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by Sarah Steimer

Maple-cayenne popcorn

This popcorn was gone in a flash. If you’d like to slow yourself down, try offering this up with a bowl of nuts and dried cranberries on the side. Or just try not to be a snack monster like I am.

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Chai spice palmiers

by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Sarah Steimer

Pumpkin muffins with chocolate chips

Can’t find whole wheat pastry flour? No problem, you can usually just substitute all-purpose or regular whole-wheat flour. But if you can find it, use it. Pastry flour really adds a little extra somethin’-somethin.’

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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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by Caitlin Saniga

Buffalo-Parmesan popcorn

Buffalo sauce is my new favorite. (How have I waited so long to become hooked?) The sauce recipe I include here tastes very authentic. I recommend using Frank’s Red Hot, if you can find it, and not another type of hot sauce, as the flavor is distinct. If you’d like to add an extra kick to the sauce, add 1/8 teaspoon cayenne pepper.

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by Caitlin Saniga

Potato-leek soup with herb oil

I love soups with swirls. This soup features a really nice fresh herb and sauteed shallot oil that can be drizzled on top of each serving, and then twirled into the soup with a toothpick.

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by Caitlin Saniga

Buttered popcorn with panko, sesame, poppy seeds, and caraway

A toasted, buttered “everything” bagel was my inspiration for this popcorn. Can you tell?

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