The Best Parmesan Roasted Brussels Sprouts

The dish is amazingly complex for being so simple—and that is the true beauty of Parmesan.

In this recipe Parmesan cheese is sort of a co-star to the roasted Brussels Sprouts. The dish is amazingly complex for being so simple—and that is the true beauty of Parmesan. When I am in possession of a large amount of Parmesan cheese I feel like all is right with the world. It is just one of the world’s best and most versatile cheeses. In large quantities it shines with its assertive flavor. In small quantities it elevates dishes, and because it’s salty I almost feel like it’s also a seasoning at times.   How Do I Use Parmesan Cheese? …

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Devil’s Food Cake

Rich and chocolatey and hits all the best notes. The fudgy topping over the chocolate buttercream is truly easy yet optional (but you know you want it).

If you say the words Devil’s Food Cake in front of some people, their eyes will noticeably light up and their chins will lift as though they are ready to spring into action. It’s just one of those cakes with a true and devoted fan base, and if you’ve ever had good Devil’s Food Cake, you surely understand why.   What is Devil’s Food Cake? For starters yes, it’s a chocolate cake. But what makes Devil’s Food Cake Devil’s Food Cake? The most basic answer is that it’s made with cocoa powder, which is intensely chocolately, and always contains baking …

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The Best Streusel Apple Pie Ever

A slice of this for breakfast the next day is a gift.

I know the title is braggy, and I’m sorry, but this Streusel Apple Pie deserves as much hyperbolic praise as it can get. The apples are blanketed and bound up with a custardy coating, and a thick layer of sweet, crumbly streusel topping makes this like an amazing apple crisp in a pie crust.  It’s the best apple pie topping ever (says me).   Also, streusel is a highly enjoyable word to say. The Ultimate Thanksgiving Apple Pie I make three of these every year for Thanksgiving, and have for many, many years.  Thanksgiving is always at my parents’ house, usually …

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Mushroom Bruschetta with Herbed Mayonnaise

A pile of sautéed mushrooms atop some herby mayo on a tender-crunchy piece of olive oil slicked bread.

When the boys were little, during the summer there were a bunch of families from the kids’ school that all spent some weekend and vacation time in lower part of Litchfield country in Connecticut.  There were 5 families, all with kids about the same age (Charlie’s year connected all of the families, I had one older child, and there were a smattering of kids in the group trailing down in years to toddler-age).  It was a happy circumstance to be near one another, and the result was many, many an outdoor gathering.   We hosted often.  My memories of this time …

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What to Do With Leftover Canned Pumpkin

So many things to say about pureed pumpkin.  It’s a wonderful canned pantry item, simple, with one ingredient and one ingredient only (make sure you don’t buy spiced pumpkin pie filling, which is a different product!).  It saves a whole lot of work, as cooking and pureeing a fresh pumpkin, while delicious, is a bit of a time commitment.  Canned pumpkin lasts forever (well for months and months, anyway).  And it’s super versatile. And thank goodness for all of the above because most of us buy an extra can or two for Thanksgiving, just in case, and then have to …

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How to Cook with Ginger

Fresh ginger is one of the greatest ingredients in my arsenal. Spicy, bracing, zesty, assertive, uplifting. In almost every stir fry, in cocktails, in baked goods, in marinades. It’s one of the easiest ways to add bang-for-your-buck flavor to so many dishes.   How to Peel Ginger (with a Spoon!) You can surely use a traditional vegetable peeler, but the lumps and bumps of ginger make it a little hard to navigate. A plain old teaspoon however is a great too for peel ginger. The skin of ginger is very thin, so just scrap over it with the edge of …

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