Here’s a cute bit of everyday cooking: instant cookies! By simply keeping your dough in the fridge, you can bake up fresh, homemade (chocolate chip, for instance) cookies in any quantity, on a whim. Just ask Jacques Torres. (Cookie dough freezes well, too.)
This homemade (from scratch) three-layer (two-layer) Blueberry Eclipse Cake is made from butter, eggs, fresh berries, and sour cream, and it has an extraordinary color. It’s whipped cream and lemon curd frosting is celestial.
“The Fish,” a sushi bar in downtown Bradenton, Florida, serves wonderful sushi rolls and interesting cocktails.
Bleu cheese wedge salad, out-of-the-ordinary buffalo wings, and apricot cheesecake at the Union Tap & Grill in downtown Traverse City
Blue curacao, pineapple juice, and coconut rum come together in a light and refreshing cocktail: the Brilliant Blue Hawaiian. Though it is itself blue, you will be anything but after one or two of these.
This Kahuna Salad is made up of Hawaiian pineapple and macadamia nuts, plus tropcal flavors like banana chips and papaya. Its tahini dressing is lightly sweetened with maple syrup, which helps tie the fruits and vegetables together. If you’re an avid saladista, this recipe might be a nice refreshing addition to your rotation.
“Chicken under a Brick” is the funniest way to cook a bird.
Do you love baking? You will love baking a Persian Love Cake. Do you love someone? You’ll love baking Love Cake for someone you love. Do you love strawberries and cream? Cardamom and roses? Pistachios? Cream of tartar? If you do, you’ll love this recipe.
During Restaurant Week, Chicago eateries such as the elegant Blackbird, the storied Paramount Room, the everyman’s Public House, and the spicy Salpicon present special, prix fixe lunch and dinner menus, featuring everything from duck confit to fish tacos, from mussels to steak tartare.