As anyone who knows me even a little bit knows well, doughnuts are my true weakness. Always have been. Always, probably, will be. Plain glazed; old-fashioned; maple cake; chocolate with sprinkles; they can all send me into a transcendent state of sugar-sated contentment. That said, I don’t eat doughnuts every day. They remain, and will probably always be, a once-in-a-while treat. But one way to make them a a little easier and a little healthier, and thus a little more justified in the regular rotation, is to bake ’em in one of these nifty donut pans that started showing up everywhere a few years ago.
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