Grandma Maxine’s Peanut Butter Blossoms: Updated

It is potentially blasphemous and sacrilegious to alter the recipes of our grandmothers. But I think it’s warranted when you’re just swapping the shortening for butter. Times were tough back in the day, and I’m sure Maxine would’ve bought butter if she could, so I don’t want to judge. But ever since I mistook Crisco…

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Team Homemade Cranberry Sauce: an updated classic

In my book, the highlight of Thanksgiving food is the sides. Thus, I’m the kind of person who wants multiple types of cranberry sauce on my Thanksgiving table. Typically the food is so rich, dense, and butter-filled, that I will panic if I don’t see some sort of acid (cranberry sauce, mustard, vinegar based salads)…

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Salted Lemony Yogurt with Micro Greens

This is #notarecipe but is a sophisticated way to eat yogurt (one of my favourite facilitators in eating other things). Spoon a couple of thick, generous, spoonfuls of full-fat creamy Greek yogurt onto a plate and spread it out. Squeeze half a lemon on there and maybe add some of its zest , crush some…

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Tangy Autumnal Mushrooms

This is the thing you make when you’ve neglected a carton of mushrooms a few days too long in your fridge. They’re not quite stogy … but they’re well on their way. You don’t have a lot of time to invest putting them in some elaborate French dish and you have no wine to drown…

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