'Tis the Season...To Make Cookies
This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.
"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."
Ultimate Chocolate Chip Cookies
David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >
Recipe Roundup: December 9
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!
Slow-Roasted Pork Shoulder with Stuffed Squash [Leite's Culinaria]
Yes, please. Be sure to choose a properly fatty cut of pork for this crowd-wowing dish from cookbook author Diana Henry.
Monastery of Angels Pumpkin Bread [The Wednesday Chef]
This moist, holiday-spiced quick bread sold by
This Month's Best Recipes
Doug Filoni's pissaladière
Here are our recipe tester's favorite recipes from the past month:
Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.
Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.
... Read more >
Recipe: Fresh Egg Custard with Pecan Shortbread
Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons.
Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.
Recipe: Lavender Shortbread Cookies
Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.
Recipes: Mother's Day Tea
Shuna Lydon's rose petal–vanilla bean shortbread
Valentine's Day Dessert Roundup
Michael Schwartz's Meyer lemon pudding cake
Recipe: Shuna Lydon's Rose Petal–Vanilla Bean Shortbread
These rose petal–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Chef Shuna Lydon says, “Shortbread keeps for two weeks in a tightly sealed container lined with parchment paper, at room temperature. But I prefer to eat mine fresh from the oven, warm, with strong black milky tea.”
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