Late one night after a theater performance in New York City, we went to an Italian bakery for dessert and coffee. The woman behind the counter was definitely bleary-eyed. We asked for a couple of cannoli, as well as a slice of vanilla cake with a warm cherry sauce ladled on top. She poured the […]
unsalted butter
Grilled Peaches with Butter Rum Sauce
Peaches and rum are like an “a-ha!” moment, so perfectly do their flavors go together. Brush peach halves with a basting sauce of sweetened, cinnamon-flecked, rum-spiked butter, and they grill to perfection—sticky and caramelized on the outside, juicy and sweet throughout. Excerpted from The Total Grilling Manual: 264 Essentials for Cooking with Fire. Edited by […]
Savory Coffee Glaze for Chicken or Steak
This savory coffee glaze by Chris Prosperi certainly perked up a perfectly grilled steak during our pre-show meal. Coffee rubs for meat are ubiquitous on the web, but Chris found that really good coffee glazes for chicken, steak or pork are few and far between. This one is a purist’s version: it’s all about the coffee. But if […]
Strawberry Rhubarb Pie
I adore this pie, which I start making in June, when fresh strawberries come into season on the heels of May’s rhubarb. Early on in life, I discovered that cooking special things made both other people and me happy—and the fact that you took the time to do it (instead of just stopping off at […]
Bard’s Gold Beer Brownies
Adding the rich caramel undertones of Bard’s Gold beer to the dark chocolate and molasses gives a new twist to a classic.
Grapefruit and Meyer Lemon Bundt Cake
Most citrusy pound cakes use just the zest and juice to flavor their crumb, but this citrus lover’s cake is particularly flavorful because it utilizes grapefruit and Meyer lemon zest, juice, and flesh. The bits of whole fruit in this beautiful bundt cake are folded into the cake and turn into little jammy pockets that, when baked, are just tart enough balance out the thick coating of sweet, zesty glaze.
