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[1] Why is it called a cobbler? The top looks like cobblestones! This cobbler is made in a Le Creuset gratin dish, available at Williams-Sonoma (photo © Williams Sonoma). [2] You can bake individual cobblers (photo © USA Cherries). [3] The recipe for this cherry cobbler is below (photo and recipe © Taste Of Home).…
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[1] That’s one big cookie! Here’s the recipe from A Cozy Kitchen. Hey Cookie Monster, and the cookie monsters within us: May 15th is National Chocolate Chip Cookie Day. We’re going for this jumbo chocolate chip cookie, from A Cozy Kitchen. It’s baked in a 12-inch skillet. That makes it a family-size chocolate chip…
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[1] This zucchini bread is made with guajillo chiles and walnuts (photo and recipe courtesy Melissa’s The Great Pepper Cookbook). [2] Guajillo chiles are the dried form of the mirasol chile (photo courtesy iGourmet). [3] Like chile peppers? The Great Pepper Cookbook adds them to favorite recipes that are typically prepared without added heat (photo…
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We were admiring this dessert from Caviar Russe in New York City. It’s art on a plate. Then we realized: This is relatively easy to put together. We love artistic food, so we set out to make our version of this cake-and-ice cream dessert. If you buy the loaf cake instead of baking it, the…
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Sponge cake is a light and airy cake with no fat, traditional flour or leavening. The rise comes from beating air into egg whites. August 23rd is National Sponge Cake Day. The Jewish-style sponge cake—a Passover mainstay because it has no leavening—is not the same as génoise. Génoise, the French sponge cake made with conventional…
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