ICYMI: Last month, we introduced cook-along podcast Play Me a Recipe, where hosts take you through their most valued, oft-made, and renowned dishes. On the program, you’ll hear (and ideally participate in) as they blend, stir, slice, dice, and bake their method through a dish– using expert suggestions, techniques, and backstory along the method.
We spoke with The Splendid Table host, cookbook editor, and food author Francis Lam on the Chinese American Thanksgiving Meatballs motivated by his youth, teenage angst, and– of all things– Pizza Hut.
And from The Flavor Equation author and The Kitchen Scientist writer Nik Sharma, on the Green Olive & Chouriço Stuffing dish that integrates taste memories from his early youth in Goa, India, with ones from his present house in Northern California. (Nik likewise described why the dish requires precisely 20 hairs of saffron.)
From cookbook author Hetty McKinnon, we discovered why her household associates the vacations with tater toddlers, and deep-dived into bowls of Creamy Tahini “Mac & Cheese,” crowned with an uber-crispy-but-fluffy crust. Plus, Hetty’s tricky, snacky idea for what to do with those additional toddlers.
And simply recently, we spoke with our Resident Baker Maurizio Leo on how to evaluate appropriate proofing and perfect dough strength in his Soft & Fluffy Pull-Apart Sourdough Rolls dish. These rolls are similar to the ones we keep in mind from school lunches, vacation events, and summertime picnics– however provided a textural and taste upgrade thanks to sourdough starter.
This month, we’re all cookies all the time. We asked 4 cookie professionals for dishes they rely on throughout the vacations— these are the sure-fire, outstanding cookies that keep well (all set for a spur-of-the-moment book-and-tea session), the ones they’re (nearly) popular for, and the ones they’ll be gifting this holiday.
Whenever she makes this cookie dough, 100 Cookies author and pan-bang inventor Sarah Kieffer has a flashback to a particular, really sweet memory. “They were my daddy’s preferred dough to slip,” Kieffer informs us in the episode while rolling dough balls in sugar. “And for whatever factor, my mama would never ever let him slip the dough– it was their thing. He would, like, attempt to get it, and she would constantly strike him with a meal towel.” Pop your earbuds in and roll along– we’re raising to attempt not one, however 3 (!) really clever, delicious-sounding riffs Kieffer shares in the episode.
” They’re essentially a cookie that is implied for a cup of tea, which is essentially my preferred type of cookie,” states The Joys of Baking author and food stylist Samantha Seneviratne. Tune in to this episode for not just the tune stylings of her boy, Artie, however for Seneviratne’s nuggets of innovative baking knowledge: a splendidly particular approach for just-right room-temperature butter, a technique to make sure completely round slice-and-bake cookies, and how to get simply enough chocolate glaze onto and around each dipped cookie.
Open Kitchen author and food stylist Susan Spungen established this cookie dish while she was a food editor at Martha Stewart Living In the years because, Spungen has actually fastidiously modified and fine-tuned the dish: “There were specific things I wasn’t as pleased with. I was constantly pleased with the taste, however the texture, I constantly believed, might utilize a bit of work.” What resulted is a cover-star cookie she’s (nearly) popular for (specifically by her grand son Jonah’s requirements). Throughout the episode, Spungen shares styling suggestions for guaranteeing your crackly, chewy, gingery cookies are image best: moonlike, with a snowy sugar crust, and fissured through with virtual rivers of chocolate.
Chef, cookbook author, and TELEVISION character Carla Hall knocks out 2 proverbial birds with this one dish. “This integrates my love of making cookies … and my vacation custom of making cranberry sauce,” Hall states. “I intend on providing pals these Linzer cookies this holiday since I believe that it’s an unique year,” she states with a laugh. “And picture if you make additional jam! You can likewise offer jam.” This episode is teeming with baking finest practices: visual hints to ensure you’re not over creaming your butter, how to bridge tastes throughout differing parts, and how you must– and should not– reroll scraps.
We’re thrilled to bake, box, and share these cookies– with our liked ones and specifically with you, our neighborhood. We hope that throughout these odd and attempting times, these audible, edible cookies bring heat and happiness to your cooking areas.
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And, as constantly, if there’s a dish you want to hear us make on Play Me a Recipe, email it to us at[email protected] We’re all ears!