Lemon bars have been one of my favorite treats ever since I discovered a recipe for them while flipping through my mother’s Junior League Cookbook when I was a child. We had a Meyer lemon tree that more closely resembled a sprawling bush, which produced so many more lemons than we could use that we gave them away by the grocery bag-full. Plenty of
There is something wonderfully old fashioned about roasting a chicken. It’s the kind of thing that people do all too rarely, it seems to me; resorting instead to cooking the ubiquitous boneless skinless chicken breasts. But dimes for dollars, as with most things, you’ll get more value by buying and cooking in bulk, and a whole chicken can’t be beat! The classic seasonings
Though I’ve never quite been one of those people who secretly love to dig a spoon down into a container of peanut butter and savor it just like that, I do have a very soft spot in my heart for this uniquely American spread. And sometimes there is simply nothing that hits the spot more than a warm, almost-falling-apart peanut butter cookie—crusty with sugar on the outside and gooey tender on the inside, topped with those kitschy but oh-so necessary crosshatches—and a tall glass of ice cold milk.
Sometimes there’s nothing better than a simple, buttery, tender sugar cookie. And no bakery can replicate the pure perfection of these delicate, flaky cookies. Flavorful and sweet from the addition of both vanilla and almond extracts, a little bit soft and a little bit crunchy from the decorating sugar on top, these are a cinch to whip up. But you don’t have to tell your sweetheart that. Place a cooled stack of these cookies in a celophane bag and tie with a ribbon to present to your loved one (or your girlfriends if you’re boycotting Valentine’s Day this year — it happens, and it doesn’t mean that you should be deprived of cookies this good and so addictive that yours truly recently downed eight in the course of a single evening… in the name of research, of course.)
Happy Valentine’s Day.