Saturday, January 1, 2011


Macarons are French Almond Macaroons... I always thought I hated macaroons because to me macaroons come in a can at Passover... yuck.  I hate coconut and have been known to pretend I'm allergic to it... but those canned, dense Maneschevitz cookies have nothing to do with French Macarons.

Macarons are airy, almondy sandwich cookies typically filled with buttercream.  For less typical, and exceptionally delicious macarons try Dutch Epicure Bakery in Amherst NH or Lakota Bakery in Arlington MA. Unreal.

Getting them to be the right consistency seemed a bit daunting so I teamed up with some fabulous bakers to tackle these beauties.  Martha Stewart over-complicated things a bit, but it turned out these were totally do-able. Doing the buttercream the day before could definitely be a time saver.  So, grab some friends, some booze, and get to it.

Happy Macaron-ing

Chimichurri Sauce

Usually when I cook I don't really use recipes... but this delicious steak dinner involves a chimichurri sauce worthy of sharing. Chimichurri is basically Argentinian pesto with parsley instead of basil. Super easy to make. And, you should know by now, that I love the idea of super simple recipes that impress. The best part is you probably have everything in your house besides the parsley. So, buy some parsley and invite someone over for dinner. I'm pretty sure most people will think you are serving them something fancy if you serve them steak with chimichurri... your secret is safe with me.

Happy Cooking!


  • 1 cup loosely packed flat-leaf parsley
  • 4 cloves garlic, minced
  • 2 Tablespoon fresh oregano leaves (or 2 tsp. dried oregano)
  • 2 Tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt, Pepper, Crushed Red Pepper


Add ingredients to food processor and pulse until combined. Add salt, pepper, and crushed red pepper to taste. (We also added some lemon for a little freshness).