Food and prop styling by Goldie Stern Photography by Moshe Wulliger Chocolate and peanut butter are definitely one of my favorite combos, and blending them together in a dairy version really ups the yum factor. These cookies are absolutely irresistible, even straight from the freezer… Trust me, I would know! Guilty as charged! YIELDS 16
Food and prop styling by Goldie Stern Photography by Moshe Wulliger I’m delighted with this version of Yodels — you get the same delicious texture and taste, and you don’t have to bother with the rolling and dipping that makes preparing Yodels something I said I’d never do again! Add on the added bonus of
Styling by Renee Muller Photography by Hudi Greenberger Liver This is one of those recipes that I need to tell you, not give as a precise recipe. For every pound of liver, coarsely chopped, sauté 1 extra-large onion or 2 medium onions. The onion gives a ton of flavor, so don’t skimp here! After the
Styling by Renee Muller Photography by Hudi Greenberger I know it’s overdone, but I do make a lot of meat boards in real life. I find that it’s an easy way to put together bits and pieces (hi, leftovers) and end up with what feels like a tasting menu; a small quantity of a bunch
SERVES 5 2.2–3.3 lbs (1–1½ kg) all-purpose flour 1½ cups lukewarm water 1 Tbsp active dry yeast 4 Tbsp sugar, plus 1 tsp to mix in with the yeast 2 eggs, plus 1 more yolk for the egg wash 1 Tbsp salt ¼ cup sunflower oil vegetables and herbs, for decorating Pour the water into
YIELDS 48 COOKIES 1 cup (2 sticks) margarine, softened (or 1stick margarine and ½ cup oil) 1 cup sugar ¾ cup brown sugar 2 cups flour ⅛ tsp salt ½ tsp baking powder ¼ tsp baking soda 6 Tbsp water or juice 1 tsp vanilla extract 2 cups quick oats 1 cup Rice Krispies cereal
