Susan Ferrari
@srferrar.bsky.social
Sponsored programs, corporate and foundation relations, and research development at @GrinnellCollege. @UChicago alum, former scientist, liberal arts nerd.
I don't know of a purely sweet recipe, but Dorie Greenspan has a sweet/savory one: www.splendidtable.org/story/2016/1...
Rosemary-Parm Cookies
It’s hard to decide what’s best about this cookie. The texture’s a definite attention-grabber: It has a slight flakiness at first and then it’s all melt. The flavors of the rosemary and Parmesan, one ...
www.splendidtable.org
December 8, 2025 at 3:34 AM
I don't know of a purely sweet recipe, but Dorie Greenspan has a sweet/savory one: www.splendidtable.org/story/2016/1...
Reposted by Susan Ferrari
Me too, though their recipes are consistently and surprisingly stingy on amounts of sauces and frosting. Something something parsimonious New Englanders?
November 30, 2025 at 9:37 PM
Me too, though their recipes are consistently and surprisingly stingy on amounts of sauces and frosting. Something something parsimonious New Englanders?
The Cooks Illustrated books are often good for beginners because they provide a lot of info about how the recipes work/why they’re making the choices they do. I loved Baking Illustrated but think it’s out of print—current version seems to be Cooks Illustrated Baking Book.
November 30, 2025 at 7:35 PM
The Cooks Illustrated books are often good for beginners because they provide a lot of info about how the recipes work/why they’re making the choices they do. I loved Baking Illustrated but think it’s out of print—current version seems to be Cooks Illustrated Baking Book.
I mean...*do* they not?
November 29, 2025 at 1:53 AM
I mean...*do* they not?