake. And I am always mesmerized and drawn to tall, soft, one-layer cakes. This week we have a recipe for a simple and delicious plum cake by Cerentha Harris, journalist and editor of the Herman Miller Lifework blog. Cerentha’s first recipe…
I love pumpkin — all different types. But my favorite is a pumpkin with a compact flesh, which is very creamy. Over the past few years on In the Kitchen With, we’ve collected quite a few pumpkin and butternut squash recipes that are perfect as these vegetables start showing up in abundance at markets and stores….
Each week, we try to bring you a recipe that would fit nicely in your arsenal as a stand-alone dish or a building block. When discussing recipes with Jill Donenfeld, founder of the weekly home-chef service The Culinistas, it was revealed that Jill had spent significant time in India working on a cookbook. We thought…
Stylist Dani Fisher has been around the ITKW column a bit the past few months: first, when she styled Jennifer Martine’s Bagna Cauda recipe, then with her own Ricotta Cheesecake recipe. I thought having Dani back for a savory recipe would be a great way to kick off autumn. She chose one of her favorite pasta…
On a recent flight, I sat by a young Italian architect who was going to Los Angeles for an internship. Somehow, we got on the topic of food, and she mentioned that the first thing she eats when she returns to Italy is either pasta or pizza. When I return to the US, it’s a…
Just under the wire, right before figs disappear altogether, we thought we’d bring you one recipe at the end of the season. Figs with gorgonzola is one of the most common combinations I’ve seen lately. This week’s delightful recipe for Figs with Dolcelatte, Honey and Rosemary by journalist Deena Prichep adds a bit of honey…
My life with doughnuts: When I was little, my aunt used to make beignets and doughnuts for me. There was something a little magical about it, as I’d only been used to Fox’s Donut Den. Of course, I had eaten those small “donettes” with the waxy chocolate or dense powdered-sugar coating, and the occasional Krispy…
