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"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
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"disqusTitle": "Bay Area Bites' Guide to Winter Recipe Favorites",
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"content": "\u003cp>Sure, we all love a \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/12/21/cranberry-rosemary-white-christmas-sangria/\" target=\"_blank\" rel=\"noopener\">cranberry & rosemary white “Christmas” sangria\u003c/a> during the winter. But don't just make drinks January. Even though the weather's turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.\u003c/p>\n\u003cp>We've picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\" rel=\"noopener\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\" rel=\"noopener\">creamed spinach\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_124406\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\">\u003cimg class=\"size-full wp-image-124406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\" rel=\"noopener\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.\u003c/p>\n\u003cfigure id=\"attachment_124405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\">\u003cimg class=\"size-full wp-image-124405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\" rel=\"noopener\">Rich Spinach and Gruyere Soufflé\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don't hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.\u003c/p>\n\u003cfigure id=\"attachment_124404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\">\u003cimg class=\"size-full wp-image-124404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\" target=\"_blank\" rel=\"noopener\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>While our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\" rel=\"noopener\">brussels sprouts with bacon and gruyère\u003c/a> might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.\u003c/p>\n\u003cfigure id=\"attachment_124403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-124403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\" target=\"_blank\" rel=\"noopener\">Root Vegetable Mash\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.\u003c/p>\n\u003cfigure id=\"attachment_124402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\">\u003cimg class=\"size-full wp-image-124402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\" target=\"_blank\" rel=\"noopener\">Homemade Mac and Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_124401\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\">\u003cimg class=\"size-full wp-image-124401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "124290 https://ww2.kqed.org/bayareabites/?p=124290",
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"excerpt": "Winter doesn't mean you can't make tasty meals. Try our seasonal favorites and comfort food classics. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, we all love a \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/12/21/cranberry-rosemary-white-christmas-sangria/\" target=\"_blank\" rel=\"noopener\">cranberry & rosemary white “Christmas” sangria\u003c/a> during the winter. But don't just make drinks January. Even though the weather's turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.\u003c/p>\n\u003cp>We've picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\" rel=\"noopener\">Slow-Roasted Beef Prime Rib Roast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/\" target=\"_blank\" rel=\"noopener\">creamed spinach\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_124406\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\">\u003cimg class=\"size-full wp-image-124406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/prime-rib-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/\" target=\"_blank\" rel=\"noopener\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.\u003c/p>\n\u003cfigure id=\"attachment_124405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\">\u003cimg class=\"size-full wp-image-124405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg\" alt=\"Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternutsquash-fennel-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/\" target=\"_blank\" rel=\"noopener\">Rich Spinach and Gruyere Soufflé\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don't hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.\u003c/p>\n\u003cfigure id=\"attachment_124404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\">\u003cimg class=\"size-full wp-image-124404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg\" alt=\"Rich Spinach and Gruyere Soufflé\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/spinachsouffle-final1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Spinach and Gruyere Soufflé \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\" target=\"_blank\" rel=\"noopener\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>While our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\" rel=\"noopener\">brussels sprouts with bacon and gruyère\u003c/a> might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.\u003c/p>\n\u003cfigure id=\"attachment_124403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-124403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/brussels-sprouts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\" target=\"_blank\" rel=\"noopener\">Root Vegetable Mash\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.\u003c/p>\n\u003cfigure id=\"attachment_124402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\">\u003cimg class=\"size-full wp-image-124402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/mash-finish-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\" target=\"_blank\" rel=\"noopener\">Homemade Mac and Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_124401\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\">\u003cimg class=\"size-full wp-image-124401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites' Guide to Healthy Winter Soups and Salads",
"title": "Bay Area Bites' Guide to Healthy Winter Soups and Salads",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's the time of year when we want healthy comfort foods. We want to curl up inside with a warm soup or restart our diets with a fresh salad. But just because the weather's turned a little cold, doesn't mean you can't still find delicious vegetables to make fresh winter soups and salads from scratch.\u003c/p>\n\u003cp>We've collected some of our favorite healthy winter recipes from over the years for you to try. Here are three tasty salads and three soups, including a homemade chicken stock that could serve as the base for other soups. Fill up on these healthy and fresh meals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\" rel=\"noopener\">Kale Salad with Pomegranate, Tangerine and Avocado\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? But wait, this one combines earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine all highlighted by tangy Meyer lemon and salty Parmesan.\u003c/p>\n\u003cfigure id=\"attachment_124266\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-124266\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Pomegranate,Tangerine and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\" target=\"_blank\" rel=\"noopener\">Shaved Winter Vegetable Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any winter table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cfigure id=\"attachment_124267\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-124267\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\" rel=\"noopener\">Sauteed Winter Greens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are a zillion different ways to sauté winter greens. Throw in your favorite add-ins and you'll have a completely different and tasty dish.\u003c/p>\n\u003cfigure id=\"attachment_124268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\">\u003cimg class=\"size-full wp-image-124268\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\" target=\"_blank\" rel=\"noopener\">Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To make this a little more special than your everyday butternut squash soup, add a few tart apples, plenty of fresh ginger root, and a dash of cream. For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_124269\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal.jpg\">\u003cimg class=\"size-large wp-image-124269\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\" rel=\"noopener\">Homemade Chicken Noodle Soup\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_124271\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3.jpg\">\u003cimg class=\"size-large wp-image-124271\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\" target=\"_blank\" rel=\"noopener\">Make Your Own Homemade Chicken Stock\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key to any good soup is a great homemade chicken stock. And it really is simple to make.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\">\u003cimg class=\"size-large wp-image-124270\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg\" alt=\"\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the time of year when we want healthy comfort foods. We want to curl up inside with a warm soup or restart our diets with a fresh salad. But just because the weather's turned a little cold, doesn't mean you can't still find delicious vegetables to make fresh winter soups and salads from scratch.\u003c/p>\n\u003cp>We've collected some of our favorite healthy winter recipes from over the years for you to try. Here are three tasty salads and three soups, including a homemade chicken stock that could serve as the base for other soups. Fill up on these healthy and fresh meals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\" target=\"_blank\" rel=\"noopener\">Kale Salad with Pomegranate, Tangerine and Avocado\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, I know, who needs another kale salad? But wait, this one combines earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine all highlighted by tangy Meyer lemon and salty Parmesan.\u003c/p>\n\u003cfigure id=\"attachment_124266\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\">\u003cimg class=\"size-full wp-image-124266\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kale-salad1000.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kale-salad1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Pomegranate,Tangerine and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\" target=\"_blank\" rel=\"noopener\">Shaved Winter Vegetable Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any winter table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cfigure id=\"attachment_124267\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-124267\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/root-salad-finish1000.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/root-salad-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/\" target=\"_blank\" rel=\"noopener\">Sauteed Winter Greens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are a zillion different ways to sauté winter greens. Throw in your favorite add-ins and you'll have a completely different and tasty dish.\u003c/p>\n\u003cfigure id=\"attachment_124268\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\">\u003cimg class=\"size-full wp-image-124268\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/greens-final.jpg\" alt=\"\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/greens-final-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\" target=\"_blank\" rel=\"noopener\">Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>To make this a little more special than your everyday butternut squash soup, add a few tart apples, plenty of fresh ginger root, and a dash of cream. For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_124269\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal.jpg\">\u003cimg class=\"size-large wp-image-124269\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/butternut-soup-finish-double-horizontal-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\" rel=\"noopener\">Homemade Chicken Noodle Soup\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_124271\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3.jpg\">\u003cimg class=\"size-large wp-image-124271\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\" target=\"_blank\" rel=\"noopener\">Make Your Own Homemade Chicken Stock\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key to any good soup is a great homemade chicken stock. And it really is simple to make.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\">\u003cimg class=\"size-large wp-image-124270\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg\" alt=\"\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cook's Country Shares Knife Skills at KQED Studios",
"title": "Cook's Country Shares Knife Skills at KQED Studios",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
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"description": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies | KQED",
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"headline": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"title": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123500,123501,123502\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123504,123505,123507,123509,123535\"]\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Party Food: Root Veggie Fritters",
"title": "Holiday Party Food: Root Veggie Fritters",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123428,123429,123432,123433\"]\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Recipe: Lemony Shortbread",
"title": "Cookie Recipe: Lemony Shortbread",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.",
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"description": "Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.",
"title": "Cookie Recipe: Lemony Shortbread | KQED",
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"headline": "Cookie Recipe: Lemony Shortbread",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kim-laidlaw\">Kim Laidlaw\u003c/a> (recipe), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos), \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a> (video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
"title": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!\u003c/em>\u003c/p>\n\u003cp>When I was a kid, my mom would always serve stuffed mushrooms whenever she and my dad threw a party (that and peach daiquiris!). Usually they were stuffed with a simple mixture of sausage and cream cheese, and not really anything else. But they were so delicious. The trick was to time it just right so you could eat them—whole, in one massive bite—while they were still hot (they were very hard to resist) but not so hot that they burned your mouth. I pretty much burned my mouth every single time.\u003c/p>\n\u003cp>I don’t know that we ever wrote that recipe down, but I’ve re-created it over the years. This is a slightly fancypants version of that 1970s classic cocktail party recipe, and sure to be a real crowd-pleaser. \u003c/p>\n\u003cp>I’ve added spinach to this updated version, and kept it vegetarian, but you can omit the spinach and mix in 8oz or so of bulk pork sausage (I think we always used sweet Italian sausage or something similar) before stuffing. Make extra sure if you use the sausage to cook the stuffing all the way through! If you want to keep these gluten-free, just omit the breadcrumbs.\u003c/p>\n\u003cp>And do let them cool slightly before you burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_123316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4219-new.jpg\" alt=\"Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\u003c/h2>\n\u003cp>\u003cem>Makes about 24 stuffed mushrooms\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 lb cremini or button mushrooms (medium or large; about 24)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 large or 2 small shallots, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 oz fresh baby spinach\u003c/li>\n\u003cli>8 oz cream cheese\u003c/li>\n\u003cli>3/4 cup grated Parmesan\u003c/li>\n\u003cli>1/4 cup panko bread crumbs\u003c/li>\n\u003cli>1 tsp dried Italian seasoning\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3668-new.jpg\" alt=\"Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Spray a large rimmed baking sheet lightly with cooking spray. Carefully remove the stems from the cap. Put the caps on the baking sheet in an even layer.\u003c/li>\n\u003cfigure id=\"attachment_123294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3699-new.jpg\" alt=\"Carefully remove the stems from the cap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carefully remove the stems from the cap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3711-new.jpg\" alt=\"Put the caps on the baking sheet in an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the caps on the baking sheet in an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. Add the spinach. Cook just until wilted, then transfer to a colander. Squeeze out the liquid, transfer to a chopping board, then chop finely. Add to the bowl with the shallot mixture. Let cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_123299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3758-new.jpg\" alt=\"In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3793-new.jpg\" alt=\"Add the spinach. Cook just until wilted, then transfer to a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the spinach. Cook just until wilted, then transfer to a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3806-new.jpg\" alt=\"Squeeze out the liquid, transfer to a chopping board, then chop finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out the liquid, transfer to a chopping board, then chop finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3814-new.jpg\" alt=\"Add to the bowl with the shallot mixture. Let cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the bowl with the shallot mixture. Let cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\u003c/li>\n\u003cfigure id=\"attachment_123306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3824-new.jpg\" alt=\"Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3846-new.jpg\" alt=\"Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon the mixture into the mushroom caps, mounding the filling slightly.\u003c/li>\n\u003cfigure id=\"attachment_123312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3929-new.jpg\" alt=\"Spoon the mixture into the mushroom caps, mounding the filling slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the mixture into the mushroom caps, mounding the filling slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. (I just turn the filled caps upside down into the panko mixture and it will stick easily to the filling.)\u003c/li>\n\u003cfigure id=\"attachment_123309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3887-new.jpg\" alt=\"Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123313\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3953-new.jpg\" alt=\"Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123313\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\n\u003c/li>\n\u003cfigure id=\"attachment_123315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3978-new.jpg\" alt=\"Bake the stuffed mushrooms at 375°F\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the stuffed mushrooms at 375°F \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4252-new.jpg\" alt=\"Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!",
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"title": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs | KQED",
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"headline": "Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Stuffed mushrooms might be old-school, but we can guarantee they will be the hit of your next party—perfect for the pickiest eaters!\u003c/em>\u003c/p>\n\u003cp>When I was a kid, my mom would always serve stuffed mushrooms whenever she and my dad threw a party (that and peach daiquiris!). Usually they were stuffed with a simple mixture of sausage and cream cheese, and not really anything else. But they were so delicious. The trick was to time it just right so you could eat them—whole, in one massive bite—while they were still hot (they were very hard to resist) but not so hot that they burned your mouth. I pretty much burned my mouth every single time.\u003c/p>\n\u003cp>I don’t know that we ever wrote that recipe down, but I’ve re-created it over the years. This is a slightly fancypants version of that 1970s classic cocktail party recipe, and sure to be a real crowd-pleaser. \u003c/p>\n\u003cp>I’ve added spinach to this updated version, and kept it vegetarian, but you can omit the spinach and mix in 8oz or so of bulk pork sausage (I think we always used sweet Italian sausage or something similar) before stuffing. Make extra sure if you use the sausage to cook the stuffing all the way through! If you want to keep these gluten-free, just omit the breadcrumbs.\u003c/p>\n\u003cp>And do let them cool slightly before you burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_123316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4219-new.jpg\" alt=\"Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4219-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh baked Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\u003c/h2>\n\u003cp>\u003cem>Makes about 24 stuffed mushrooms\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 lb cremini or button mushrooms (medium or large; about 24)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 large or 2 small shallots, minced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 oz fresh baby spinach\u003c/li>\n\u003cli>8 oz cream cheese\u003c/li>\n\u003cli>3/4 cup grated Parmesan\u003c/li>\n\u003cli>1/4 cup panko bread crumbs\u003c/li>\n\u003cli>1 tsp dried Italian seasoning\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3668-new.jpg\" alt=\"Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3668-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Spray a large rimmed baking sheet lightly with cooking spray. Carefully remove the stems from the cap. Put the caps on the baking sheet in an even layer.\u003c/li>\n\u003cfigure id=\"attachment_123294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3699-new.jpg\" alt=\"Carefully remove the stems from the cap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3699-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carefully remove the stems from the cap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3711-new.jpg\" alt=\"Put the caps on the baking sheet in an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3711-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the caps on the baking sheet in an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. Add the spinach. Cook just until wilted, then transfer to a colander. Squeeze out the liquid, transfer to a chopping board, then chop finely. Add to the bowl with the shallot mixture. Let cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_123299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3758-new.jpg\" alt=\"In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3758-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes, then transfer to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3793-new.jpg\" alt=\"Add the spinach. Cook just until wilted, then transfer to a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the spinach. Cook just until wilted, then transfer to a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3806-new.jpg\" alt=\"Squeeze out the liquid, transfer to a chopping board, then chop finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3806-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out the liquid, transfer to a chopping board, then chop finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3814-new.jpg\" alt=\"Add to the bowl with the shallot mixture. Let cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the bowl with the shallot mixture. Let cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\u003c/li>\n\u003cfigure id=\"attachment_123306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3824-new.jpg\" alt=\"Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3846-new.jpg\" alt=\"Stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon the mixture into the mushroom caps, mounding the filling slightly.\u003c/li>\n\u003cfigure id=\"attachment_123312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3929-new.jpg\" alt=\"Spoon the mixture into the mushroom caps, mounding the filling slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the mixture into the mushroom caps, mounding the filling slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. (I just turn the filled caps upside down into the panko mixture and it will stick easily to the filling.)\u003c/li>\n\u003cfigure id=\"attachment_123309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3887-new.jpg\" alt=\"Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3887-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123313\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3953-new.jpg\" alt=\"Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123313\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3953-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\n\u003c/li>\n\u003cfigure id=\"attachment_123315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3978-new.jpg\" alt=\"Bake the stuffed mushrooms at 375°F\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3978-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the stuffed mushrooms at 375°F \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4252-new.jpg\" alt=\"Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookie Recipe: Mom’s Pecan Butter Balls",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
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"description": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls | KQED",
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"headline": "Cookie Recipe: Mom’s Pecan Butter Balls",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.",
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"title": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED",
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"headline": "Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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