If you’re looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. These beautiful canapés start with a base of candy cane (or Chioggia) beet squares, whose alternating ruby and white rings are stunning. (You can add more color to the platter by alternating candy cane beet and golden […]
Recent Posts By Ann Pittman
This book sets itself apart in the category by providing recipes that don’t require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites. Nicole Spiridakis, Chronicle Books, $28, 192 pages
My Boys: What Happens When a Mother Who Has Made Food the Center of Her Life Can’t Nourish Her Own Children?
On a sticky May evening in Alabama, my family of four sits crowded on a giant pillow in the back of our pickup truck at the drive-in theater in Harpersville, a short ways outside Birmingham. As the previews drone into a sinking sun and the mosquitoes commence their whiny score, I unpack the sushi I made earlier with my […]
Here’s a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that’s super fun to eat. You can bake just one […]
We’re at the tail end of sweet corn season, so get in as much fresh corn goodness as you can. It’s a whole grain, after all. But those silks and husks can be a mess to deal with, right? Not if you use this cooking method, perhaps the easiest way to cook corn I’ve ever tried. Simply place two unshucked […]