Pistachio Pancakes


Fox5 News demo, Feb. 26, 2014.

Can I make a confession? I’m not a huge fan of pancakes. It wasn’t always the case. Our father used to make great pancakes every Sunday that he was home while we were growing up. It was one of the domestic things he did really well. He didn’t follow a recipe, maybe that’s why I haven’t been able to make — or find — pancakes as good as his. Or maybe it was just being a kid and loving pancakes then. Anyways, this recipe has change it all for me. They are just amazing — I’ve had them draped in maple syrup, smeared with sour cream, and drizzled with molasses.  Whatever you put on them (my husband likes his with hot sauce), these pancakes are so flavorful and have such a nice texture, my love of pancakes is back. If you want to have a little fun with them — who doesn’t? — and you have it on hand, add a few drops of green food color to the batter.  It’ll make them look very pistachio-y.  Just slightly tweaked from a recipe originated on the blog peanutbutterandpeppers.com. Read More

Chewy Amaretti Sandwich Cookies


It’s really important to “age” the egg whites in this recipe.  Otherwise, you’ll get flat, crispy wafers, rather than the chewy consistency that makes these seem like real cookies. Aging means simply letting them sit out at room temperature for a while. If you don’t have a pastry bag, use the corner of a plastic bag to pipe the batter onto cookie sheets. The recipe comes from Deb Perelman who writes the Smitten Kitchen blog and just published her first cookbook, named after the blog. This recipe makes two dozen sandwiches. Read More