These are buttery, whole-wheat shortbread cookies – fragrant with rosewater, and flecked with toasted nuts, and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. I’m not going to lie – it took a few attempts to nail them down.
Gingerbread cookies are the best. I like to bite their heads off first, then each arm, and then each leg. These are going to be the second cookie I am going to include in my holiday cookie boxes
A quick note to let all you Angelenos know about an event ** this ** Sunday, October 20 from 4-6pm. We’ll be celebrating the release of Aran Goyoaga’s stunner of a new book at Botanica this weekend
I make a version of these cinnamon rolls nearly every year for Christmas. The first time I made them was in 2010, inspired by the version in Lotta Jansdotter’s book .
Let this be your cozy bowl of goodness for the season.
You can make this. I promise. Even if you don’t think you’re much of a baker.
I’ve thrown together a lot of tomato salads in my life. And certainly not all need to be highlighted here…That said, I made one over the weekend that is a bit offbeat, in a good way -a seasonal salad worth sharing.
I propose we kick off the year with one of my very favorite soup recipes from last. I eat lentil soup multiple times a week, and come back to this lentil soup often for a few reasons
Because we’re still trying to put a dent in the zucchini supply, today’s recipe? Quick pickled zucchini.
If you love a classic berry swirl ice cream, this is your recipe.