My family loves roasted chicken. It’s all warm and golden with crisp skin sitting atop some veggies that roasted along with it in the pan. It’s great and not difficult. I just rub the entire chicken with a schmear of garlic powder, salt and olive oil–just enough to make a paste-and then 2 hours at 350 in the oven and ta da! The problem is the next night. What nobody in my house seems to like is the left over…
I have been making these for years, only because I am really lazy and they taste like you know your way around a coconut. Just a few ingredients make these great caramelly, moist cookies. You can dip or drizzle them with chocolate or sprinkle with finely chopped nuts if that’s your jam. I like to make these when I make aioli because you need the yolks for that and the whites for this and you know that reducing waste is…
For anyone who has dreaded the familiar pop of another canister of dry, machine made macaroons, this recipe is a revelation. Since Passover desserts should not contain flour or leaveners that are not marked kosher for Passover, many of the desserts we ended up with were strange jelly candies with waxy chocolate-esque coating or the aforementioned dry macaroons. No more. With just a few ingredients and a little moxy you can bring your seder dessert up to a new standard…