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Citrus-Herb Cookies


This surprising combination of aromatic herbs, tart citrus and buttery, sweet dough satisfies even the fussiest cookie aficionado. The Kitchn‘s Sara Kate Gillingham-Ryan developed the recipe using orange zest and thyme leaves, but you can use the basic dough to experiment with other flavors to come up with your own signature cookies.


Citrus-Herb Cookies


1 cup unsalted butter, at room temperature

2/3 cup granulated sugar

1/8 tsp. salt

1 large egg

2 Tbs. grated orange zest

2 tsp. very finely chopped fresh thyme leaves

6 to 8 fresh mint leaves, very finely sliced

2 1/2 cups unbleached all-purpose flour

Raw or turbinado sugar for sprinkling


In a bowl, combine the butter, granulated sugar and salt. Using a wooden spoon or an electric mixer set on medium speed, beat until smooth. Add the egg, orange zest, thyme and mint and beat until well mixed. Reduce the speed to low and gradually add the flour in 3 batches, beating after each addition, until combined. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until well chilled, at least 1 hour or up to overnight.


Preheat the oven to 350 degrees F and position the rack in the middle level. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.


Remove the dough logs from the refrigerator. For round cookies, roll the plastic-wrapped logs on a work surface (like rolling a rolling pin) to smooth the sides, keeping the diameter uniform. For square cookies, using your hands, tap each wrapped log on 4 sides against the work surface to flatten the sides evenly. Unwrap the logs and, using a sharp knife, cut the logs crosswise into slices about 1/4 inch thick.


Arrange the cookies on the prepared baking sheets. Sprinkle each cookie with a pinch of raw sugar. Bake the cookies, rotating the sheets front to back after about 5 minutes, until light golden brown, about 10 minutes.


Let the cookies cool on the pans on wire racks for a few minutes, then use a metal spatula to transfer the cookies to wire racks and let cool completely. Store in an airtight container at room temperature for up to 2 days. Makes about 3 dozen cookies.

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Orange Marmalade Bread and Butter Pudding


When you first read this recipe, you may have doubts: it seems like a lot of bread in way too much liquid. But what emerges after baking is a puffy, golden pudding that melts in your mouth. This comforting dessert is gilded with a thin layer of tangy orange marmalade.


Orange Marmalade Bread and Butter Pudding

1 loaf (1 lb./500 g.) challah or brioche, ends trimmed and cut into 12 slices

3 Tbs. unsalted butter, at room temperature

3 large eggs

5 large egg yolks

1 3/4 cups (14 fl. oz./430 ml.) whole milk

1 cup (8 fl. oz./250 ml.) heavy cream

1/3 cup (3 oz./90 g.) sugar

1/2 tsp. kosher salt

1 tsp. pure vanilla extract

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

1/2 cup (5 oz./155 g.) orange marmalade

Whipped cream for serving

Position a rack in the middle of the oven and preheat to 325°F (165°C). Generously butter a 9-by-13-inch (23-by-33-cm.) baking dish.

Spread the challah slices thickly and evenly with the butter. Cut the slices in half crosswise. Lay the slices in the dish so that they overlap slightly.

In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon, and nutmeg. Pour evenly over the bread. Let stand for about 30 minutes so that the bread soaks up the custard (occasionally press down on the bread for extra absorption).

Bake the pudding for 30 minutes. Meanwhile, gently warm the marmalade in a small saucepan over medium-low heat. Remove the pudding from the oven and carefully spread the marmalade over the top.

Return to the oven and bake until the top is crisp, brown, and sticky, about 10 minutes longer. Let stand for about 10 minutes before serving big scoops of the pudding garnished with lightly whipped cream.

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Recipe Roundup: Thanksgiving Appetizers


Start your Thanksgiving feast off on a delicious note with small bites that feature the season’s best ingredients and flavors. Here are some of our favorite no-fuss nibbles — they’ll keep friends and family happy while they wait for the feast to begin. Pour a cocktail or a glass of wine, and get ready for the best meal of the year!


Candied Mixed Nuts with RosemaryCandied Mixed Nuts with Rosemary
Slightly sweet and slightly spicy, these nuts are easy to prepare, and they’re satisfying as a pre-dinner snack. You can toast them a few days in advance to get a head start.
Mushroom TurnoversMushroom Turnovers
A wonderful starter for a holiday gathering, these turnovers are filled with earthy cremini mushrooms, nutty Gruyère cheese and fresh herbs. Store-bought pastry dough and a convenient pastry press simplify prep.
Crostini with Black-Eyed Pea PureeCrostini with Black-Eyed Pea Puree
This recipe has been a staple at Blackberry Farm, our partners for our new Thanksgiving menu, for years. Creamy beans and roasted garlic top golden brown toasts for a wonderful mix of tastes and textures.
Prosciutto-Wrapped Figs with St. AgurProsciutto-Wrapped Figs with St. Agur
These hors d’oeuvres are as simple to make as they are impressive to serve. Sweet dried figs are stuffed with a pungent blue cheese, wrapped in salty prosciutto, and baked until crisp (tip: you can assemble them a day ahead).
Roasted Fennel and Prosciutto Crostini with Cranberry-Citrus MarmaladeRoasted Fennel and Prosciutto Crostini with Cranberry-Citrus Marmalade
Fresh cranberries and satsumas make a bright, festive garnish for this crowd-pleasing starter. They’re festive for entertaining, with a wonderful depth of flavor.
Marinated OlivesMarinated Olives
Nothing could be easier than mixing up a dish of these flavorful olives, either for an antipasti platter or just a small bite to complement a glass of chilled white wine. A mix of olives — green, black or dry-cured — adds interest.
Persimmons Wrapped in Smoked HamPersimmons Wrapped in Smoked Ham
Here, crisp, sweet Fuyu persimmon wedges are wrapped in thinly sliced smoked ham and drizzled with intensely flavored reduced balsamic vinegar. It’s a fun play on the classic prosciutto-wrapped melon you see at summer gatherings.
Toasts with Spicy Broccoli Rabe and PecorinoToasts with Spicy Broccoli Rabe and Pecorino
These traditional appetizers are topped with bitter Italian greens, tangy cheese and chili for a kick — a wonderful combination for fall.
Warm Dates with Parmesan and WalnutsWarm Dates with Parmesan and Walnuts
Dense, sweet Medjool dates are delicious paired with salty Parmigiano-Reggiano and earthy, crunchy walnuts. For a twist, try pecorino or soft goat cheese instead.
Golden Beets with Smoked Trout and DillGolden Beets with Smoked Trout and Dill
Perfect for an elegant party, these bites layer cream cheese, smoked trout and roasted beets on water crackers.
Crostini with Humboldt Fog and Pear ChutneyCrostini with Humboldt Fog and Pear Chutney

Humboldt Fog, a subtly tangy California goats’-milk cheese, is the perfect counterpoint to a mildly sweet chutney made from fresh pears. The chutney can be prepared a few days in advance and stored in the refrigerator until you are ready to assemble the crostini.


Prosciutto-Wrapped GrissiniProsciutto-Wrapped Grissini
In this recipe from Nigella Lawson, rustic Italian breadsticks are wrapped in savory prosciutto — and those are the only two ingredients you need. Think of this as a blueprint for the perfect, no-cook pre-dinner or party nibble.
Caramelized Onion and Apple Tarts with Gruyere and ThymeCaramelized Onion and Apple Tarts with Gruyere and Thyme
This simple, pretty and delicious appetizer combines caramelized onions, apples and grated Gruyère cheese