Here is what I recently found that I haven't shared with you yet. Food is kinda my main focus right now. Enjoy. Billionaire's Shortbread Anything sweet with sea salt.
Fish and Game Restaurant in the Hudson Valley. Beautiful site full of inspiring deliciousness. I've been rummaging around here all week!
Hinoki & The Bird Short Rib recipe also from Food and Wine Magazine.
Thomas Keller's Carrot Cake Cupcakes with Cream Cheese Frosting. These are so good and you can even eat them for breakfast. Here is the recipe from Ad Hoc at Home.
Cupcakes 2 cups cake flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 4 large eggs 1/4 cup whole milk 2 tsp vanilla extract 1 cup sugar 1 cup brown sugar 1 cup canola oil (you could use coconut oil) 3 cups shredded carrots 1 1/2 cup chopped walnuts
Cream Cheese Frosting 1 1/2 lb cream cheese at room temperature 1/2 lb (2 sticks) unsalted butter cut into chunks at room temperature 1 1/2 cup powdered sugar 1 tsp vanilla extract
Preheat the over to 350. Line 24 cupcake cups with paper liners. Sift together flour, baking powder, baking soda, and cinnamon. Set aside. (In a the bowl of a mixer fitted with the paddle) beat the eggs, milk, vanilla, and both sugar until smooth. Mix in carrots and 1 cup of the walnuts. Divide the batter among the lined cupcake cups. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes or until a toothpick/folk comes out clean. Remove cupcakes and let cool on a cooling rack (you'll want them to cool outside of the pan. Meanwhile, beat the cream cheese on medium until smooth. Add the butter, mix until smooth. Add the powdered sugar, the the vanilla. Scrape down the sides and beat for 30 seconds on high speed. Spread the tops of the cooled cupcakes and sprinkle with the remaining walnuts. They are best if eaten that day.