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deep dark gingerbread waffles


I know, I know, we just talked about gingerbread two weeks ago, in a biscotti, hot chocolate-dipping format.

endives with oranges and almonds


I realize this might not look like much. It probably looks suspiciously like a salad, which means it’s probably going to be the last kid picked for your holiday cooking olympics.

jelly doughnuts


I have been promising you a recipe for homemade jelly doughnuts for as many Hanukahs as this site has been in existence, which is to say 9, including the one that begins next week.

gingerbread biscotti


It’s scientific fact that the most decadent hot chocolate needs the perfect dunking cookie. Last week, the hunt for this led me assaulted family and friends with bold, high-stakes queries such as “would you rather dunk graham cracker flavored, snickerdoodle or gingerbread biscotti in your hot chocolate?

decadent hot chocolate mix


Here is how I’ve made hot chocolate for most of my life: heat some milk in a saucepan, add a bit of unsweetened cocoa and sugar and whisk.

twice-baked potatoes with kale


As I do every year, I woke up the morning after Thanksgiving with dueling urges to consume pie for breakfast as well as to repent with an endless sequence of brothy vegetable soups until I no longer dreamed of pumpkin cheesecake, cranberry caramel almond tarts and chocolate silk.

cranberry pie with thick pecan crumble


Cranberries are, for me, one of the best things about late fall and they show up right in time, just as all of the other colors disappear.

crispy sweet potato roast


I have a complicated relationship with sweet potatoes. I think they’re one of these wonder vegetables — impossible to mess up cooking, pretty consistently delicious whether you buy them freshly-dug from the farmers market or from a grocery chain, aglow with vitamins A and C and chock full of fiber.

classic pumpkin pie with pecan praline sauce


Given that finishing off the month November without a single slice of pumpkin pie should is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis.

pretzel parker house rolls


There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined.

pickled cabbage salad


I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at Zabar’s.

date cake with toffee sauce


Prior to last month, I had spent exactly zero minutes of my life thinking about date cake, craving date cake or noting the absence of date cake in my life and/or site archives.

smoked whitefish dip with horseradish


And now for something completely different: a new entry in the much-neglected seafood category on this site.

smoked whitefish dip with horseradish


And now for something completely different: a new entry in the much-neglected seafood category on this site.

smoked whitefish dip with horseradish


And now for something completely different: a new entry in the much-neglected seafood category on this site.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.


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