Peanut Butter Bars

Tasty, satisfying, and easier to make than cookies

Labor Day has come and gone in our part of the world, which means kids are back in school. So maybe you need some snacks for them?

Like these Peanut Butter Bars. They’re tastier than cookies – not to mention more dense and less dry. Plus, they’re easier to make because you don’t have to form individual cookies.

Best of all, kids love them! And we’ve noticed that adults can’t resist them either. That includes us. Though whether we’re kids or adults is still up for debate.

Huevos Rancheros

Spicy, flavorful, and hearty, this traditional Mexican dish is ideal for breakfast, brunch, or dinner

The name translates as “Eggs Rancher’s Style.” It probably originated as a rib-sticking breakfast for ranch hands who needed to fuel up for a day of heavy labor.

We’re not cowboys, so we tend to serve Huevos Rancheros for brunch or dinner.

But anytime you eat this, you’ll want to say yippee-ki-yay.

Creole-Spiced Shakshuka

Louisiana seasoning and andouille crank up this classic breakfast or dinner dish

Shakshuka (aka shakshouka or chakchouka) is a spicy tomato stew that features a garnish of cooked eggs.

The dish probably originated in North Africa. Today, versions of it are found throughout the Mediterranean region. The basics of the dish remain the same no matter where it’s found, but the end flavor can vary.

We decided to put our own Creole-spiced spin on shakshuka, giving it a New Orleans vibe. Jazzy, in other words.

Buckwheat Pancakes

Nutty and funky, buckwheat adds extra flavor to your morning pancakes

Ready for some pancakes (aka griddlecakes)? Now’s the perfect season. Shrove Tuesday (Mardi Gras) is next week – and pancakes traditionally are on the menu.

These buckwheat beauties take pancakes up a notch. Because we like to buck the trend.

Joe's Special Scrambled Eggs

Spinach, mushrooms, and meat flavor this San Francisco classic

This dish, beloved on the US west coast, was created at Original Joe’s Restaurant in San Francisco.
 
It looks like breakfast fare. But the dish is so hearty and filling that it may work better for lunch or dinner.

It certainly does for us, because we’re just not that hungry first thing in the morning. Plus, if you serve it for dinner, you can pair it with an alcoholic accompaniment. Win win.

The Eye Opener Cocktail

This “morning after” drink delivers great flavor any time of day

Happy New Year! Still feeling the effects of late-night revelry? We’ve got a restorative beverage for you.

Some say the Eye Opener Cocktail is the perfect pick-me-up after a night that ended in the early hours of the morning. Because it contains an egg yolk, some might call it a health drink, too.

We just consider it a fun drink with interesting flavor. And it’s a bit of a conversation starter – that is, if you’re up for conversation after that wild New Year’s Eve you celebrated.

Chocolate Cheesecake Brownies

A holiday-appropriate dish that’s rich, scrumptious, and totally decadent

Ready for festive? You’ll need some chocolate.

Happily, these chocolate cheesecake brownies jingle all the bells.

Because chocolate. And cheesecake. And most of all, brownies.

Pumpkin Pancakes

Top with butter and maple syrup for a breakfast blowout

Looking to feed a breakfast crowd on Thanksgiving morning? Or maybe the day after? We’ve got you covered.

Canned pumpkin purée provides the base flavor for these Pumpkin Pancakes. Then we add pumpkin-pie spices for extra zest. It all makes for an exceptionally tasty treat.

So maybe prepare an extra big batch? Because these will go like, well, hotcakes.

Pumpkin and Ricotta Gnocchi

A lighter version of a traditional Italian favorite with full fall flavor

Dumplings! We’ve never met one we didn’t love. And gnocchi top our list of faves.

Since it’s autumn, we’re making these plump little pillows of goodness with pumpkin. And we’re pairing that with ricotta cheese (rather than the more traditional potato) to make for a lighter dish.

Because lighter means we can eat more. And when it comes to dumplings, more is always better.

Cranberry Buckle

An easy, seasonal dessert for fall

Chilly weather and short days can be a downer. So whip up some cranberry cheer.

Cranberries are the iconic autumn fruit, arriving in our markets just as winter threatens. And they’re a staple on Thanksgiving tables in the US.

But they’re also wonderful in baked goodies (like this Cranberry Buckle), where their tart edge cuts through sweet, cakelike surroundings like a happy surprise.

So buckle up.

Pumpkin Gratin

This creamy, cheesy dish is like savory pumpkin pie

Can’t get enough pumpkin this time of year? Neither can we. Especially when it’s mixed with cream and gruyère in a savory side dish.

So remember: This pumpkin gratin would love an invitation to your next dinner party. Maybe as a plus one for ham or beef roast.

Or even turkey. We hear you may be serving that in a few weeks.

Atlantic Beach Pie

Tart lemons and saltines combine in this outstanding summer dessert

Citrus desserts? Mais oui! Especially Atlantic Beach Pie, which features creamy lemon filling in a saltine crust.

It’s a lot like Key Lime Pie. But the salty factor takes this dish on a seaside holiday.

Serve Atlantic Beach Pie at your next dinner party – and dream of strolling on the sand. Swimsuits optional.

Date-Walnut Squares

Lighter and tastier than many traditional recipes

Date-and-nut squares (aka bars) are a classic at holiday time. Problem is, many recipes yield dense – and filling – concoctions. This recipe is lighter, but still packs plenty of flavor.

Your guests will appreciate that. Because they’ll certainly want more than one.

So for your next holiday bash, we suggest baking a double batch of these beauties. You’ll have leftovers, but that’s the point. Because these are wonderful for breakfast, too.

Italian Sesame Cookies

A grown-up treat that’s not over sweet

Christmas is coming up soon. And that means cookies. We bake lots of them at our house.

But sometimes we need to lessen the sugar overload. Which this cookie does, with style. It has just enough sweetness to satisfy, but not too much.

These cookies are great with tea or coffee, or with the classic glass of milk. They make a nice afternoon treat, too.

Even your kids will like these. And you? Let’s call it love.

Warm Lentil Salad with Bacon

Top this bistro-style dish with poached egg for extra savor

Winter is waning in our part of the world, though spring is still snoozing. So warm salads, no?

This warm lentil salad is perfect for the season. It’s flavorful and filling without being too heavy. And it’s a double-duty dish. We like to serve it as a main course, but it could also be a starter.

You might say it’s two recipes in one. Perfect for in-between weather.

Chocolate Almond Sesame Bars

A richly decadent holiday treat

Chestnuts roasting by an open fire? Let’s get real. What most of us crave at holiday time is chocolate. And lots of it.

So get ready to deck your plates with these Chocolate Almond Sesame Bars. They’re decadence in cookie form.

Their flavor gets even better if you let them rest overnight, so they’re also a great make-ahead treat. Bake them when it’s convenient for you, and they’ll be ready for any guests who drop by.

Assuming you can resist eating the whole batch yourself.

Chocolate Chip Bars

Your kids won’t trade away these lunch box goodies

With Labor Day coming up here in the US, kids are headed back to school. Which means they’ll soon be clamoring for lunch box treats and after-school snacks.

You could make that perennial favorite, chocolate chip cookies. But why not go one better and make these awesome chocolate chip bars?

Kids will love them. And grownups may sneak some into their lunch bags too.

Blueberry Flaugnarde (Flan)

This classic French dessert is a simple (yet elegant) way to enjoy summer blueberries

We’ve been enjoying sensational blueberries in our part of the world for the past several weeks. We eat them as snacks, mixed into salads, doused in cream—and of course baked into desserts.

Speaking of which, one of the best desserts we’ve made this year is Blueberry Flaugnarde, a classic French dish. It’s quick and easy to make, and the blueberries just sing with flavor.

Blueberry Flaugnarde is also reasonably light, so it won’t weigh you down during these last hot days of summer. And it’s good hot from the oven, chilled from the fridge, or at room temperature. Perfect for a Labor Day cookout, don’t you think?

Asparagus and Spinach Salad

Prosciutto and poached egg add savor to springtime favorites

Springtime means fresh produce. That includes two of the year’s most anticipated treats: homegrown asparagus and spinach.

Both are abundant right now in the part of the US where we live. There’s terrific local asparagus from farmers’ markets. And spinach? Well, our backyard garden is producing a bumper crop.

Both asparagus and spinach are wonderful when served alone—but combining them in a salad makes for something special. Add some salty prosciutto and a poached egg, and voilà: a savory salad that you can serve as a small starter or a larger main course.

But hurry! The season for fresh local asparagus is short, and you don’t want to miss out. Otherwise you’ll have to wait until next year. Don’t say I didn’t warn you.

Frittata with Brussels Sprouts

A tasty fate for leftover veggies

What’s the best thing about big holiday meals (like Thanksgiving, for instance)? Leftovers, I’d say.

One of the best ways to use leftover veggies is to mix them into a frittata. If you don’t know frittatas, you should—they’re a baked egg mixture that you start on the stovetop (in a heatproof skillet), then finish in the oven. They resemble omelets, but are much easier to make for most people. They’re also exceptionally versatile—tasty when eaten hot, cold, or in between.

If you serve Brussels sprouts for Thanksgiving, chances are you’ll have some left over—because who loads up on veggies when the table is groaning with turkey and dressing? You probably wouldn’t think of eating those little cabbagettes for breakfast. But bake them into a frittata, and you could. Or just wait until lunch or dinner, because frittatas are perfect anytime.

In fact, this dish is so good, you may find yourself cooking Brussels sprouts more often. Just so you’ll have some on hand for your next frittata.