
I've been cooking my way through the March issue of
Cooking Light at lightning speed. In part this is because the current issue includes lots of quick weeknight dinner recipes. (And in part because brand-new cooking magazines in my mailbox always make me sprint to the kitchen.) My favorite feature this month is a story on salt, with a couple of great recipes of the sweet-yet-salty variety. I baked the
sweet and salty peanut chocolate chunk cookies--with
fleur de sel being the key ingredient, and my companion made the peanut butter banana cupcakes (called
King Cupcakes in the magazine, as they're inspired by Elvis's fondness for peanut butter and banana sandwiches). I highly recommend both these recipes, especially if you like that sweet-salty flavor combination.
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