Sharing stories of food stories we love.
These apple squares taste like a cross between a clafoutis and an apple pie. They possess a soft, custardy layer where the fruit is baked against batter -- like a Dutch baby pancake in a handheld form, just begging to be wrapped up and slipped in your bag for later.
Apple Custard Squares
Adapted from Dorie Greenspan and Food52
There's something incredibly appealing about miniature desserts. They're adorable and you're allowed to eat an entire one by yourself (say it with me: YES PLEASE). You can easily scale this recipe up to make a full-sized tart, but I like making individual ones for a party or to make a otherwise ordinary weeknight dinner feel a little more special.
Read moreI am a firm believer in changing the exterior to change the interior. If you think about it, it's asking an awful lot of yourself to break a habit, get out of a rut, or change a routine while everything else stays the same.
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A good novel will always be waiting. Listening to "Latch" by Disclosure will always make you want to dance. And these particular oatmeal cookies will always come out chewy and just a bit sweet.
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I developed a serious key lime pie habit in college. I was living on Block Island for the summer, and working as a waitress in the evenings. After a long, exhausting shift in the restaurant, sweaty and tired from running in and out of a hot kitchen, I would take the longer route home so I could pass a tiny hole-in-the-wall Thai restaurant. Perched above the harbor, the restaurant is run by a Maine native with a taste for excellent flat noodles, pad Thai, and oddly enough, key lime pie (a man after my own heart!). I'd order noodles and a huge slice of pie to go and cap off my meal with a handful of spicy, chewy ginger candies from a bowl on the hostess stand.
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