Jill's Recipes

Spiced Hazelnut Pumpkin Bread
By Jillian Bernardini - Dec 27, 2013 - 08:37 AM
Hazelnuts, toasty and buttery in all the right ways. Right up there with chestnuts this time of year, at least for the Italians. This rustic loaf studded with nocciole, plural for hazelnuts, is perfect for a holiday brunch, and do...

Simply Layered Peppermint Bark
By Jillian Bernardini - Dec 24, 2013 - 10:00 AM
For the purists, three ingredients only: dark chocolate, white chocolate, and peppermint sticks. Now the trick here, to pick the best quality brands of chocolates and peppermint candies or candy canes. When recipes call for the fe...

Mario Batali’s Mostaccioli or “Lumps of Coal” Spiced Cocoa Cookies
By Jillian Bernardini - Dec 23, 2013 - 11:40 AM
A Christmas time treat in Italia since the 1st century AD, mostaccioli are heavily spiced cookies that are shaped and decorated in a variety of ways. With the help of Mario Batali's recipe and expertise, my mostaccioli resemble ru...

Spiced Hot Chocolate
By Jillian Bernardini - Dec 20, 2013 - 03:47 PM
Depending on your mood or the whole spices lying around in your pantry, steeping these in milk before adding chocolate pieces and cocoa gives an extra sense of depth and complexity to this cozy, seasonal treat. I decided here to m...

Lime Curd
By Jillian Bernardini - Dec 09, 2013 - 11:31 AM
Let's call this a lime cream pudding. Sounds more enticing and delicious. Lime curd is a very versatile kitchen staple: add it to a brunch spread with jams and pastries, layer generous dollops in a parfait glass with whipped cream...

Chocolate Stout Pudding Pie
By Jillian Bernardini - Dec 03, 2013 - 01:10 PM
Choose your stout wisely here! I loved the Night Shift Brewing Taza Stout, brewed locally here in Boston with chocolate from a stone-ground chocolate factory in Somerville. Whether the chocolate stout tastes more malty sweet or da...

Pumpkin Bread with Brown Butter
By Jillian Bernardini - Nov 26, 2013 - 09:39 AM
A traditional fall quick bread, but with a more cozy, toasty twist: brown butter in the batter. Browning butter toasts up the milk solids in the sauté pan, which adds a welcome, nutty complexity to both savory and sweet foods. Th...

Pumpkin Swirl Brownies
By Jillian Bernardini - Nov 25, 2013 - 10:03 AM
Add a fall twist to the traditional brownie by swirling in some homemade pumpkin batter. Spiked generously with cinnamon and nutmeg, the pumpkin puree makes this dessert an exciting addition to the Thanksgiving buffet table. Garni...

Spiced Apple Loaf with Cinnamon Cider Glaze
By Jillian Bernardini - Nov 20, 2013 - 08:27 AM
Reducing apple cider on the stove to about 1/4th of its original volume intensifies the flavor, and makes for an extra apple-enhanced quick bread. Again, cinnamon obsessed here, I add a generous dose to the batter and to the glaz...

Pasta al Forno di Zucca
By Jillian Bernardini - Nov 19, 2013 - 10:01 AM
A traditional baked pasta dish, but with a cozy fall twist: a creamy roasted squash puree. Choosing red kuri and butternut squashes, roast them in the oven and then blend about 2/3rds of the squash with milk, or cream if you wish...

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