I love to host, so tonight I had some friends over for dinner. Even though there were just six of us, it does still take some time to plan and prepare a menu. In the past, I would ask my guests to bring dessert because finding the time to prepare a third course was difficult and I wanted to pour my heart into the appetizer and entree.

Nowadays, entertaining comes easier to me and I try to make time to prepare the dessert as well. I’ll give you my secret: I bake my dessert the day before, which leaves ample time to make the main course the day of! I also usually choose a dessert I have made several times, so I don’t mess it up. This time, I chose to make flan, which I have done a countless number of times. No worries, right? Dessert, done. At least that’s what I thought while I was cooking in anticipation of my guests arrival.

The dinner was a success. That is, until it came time for dessert. My husband cut into the flan and it was a mushy gushy mess. I wouldn’t even call it flan! Luckily, he had brought home some pastries from the bakery that morning, which ultimately saved my dinner party.

Although my perfected flan dessert fell flat, we were still able to have a good laugh about it. A year ago, I would have been mortified! Now, I can accept that things happen and sometimes there is no rhyme or reason for it.

I learned two lessons. One, there is nothing better than good company who can turn around a disaster. Two, next time I host I will make one dessert and have one brought over, just in case.

This recipe is one of the side dishes I prepared for my friends. I wanted to try something different and thought the combination of green beans and roasted potatoes was very unique. I used all my go-to ingredients, and I must say, this dish is worthy of any dinner, whether you are entertaining or just using it for a weeknight side.

The green beans have that tang from the lemon and that fiery burst from the red pepper flakes. The potatoes roast very quickly because they are small, so you need to keep an eye on them and check for that beautiful brown caramelization on the top. Put it all together, pour the sauce over it, and you have an amazingly savory side dish. This would be the perfect accompaniment to nearly any main dish.

This dish will serve 4-6 people who will relish in its many remarkable flavors.

Ingredients for Green Beans and Potatoes

1 pound green beans, trimmed and washed
1 1/2 pound small red and gold potatoes, halved
2 tbsp. olive oil
2 garlic cloves, minced
1 medium yellow onion, thinly sliced
1/4 tsp. crushed red pepper flakes
2 cups chicken broth
Juice of one lemon, divided
Zest of 1/2 lemon
1 tbsp. butter
1/4 cup Parmesan cheese

Heat oven to 425°F.

Place potatoes on a baking sheet, halved sides up.

Sprinkle with salt and pepper, and squeeze on the juice from one-half a lemon.

Roast for 15-20 minutes, until they are browned.

Remove from oven and set aside.

Meanwhile, heat oil and butter in a saucepan over medium-high heat. 

Add onions and cook for 4-5 minutes, or until you see them turning slightly brown on edges.

Add garlic and red pepper flakes and cook for 1 minute.

Add stock, salt, lemon zest and remaining half of the juice.

Add green beans and stir occasionally until they turn bright green, about 5 minutes.

Remove the green beans from the saucepan and place on a serving dish.

Add the potatoes.

Bring liquid in saucepan to a boil and cook until liquid has reduced, about 5 minutes.

Pour the liquid over the green beans and potatoes.

Sprinkle Parmesan cheese over green beans and potatoes.

Stir to combine.

Serve hot.

It’s that simple!

Do you ever get the urge to indulge in a perfect cookie and a tall, cold glass of milk? Look no further, I’ve got just the cookie you crave.

Cookies are just about everyone’s favorite treat. Their size makes it easy to bring them anywhere you go, and their versatility makes them a great option for breakfast, a snack or desert.

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. For all my fellow cookie enthusiasts, these cookies are without contestation the best I have ever had. 

Browning the butter takes the complexity of this treat to a whole new level, making them even more delicious and addicting. It is not very hard to do. It is important, however, to watch the butter carefully while you are browning it in the pan. Do not take your eyes off of it, because you may end up with unappetizing, burnt butter. Take the pan away from the flame as soon as you see the butter turning a golden brown, because it will cook a bit more after you remove it from the heat.

The browned butter adds an indescribable warmth to the flavor of the cookie, and is complemented by the delightful texture of the brown sugar crust on the outside. I must also mention, the smell of these cookies baking is enough to make anyone drool.

These cookies are easy to prepare and if you or a loved one have a sweet tooth, you need to add them to your repertoire. The flawless contrast of their chewy inside and crunchy outer layer make them worth every minute of preparation!

This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 perfect cookies that your family and friends will quickly devour.

Ingredients for Brown Sugar Cookies

14 tablespoons unsalted butter
2 cups plus 2 tbsp. unbleached, all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 3/4 cups packed dark brown sugar, plus 1/4 cup for rolling
1/2 tsp. salt
1 large egg plus 1 egg yolk
1 tbsp. vanilla extract
1/4 cup granulated sugar

Preheat oven to 350ºF.  Line 2 baking sheets with parchment paper. Set aside.

Melt 10 tablespoons butter in 10-inch skillet over medium-high heat.

Continue to cook, swirling constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Transfer browned butter to a large bowl and stir in remaining 4 tablespoons butter until melted; let cool for 15 minutes.

In a medium bowl whisk the flour, baking soda and baking powder together in a bowl.

Whisk 1 3/4 cups brown sugar and salt into cooled browned butter until smooth and no lumps remain, about 30 seconds.

Whisk in egg, egg yolk and vanilla until incorporated, about 30 seconds.

Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute.

Combine remaining 1/4 cup brown sugar and granulated sugar in a shallow dish.

Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; space dough balls 2 inches apart on prepared sheets.

Bake cookies, 1 sheet at a time, until edges have begun to set but centers are still soft, puffy and cracked (cookies will look raw between cracks and seem undone), 12 to 14 minutes, rotating sheet halfway through baking.

Let cookies cool on the sheet for about 5 minutes and then transfer to wire rack.

Let cookies cool completely before serving.

Store in an airtight container for 3-4 days at room temperature.

It’s that simple!

Many years ago, my husband and I lived in Miami. We chose to move there from the Northeast to be near family and of course, bask in the warm weather. For most people, I think this would have been an easy transition. However, that was not the case for me. There is something wonderful about growing up here. You can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.

I returned to my native region in the spring for a friend’s baby shower. During my visit, I noticed a very distinct smell. It was the grass growing, and the beautiful, aromatic smell of spring. Oh, how I missed the spectacular feeling that comes with the change of seasons! For me, it just didn’t feel like the holidays were the same down in Florida. At that moment, I wished we could move back. 

My wish came true when my husband got a job offer that was too good to turn down back up north. I was ecstatic! I was finally moving “home”, where I belonged. The Northeast poses its own challenges with long, gloomy winter days, occasional snow storms and nor’easters.  For me, I wouldn’t have it any other way. Even though it can be tough at times, I love being able to experience all four seasons. The northeast is definitely where I belong. 

Although I prefer to live up north, I love to visit my family in Florida, they are very dear to me. It’s nice to go there for the holidays and get a dose of warm weather and sun. As I write this, I am in Florida and happy to be visiting for Passover. That being said, I will be just as happy to go home.

This recipe is certainly worthy of any holiday. The Brussels sprouts are roasted to perfection and the delicious glaze adds another layer of goodness. The lemon and vinegar pack on that tang, the whole-grain mustard gives it a lovely texture, and the honey adds that sweet goodness to every bite. Making these Brussels sprouts is easy, but they are so delectable and elaborate, your guests will be thinking you worked all day.

This recipe will serve 6-8 people, who will luxuriate in the deliciousness of this special holiday, or any-day recipe.

Ingredients for Brussels Sprouts with Whole-Grain Mustard, Honey and Lemons

3 pounds Brussels sprouts, trimmed and halved near the stem, outer leaves removed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Zest of one half of lemon
Juice of one half lemon
1/4 cup of olive oil
3 tbsp. apple cider vinegar
3 tbsp. honey
2 tbsp. whole-grain mustard

For the Brussels sprouts:

Preheat oven to 450°F.

Place the Brussels sprouts in a large bowl.

Drizzle with olive oil, kosher salt and pepper.

Toss to combine.

Transfer Brussels sprouts to a baking sheet, halved side facing up in a single layer.

Place in oven and roast for 15 minutes.

For the glaze:

In a medium sized bowl, whisk the lemon zest, lemon juice, honey, vinegar, and mustard together. 

Take the Brussels sprouts out of the oven and drizzle one-half of glaze over them and toss to combine.

Turn Brussels sprouts halved side facing up and return them to the oven to roast for about 15 to 20 minutes, or until the top of the Brussels sprouts have browned. 

Sprinkle the rest of the glaze over the Brussels sprouts.

Serve warm.

It’s that simple!