This spring, we felt appreciative of things that did not change. The daffodils that encircled our mailbox in late April, for instance. A cluster of white tulips that escaped marauding deer. Yellow warblers returning to the Japanese cedar. The skunk who lives under the deck and sprays our Scotties. It’s the little things. Thank you, Spring.
For anyone still cooking at home, we have some little things for you: a charming batch of recipes, we think, all of which could share space on the same table, were one so inclined. They are easy, but not cheating-easy (homemade stock, homemade stock!), and fun to make and eat.
Gluten-Free Pain de Mie 2.0
Gluten-free formulas are famously temperamental. Ours was no exception. Over the last few months, we tweaked the original in ways large and small. This recipe is easy to execute and consistently successful in its bake.
Pan-Fried Gluten-Free Chicken Fingers
Bread crumbs made from Gluten-Free Pain de Mie are so beautiful, they practically auditioned for this recipe. But we didn’t stop with the crumbs. These glorified chicken nuggets are divinely guilt-free and delicious—a real enthusiast could consume the entire recipe in a single stay-at-home frenzy.
Refried Sea Island Red Peas
This Sea Island Red Pea adaptation of classic refried beans is creamy and savory-sweet, far surpassing more conventional legumes, in our view. The peas are extraordinarily comforting in the company of arroz rojo, below.
Mexican Red Rice
Easy to make and brilliantly flavored, Carolina Gold performs its perfect separate-grain magic in this best-ever rendition of Mexican red rice.
Chocolate Cream Pie
Come into a Summer of Cream Pies, beginning with the delivery to your inbox of this sculptural deep chocolate pudding in a graham flour crust.