Itsy Bitsy Chocolate Chip Cookies
101 Cookbooks
by Heidi Swanson
4d ago
I recognize the lead photo for this post makes these chocolate chip cookies look enormous. They are not. In fact, one of these cookies is about the size of a half-dollar, you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them. Itsy Bitsy C ..read more
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Easter Brunch Ideas
101 Cookbooks
by Heidi Swanson
5d ago
I know many of you are on the hunt for good Easter brunch recipes right now. Here are a few favorites. I’m highlighting them here for Easter, but they’re all a part of my year-round repertoire. For brunch I love family-style dishes like breakfast casseroles and frittatas equally as much as a waffle or omelette bar. I mean, who doesn’t love a DIY toppings situation? You’ll see a mix of all this down below along with favorite drinks and a handful of menu ideas. Have fun planning! Easter Brunch Ideas I limited this recipe list to long-time favorites. Real go-to options, the brunch all-stars. Be s ..read more
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Tortelli with Brown Butter
101 Cookbooks
by Heidi Swanson
1w ago
The first time I cooked this simple tortelli pasta was years ago, 2010. We rented an apartment in Rome’s Testaccio neighborhood for a month, and would spend our days exploring the city on foot. One of the charms of Rome is the neighborhood bakeries, pasta shops, and produce markets. I particularly love the pasta shops and this is one of the impromptu lunches I threw together after scoring a dozen beautiful fat-bellied ricotta tortelli. For good reason it has remained a staple in our pasta repertoire. This pasta couldn’t be simpler. Toss cooked tortelli in butter that has browned in a skillet ..read more
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Persian New Year Noodle Soup (Ash Reshteh)
101 Cookbooks
by Heidi Swanson
2w ago
I started cooking Persian New Year Noodle Soup (Ash Reshteh or Ash-e Reshteh) regularly sometime around 2010. Kate, a friend (and longtime reader of the site), told me the bookshop she works at (in Australia) hosted Greg & Lucy Malouf as they were promoting their book Saraban: A Chef’s Journey Through Persia. She told me to look for the book in the U.S. because she suspected I would enjoy it. Kate knows her cookbooks. I quickly tracked down the book and this, the Ash Reshteh (New Year Noodle Soup), was the first thing I cooked from it. Completely blown away, I was convinced it was the best ..read more
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Oatmeal Peanut Butter Cookies
101 Cookbooks
by Heidi Swanson
2w ago
This is a peanut butter butter cookie flecked with oatmeal and baked until golden. A cookie for the peanut butter lovers out there. Anchored squarely in the PBC zone, the oatmeal is an accent. A hearty, chewy bonus ingredient that levels up a classic cookie. Toasted at the edges, soft and fudgy textured in the center, they’re a peanuty dream. Especially dunked in coffee. Oatmeal Peanut Butter Cookies: Ingredients A few notes related to the ingredients in these cookies. The ingredients are all quite straight-forward, and you might have them in your pantry currently. Peanut Butter: For these ..read more
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Grapefruit Sorbet
101 Cookbooks
by Heidi Swanson
3w ago
This beautiful grapefruit sorbet is a frosty dream inspired by the paloma cocktail. It’s a straight-shooting sorbet made with freshly squeezed grapefruit juice spiked with a kiss of tequila. The perfect jolt of citrusy sweetness to finish a meal. Grapefruit Sorbet: The Technique Citrus juice that has been heated tastes different than juice that hasn’t. To keep this sorbet bright and fresh tasting I cook just a portion of the citrus juice with the sugar – and only long enough to let the sugar dissolve. I find this keeps the flavor more clear, direct, and (in my opinion) better! Sorbet Variatio ..read more
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Perfect Baked Potato
101 Cookbooks
by Heidi Swanson
1M ago
A perfect baked potato has a fluffy, light interior and crisp skin. Run a sharp knife down the jacket of one and you reveal the kind of potato interior that loves to drink butter and doubles down on salt. This is how you do it. The Secret To A Perfect Baked Potato The path to great baked potatoes is more about what to avoid than what to embrace. In short, a hot oven paired with a salt-rubbed russet potato is the best approach. No foil, no fuss, and no microwave. Should You Wrap in Foil When Baking a Potato? The short answer is no, unless you’re camping and cooking potatoes in the coals of a c ..read more
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Roasted Mushroom Sandwich
101 Cookbooks
by Heidi Swanson
1M ago
A number of you were curious about the picture of this mushroom sandwich when I included it in my newsletter last week. Here are the details along with the recipe down below! It was the centerpiece of a quick, 10-minute lunch. The next time you have mushrooms on hand, I encourage you take this idea for a spin. You end up with a super tasty, satisfying sandwich. Roasted Mushroom Sandwich: The Details Here’s how this comes together. Take a good piece of sourdough bread, toast it, rub it with a garlic clove. Slather the toast with some ricotta that you’ve salted a bit. Take some leftover stuffed ..read more
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Penne alla Vodka
101 Cookbooks
by Heidi Swanson
1M ago
Hear me out. To make the best version of penne alla vodka the first step is to peel the skin from a lemon. Hand cut the peel into the thinnest strips (no pith!) and then place the zest into your vodka while you prep the rest of your ingredients. Using lemon-scented vodka flecked with zest in your creamy tomato vodka sauce is a game changer. There are a number of other considerations that I’ll outline below that help when you want to throw together this one-pot crowd-pleaser! What Makes Great Penne all Vodka? If you want to make great penne alla vodka, focus on the sauce. There are a number of ..read more
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Stuffed Mushrooms
101 Cookbooks
by Heidi Swanson
1M ago
I made these stuffed mushrooms on a whim yesterday with ingredients ready to be used up in the refrigerator. They were so good (and easy!) I feel like I have to share. Stuffed mushrooms make the perfect bite-sized party appetizer or, in this case, a fantastic weeknight side. The filling is creamy chive and garlic-flecked goat cheese offset with plenty of crunchy breadcrumbs. How to Make Stuffed Mushrooms The process for making stuffed mushrooms is straight forward. Carefully break the stem off each mushroom. Brush any dirt or debris from mushrooms with a damp cloth. Make the filling and place ..read more
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