Blog Post & Recipe:
gingersnaps
These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.
Blog Post & Recipe:
jam tarts
Rub 40z of butter and 6oz of flour together in a big bowl. Do so quickly, as Tamasin Day-Lewis says, "as though the butter and flour are hot sand".
Article & Recipes:
Wake up to a better breakfast
You need crumpet moulds – a slightly unusual piece of kitchen kit, but a handy one when the crumpet bug bites. The rings some people use for making perfectly round fried eggs would work too, of course.
Fried eggs with sumac ... Fried eggs with Turkish pepper ... Fried eggs with sage ... Huevos rancheros ... Crumpets
Recipe:
Raise-the-roof sweet potato vegetable lasagnaApproved by firemen.
If you're starting this from scratch, begin by baking two sweet potatoes and start layering the lasagna once they're done. If you sauce dry noodles generously when layering the lasagna, it's not necessary to boil the pasta. Use a sauce with little or no added oil
Article & Recipe:
Rhubarb recipes: Fool around
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Rhubarb, orange and ginger nut pudding
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Rhubarb baked in grenadine
Article & Recipes:
Molasses' complex flavor brings new dimension to savories as well as sweets
Molasses puts the chew in cookies, the soul in shoofly pie, the fudgy moistness in gingerbread.
Molasses (and its kindred sweeteners such as sorghum syrup and pomegranate molasses) now is used in savory recipes: sauces and braises for meats, marinades for vegetable salads, cures for fish and glazes for poultry ...
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Recipe: Charlie Ayers' molasses steak sauce
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Recipe: Beet salad with pomegranate-molasses dressing
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Recipe: Apple cider-molasses braised pulled pork
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Recipe: Gingersnap cookies
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Buying molasses
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The magic ingredient
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The scoop on sweet sorghum
