Chocolate Cherry Poppyseed Cookies

Plus: Scorched Sugar Snaps, Quick Shakshuka, and Seared Pork Chops with Asparagus.

Hey there,

Anyone craving cookies? Well have I got the recipe for you: Chocolate Cherry Poppyseed Cookies from Mokonuts in Paris.

It’s a recipe that was adapted by none other than Dorie Greenspan for The New York Times. Her original recipe calls for dried cranberries, but I’m going through a real dried cherry phase in my life right now and so I made the swap and I think the chocolate and cherry combo is killer.

It’s a great weekend baking project because *gulp* you have to refrigerate the cookies overnight before you bake them. Sorry! But it’s totally worth it.

CLICK HERE for the recipe.

And if you’re looking for something a little less sweet and a little more nutritious to eat beforehand, look no further than these Scorched Sugar Snap Peas with Burrata.

It’s a recipe from Sheela Prakash’s upcoming cookbook Salad Seasons and it’s a quick and easy, though rewarding, leisurely lunch idea. The main event is searing the sugar snaps in a scorchingly hot skillet.

The more color you can get on them, the better. I’m loving my new carbon steel fry pan: it gets so hot and gets such great color on everything (wait ‘til you see the pork chops and asparagus later in this newsletter).

So CLICK HERE for the Sugar Snap Pea and Burrata recipe. You’ll love it!

Now let’s talk quick shakshuka which is maybe the fastest thing you can possibly cook without having to go food shopping?