New York Times chocolate chip cookies

I know it is time for holiday baking, but I for one am not quite ready yet.  I had a craving a week or so back for classic chocolate chip cookies.  Browsing as many food blogs as I do, I’ve seen the New York Times recipe mentioned and varied many times.  This recipe is based on the genius of Jacques Torres.  My favorite touch is the sprinkle of sea salt before baking – it really makes a great difference!

Also, the recipe insists on letting the dough chill and rest in the refrigerator for at least 24 hours (the article says 36 hours is even better).  This might seem annoying, but I’m a convert after making these.  It really does let the flavor develop and the consistency is also distinctive.

Personally, I like chocolate chips cookies that are fairly crisp and thin, not the heavy cake-like texture which is what some recipes really go for.  The ingredients are almost always the same in a chocolate chip cookie recipe, but slight differences determine the final results.  This recipe gives you a good chocolate to cookie ratio and also yields a thin, crisp yet gooey in the middle cookie.  The results are a classic and scrumptious treat.

Of course, they are best served warm!

winter squash risotto

Living in California, I love the year-round access to my favorite farmer's markets and winter veggies are some of my favorites.  I love all the various greens & squash.  They actually even taste great paired together with pastas and sometimes sausage or other rendered fat.  That's another recipe for another day.

My Thanksgiving table seats at least one vegetarian every year and so I plan to make a main dish that both the vegetarian can enjoy and that the carnivores can sample as well.  I was thinking of making a lasagna this year, but found this recipe with a friend recently in A Year in a Vegetarian Kitchen.  I just acquired a used copy of this fabulous book and it is fantastic!  The book was written by Cook's Illustrated executive editor Jack Bishop.  So far, everything I've made or tried from this book has been excellent.  I love that the book is divided up by season - the recipes really highlight seasonal stars that should be readily available to cooks.

This risotto came together quickly after the squash (butternut in my first batch) was roasted.  Often times risotto seems like a burdensome meal to prepare, but it is pure comfort food to me and this recipe was easier on the scale of some I've tried previously.

chicken marsala

I really love making classic dishes.  My first step is usually to read through several recipes to get a good idea of the standard ingredients and preparation methods.  Cook's Illustrated and America's Test Kitchen are often my gold standard for cooking reference.  Gourmet magazine is also an excellent standard not only for classics, but also for new flavor trends and food concepts.  Sadly, the end is near for Gourmet.

Chilaquiles!

Growing up in Colorado, I really love authentic Mexican cuisine.  Living now in the Bay Area, I also love imported Mexican or even Tex-Mex meals.  I never knew there was such a thing as a "San Francisco-style burrito" but apparently there is.  Of course, I have a couple of my favorite taquerias that I frequent.  One is even programmed into my phone for orders on the go.

Another thing I love is savory breakfast dishes.  Every once in a while I will really want something drizzled with maple syrup, but more often than not I want something savory.  Chilaquiles certainly fits the bill.  The Wiki page is pretty good on this dish, noting that this recipe is a great way to use up stale tortillas or leftover salsas.