Mine is no artisanal Fire Island focaccia, but when I sent a few friends pictures of it after I pulled it out of the oven the last time I made it, they found reasons to drop by. So I figure that’s enough.
These babies feature a soft pumpkin brioche dough, pumpkin-y cinnamon filling and a maple frosting you tart up with some coffee powder.
This particular version is inspired by apple crisp with dried apples and cranberries, but please, once you get the hang of it, riff hard.
I am a firm believer that as Alaskans we should own this recipe.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.
This is an easy weeknight side or main dish that you can throw together lickity-split with a make-ahead sauce.
This salad makes a beautiful light dinner for company (hint: an excuse to make a rich dessert!).
It’s a perfect drink for pushing through a grueling work afternoon. I keep boba around for a special treat and eventually even found some wide bubble tea straws so I can get the full bubble tea experience at home.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
Shallot works magic with the background heat of red pepper flakes and the brightness of the lemon.