Proving that inspiration comes from the most interesting places, this recipe comes to Cookfight from New York Times fashion critic, Cathy Horyn. They are apparently a Swedish-American tradition from her hometown in Ohio. Traditional or not, they are a truly intriguing cookie, with a smoky sweetness that separates them from your standard 'snap.
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Looking for something interesting to serve at your next cocktail party? Crunchy, juicy, salty-sweet and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats.
We've featured a fair number of shortbread recipes with Bake the Book. It's for good reason: there seems to be a variety for every cook that tries to make it Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter.
This bare-bones recipe comes from chef Kim Severson's mother, Ann, who cleverly used coffee cans to package and ship loaves of this date-nut bread to Kim at college every Thanksgiving.
Cookfight is more than a cookbook. It is a dialogue between two New York Times writers, Kim Severson and Julia Moskin, brought together by a culinary challenge.