So, you want to make a pie - I promise, it’s not as hard as it seems! While buying pie crust is definitely the easier option, making your own crust takes no time at all and can make your final product even more fulfilling.
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I’m not sure much is better than a blondie. It’s basically just a giant sugar carb chewy delight. But Nicole Rucker changed the game with her recipe that adds fruit into the mix. A little bit of extra sweetness from a different source makes them even brighter.
We got Nicole’s recipe via her new book Dappled: Baking Recipes for Fruit Lovers, which is exactly what it sounds like. If you love dessert and you love adding fruit into your desserts, then you are in luck. I almost audibly gasped when I saw it, since I am a major fruit dessert kind of gal (I think Bring It! had almost as many fruit desserts as not, and I’m not sorry about it).
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It’s hard to beat butter. Plain, perfect butter can make almost every dish better.
But what if you could improve upon the classic? Josh Green founded Brooklyn Buttery on the notion that butter can be great on its own but also as a conduit for even more flavor. With a high quality butter as the base the addition of flavors like lemon or Sriracha can make for a surprising addition. It’s basically like an instantaneous sauce,
While you can buy the butters of Brooklyn Buttery we decided to have Josh over to give us a little lesson in compound butters - the name for butter combined with other flavors. He talked through the types of ingredients that work; how long you can keep different compound butters; and recipe ideas.
Watch the video and as a bonus we have the two recipes you see in the video, below
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So few things in life can make almost anything better. But I think shrimp butter really can. It is basically a sauce that can be made easily but elevate any type of dish. Spread it on toast in the morning or make a fancy-seeming pasta at night for guests. Make a tomato sandwich spread with shrimp butter or put it in a bowl of rice and take it to the next level. There are very few things that shrimp butter can't do. And you know what makes it even better? It takes less than 10 minutes to make.
I grew up with variations on shrimp butter since in the Lowcountry of South Carolina there are few things more prevalent than shrimp. But I also saw a version in Normandy that knocked my socks off. So this aims to be the in-between - a Southern staple but that still tries to be as light and bright as possible.
This is also great in the freezer - keep it on hand and then whip it out when you have guests. Trust me, no one will think you didn't plan ahead.
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