Cranberry-Mac Morsels:
Macadamia Nut-Butter Cookies with Dried Cranberries & Fresh Nutmeg

Back in about 2004, this recipe completely puzzled me. I liked the taste so much, I made batch after batch, trying to figure out what was happening. Af first, the texture wasn't right. The trick I finally figured out? You have to make sure sure that the macadamia nut butter reaches a consistency just a stage past runny peanut butter. Finally perfection, so perfect, they were voted the family favorite that year! (And mine is a family with lots-lots-lots of favorite Christmas cookie contenders.) The cookies are crisp on the outside, chewy in the center and lightly spiced with fresh nutmeg.
"... a family favorite. I have to make at least an extra half batch ..." ~ Anonymous
"Truly an excellent cookie -- thanks." ~ Susan
Once in a while, a recipe shows such promise you make it again and again, until getting it exactly right.That’s what happened with these crisp-on-the-outside, chewy-in-the-middle bright-colored cookies, voted the family favorite ‘new r…

Hoisin & Honey Pork Tenderloin
with Butter-Simmered Carrots

Say hello to one of my "go to" dinners. It's a roasted pork tenderloin topped with a quick sauce of hoisin sauce, soy sauce and honey: easy enough for a weeknight, interesting enough that I'd happily serve it to guests for a casual supper.And the Butter-Simmered Carrot recipe? Fabulous! The name "butter-simmered" may imply lots of fat and calories but that's hardly the case with this recipe. That's because the special cooking technique infuses butter's distinctive flavor and richness into the carrots – but for an entire pound of carrots, needs only a tablespoon of butter! That's the "standard" proportion of 1T:1pound of fat:vegetables that I use for nearly all vegetable recipes. For some cooks, hoisin sauce may have the sound of an offbeat and perhaps exotic ingredient. But it’s easily found in even small groceries, usually in the international section.It’s a staple in Chinese dishes and isn’t the least bit strange, I promise. In …

Sweet 'n' Hot Chicken

Chicken thighs coated in warm (not spicy hot!) spices and nestled in a bed of carrots, peppers and mushrooms with a soothing sauce of honey and lemon juice. It's another Quick Supper and to minimize dishes, a One-Pot Supper too. Perfect for taking the chill off cool evenings year-round. During a cold snap last spring when May wore the mitt of March, I thumbed through some cold-weather recipes tucked into a thick Cook Now folder. This recipe caught my attention, perfect, I thought, for a chilly night – and so it was.It’s a one-pot meal, meat and vegetables all in the same dish. The honey provides the sweet, the spice rub the hot (though honestly, it's more "warm" than "hot"). After simmering for 30 minutes, there’s still plenty of sauce left to soak into rice or potatoes or for dipping bread.The underlying flavor reminds me of my mother’s midnight remedy for childhood coughs, hot water with lemon juice and honey. It soothed the throat, letting everyone get ba…