Hot Off the Presses

Still Tasty

freeze-ahead, single-serving chocolate chip cookies - via

Freeze-Ahead Single-Serving Chocolate Chip Cookies

“But I also know you don’t actually miss the cookies. Not because you went crazy and decided to stop eating chocolate or anything foolish like that, but because they inspired something better and more convenient for you: the bag of individually shaped, single-serving cookie dough balls I always keep in the freezer for you to bake up whenever your sweet tooth is demanding a late-night chocolate chip cookie fix. (This way, I don’t have to apologize for not making you fresh batches of cookies at 11 pm when I’d rather be in bed, you night owl!)”

  Read the whole good food story

tuna noodle "casserole" shells for single-serving dinners, via

Tuna Noodle “Casserole” Shells

“By baking tuna noodle casserole filling into pasta shells—the same ones you’d typically fill with ricotta for a traditional Italian-American dinner of stuffed shells—classic TNC is transformed into a portable, freezable package. Bake them in single serving sizes if you have tiny casserole dishes, or make a big batch and portion them out as needed or wanted.”

  Read the whole good food story

making maple snow taffy, via

Brown Eggs and Jam Jars + Maple Snow Taffy

Brown Eggs and Jam Jars encourages you to use what you got, then get out and enjoy it in nature as often as possible. Camping, grilling, outdoor dinners, harvest gatherings, apple picking—it’s hard not to lace up my hiking boots and make a backpacker’s banh mi this very minute. And, in the winter, taking advantage of all that snow we’ve been so fricking blessed with in the Northeast. Thanks to Aimée, I finally went forth and tried my hand at something I’ve wanted to do ever since I read Little House on the Prairie in kindergarten: make maple snow taffy.”

  Read the whole good food story

the Harvest Manhattan cocktail with applejack, nocino liqueur, and cherries - via

The Bar Cart: The Harvest Manhattan

“And so we have a cocktail that pairs a few of my go-to ingredients (hello, cherries, nice to see you again; welcome back, whiskey) with some new friends. It’s a riff on the classic Manhattan that switches out herbaceous sweetness for warming autumnal flavor and nutty undertones.”

  Read the whole good food story

tagine with lamb meatballs (kofta), via

How Lamb Made Me Love Meatballs: Kofta Tagine

“The kofta are great on their own, but make a flavorful sauce and add some veggies and you have a tagine, a North African dish that resembles a stew. Named for the Arabic word for the earthenware pot in which it’s prepared, a tagine is a one-pot delight, my favorite kind of dish, full of bold flavors and fresh herbs, and easy to mop up with a thick piece of bread.”

  Read the whole good food story