Makes 6 servings Ingredients 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1/4 teaspoon kosher salt 1 cup mashed fresh or frozen raspberries 3 tablespoons olive oil 3 cups baby spinach leaves 3 cups arugula Freshly ground black pepper Directions For the vinaigrette, combine the vinegars and salt and […]
Makes 6 servings Ingredients 2 cups sweet corn kernels (from about 3 ears) 1 cup haricots verts, cut into 1-inch pieces, blanched 1 1/4 cups seeded, diced cucumber 1 cup sliced radishes 1 cup roasted golden beets, diced 2 cups golden cherry tomatoes, halved 1 cup raspberries 1 cup pitted […]
For a long time in the U.S., yogurt was treated as a diet food. Something we ate because we should, not necessarily because we wanted to. Tangy, astringent, and sometimes soupy, a bowl of plain yogurt is not, for many of us, particularly crave-worthy. In recipes, it was often relegated […]
Makes about 3 dozen cookies Ingredients 3/4 lb (3 sticks) unsalted butter 1 1/4 cups sugar 1/4 teaspoon vanilla extract Pinch salt 2 eggs 3 cups cake flour 2 1/2 teaspoons ground cinnamon 2 cups fine cake crumbs or plain dry bread crumbs 2 teaspoons baking powder 2 1/2 cups […]
Makes 8 servings Ingredients 1 1/4 cups raspberries 6 2/3 cups cold water, divided use 1 cup sugar 1 cup freshly squeezed lemon juice 16 raspberries, for garnish Directions Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Set aside. Combine 2/3 cup of […]
In a moment of introspection, it has occurred to us that “pie season” is sort of a disingenuous concept. We are currently in the thick of summer pie season, but also, we are on the tail end of late spring pie season. And before we know it, it will be […]