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September 20, 2024

A set of goat cheese stuffed dates on a cutting board

This decadent appetizer features Medjool dates filled with creamy goat cheese. The stuffed dates are rolled in fragrant pistachios. Perfect for a sophisticated gathering with a Mediterranean flair! Makes 12 dates. This recipe comes to us from Chef Aniceto Sousa of Mediterra.

Tips for Making Stuffed Dates

Medjool dates are popular for stuffing due to their size, sweetness, and soft texture. They’re easy to open and hold fillings well. Carefully slice the dates open lengthwise to remove the pit, but don’t cut all the way through. This makes it easier to stuff them. For a savory twist, consider wrapping stuffed dates in bacon or prosciutto before baking until crispy!

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Goat Cheese Stuffed Dates

Author: Chef Aniceto Sousa

Description

A light appetizer that’s easy to pop in your mouth.

Ingredients

Scale

3 tbsp honey
1 cup water
12 Medjool dates
Goat cheese
1 cup pistachios, pulverized in the food processor

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Instructions

In a small pot, bring honey and water to boil. Let cool.
Make incision in dates to remove pit and stem.
Scoop 1 teaspoon of goat cheese and form into ball.
Stuff goat cheese into date and close it to reform date.
Brush dates with cooled honey syrup and roll them in pistachio dust.
Chill to let pistachios adhere. Serve at room temperature.

Recipe by Chef Aniceto Sousa
Photography by Katie Long

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Spicy Paloma Punch

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September 20, 2024

Spicy Paloma Punch - Refreshing tequila-based batch cocktail with grapefruit, lime, and jalapeño syrup, served in a pitcher.

A batch cocktail mixed up in a pitcher makes any gathering, big or small, feel
like a party. And not only that, it’s practical—you can serve a special cocktail
without having to shake or stir another round of drinks every time someone’s
ready for a refill. This particular punch is inspired by one of my favorite cocktails, the paloma, which is simply tequila, grapefruit soda or juice, and fresh lime. My version adds jalapeño simple syrup for a nice kick. As with a spicy margarita, that hint of heat makes for a slightly more complex and oh-so-satisfying drink and m akes 12 to 14 drinks

Paloma Cocktail Tips

If you have the patience to squeeze grapefruits (or friends to help), go for it, but if not, juice is absolutely fine. If possible, use a flash-pasteurized grapefruit juice like Uncle Matt’s Organic or Natalie’s if you can—it’s the closest you can get to freshly squeezed juice without the squeezing. You can make the simple syrup up to 48 hours in advance. Fresh citrus juice is always best the day you squeeze it, but you can make the base for this punch several hours in advance and store it in the refrigator before serving.

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Spicy Paloma Punch

Author: Lidey Heuck

Ingredients

Scale

4 cups freshly squeezed grapefruit juice (about
8 grapefruits, see Tip)
1 (750 ml) bottle good-quality tequila blanco or reposado
3/4 cup freshly squeezed lime juice (about 6 to 8 limes)
2/3 cup strained Jalapeño Simple Syrup
1 grapefruit, quartered and thinly sliced crosswise, for serving
1 lime, thinly sliced, for serving
Ice, for serving
11/2 cups unflavored sparkling water
12 to 14 slices candied jalapeño (from the simple syrup), for serving

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Instructions

In a large glass pitcher or punch bowl, combine the grapefruit juice, tequila, lime juice, and simple syrup and mix well. Add slices of grapefruit and lime to the pitcher and store, covered, in the fridge until you plan to serve the drinks.
Serve the punch in ice-filled glass tumblers, topped with a splash of sparkling
water, a piece of candied jalapeño, and a slice of lime or grapefruit from the pitcher, for garnish.

Adapted from Cooking in Real Life by Lidey Heuck, Simon & Schuster 2024

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Dirty Blondies with Chocolate, Hazelnut & Coffee

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September 20, 2024

Dirty Blondies with Chocolate, Hazelnut & Coffee - Decadent and chewy blondies loaded with chocolate chunks and toasted hazelnuts

If you ask me, blondies and brownies, like apples and oranges, should not be compared. They are distinctly different desserts, and blondies never benefit from the comparison. Brownies are a stand-alone treat, but a good blondie has a rich butterscotch flavor and chewy texture that makes it the ideal base for other add-ins—in this case, chunks of semisweet and milk chocolate, toasted hazelnuts, and a pinch of ground coffee. Add a generous sprinkle of flaky sea salt and these over-the-top delicious bars will have you asking, Brownie who?

Tips for Making Blondies

Dirty Blondies are a decadent treat when cut into big squares, but I also like to slice them into 1-inch squares to serve after dinner or as part of a larger dessert spread. The key here is to slightly underbake the blondies, or they will turn out more cakey than fudgy. For neater slicing, chill the cooled blondies in the fridge for at least 2 hours before cutting them into squares.

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Dirty Blondies with Chocolate, Hazelnut & Coffee

Author: Lidey Heuck

Description

Dirty blondies are just better!

Ingredients

Scale

Softened butter and flour, for greasing the pan
3/4 cup (105 g) hazelnuts
1 stick (4 oz/113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) lightly packed light brown sugar
1 large egg
1 large egg yolk
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp ground coffee
1 cup (130 g) all-purpose flour
1/2 tsp kosher salt
1 (3-oz/85-g) bar good-quality milk chocolate, coarsely chopped
1 (3-oz/85-g) bar semisweet chocolate, coarsely chopped
Flaky sea salt, for sprinkling

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Instructions

Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan, line the bottom with parchment paper, then butter and flour the pan.
Place the hazelnuts on a sheet pan and roast until the nuts are well-toasted and the skins have begun to split, about 10 minutes. Set aside until cool enough to handle, then roll the hazelnuts between your hands to remove the skins (it’s fine if they don’t all come off). Roughly chop the hazelnuts and set aside.
In a large bowl, combine the melted butter, brown sugar, whole egg, egg yolk, vanilla, and coffee and whisk until smooth.
In a small bowl, combine the flour, baking powder, and kosher salt. Gradually mix the dry ingredients into the wet ingredients and stir until just combined, making sure to scrape the bottom and sides of the bowl. Add both chocolates and the hazelnuts and mix until just combined.
Scrape the batter into the prepared pan, smooth the top with a spatula, and sprinkle with flaky sea salt. Bake until the edges of the blondies are golden brown and the center is just set, 23 to 25 minutes. (Don’t overbake!)
Cool completely in the pan before cutting the blondies into 9 bars. Blondies are best eaten within 3 days. Store at room temperature or in the refrigerator in a sealed container.

Adapted from Cooking in Real Life Delicious & Doable Recipes for Every Day by Lidey Heuck, Simon & Schuster, 2024

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Potato Salad with Green Garlic & Sumac

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September 20, 2024

A plate of potato salad with green garlic on a black background

Enjoy a refreshing twist on classic potato salad with this vibrant recipe featuring green garlic, sumac, and tangy dill pickle brine. Perfect for picnics or potlucks! This recipe comes to us from Chef Aniceto Sousa of Mediterra.

What Makes Green Garlic Different from Regular Garlic?

Green garlic is essentially young garlic that is harvested before the bulbs fully mature. Unlike regular garlic, which has fully formed, mature cloves, it features tender, slender stalks and small, undeveloped bulbs. It also has a milder, fresher flavor compared to the stronger taste of mature garlic, as well as a subtle sweetness and less pungency. This way the flavors of the sumac and dill pickle brine can still shine through our Potato Salad with Green Garlic.

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Potato Salad with Green Garlic & Sumac

Author: Aniceto Sousa

Description

The use of green garlic makes this potato salad unlike any you’ve had before.

Ingredients

Scale

3 lb Yukon Gold potatoes, cut into ½-inch dice
4 oz red onion, chopped and minced
1 ½ cups mayo
2 tbsp chopped capers
1/4 cup dill pickles, chopped
2 tbsp dill pickle juice
1 tbsp whole-grain mustard
1 tbsp sumac
4 oz blanched green garlic, chopped
2 tbsp fresh lemon juice
1/2 tsp paprika
4 hard-boiled eggs, chopped
Salt and black pepper to taste

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Instructions

In a large pot, cover potatoes with water and season with salt.
Cook till tender, drain, and let cool slightly.
In a bowl, mix onion, mayo, capers, pickles, pickle juice, mustard, sumac, green garlic, lemon, and paprika.
Add drained potatoes and hard-boiled eggs. Season with salt and pepper.
Chill until ready to serve.

Recipe by Chef Aniceto Sousa
Photography by Katie Long

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Za’atar Fried Chicken

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September 20, 2024

Fried chicken with za'atar set on a white tablecloth

Deliciously crispy za’atar fried chicken, brined overnight, battered with spices, and drizzled with honey for a perfect savory-sweet bite. This recipe comes to us from Chef Aniceto Sousa of Mediterra, a bakery, café, and market known for its breads and specialty coffee brews. But they also do delicious savory meals like this fried chicken.

Where Does Za’atar Come From?

You might know za’atar as a secret weapon in your pantry, but it has a long history. Za’atar has its origins in the Middle East, particularly in countries like Lebanon, Syria, and Palestine. The term “za’atar” actually refers to both the spice blend and the herb thyme in Arabic. Historically, it has been used in various culinary traditions throughout the region for centuries. The specific blend of spices can vary by country and even by family, reflecting local flavors and preferences. Its rich history and cultural significance make it a beloved staple in Middle Eastern cuisine.

Za’atar Fried Chicken Recipe

Ingredients

1 whole chicken cut into 10 pieces
1 qt + 1 cup water (separate)
1/2 cup + 1/2 tsp kosher salt (separate)
1/2 cup sugar
5 cups ice water
3 qt canola oil
1/2 cup flour
1 tsp baking powder
1/2 cup cornstarch
1 tsp paprika
1 tsp cayenne
1/2 tsp allspice
1 tsp ground garlic powder
1 tsp onion powder
1/3 cup za’atar
Honey

Instructions

Cut chicken into pieces.
Combine 1 quart water, ½ cup salt, and ½ cup sugar in a pot. Bring to a boil and let cool.
Add ice water. Pour over the chicken and refrigerate overnight.
The next day, pull the chicken from the brine.
Heat canola oil in a Dutch oven to 375 degrees.
To make batter: combine flour, cornstarch, baking powder, and spices. Add 1 cup water.
Coat chicken in batter and fry in oil, letting oil come to 350 degrees each time you fry a batch.
Drizzle hot chicken with honey and sprinkle on more za’atar spice. Enjoy hot or cold!

Recipe by Chef Aniceto Sousa / Photography by Katie Long

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Pea Soup with Fresh Mint & Crème Fraîche

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September 20, 2024

Two green bowls of soup laid on a rustic cutting board and arranged with flowers.

This creamy and refreshing pea soup is packed with flavor. It’s perfect for a light lunch or dinner. The fresh mint adds a bright, herbaceous note, while the crème fraîche adds a touch of richness. Enjoy this delicious and nutritious soup for autumn! This recipe comes from Chef Aniceto Sousa of Mediterra.

What to Do with Crème Fraîche?

Crème fraîche is a thick, creamy dairy product that has a slightly tangy flavor. Its delicate flavor and rich texture make it a versatile addition to many savor and sweet dishes, including soup. It’s made by fermenting heavy cream with specific bacteria, which thickens it and gives it a rich taste. Unlike sour cream, crème fraîche has a higher fat content and is less acidic, making it a smooth and luxurious addition to many recipes, like this pea soup! Try a dollop of this tasty ingredient in your next batch of homemade vinaigrette, on top of baked potatoes… or indeed anywhere!

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Pea Soup with Fresh Mint and Crème Fraîche

Author: Chef Aniceto Sousa

Description

We promise you’ll fall for peas with this soup recipe.

Ingredients

2 tablespoons butter
2 tablespoons extra virgin olive oil
8 oz chopped onion
1 tablespoon of chopped garlic
6 oz chopped celery
12 cups fresh or frozen peas
8 cups chicken or vegetable broth
1/2 oz picked fresh mint
2-4 oz crème fraiche or sour cream
1 teaspoonsalt or to taste
Ground white or black pepper to taste

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Instructions

Heat butter and oil in pot over medium heat.
Add onion, garlic, and celery, sweating and stirring occasionally until translucent.
Add peas and broth and bring to simmer over high heat.
Reduce to simmer until peas are completely tender. Add picked mint.
Purée soup in batches in blender until smooth and creamy.
Add 2-4 ounces crème fraîche or sour cream and season to taste. Serve chilled or hot.

Recipe by Chef Aniceto Sousa

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9 Easy Brownie Recipes

By

Emma Riva

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September 20, 2024

9 Boyfriend Brownies slices sit on a piece of parchment paper covered in different topping like candy, cookies, and coconut.

Whether you’re gearing up for the festive cheer of Christmas or the spooky fun of Halloween, we’ve gathered the best brownie recipes that will make any occasion extra special. From classic fudgy bites to creative seasonal twists, these recipes are perfect for sharing with family and friends—or for keeping all to yourself! So grab your mixing bowl and let’s get into it.

9 Easy Brownie Recipes

Chocolate Brownies with Lime Glaze

The richness of chocolate combines with the zesty tang of lime for a surprisingly complex flavor combination. Pastry chef Selina Progar brought us this recipe, and once you make it, you’ll be singing its praises, too. The powdered sugar glaze means that you get sweet, rich, and citrusy all in one.

Miso Tahini Swirl Healthy Brownies

“Healthy” doesn’t have to mean unenjoyable. These brownies use tahini and miso paste, both more savory than sweet ingredients. The sesame notes from the tahini and the slight umami from the miso paste make this a recipe an instant classic in your kitchen, especially for those who aren’t so into the sweets.

Cherry and Orange Luxardo Buttercream Frosted Brownies

Who doesn’t love a boozy dessert? There’s a kick of liqueur from the Luxardo in these frosted brownies, making them slightly tart while still retaining their sweetness. It’s hard not to feel decadent indulging in a batch of brownies with orange zest buttercream frosting.

Boyfriend Brownies

These “Boyfriend Brownies” aren’t just for boyfriends. They can be for partners of any gender, or friends and family! The concept is to take a person’s favorite snacks and top each brownie with them to show how much you appreciate them. Great for Valentine’s Day!

Mocha Chocolate Brownies

These mocha chocolate brownies come from food blogger Emily Rapp. She recommends using Dutch process cocoa powder for this to get the maximum flavor out of each bite. There’s also a little bit of a kick from the espresso powder in the frosting. Double the chocolate, double the enjoyment.

Dwight Penney’s Ganache Fudge Brownies

Did you know pastry chef Dwight Kenney appeared in the Food Network’s Holiday Baking Championship Season 6? This ganache brownie recipe is for winners only. With sweet chocolate ganache and a fudgy center, it’s ultimate decadence. Making ganache can be a bit of a project, but commit to it and you have a delightful dish.

Guinness Brownies with Bailey’s Buttercream and Icing

Have you ever wondered what it would be like to eat a Guinness? Well, now you can with these indulgent Guinness Brownies with Bailey’s Buttercream Icing. Enjoy for St. Patrick’s Day for some Luck of the Irish sweetness, or make this any time of year to satisfy a sugar craving.

Halloween Espresso Brownies

Don’t worry, there aren’t any actual spider webs on these brownies. It’s just spooky season decoration! These brownies make a great addition to any Halloween party, or a fun baking project with family or friends. And it’s hard to beat espresso and chocolate as a combination.

Simple Fudgy Peppermint Patty Brownies

This is a simple recipe that draws from the Peppermint Patty, an iconic and delicious candy many of us remember from our childhoods. Great for Christmas, but minty fresh for any occasion. One of food’s great joys is that it can evoke nostalgia while still making new memories!

Story by Emma Riva

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Cozy Fall and Winter Squash Recipes

By

Kylie Thomas

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September 20, 2024

Three different shades of blue plates with bread pudding stuffed small halved squashed with rosemary and red peppercorn garnish around the plates

As we transition into fall and eventually winter, veggie varieties like acorn and butternut squash come in abundance to bless our recipes. Their sweet and sometimes nutty flavors add an intrigue to side and main dishes. As we add in other ingredients and cooking styles to these fixtures of the colder seasons, you’ll find comfort and deliciousness in each bite. All it takes is a visit to your farmers’ market, a little bit of spice, and a lot of love to bring these recipes to life.

Cozy Fall and Winter Squash Recipes

Roasted Squash Tartine with Honey Mascarpone

Take your favorite bread and toast it before adding our Roasted Squash Tartine with Honey Mascarpone. This easy breakfast, lunch, or snack recipe does not take much time to make and the result is a new way of enjoying toast besides the obvious avocado choice.

Kuri Squash Soup

Red kuri squash carries a rich, sweet flesh that’s perfect for making a hearty soup on the colder days. This Kuri Squash Soup is almost like a curry, infusing Southeast Asian flavors from ingredients like yellow Thai curry and coconut milk.

Roasted Squash with Pesto and Crumbled Goat Cheese

Acorn squash becomes the star of the show after roasting in the oven to release its full potential. We also top these halves with pesto, spicy chili powder, salt, a sprinkle roasted pecans, and goat cheese.

Stuffed Butternut Squash

Looking for a squash recipe that’s fulfilling enough to have for dinner? Our Stuffed Butternut Squash is bursting with mild Italian sausage, spinach, dried cranberries, pecans, and salty feta cheese. Sounds like you’ve got your weeknight meal covered!

Roasted Squash with Orange and Spices

Sometimes, simple is best. For this recipe, all you have to worry about is picking out the perfect butternut and kabocha squash, cover it in orange olive oil and spices, then roast it in the oven for an autumn side dish.

Anti-Inflammatory Butternut Squash and Lentil Soup

Not only is squash delicious, it’s good for you too. The combination of butternut squash, lentils, turmeric, and ginger are an antioxidant powerhouse for anti-inflammatory relief. Plus, nothing is more calming and relaxing than a warm bowl of soup in the evening.

Chicken and Dumplings with Squash

Chicken and Dumplings is an essential comfort dish featuring a savory broth. We’re upgrading this classic with butternut squash for a little sweetness and another textural component.

Twice-Baked Butternut Squash with Brie

You’ve heard of a twice-baked potato but what about Twice-Baked Butternut Squash? Tender squash meets melted brie in a tasty mixture that’s reminiscent of a healthier baked potato. You can even add extra topping like nuts, sage, and other herbs.

Roasted Acorn Squash with Lemony Pinto Beans and Zhoug

Spice up your regular Roasted Acorn Squash with Zhoug, a Middle Eastern spicy cilantro sauce. Plus, we lay out this unique take on squash over top of a bed of Lemony Pinto Beans for a bit of extra nutrition and heartiness.

Savory Black Truffle Bread Pudding Stuffed Squash

Elevate your bread pudding, all it takes is a little black truffle paste and your favorite kind of squash (or two kinds, or three). The sausage filling is delectable, luxurious, and full of fresh herbs. We also recommend using brioche straight from the bakery for the best results.

Stuffed Winter Squash

This meatless Stuffed Winter Squash option is abundant in peppers, celery, onion, brioche, cranberries, tomatillos, and golden berries. Drizzle this mound of produce in a homemade Ginger Turmeric Vinaigrette to really bring out the natural flavors.

Story by Kylie Thomas

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The Witch’s Brew, A Halloween Cocktail

By

Emma Riva

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September 20, 2024

A green cocktail on a black background, styled for Halloween with spiders and smoke surrounding it

Why should the kids have all the fun on Halloween? This bewitching Halloween cocktail, the Witch’s Brew, casts its spell with Japanese Midori and tart fresh lime juice. Its classic horror film vibe comes from a shard of dry ice. Suitable for grown up ghosts and goblins everywhere.

What Makes This Halloween Cocktail Green?

Japanese Midori gives this Halloween cocktail its ghoulish green. It’s a bright green liqueur with a sweet, melon flavor, primarily made from Japanese melons like Yubari. It was first introduced in 1964 and has since become popular in cocktails due to its vibrant color and distinctive taste. Its eye-catching color and refreshing flavor make it a fun addition to many beverage recipes, including this Halloween cocktail!

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The Witch’s Brew, A Halloween Cocktail

Author: Zack Durkin