Cornbread soaked in butter with a crunchy crust is my favorite. I like it savory and Southern-style, but it's bread so I'm basically not going to say to any version you throw at me. Jalapeño and cheddar is a classic combination, so I played around with this flavors and came up with this cheesy cornbread that gets its spice from shichimi togarashi, a Japanese blend of black sesame seeds, white sesame seeds, poppy seeds, chile flakes, orange zest, Szechuan pepper, and nori.
Read moreCHEWY SPELT OATMEAL RAISIN COOKIES
A good novel will always be waiting. Listening to "Latch" by Disclosure will always make you want to dance. And these particular oatmeal cookies will always come out chewy and just a bit sweet.
Read moreBANANA BREAD FLAX GRANOLA
I've been making granola for a long time now, ever since I realized that the exact combination I wanted didn't exist in a store-bought bag. Granola is a perfect example of all those great things about home cooking: no preservatives, much more economical, customizable to just what you love, and on and on.
Read moreSPICED BAKED APPLE CHIPS
Some of the best, most brilliant recipes are the most simple. (Perhaps that is also true of many things in life). But finding out how easy it is to make homemade fiery-red beet chips, or a silky-smooth hummus, is always such a revelation to me.
Read moreBUTTER FAN ROLLS
I don't want to get too intense about how much I like butter fan rolls, but I can't resist. So here's my case: First, they are just incredibly good. They are buttery, and soft inside, and slightly crisp on the outside, and just a little salty.
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