Potato Salad

Hi, let's talk potato salad.

It's an important topic, because every single picnic and potluck always somehow ends up with potato salad somewhere on the table. And not every potato salad is created equal. Some are delicious, some are just plain gross.

Here is a quick rundown on the common problems with potato salad:

• Too much mayonnaise. Stop ruining good potato salad, mayonnaise. I get that you add a nice creamy factor, but you often ruin a dish because you don't know the word "moderation."

• Undercooked potatoes. I've been guilty of this one. Sometimes the potatoes aren't quite cooked enough, and your potato salad is just a tad too crunchy with a raw potato flavor. Yuck.

• Pickles or relish. Just no on this. I like pickles just fine on their own. But they have zero business overwhelming my potato salad. 

• Dill. Dill is one of the most unpleasant tastes. Maybe if it's subtle, fine. If potato salad has too much dill it will be rejected on my paper plate with the overly-vinegared pasta salad. 

So what makes a good potato salad? Simplicity. Potato salad should be tasty enough to eat a spoonful by itself, but also needs to partner up with the main dishes like pulled pork. It needs enough salt & pepper to taste the dish. And yes it needs something creamy. I add plain Greek yogurt instead of mayonnaise, which gives a nice light tanginess. Add some celery and onion for crunch, and you've got yourself a winning potato salad. 

Potato Salad

recipe by Larissa Marks
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Prep time: 10
Cook time: 15
Total time: 20
Yield: 6-8 servings

Ingredients

• 3 pounds small white or red potatoes
• salt & pepper
• 1 cup plain Greek yogurt
• 2 tablespoons whole grain or Dijon mustard
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Cooking Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and set aside.

Meanwhile, in a small bowl, whisk together the yogurt, mustard, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Cheesy Artichoke Dip

Is cheesy artichoke dip still cool or does it feel too early 2000's? Maybe its day has passed.

I don't really care, because I think it's delicious. Creamy, salty, and cheesy, this dip needs to be served hot (read: melty) with a side of chips or crackers. Prep time is quick, since you're simply mixing ingredients together and popping it into the oven. I recommend having this as an appetizer or afternoon snack.

Enjoy!

Cheesy Artichoke Dip

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1 8-ounce package cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
1/2 cup grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
salt & pepper to taste
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix cream cheese, yogurt, parmesan, garlic, basil, garlic salt, salt & pepper. Stir in artichokes.

Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in oven until melted and lightly browned on top, about 25 minutes. Serve hot with chips or crackers. Makes 8-12 servings.

Macadamia Nut Shortbread

Shortbread is wonderfully simple. It is made of flour, sugar, and butter, plus a dash of salt. This version uses macadamia nuts, but any type of nut will do. I like each piece of shortbread to be slightly browned, so I twice-bake the cookies. Bake it once in the pan, then cool slightly and cut. Place cut pieces on a pan, and bake once more. This extra step results in a crisp and buttery shortbread that is perfectly toasted.

Macadamia Nut Shortbread

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2 cups flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into small small cubes and chilled
3/4 cup chopped macadamia nuts

Preheat oven to 350 degrees.

Combine flour, sugar, and salt in a medium bowl. Cut in butter until the texture is sandy. Fold in the nuts. Press dough into a 9x13 inch pan. Bake for 20 minutes.

Cool slightly, then cut into squares. Arrange squares on a baking sheet lined with parchment paper or a silicone baking mat. Bake for another 10-15 minutes until lightly browned and toasted.

Flatbread With Prosciutto, Apples, English Cheddar & Pear Jam

I've made this flatbread appetizer on several occasions. It's easy to put together, and great for a savory side dish for a party. I love the layers of the different flavors and textures - flat bread, fig jam, cheddar, prosciutto, apples, and arugula.

I recommend using a crisp, sweet variety of apple, such as Fuji or Honeycrisp. If you have never paired prosciutto with fruit, it is a lovely experience. Fig jam can be found in Whole Foods or Trader Joe's, or can be substituted with another type of fruit spread.

Flatbread With Prosciutto, Apples, English Cheddar & Fig Jam
Makes 6 servings
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2 pieces flatbread
4 tablespoons fig jam
2 ounces thinly sliced English cheddar cheese
2 ounces thinly sliced prosciutto, cut into small pieces
1 apple, thinly sliced
1 ounce arugula leaves
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Place flatbread on baking sheet and bake for 5 minutes. Remove from oven and flip. Spread fig jam on flatbread, then add cheese slices. Layer prosciutto over cheese, and top with apple slices. Bake for 5 minutes.

Remove flatbread from oven and top with arugula leaves. Lightly spray or drizzle olive oil, and sprinkle a dash of salt and pepper. Let cool slightly, cut into slices, and serve.

Deep Dish Chocolate Chip Cookie With Sea Salt

Go big or go home, says this deep dish chocolate chip cookie.

Baked in a cast iron skillet, it is a confident, monster of a dessert. The cookie itself is classic buttery cookie dough, rich with chocolate chips, and studded with coarse sea salt. It is browned on the edges, and delightfully gooey toward the center.

My recommended method of enjoying this dessert is with a group of friends and a side of vanilla ice cream. If they are really good friends, just grab spoons and eat it family-style. The best friend is the one who lets you have the last bite.

Deep Dish Chocolate Chip Cookie With Sea Salt
makes 8-12 huge slices or 20-ish smaller slices
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1 cup butter (2 sticks), at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla
2 tablespoons real maple syrup
2 eggs, at room temperature
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Coarse sea salt for topping

Preheat oven to 350 degrees. Line a 9-inch (or larger) cast iron skillet with parchment paper.

Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup, and mix until smooth. Add the eggs, and beat slowly until incorporated. Add the flour, baking soda, and salt. Mix until a smooth dough forms. Stir in the chocolate chips.

Press the dough into the cast iron skillet. Bake for 20-25 minutes (less time for a deliciously underbaked cookie). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour for cookie to set.

Kalua Pork Pizza

Let me set the record straight about something incredibly important today, people.

Hawaiian pizza is NOT Hawaiian. 

Calling a pizza "Hawaiian" simply because it has pineapple and ham dumped on it is a true offense, and we need to put a stop to this nonsense.

I am saying this with all the authority of someone born and raised on the islands of Hawaii.

Hawaiian pizza has absolutely zero origins in Hawaii. According to my pal Wikipedia, Hawaiian pizza is an invention hailing from Canada.

Firstly, pineapple isn't even native to Hawaii. Like many other plants and foods, pineapple was imported to Hawaii. Secondly, the ham. Seriously? Ham is even less Hawaiian than pineapple.

And do not get me started on Hawaiian pizzas that utilize Canadian bacon instead of ham. Canadian bacon, as we all surely agree, is the worst meat in existence, and should never be requested as a pizza topping.

(Interesting side note: in my substantial research for this blog post, I learned that "Canadian bacon" is the American term for back bacon, a lean cut of pork belly and loin. So Canadians created the term "Hawaiian pizza," while Americans call the crappy bacon "Canadian." Everyone loses.)

Don't get me wrong - I am a fan of both pineapple and ham. I might even enjoy that combination of toppings on my pizza. Let's just rename that pizza something else that doesn't appropriate the name and culture of Hawaii.

ANYWAY. That's my rant of the day.

Let's move on to a pizza that actually does have some true Hawaiian flavor, kalua pork pizza. I created this for a midday lunch this week, and it was a hit.

For the pizza dough, I used my favorite French bread recipe, which is a very reliable dough with lots of purposes. The crust is topped with tomato sauce, kalua pork, peppers, onions, and a generous layer of mozzarella cheese. I'm not going to be so presumptuous as to call this the New Hawaiian Pizza, but it is pretty darn delicious.

Kalua Pork Pizza
makes 1 12-inch pizza
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Olive oil
1/2 recipe of French bread dough
Tomato sauce
1 1/2 cups mozzarella cheese, grated
1 cup of kalua pork
1 yellow or red pepper, seeded and sliced
1/2 onion, sliced

Preheat oven to 450 degrees.

Punch the dough down so it deflates a little, and let sit for 10 minutes. Flatten the dough with your hands on a slightly-floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to about 1/2 inch thick. Stretch and press the dough until it won't stretch any further. Let the dough rest about 5 minutes. Continue to stretch the dough into a circle until it is about 12-inches in diameter.

Brush or spray the dough with olive oil. Spoon on an even layer of tomato sauce. Sprinkle with cheese. Add the peppers, onions, and pork. Transfer the pizza to a baking sheet, pizza pan, or pizza stone.

Bake pizza until crust is browned and cheese is golden, about 10-15 minutes.

Baked Pasta with Italian Sausage

I know I've found a good recipe when I make it several times in a month, like this baked pasta with Italian sausage. It really is the perfect combination of simple, inexpensive, and delicious. It's also easy to make in larger quantities for group gatherings or leftovers.

Cooking this dish with a cast iron skillet is ideal (I love my 12-inch Lodge skillet) - you saute the meat and veggies together, add the sauce, then bake the whole shebang. Plus, anything served in a huge cast iron just feels all rustic and homey. But if you don't have a cast iron skillet, fear not; you can bake the pasta in a 9x13-inch baking dish.

All of the wonderful flavors come together easily - warm pasta, onions, peppers, sausage, all topped with an lovely layer of mozzarella. Just yum.

Baked Pasta with Italian Sausage
serves 6
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16 ounces pasta
2 teaspoons olive oil
1 pound Italian sausage
1 onion, chopped
1 red bell pepper, seeded and chopped
2 tomatoes, chopped
1 15-ounce can tomato sauce
2 cups shredded mozzarella cheese
1 tablespoon fresh chopped basil (or 1 teaspoon dried basil)

Preheat oven to 350 degrees. Cook pasta according to package instructions until al dente; drain.

Heat oil in a large, deep cast iron skillet. Place sausage, onion, and peppers in skillet and cook over medium high heat until evenly brown. Stir in tomatoes and tomato sauce, and simmer for 10 minutes, stirring occasionally. Toss with cooked pasta. Top with an even layer of mozzarella. Sprinkle top with basil.

Bake in oven for 20 minutes, or until cheese is melted.

Dutch Baby Pancake

On mornings when we feel like having something other than our typical oatmeal for breakfast, we might opt for a Dutch baby pancake.

Years ago, my friends Scott and Jenny introduced this breakfast into my life. They whipped up a quick batter, baked it in their oven, and minutes later, a wonderfully puffed pancake appeared on the table.

This strangely-named sweet popover, sometimes called a German pancake, is made with eggs, flour, sugar, and milk. It is baked in a cast iron skillet, and puffs up while in the oven. My kids love to turn the oven light on, and watch the Dutch baby rise. After removing it from the oven, it falls, and is ready to be devoured. It can be topped with powdered sugar, butter, fruit, or syrup.

Dutch Baby Pancake
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2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour, sifted
1 pinch salt
2 tablespoons butter
2 tablespoons confectioner's sugar

Place a 10 or 12-inch cast iron skillet in oven, and heat to 475 degrees.

In a medium bowl, beat eggs with a whisk. Add milk and vanilla, and whisk. Gradually whisk in flour and salt.

Remove skillet from oven, and reduce heat to 425 degrees. Melt butter in hot skillet so that inside of pan is completely coated with butter. Pour batter into the skillet, and return to oven.

Bake until puffed and lightly browned, about 12 minutes. Remove from oven and sprinkle with powdered sugar.

Lasagna Soup

When I think of my mom's cooking, her lasagna is one of the first things that crystallizes in my memory. Our family was in for a great dinner when our oven was baking her lasagna. Her version included meat, mushrooms, spinach, basically everything you could possibly include in lasagna without it becoming just chaos. Good homemade lasagna really is the mark of familial love.

Lasagna soup is all the deliciousness of lasagna, dished into a bowl. It's a nice option to consider when you don't want to put together all the layers of an actual lasagna. But be assured, all the wonderful, familiar flavors of lasagna are here - Italian sausage, tomatoes, pasta noodles, basil, all topped with melty cheese. Do not skimp on the cheese!

Lasagna Soup
adapted from A Farmgirl's Dabbles
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1 tablespoon olive oil
1 1/2 lbs. Italian sausage
2 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 14-ounce can tomato sauce
1 28-ounce can diced tomatoes
1 cup mushrooms, sliced
2 bay leaves
4 cups chicken stock
8 ounces pasta noodles, such as penne or macaroni
2-3 handfuls of fresh spinach
1/2 cup fresh basil (or 2 teaspoons dried basil)
salt and pepper to taste
toppings: shredded mozzarella cheese and grated parmesan cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-sized pieces, and brown for about 5 minutes. Add onions, and cook until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.

Add tomato sauce, diced tomatoes, mushrooms, bay leaves, and chicken stock. Bring to a boil. Reduce heat to low, and simmer for 30 minutes.

While soup is simmering, cook pasta. Set cooked pasta aside. Right before serving, stir spinach and basil into the soup. Season with salt and pepper.

To serve, ladle soup into bowls. Add pasta, and top generously with mozzarella and parmesan.

Bread Pudding

Bread pudding is a classic, simple dessert that is a perfect end to a meal. In our family, it also might pass as breakfast. It's in the same category as french toast, right?

I love the fact that it requires only a few staple ingredients and only a few moments of preparation time. It is also a spectacular way to use up leftover bread. I've used bread that has dried out a bit, or all those leftover hotdog buns that seem to accumulate in our kitchen.

This version is basic bread pudding, but you can also experiment by adding chocolate chips or raisins. Or top it with vanilla ice cream, caramel or bourbon sauce.

The recipe is for an 8x8 baking dish, but I often double it and bake it in a 9x13 pan.

Bread Pudding
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4-5 cups of bread, cubed or torn into 1-inch pieces
2 tablespoons butter, melted
4 eggs
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350 degrees.

Layer the bread pieces evenly into an 8x8-inch baking pan. Drizzle melted butter over bread.

In a medium mixing bowl, whisk eggs. Add the milk, sugar, cinnamon, vanilla, and salt. Whisk together until well combined. Pour mixture over bread. Lightly push the bread pieces down with your whisk until bread is covered and soaking up the egg mixture.

Bake for 45 minutes, until the top springs back when lightly tapped. Serve warm or at room temperature. Serves 12.

Slow Cooker Chinese Chicken

Whew, it's been a full week. Aaron started 1st grade, while Alex began preschool. Hallelujah! We also celebrated Alex's 3rd birthday at the beach during the weekend.

So now we find ourselves in a new fall routine of school, home lunches, and afternoons at the park. In the mornings when both kids are at school, I hang out with 5-month old Aria. We tidy the house, run errands, and maybe grab a latte from Starbucks. While the baby naps, I catch up on writing or reading.

If I'm proactive, I plan our dinners for the week. It's a loose plan, with flexibility to allow for leftovers from our weekly community dinners and family potlucks. Currently, I've been cooking lots of quick prep, large quantity meals that yield leftovers for several days.

This slow cooker Chinese chicken is super easy and delicious. It has just the right amount of sweet and savory, with a slight heat. You coat the chicken with cornstarch and seasoning, mix together a simple sauce, and cook on low for 4 hours. Boom - a great, crowd-pleasing meal.

Slow Cooker Chinese Chicken
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2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
4 tablespoons hoisin sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons water
1 teaspoon crushed red pepper flakes

In a small bowl, mix together cornstarch, salt, garlic powder, and pepper. Pour mixture into a large ziplock bag. Add chicken pieces. Seal and shake to coat the chicken.

In a bowl, combine all remaining ingredients, and whisk to combine. Add half to the crockpot along with the chicken. Cook on low for 4 hours.

Before serving, add remaining sauce to the crockpot. Serve over rice. Serves 4.

Chocolate Pudding

You know when I enjoy cooking the most? It's in that moment around 8 o'clock at night, when my kids are tucked into bed. I love my kids with mama bear ferocity, but cooking while they're awake is usually a stressful, distracting affair. At night, the kitchen is quiet, and I can breathe. Cooking can be meditative, leisurely, and focused (all things that are nearly impossible to come by with three little kids).

So it was at 8pm when I decided it was a perfect moment to make chocolate pudding. Chocolate pudding is uncomplicated, yet asks for your attentiveness. Basically, it needs mixing, simmering, and constant whisking. This version only requires six ingredients, and takes about 10 minutes to make.

The result is classic chocolate pudding that is reminiscent of childhood. Thick, creamy, and cool - a perfect treat on a warm day.

Chocolate Pudding
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1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cup milk
1 teaspoon vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch, and salt. Place over medium heat, and gradually pour in milk, whisking constantly. Bring to a full boil, and cook, stirring constantly. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2-3 minutes more. Remove from heat, and stir in vanilla. Cover with plastic wrap touching the entire surface of the pudding. Chill in the refrigerator for at least 4 hours or ideally overnight until set.

Chili

Chili is a frequent dinner in our home. It's easy to make, great for leftovers, and a perfect way to serve more vegetables and protein. My kids are generally not fans of quinoa and beans, but when snuck into a bowl of chili, they gobble it up.

This particular chili has everything - beef, quinoa, spinach, even a jar of salsa. Most chili uses regular canned beans, but I had only refried beans available. The surprising outcome is chili that is less heavy-handed with the beans, with a slightly creamy texture. I'll definitely use refried beans in chili again. Make sure you season your chili well. Underseasoned chili is a travesty.

Chili
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2 pounds ground beef
1/2 onion, chopped
2 1/2 cups tomato sauce
1 8-ounce jar of salsa
2 15-ounce cans refried beans
1/4 cup quinoa
1 tomato, chopped
2 handfuls of spinach, chopped or hand-torn into small pieces
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
salt & pepper to taste

In a large saucepan over medium heat, combine ground beef and onion, and sauté for 10 minutes, or until beef is browned and onion is tender.

Add the remaining ingredients, and mix well. Bring to a boil. Reduce heat to low, and simmer for 1-2 hours. Makes 6-8 servings.

My Favorite Granola

I am very particular about granola. After years of making my own granola (and even running my own granola business for a little while), I've discovered there are specific qualities I desire in granola:

• There is a delicate balance of sweet and salty. A little sweet, with a hint of salt, is needed. 
• Shredded coconut is a must. 
• Skip the dried fruit. Granola often contains chewy things like raisins or cranberries, and I find myself picking around those pieces to get to the crunchy good stuff. 
• My favorite nuts are almonds and macadamia nuts. Cashews and pistachios are good too. Walnuts and pecans, not so much.
• Granola must be baked to a rich brown. I want crunchy, crunchy, crunchy. Bake that granola until it is a few moments away from becoming over-baked. 

This granola is probably the most frequently-made recipe in our home. I've made this dozens of times, and always have the ingredients readily available. It is flexible, so you can swap in your own favorite nuts, seeds, or oil. But keep the same ratios of sweeteners, oil, and ingredients. Like I said, I prefer my granola without dried fruit, but if you disagree, you can mix in 1 cup of dried fruit to the baked and cooled granola. Surely you'll find your own version you like best.

My Favorite Granola
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4 cups whole oats
1 cup chopped nuts + 2 tablespoons whole nuts (almonds, macadamias, cashews)
1 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup dark brown sugar
2-3 tablespoons small seeds (quinoa, sesame, flax)
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup oil (canola, olive, coconut)
2 tablespoons honey
1 tablespoon maple syrup
1 teaspoon almond or vanilla extract

Preheat oven to 275 degrees. Cover a large, rimmed baking sheet with aluminum foil or a Silpat baking mat. In a large mixing bowl, add all ingredients and mix thoroughly. Spread mix into an even layer on the baking sheet. Bake in oven for 30 minutes. Stir. Bake for another 15-25 minutes until it reaches a rich, golden brown. Cool in pan completely. Store in an airtight container.

Bagel Bombs

Bagel Bombs. They are a thing. A delicious doughy thing stuffed with warm bacon cream cheese that explodes in the oven.

They originally hail from New York's Milk Bar, where baking queen Christina Tosi does insane things with flour and butter. And they are so scrumptious, they are worth making at home. When I bake these, my family thinks I am a culinary wizard.

This recipe has several components, but don't be intimidated by it - they're easy to put together. The dough, cream cheese filling, and bagel mix can all be made ahead of time. If I can make these in the afternoon while tending to three young kids, you can probably do it too.

A few cooking tips...

• This recipe makes 16 3-inch bombs. But you can go really crazy, and make 8 huge ones. 
• Bacon cream cheese could easily be transformed into smoked salmon cream cheese, lemon curd cream cheese, etc. The possibilities are endless! If you make a sweeter cream cheese filling, omit the 1/2 teaspoon of salt.
• You will have 1/2 the dough recipe. Use it to make homemade pizza or something else delicious later. 

Bagel Bombs

Adapted from Momofuku Milk Bar

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1/2 recipe of Mother Dough (recipe below)

1 recipe Bacon Cream Cheese, frozen

1 recipe of Everything Bagel Mix

1 egg (for egg wash)

1/2 teaspoon water

Heat the oven to 325 degrees. Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide. Put a cream cheese mound in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese mound is completely contained, then gently roll the ball between the palms of your hands to ensure the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 2 inches apart on a parchment or Silpat-lined baking sheet.

Whisk the egg and water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs–every possible inch, except for the bottoms, should be coated.

Bake the bagel bombs for 15 minutes. Turn the oven temperature up to 375 degrees, and bake for 5-10 minutes more. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. Continue baking until you see this happen! Not to worry– serve them as is or use your fingers to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven-or flashed in the oven later to warm and serve. If you can’t finish them all right away, once they are cool, wrap them well in plastic and store them in the fridge for up to 3 days. Makes 16.

Mother Dough

3 1/2 cups flour

1 tablespoon kosher salt

1/2 packet (or 1 1/8 teaspoons) active dry yeast

1 3/4 cups water

oil

Stir together the flour, salt, and yeast in the bowl of your stand mixer– do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.

Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and then let the dough proof at room temperature for 45 minutes.

The dough is ready to be used. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.

Bacon Cream Cheese

1 3/4 oz bacon

8 oz cream cheese

1 teaspoon sugar

1/2 teaspoon kosher salt

Cook the bacon in a skillet over medium heat until it’s auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.

Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.

Scoop the cream cheese mixture onto a quarter sheet pan in 16 even lumps. Freeze until rock hard, for at least 1 hour. Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.

Everything Bagel Mix

3/4 teaspoon kosher salt

1 tablespoon white sesame seeds

2 teaspoons black sesame seeds

2 teaspoons poppy seeds

1 tablespoon dried onions

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Mix everything together.

Berry Trifle

This berry trifle is a great, simple summer dessert of fresh berries layered with pound cake and whipped cream. Lemon curd mixed with the whipped cream gives a light tartness to the dessert.

You can be all pro baker and make your own pound cake and lemon curd. Or just go the simple route, and buy them from the store. No judgement here. 

Just make sure to use a clear glass bowl to display the the trifle. Look at those layers...so pretty!

Berry Trifle (adapted from Tyler Florence)

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4 pints mixed berries

1 lemon, juiced

1/4 cup sugar

1 1/2 teaspoons cornstarch

3 cups whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla extract

1 11-ounce jar lemon curd

1 pound cake, cut into 1-inch cubes

Combine the berries, lemon juice, sugar, and cornstarch in a saucepan over medium-high heat. Bring to a simmer, and cook just until the berries begin to break down and release their juices, about 3 minutes. Take the berries off the heat, and set aside to cool to room temperature. 

In a large mixing bowl, whip the cream with the 1 tablespoon sugar and vanilla to soft peaks. Put the lemon curd into a second bowl, and stir in a little of the whipped cream. Then fold the lemon mixture into the rest of the cream. 

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake pieces. Then add a layer of berries and their juices. Repeat steps to make 3 or 4 layers, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. 

Creamy Baked Potato Soup

I realize that it is summer, and very few of us are looking for soup recipes to try. But last week the temperatures in Honolulu dropped to the low 70's, which is practically freezing cold for Hawaii, so I made creamy baked potato soup. It was so good. Even my non-soup-fan kids thought it was good.

The soup comes together quickly, especially if you already have leftover baked potatoes sitting around. Not for the dairy-adverse, the soup is rich with cream, milk, yogurt, and cheese. I always, always use plain yogurt instead of sour cream because it's a consistent item in our fridge. Be sure to stir the soup frequently as it is cooking. Burnt soup would be a tragedy.

Creamy Baked Potato Soup

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12 slices of bacon, cooked and crumbled
2/3 cup butter
2/3 cup flour
3 cups chicken stock
3 cups milk
1 cup heavy cream
4 large potatoes, baked and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream or plain Greek yogurt
1 teaspoon salt
1 teaspoon ground black pepper

In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in chicken stock, milk and cream, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. 

Reduce heat, and simmer for 10 minutes. Mix in bacon, cheese, sour cream or yogurt, salt and pepper. Continue cooking, stirring frequently, until cheese is melted. 

Beef Daube Provencal

Of all my pots and pans, the cast iron Dutch oven is the timeless classic. It is sturdy, weighs a ton, and has so many cooking uses. It's been used for soup, stew, bread, and taken on camping trips. Since cast iron gets better with age, I hope to pass this on as a family heirloom at some point.

One Dutch oven dish I've made several times is beef daube provencal. It is a classic French beef stew with red wine and vegetables. The stew is braised and then baked for several hours, allowing it to be tender and flavorful. I usually double the recipe, and it provides our family with several days of meals. It can be served hot over rice or egg noodles.

Beef Daube Provencal (slightly adapted from Cooking Light)

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2 teaspoons olive oil
12 garlic cloves, crushed
2 lbs. boneless chuck roast meat, cut into 2-inch cubes
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup low-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 tomato, diced
1 bay leaf

Preheat oven to 300 degrees. Heat a Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrots, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender. Discard bay leaf. Makes 4-5 servings. 

No-Churn Vanilla Bean Ice Cream

With regards to kitchen tools, I have a love/hate relationship. Sometimes I get a thrill from using a kitchen torch or ice cream maker. Other days, I relish a recipe that requires simple techniques and no fancy appliances.

No-churn ice cream is exactly that. There are a few common ingredients, and you don't need any ice cream maker. I've made several iterations of this ice cream, all with great results. This vanilla bean ice cream is creamy, with a rich vanilla flavor. I use both vanilla extract and beans for a full flavor. If you don't have vanilla bean on hand, just use extract. The ice cream also makes a great base for other flavors.

No-Churn Vanilla Ice Cream (adapted from Nigella Lawson)

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1 1/4 cups heavy cream
2/3 cup sweetened condensed milk
1 tablespoon vanilla extract
1 vanilla bean, seeds scraped

Whisk all ingredients together until soft peaks form, and the mixture is airy. Pour into an airtight container, and freeze for at least 6 hours. Serve straight from the freezer.

Saltine Toffee Bark

Do I need to convince you to make this saltine toffee bark? Okay, since we're friends and I care about you, I'll give you a few reasons:

1. You've had a long, exhausting week, and the kale chips and Greek yogurt are simply not calling out to you.

2. It's chocolaty, salty, sweet, and nutty. Basically all the taste profiles necessary to quell your snack time cravings.

3. You're in the middle of making some big, grownup decisions. Saltine toffee bark is the perfect, albeit momentary, escape.

4. Who actually likes saltine crackers? No one, because they are pretty much cardboard. That is, until you slather them in chocolate and sugar butter.

5. It's ridiculously easy to make, but when you eat it, you'll proclaim your life calling is to be a chocolatier.

Now that we're in agreement that saltine bark is now on your to-do list, let's get going.

The toffee bark comes together in a snap. Butter and sugar are boiled, and poured over saltine crackers. Bake those babies for a few minutes, then spread on the chocolate and nuts.

Then the most difficult step: WAITING. You have to wait for everything to completely cool. I won't lie, it's an excruciating discipline to refrain from immediately shoving some into your mouth. But I believe in your capacity for delayed gratification.

You'll be rewarded with delicious pieces of crunch, chocolate, toffee, and nuts that are addictive and happy-inducing. If you truly love someone, you might consider sharing some with them. Or if you decide to hoard this for yourself, I won't judge you.

Saltine Toffee Bark

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4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips 
3/4 cup toasted almonds, chopped
Coarse sea salt (optional)

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a Silpat mat. Lay crackers in a single layer.

In a small saucepan, combine butter and sugar. Bring to a boil, and boil for 3 minutes (without stirring). Immediately pour over crackers, and spread to cover crackers completely. 

Bake for 5 minutes. Remove from oven, and sprinkle chocolate chips over the top. Return to the oven for 1 minute. Remove from oven, and spread melted chocolate evenly with a spatula. Top with chopped almonds. Sprinkle sea salt, if using. 

Let sit for 20 minutes to cool, then break apart into pieces. Chill for a few hours in the freezer, then store in the fridge.

Tip: small bits and pieces should be sprinkled over ice cream.