Tag: Savory cooking
-
savor tooth CSA weeks 16 – 25: top ten of the last ten
I’m writing this on the last day of 2025. It’s been about a month and a half since the Greene Harvest CSA ended and I feel like I’ve been spit out of a blender. Between end of year travel, holidays, work and various social engagements, I’ve hardly had a chance to catch my breath, much…
-
savor tooth CSA weeks 12 – 15: farewell, tomato season
According to the internet, tomato season in New York ends in October. Initially, this surprised me – tomatoes in fall? But sure enough, last weekend when we walked through the farmer’s market at Fort Greene park, there was a huge display of heirloom tomatoes in all the colors of the tomato rainbow. Likely, the last…
-
savor tooth CSA weeks 7-11: peaches and plums
As I write this, it is fully fall and I’m falling behind on sharing updates from this CSA journey. In the interest of speeding things up, this post is dedicated to August which includes not four but FIVE weeks worth of CSA (I was traveling for the last week of July and therefore had some…
-
shiitake & brown sugar short-bread
Sitting down to write this, I can’t believe December is already coming to an end. 2024 was a very full year. I spent quality time with friends and family. I traveled, for work and for fun. I got engaged to the love of my life. I ran my second marathon, here in NYC. My partner…
-
white cheddar guava shortbread
I love markets. Be it your local grocery store, neighborhood bodega, Saturday-morning farmer’s market, international bazaar or mercado, the act of wandering these spaces brings me joy. When I walk into a market, all of my senses are bombarded. The sheer volume of things to see and touch, the bountifulness of it all, inspires a…
-
goat cheese buckwheat linzer cookies with rhubarb jam
Every year, around late spring, one of my favorite ingredients emerges for a limited time only: rhubarb. The first sight of the bright pink stalks brings with it the reassurance that the mercurial weather of early spring (sunny and 65 one day, frigid the next) has passed and the anticipation of warm summer nights, rooftop…
-
sesame-scallion shortbread squares from cookies: the new classics
So far in this savory cookie journey, I’ve encountered a wide variety of savory ingredient additions. In some recipes, seeds and nuts are responsible for providing an earthy, toasted quality. In others, alternative flours like buckwheat or corn introduce texture and complex flavors. Sometimes, dried chili peppers bring the heat. Other times, the addition of…
-
peanut butter chili crisp cookies by zoë kanan
When I was originally doing recipe exploration for this project, one of the recipes that immediately intrigued me was a recipe published on Eater a few years back: Peanut Butter Chili Crisp Cookies developed by Zoë Kanan, a NYC-based pastry chef. Savory was in the headline which made it an obvious recipe for consideration. But…
-
elote thumbprint cookies
Throughout this project, I’ve been keeping a running list of ideas for new recipes. The source of inspiration for each idea varies – sometimes I try a dish at a restaurant with a flavor profile I’m inspired to recreate, other times I outline potential applications for a new technique or methodology that I’ve learned. This…
-
basil parmesan checkerboard cookies aka pesto shortbread
One aspect of this project which I’ve alluded to on a few occasions (here and here) is new recipe development. Coming up with and testing an original recipe has proven to be challenging, and so far, I haven’t made anything I felt was ready to share. Until now. Meet the first Savor Tooth Snacks original:…
Savor Tooth Snacks 