Raisins, semisweet chocolate chips, and walnuts are all great additions to cookies, but sometimes we crave a different flavor combination. The key to incorporating mix-ins is balance. In this cookie, we achieved balance by pairing tart dried cranberries with sweet white chocolate. We then added macadamia nuts; their mild, almost creamy flavor paired well with the other elements. One cup each of cranberries, chocolate, and nuts made for cookies loaded with flavor and contrasting texture in every bite. Slightly underbaking the cookies and allowing them to finish cooking from the residual heat of the baking sheet ensured that they retained their…
Author: Chef M
Cranberry-orange muffins sound healthy but can veer into cupcake territory when you add a streusel topping or sugary glaze. To enliven our muffin in a healthier fashion, we started with plenty of fresh, antioxidant-rich cranberries, then folded in protein- and mineral-rich pumpkin seeds, or pepitas. Their richness tamed the bright, acidic fruit. To further temper the sour punch of the berries, we chopped them coarsely. This distributed them more evenly throughout the batter, and enabled us to reduce the amount of sugar. We then replaced over half of our all-purpose flour with oat flour as much as we could without…
This is a particularly luscious smoothie: an irresistible combination of mango and coconut cream with the kick of ginger at the end. I have very fond memories of the Parap Markets in Darwin where there was such an exciting variety of mango smoothies on offer, and we felt it was only right to try as many as we could in the interests of market research! It was the perfect food to enjoy in that tropical heat.
I discovered this pie when I was a teenager during a family summer holiday in the French Basque country. Back home when I made it with my mother for the first time, it was a real success!
Think of a flatbread as a blank canvas: You can use any type of paint you want (tomato sauce, pesto) and throw on all kinds of three-dimensional objects (cheese, greens, cooked sausage, and even nuts). The combo I use in this recipe has a nice balance of salty, creamy, crunchy, and spicy, but truly, you can top it with anything you like. If you don’t have a grill, or want to make this inside during the winter months, use a grill pan heated over medium-high heat.
Gather friends together and try these whole Loaf Panini for a casual evening on the deck or patio. Assemble a couple of these sandwiches ahead of time and finish on the grill when you are ready to serve them crunchy, toasty, gooey, and warm. Add a big leafy green salad and glasses of crisp pinot grigio, and you’ve got dinner.
Settling on a whole wheat loaf that was both soft and delicious wasn’t easy. Any time you add whole wheat flour to bread, you run the risk of the loaf becoming dry and dense. Want to know my secret? Plenty of sourdough starter for strength, milk to soften the crumb, and just a touch of honey for sweetness. The best part is the melted butter brushed over the top when finished. Work this loaf into your baking routine, and bake several to freeze for the week. About the Dough: For lighter bread, let the dough rest for a full hour…
I love pickled red onions on almost anything and they’re so easy to make! I serve them with burgers and on top of salads and often just eat them on their own. Spiralizing an onion is so much quicker and easier than slicing or dicing it, so these quick-pickled onion noodles are a favorite.