cookies

Peanut Butter Banana Chocolate Chip Cookie Recipe

By Joanne Bruno | May 1, 2013

peanut butter, banana, chocolate chip, cookie
peanut butter, banana, chocolate chip, cookie

Peanut Butter. Banana. Chocolate. Yes, you’ve died and gone to cookie heaven.

Some days just call for chocolate chip cookies. Or tubs of peanut butter. Or both.

These cookies are meant for such days.

Simultaneously, imagine a peanut butter/banana/chocolate chip combo. They can certainly make one of the more perfect cookies in this world.

peanut butter, banana, chocolate chips

Mmm…coooookies.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blogEats Well With Others

Adapted from How Sweet It Is

Friday Try-day: Meringue Cookies Recipe

By Ashley Beck | February 15, 2013

Photo by: Ashley Beck

I was testing out a recipe for Works & Days (an online quarterly I contribute to) last weekend and it called for egg yolks only. Reluctant to throw out the whites, and not a fan of eggs on their own, I did some research to find out what else I could make with these poor, neglected whites so that they’d shine, and not be wasted. That’s when I came across one of my favorite childhood treats: Meringue cookies. As difficult as they look, with only a few ingredients, the right tools, and a lot of patience these light, crunchy, and centrally chewy cookies were a great way to give those whites the flavor, and attention they deserved. Read More

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | May 24, 2012

snickerdoodle

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Recipes

Gluten-Free Chocolate Chip Cookies Recipe

By Madeleine Ignon | April 13, 2012

chocolate chip cookies

Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.

I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.

Recipes

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | March 5, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

At the risk of endangering both my thighs and my ability to put a pair of skinny jeans on over them, I allowed a controlled substance (or what has not yet been deemed a controlled substance by the government, but should be) into my home the other day- Biscoff spread.  If you haven’t heard of it or had it already, I’m not sure whether to tell you to run as fast you can away from this post (save yourself!) or towards the supermarket to pick up a jar….but at least now you’ve been warned.

Biscoff spread is made from ground up Biscoff cookies, which are those cinnamon-y graham cracker-y cookies that are given out on airplane flights.  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious.  While Biscoff is great eaten straight from the jar, here I’ve turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there. Read More

Recipes

Lemon-Lime Basil Sugar Cookies Recipe

By Laura Ratliff and Ryan Smith | September 20, 2011

lemon lime basil cookies

Photo: Laura Ratliff

Culinary confession time: I really, really dislike shortbread cookies. Even though my mom makes a mean lavender shortbread, I’ve just never understood why people enjoy eating sandy, flavorless, crumbly pucks. I could go on, but I’ll spare you more complaining. I refuse to eat them, so I most definitely refuse to bake them.

That’s why, when I came across a recipe for lemon-lime basil shortbread cookies in the July 2011 issue of Bon Appetit, I was initially disappointed-why ruin three absolutely stunning ingredients by using them in shortbread, of all things? Read More

Recipes

Super Moist & Chewy Apricot Walnut Cookies Recipe

By Madeleine Ignon | September 14, 2011

Apricot Walnut Cookies

Photo: Madeleine Ignon

This recipe started with a craving for cookies and a box of McCann’s Irish oatmeal. I saw the recipe on the back of the box, used it as a basic starting off point, and then found myself substituting and adding to it left and right. Luckily, these came out just right: soft, chewy, and very much like muffin tops. Since they are low in sugar, they are good breakfast cookies. Enjoy them hot out of the oven with some jam or butter!

Read More

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