My latest batch of chewy chocolate chip cookies were just about perfect — yet it wasn't the cookies I couldn't stop sneaking, but rather the dough. I can't get enough of that soft, granular dough, flecked with bits of chocolate crunch from the not-yet-melted chips. What do you think: are chocolate chip cookies better before or after they go into the oven?
Posts for October 7th 2010
Although I'm not of Italian descent, I think pasta is one of the most comforting dishes out there. After a long weekday, there's nothing like coming home to a steaming bowl of luscious noodles in a rich and flavorful sauce.
My favorite pasta of all time could very well be this creamy sun-dried tomato and bacon spaghetti. I've made it a million times and never tire of the combination of salty pork with sweet tomatoes.
It's decadent but not over the top, and it's quick but sophisticated enough to serve guests. It's also versatile: kids love it, men love it, probably the only people who won't be impressed with this pasta are vegetarians. I highly recommend this recipe: learn the easy technique here.
There's no sugarcoating this sad news in candy land: after more than 100 years, Milton Hershey's original chocolate factory, located in Hershey, PA, will be closing its doors and laying off nearly half its workforce.For the past century, the factory has been an American landmark and tourist destination for chocolate lovers all around the world. But Hershey reps say the factory, which was first built in 1903, is now too outdated to accommodate modern equipment that's necessary for production. To stay competitive with other major players (such as rival Kraft, which recently bought out Cadbury), Hershey will move to a new $300 million facility currently being built outside of town with new equipment that will require less manpower. As a result, the company is also laying off 500 of its 1,100 workers.
Hearing that the pair of smokestacks at the corner of Cocoa and Chocolate avenues will no longer be a part of the chocolate-making process left a bitter taste in my mouth, yet I suppose it's just a testament to how much commerce has changed in today's economic climate. Are you just as disappointed to hear of the news?
2 ounces aged or spiced rum
3/4 ounce fresh lime juice
1/2 ounce pineapple juice
1/2 ounce Simple Syrup
1 cinnamon stick
Dash of Angostura bitters
- Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well.
- Strain the drink into a chilled coupe. Enjoy.
Makes 1 drink.
- Drinks, Cocktails
- North American
When it comes to meatless Middle Eastern takeout, falafel is a natural favorite. But did you know that chickpea fritters are just as easy — and probably healthier – to make in the comfort of your own home?
Begin by processing garbanzo beans with aromatics, herbs, and spices until smooth; then form them into balls, coat with batter, and pan-fry until coating is golden brown and you detect the toasted aroma of cumin.
Drain patties on paper towels, then serve with yogurt dip on top of pita, mixed greens, or just about anything else. Give falafel a home-cooked try when you read more.
1/2 stick unsalted butter, at room temperature
3 large cloves or 5 small cloves garlic, minced
1 heaping tablespoon fresh parsley, finely chopped
1 heaping tablespoon finely grated parmesan cheese
salt and freshly ground pepper
1 small baguette, split down the middle
- Preheat the oven to 375°F.
- In a small bowl, combine the butter, garlic, parsley, and cheese. Season with salt and pepper. Stir to combine until the mixture is thick and pastelike.
- Spread evenly and generously on each side of the split baguette. Place on a baking sheet or piece of foil and bake for 12-15 minutes until bread is crisp and toasted.
- Turn the oven to broil and broil the bread for 1-2 minutes until the top is browned and bubbling.
- Slice and enjoy immediately.
- Breads, Sourdough
- North American
5 slices bacon (1/4 lb.), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated parmesan (1/2 cup)
1-2 tablespoons fresh chopped parsley, optional
- Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.
- Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.
- Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
- Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander.
- Add pasta, cheese, and parsley (if using) to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
- Main Dishes, Pasta
Did you know that October is National Pasta Month? Since no one can resist the glorious combination of pasta and cheese, I thought what better way to celebrate pasta than by rounding up our awesome macaroni and cheese recipes?! Last year we dedicated a whole 31 days to featuring our favorite mac and cheese variations. Here, we sifted through the numerous recipes to come up with 10 timeless dishes that, regardless of what kind of dinner you're planning, will be a smash hit.
Ready for the macstravaganza? Read on.