The Best Lemon Bars

When signs of spring begin to pop up around town, I always make lemon bars.  Lemon has the power to wake you up from the cloudy fog of winter with one, slightly tart bite.  Quite the powerful fruit!

I’m going to go out on a limb here and say that these lemon bars will be the best you’ll find.  I’ve adapted the recipe from the creator of my favorite brownies, Alice Medrich.  The bars are slightly more tart than a traditional lemon bar, but I think that’s the key to their success.

I always add a dash of ginger to any lemon sweet that I am making, convinced that the spice lets the lemon sing.  One day, I’ll experiment with earl gray or jasmine tea in the crust as well. For now though, get yourself ready for spring by whipping up a batch of these easy, and utterly delicious lemon bars.  Let me know what you think!

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Brownies with a Kick

For some reason, I always associate brownies with Valentine’s day. I usually opt for Alice Medrich’s ethereal New Bittersweet Brownies from her most recent masterpiece, Pure Dessert.  However, seeing as the world has gone absolutely gaga over the Baked brownie, I figured I’d give that recipe a shot.  Given the nature of Valentine’s day, I also wanted to spice it up a bit with some cayenne pepper and cinnamon–just enough spice to make the back of your throat sing.

From the start, I could tell the Baked brownie recipe would be a cinch to put together.  Unlike Medrich’s recipe, the batter can be whipped up without a mixer.  Also, because the eggs aren’t beaten as much, the top crust of the Baked brownies is a lot thinner (the one downfall of Medrich’s brownies, in my opinion).

Brussels Sprouts with almonds and garlic

I couldn’t be happier about the popularity boost of the humble Brussels sprout.  After all, they are less bitter than regular cabbage, are packed with nutritional punch, and can be prepared in many different ways.  (One of my favorites is sauteing the sprouts with maple-glazed bacon and hazelnuts–quite delightful!)

However, today I wanted to try something different with the tiny cabbages.  I was looking for something similar to a slaw, yet with a more filling nature.  I think this dish hits the mark!  The nuttiness from the almonds and the cheese adds a richness to the dish, not to mention a bit of protein.  To boot, the dish only takes 20 minutes from cutting board to table.  I’m willing to bet that a few Brussels sprouts haters will reconsider their aversion after trying this dish.

Warm Red Cabbage Salad

The cold weather has officially hit, and I find myself craving more hearty, stick-to-your-ribs food; salads aren’t typically included in this category.  However, one of my coworkers brought this salad for lunch last week, and the scent wafting across the table motivated me to buy a 3-pound red cabbage at the farmer’s market this past weekend.

The recipe comes from one of my favorite sites, 101 Cookbooks.  I love Heidi’s food philosophy, her photography, and her delicious creations.  I have yet to be disappointed by one of her recipes, and this warm red cabbage salad was no exception.

The dish can be whipped up in a mere 30 minutes, making it perfect for a quick, light dinner.  However, if you’re anything like me, you may enjoy this salad so much that you find yourself eating it at all times of the day.  Believe me, it’s really that good.