The Brown Betty is a classic dessert that requires minimum prep. Put it together, stick it in the oven, and you have a sweet ending to a meal.
This recipe is part of The Barbara Kafka Dessert Anthology.
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
Endive Salad With Dijon Dressing And Honey-Coated Pistachios
The nuts can be prepared a day in advance and stored in an airtight container at room temperature.
Read more about this recipe at the Washington Post.
Cranberry-Clementine Sandwich Cookies
Cranberry-Clementine Sandwich Cookies
If you use a petal cookie cutter with a center cutout, the sunny filling peeks through like the center of a flower.
Read more about this recipe at the Washington Post.
The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.
Frisee With Warm Bacon Vinaigrette
Frisee With Warm Bacon Vinaigrette
The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.
