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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Apparently a Swedish-American tradition, bacon fat gingersnaps are a Cookfight gem. Sweet, smoky and spicy, their flavor sets them apart from any 'snap you've ever had.
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.
Crunchy, 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.
There seems to be a variety of shortbread for every cook that's tried their hand at 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.
This clever and simple bread originates from Cookfight chef Kim's mother, Ann. She would send this nut-studded, date-sweetened bread to her daughter every Thanksgiving when she was in college.
Round one of CookFight, the new cookbook from Julia Moskin and Kim Severson that comes out today, took place in 2009 when then New York Times restaurant critic Frank Bruni gave the two writers, and best friends, a challenge: make a dinner for six people for under $50. Round two was cooking a Thanksgiving dinner. And thus began the conceit for CookFight, a book of kitchen battles. The perfect picnic; the best comfort food; a fantastic children's party.