Sorry, this post is not actually about Carvel ice cream cakes. In fact, I hate ice cream cake, as it is just ice cream in a cake shape and not cake at all, but I’m getting sidetracked. This is a post about Christmas cookies — which are my favorites, and which recipes I recommend. Et, voila:
- Peppermint Bark. Ok, I’m a jerk. First on the list and not a cookie at all, but probably the treat I’m looking forward to most this year. Molly over at Orangette has a recipe for an incredible 3-layer peppermint bark, with white chocolate sandwiching a layer of dark chocolate-mint ganache.
- World Peace Cookies. Dorie Greenspan’s recipe (via Smitten Kitchen) for a chocolate shortbread cookie with dark chocolate shards mixed in. Great texture and a nice balance of salty and sweet here. Plus, they couldn’t be easier to make.
- Gingerbread Whoopie Pies. I haven’t made these yet, but they’re definitely on my list to try this year!
- Homemade Oreos. Another from Smitten Kitchen, and oh, so good.
- Fruitcake Cookies. I don’t like fruitcake, but I do love a crumbly shortbread cookie studded with nuts and candied fruit. Something about the way the sandy cookie and chewy fruit textures juxtapose each other really gets me going. Plus Ina Garten has never, ever steered me wrong.
- Crisp Salted Oatmeal White Chocolate Cookies. Do I even need to describe why, with a title like that? Yet another Smitten Kitchen rec.
- Pecan Tartlettes. My grandmother loves pecans, so some sort of pecan cookie is always on the list. This year I’m going to attempt to transform that transcendent pecan pie from Thanksgiving into a one-bite wonder.
- Rugelach. Here’s where I’m stumped, people. My boyfriend is Jewish and I want to make him some fantastic rugelach, so if you have that perfect recipe, will you please share?
As seen on Tasting Table, Luke Holden will be opening Luke’s Lobster in the east village in the next upcoming weeks. From sea to table, all seafood will be freshly caught in his hometown of Maine and for prices that trump those in NYC. Lobster rolls will be $14 and for mini versions, only $6. The best part of this place, in addition to the prices and freshness of course, a portion of their profits will go to the Maine Lobster Association.Luke’s Lobster93 East 7th Street, corner of 1st Avenue
East Village, NYC
Note to self
We caught Chang, owner and proprietor of my favorite restaurants in New York—the Momofuku empire—for a few minutes. He gave us some great stuff:And then some.
You told Alan Richman, GQ Food Critic, to ‘open up his own fucking restaurant’. Do you think he could?No, it was more just to be like, “I love you, Alan, but shut the fuck up.”
How did you get set up with Peter Meehan for your cookbook?
Pete and I became friends over the years. I never knew who he was when he started coming into the restaurant, until Mark Bittman accidentally told me. Then I was like: “You’re the motherfucker who reviews restaurants.” He’d always come in for lunch on Saturdays and Sundays. He looked familiar, but I never knew that he was the Peter Meehan.
aka, “a prosciuttificio (prosciutto-making establishment) during the Festival del Prosciutto di Parma, currently taking place in Parma, Italy”
(via Serious Eats)