Max-Adam Antonio

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over-the-top mushroom quiche

This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over …

broccoli parmesan fritters

Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s …

chocolate swirl buns

A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka. Babka, if you’re new to it, poor …

chopped salad with feta, lime and mint

I’m sorry, guys, but I get really boring in the summer. Like, hey-isn’t-it-nice-when-the-sun-shines boring. Or, …

pink lemonade bars

Last year, not seconds after putting the final touches on what I certain was The Lemon Bar To End All Lemon Bars, a recipe intended for that little …

roasted pear and chocolate chunk scones

One of the saddest things you should probably know about me is that I’m a terrible host. I don’t mean to be; in my head, I’m the kind of person who …

ethereally smooth hummus

For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all …

salted caramel brownies

A couple months ago, someone requested that I try my hand at caramel brownies. Amazingly, this person was not my husband, but he endorsed this idea …

my favorite buttermilk biscuits

I won’t lie: I generally feel — being a Jewish kid from suburban New Jersey — about the least qualified person on earth to talk about biscuits. My …

coconut bread

Three weeks ago, we together rolled our eyes because it seemed like everyone was either celebrating spring (pea tendrils! meyer lemons!) or on …

chocolate-hazelnut macaroon torte

When it comes to large family gatherings, no matter how much I humble-brag about my brisket, roasted vegetable sides or the way I know my way around …

spinach and smashed egg toast

What do you make yourself for lunch, if nobody else is around? I bet you’re hoping I’m going to say something ambitious, like “a gently poached …

bee sting cake

Nobody could mistake me for a person who moves quickly. I “run” at a treadmill speed that would never catch a thief, and barely these days, a …

yogurt panna cotta with walnuts and honey

Guys, I just discovered the ultimate weekend brunch treat/decadent dessert that still contains a whiff of moderation/preschooler snack. The …

essential raised waffles

This recipe is nothing new. It was first published, as far as I can gather, in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer …

two classic sangrias

Last Friday, we had 17 people over for dinner. No, we haven’t moved to a larger apartment. No, my kitchen hasn’t grown to the size of a normal one …

rhubarb cream cheese hand pies

A few weeks ago, I retold the sad tale of the late rhubarb meringue tart that met its end when it slid off the plate and managed to coat nearly every …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants