[Photograph: Molly Sheridan] My cupboards are full of half-bags. A half bag of hazelnut flour from when I made linzer cookies, maybe a quarter bag of chickpea flour for when I want to make socca or panelle.
[Photographs: Laura Togut] Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself")
Real ricotta cheese is made by reheating the whey left over from cheesemaking. Most of us at home don't have easy access to a large supply of whey, but we can use milk and an acid like white vinegar to
I love early mornings, though I wouldn’t consider myself a morning person, like, at all. And since I’m never hungry first thing, I often end up eating a cup of coffee for breakfast. This bad habit has
These mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder. Keep your eye on the crackers as they bake. They take a surprisingly long time to bake,
[Photographs: Elizabeth Barbone] Two years ago, several friends sent my husband and me boxes of citrus fruit during the holiday season. After a few weeks of eating either a grapefruit or orange with almost
[Photographs: Robyn Lee] We look forward to the Serious Eats Cookie Swap each year (more on cookie swaps here). It's become a special holiday tradition where we gather around with our wonderful band of
• 600 grams King Arthur all-purpose gluten-free flour (4 cups) or 4 cups all-purpose flour • 30 grams corn starch (1/4 cup) • 395 grams sugar (2 cups) • 448 grams salted butter, yes salted, soft (4 sticks)
Author Notes: These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in because
Author Notes: These cookies were inspired by a Hotline question I posted in the spring seeking ideas for what to serve at an open house for my daughter's baptism. ATG117 suggested jam thumbprint cookies.
These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup