Inspired by one of my favorite comfort foods Shrimp and Grits, this recipe for Scallops and Grits is just as special. Fontina-buttermilk grits lend a slightly sweet, slightly tangy complement to the scallops.
This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.
What the cookbook is: An afterthought addition to a French themed gift basket full of wine and cheese.
What the cookbook is not: Sure of what it is.
Who this book is best suited for: A young woman looking for a light escape from university finals. Or the beginner cook.
Three words to sum it up: Médiocre at best.
This Breakfast Bolognese is inspired by a little shakshuka, its classic namesake, and my love for savory breakfast foods. The longer this cooks, the richer it becomes. I recommend a 1 hour minimum cook time after all the ingredients have come together. If you don’t have an hour, consider making it the day before and letting it sit in the fridge overnight.
The Gist What the cookbook is/does well: An organic tale of making trash into culinary treasures. What the cookbook is not: A deep dive into ingredients or a singular, simple solution to food waste. Who this book is best suited for: The conscientious, somewhat experienced, home cook. Three words to sum it up: Lifestyle-altering and…
These cupcakes are really easy to make. All you need is a box of white cake mix, eggs, oil, rosé wine, and a drop of red food coloring. Frosted with a rosé buttercream, these elegant, blush-colored cupcakes are perfect for Valentine’s Day, a baby shower, bridal shower, or just because.