Looking for something?
The recipes are adding up around here. Need to print one? Most recipe titles (within the blog’s individual postings) are links to printable PDFs. Want to find something for dinner? Just search.
It’s easy. Just enter an ingredient in the field to the right, or use the categories further below on the right (scroll way down) to browse recipes by category. A few favorites, in order of perceived interest:
Sweets:
Whole Wheat Cardamom-Ginger Thumbprint Cookies
Blue Cheese and Walnut Cookies
Chocolate-Chocolate Espresso Cookies
Whole Wheat Cranberry-Walnut Biscotti
Flourless Chocolate-Basil Torte
Whole-Wheat Double Chocolate-Orange Cookies
Rustic Salty Cashew Shortbread
Butter-Titrated Brownies
Rhubarb-Apple Crisp
Olive Oil-Vanilla Cake
Whole Wheat Cinnamon-Chocolate Chip Banana Bread
Dinner:
Roasted Rack of Lamb with Sage-Pecan Crust
Green Curry Shellfish Soup
Simple Rosemary Roast Beef
Chicken, Olive, and Lemon Stew
Loaf Pan Lasagna
Cider-Braised Pork with Apple-Onion Dijon Pan Sauce
Pan-Seared Chicken with Two-Olive Tapenade and Sundried Tomato Cream
Grilled Pork Tenderloin with Cocoa Spice Rub
Baked Trout with Peppers, Tomato, and Capers
Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream
Creamy Chopped Salad with Chickpeas and Cucumbers
Pan-Seared Pork Chops with Balsamic Cherries
Grilled Chicken with Hot Chipotle Corn Salsa
Gibb’s Steamed Mussels
Other stuff:
Bacon and Kale Gratin
Wild Mushroom Quinoa “Risotto”
Honey-Nut-Vanilla Granola
The Greatest Little Potato Recipe Ever
Eurotrash Ale
Brie with Sauteed Chanterelles
Parmesan-Garlic Breadsticks
Hot Tangy Beans
Sari’s Tuna Salad
Eggs Carlos
A Different Kind of Guacamole
Apricots with Blue Cheese, Pistachios, and Honey
Raspberry Bran Muffins
Salty Green Potato Salad
Balsamic-Cinnamon Pecans
A New Mango Salsa
Test Week: A full week’s worth of recipes, complete with shopping list. (December 2006.)
If there’s something you’d like, drop me a comment – I’m always looking for new ideas!
October 25, 2007 at 10:57 pm |
Hi
I’m looking for something to do with chestnut flour. I got it to sell at our store and we need suggestions. We found a few recipes, but they weren’t very interesting. I know i’ve seen some Italian cookies or cakes but I can’t remember where, so I thought maybe you might be able to help. Oh, and your website is beautiful, I found it from your mother-I’m sure she’s very proud. Many Thanks
October 26, 2007 at 11:22 am |
Hi Cindy,
I have only rarely worked with chestnut flour – but I’d love to learn more. Give me a few weeks and I’ll see what I can learn!
Thanks for reading!
Jess
December 13, 2007 at 12:37 pm |
HEY JESS,
ANY VEAL CHOP RECIPES? FOR BIG THICVK ONES?
THANX…. SEE YOU XMAS. XXXXXXXXXX
March 31, 2008 at 8:02 am |
Hi Jess-
I wanted to forward on your whole wheat choc chunk cookie recipe but I can’t find it…..
I’ve also been making the whole wheat cardomon cookies a lot- only problem is more of the batter gets eaten than baked.
A
March 31, 2008 at 10:47 am |
Amy,
There are these:
http://jessthomson.wordpress.com/2007/01/19/ooey-gooey-mayan-goodness/
Or these:
http://jessthomson.wordpress.com/2008/02/22/cookies-for-the-car/
Are those what you’re looking for? You can easily skip the orange in the first recipe . . .
Jess
August 16, 2008 at 9:07 pm |
How about the perfect Tarte Tatin-I challenge you to make it perfect-caramel has to be thick enough to coat the apples when flipped, but not so runny it falls out of the crust that it is resting on-the apples have to be cooked and saturated with the butter/sugar mixture but yet, at the same time, it has to retain some firmness-who wants a soggy apple-well, I suppose a soggy apple soaked in a butter/sugar mixture is not the worst thing one can eat, but still, the challenge is to keep the apples firm and the caramel viscous (but not too viscous). If you want to know how NOT to make a Tarte Tatin, just watch Julia Childs episode on it-hers is a total disaster, then go online and look at all the pictures-pale apples, no good, dark coated apples-nice. Which one to use, Granny smith or Golden Delicious, or maybe figure out which one the Tatin sisters used in 1889-somehow theirs came out perfect. The crust-puff pastry? With butter? With shortening? Made from scratch? Maybe not even puff, maybe a regular pastry dough is better-who knows. All I know is i have made it like 14 times and have even gone down the food science path, trying to utilize gums and starches, which only made things worse. I am hoping you will have better luck then me and post the results here.
RZ
August 16, 2008 at 9:16 pm |
Awesome challenge, Rachel. Will put it on my apple season list. . .and see if I can find The One!
October 6, 2008 at 5:20 pm |
Hi Jess,
Want to cook my bf a great meal, but he has Celiac disease. Any suggestions/recipes to pass along?
Thanks!
Bev
October 6, 2008 at 5:41 pm |
I have some gluten-free recipes (search under the categories on the righthand side of my blog), but my favorite gluten-free site is Shauna’s: glutenfreegirl.com