SQUARE BISCUITS

August 16, 2015 Posie Brien

I'm sorry, I didn't see you there. I was busy getting involved with these biscuits -- and once you're in their buttery, flaky clutches you really can't be distracted by things like work or friends or vegetables.

You see, these are almost too easy to make. So easy, in fact, that after you bake them once, you will forever be thinking: Oh, I have a spare 10 minutes, I guess I could sort through the mail or call my mother or do a quick 7-minute New York Times calisthenics workout...or make some biscuits.

BLACK & WHITE COOKIES

August 11, 2015 Posie Brien

On the corner of most New York City blocks sits a bodega. You duck inside to find a veritable food wonderland: The contents of an entire grocery store crammed into a tiny room with narrow, high shelves. You can buy everything from ice cream to tomato paste to cornstarch. Perched above the cold drinks case are stacks of crackers in every shape and flavor. Boxes of Asian snacks line one wall. Tiers of neatly arranged chocolate bars flank the cash register.

PEACH BLUEBERRY GALETTE

July 10, 2015 Posie Brien

There is something infinitely comforting about small towns. The streets appear to be lifted from a children’s book, the orderly sort that teaches you neighborhood words: policeman, schoolhouse, doctor, farmer.

This week, we drove up into the Catskills for an evening by the lake, ending up in Woodstock for dinner. To get to the water, we drive past a tiny white steepled church, next to a wide brook that rushes over smooth gray boulders. A weathered red barn houses a theater where indie bands will play all summer. We drive out of town late at night with the windows down, the air smelling sweetly of cut grass.

FUDGE BROWNIES

July 8, 2015 Posie Brien

Finding forgotten dessert in the freezer is akin to finding twenty dollars tucked in your jacket pocket. I've wisely taught myself to pack leftover brownies, scones, and raw cookie dough away in the freezer. Hide them under your sensible frozen foods -- bags of peas, cornmeal, almonds, and ice cubes -- and thank yourself later.

Brownies lend themselves to freezing above all desserts, in my opinion. Choose a recipe that is between cakey and fudgy. The more fudgy, the less it will freeze solid, so it yields to your teeth as you bite.

STRAWBERRY SHORTCAKE

July 6, 2015 Posie Brien

On a perfect summer evening, what do you do? Where are you? The coast of Maine, maybe. Or an airy cabin in the woods in New Hampshire. Maybe you're on a lake, and you walk out to the end of a long, worn dock to sit in an Adirondack chair and watch the sunset over the glassy water.

October 24, 2022

M&M COOKIES

The cookie crumbled slightly under her touch, leaving a spray of dust across the table between them. Adam picked up a second one from the plate, turning it around in his hand. It was thin and flat and as wide as his broad hand with the crinkled look of a very good molasses cookie. It was chewy and crisp at the same time—the slip of paper under the plate read simply miso, brown butter, rice flour. The other lines were equally intriguing: graham flour, rum, thyme and candied fennel, tahini, caramel.

September 11, 2022

Coconut Ginger Ice Cream

The breakfast room is bright; sunlight streams in through the palladian windows. The air smells of bacon and coffee and the subtle saltiness of sea air drifting in from off the sound. A platter of croissants and slices of lightly toasted Portuguese bread sits on the center of the table, flanked by delicate Royal Delft dishes holding softened butter, marmalade, and beach plum jam. Will saunters in, his hair tousled and his shirt rumpled, testament to the late hour he stumbled home the night before. Despite the gorgeous day unfolding and the leisurely breakfast awaiting them, there’s tension humming in the room.

Eating and adventuring.

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