It's The Cookie Issue

 Cookies are a part of the Christmas tradition as the Christmas tree and presents. The question is which ones to make. Do you go with something different and fun or classic and comforting? Not to worry. the New York Times Food section has come out with an extensive array of good and delicious cookie recipes.

It was the highlight of today's weekly Food section. Many regular contributors have contributed , giving us some interesting recipes that will sure to be family favorites.There are six pages of great cookies, perfect for a holiday dessert table or any party . There are even savory ones, perfect for charcuterie boards and cocktails. One is a cheddar cheese coin from Kay Chun that is a baked blend of Cheddar, Parmesan, scallions and butter. Imagine this holding bruschetta or devilled ham.  Ali Slagle created a savory mixed nut shortbread rife with mixed salted nuts. There is some sweetness with sugar added but there is also rosemary and cayenne to give it kick. Eric Kim gives us a yummy version of the M&M cookie, perfect with warm milk on a snowy day.Melissa Clark explores butter spritz cookies made richer with the addition of almond extract and almond flour. Nicole Carpino Frasco withe the help of Margeaux Laskey reimagines her nonna's tricolore squares , those multicolor cake like gems that are robed in dark chocolate.Genevieve Ko makes a mean peanut butter cookie, enhanced with peanut butter chips. Jerrelle Guy's creates a homey , tastier version of iced oatmeal cookies zinged up with cinnamon and pumpkin pie spice.

Of course there are spins on classics. Melissa Clark reimagines melt in your mouth rugelach with a chocolate banka filling with a crumbly fudge. Those holiday classics thumbprint cookies get an redoing thanks to Yossy Arefi's addition of tahini to the cookie dough and filled with dulce de leche. Gingerbread get a rehaul with Sohla El-Waylly's recipe that gets zinged up with freshly ground pepper. It's also rich and buttery thanks to the addition of fourteen tablespoons of butter. Nina Donabian gives us Finnish gingerbread man coated with a crunchy raw sugar. Biscotti and swirl cookies also are here. Jerrelle Guy  creates her biscotti with a dark chocolate coating and a spicy blend of cardamon , cloves, nut meg and cinnamon. The swirl cookies have hibiscus and ginger as the main flavors in Yewande Kemolafe's version. Great pastry chef and baker Dorie Greenspan has a more candy like concoction that 's more candy. There are also fruity treats  such as Samantha Severinetne ;'s fig and cherry pies and Sohla El-Wally's fruity meltaways spiked with freeze dried berries. want pure chocolate instead? Then try Vaughn Vreeland's mint brownie cookies,

These are just some of the cookies from the Food section cookie issue.They are classic and reimagined. Try them and add them to your arsenal of holiday cookie recipes.

Black Friday Kitchen

If there's ever a time to restock your kitchen it's this weekend, starting with today , Black Friday. There's so many deep discounts that that it pays to replace the appliances and gadgets that you have. Get to your big box stores, malls or internet for some good deals that will benefit your holiday cooking and baking.

One of the biggest and most important items to buy for your kitchen is an air fryer. It really is a time saver and makes cooking dinner that much easier. Right now Target has their air fryer brands such as As Seen On TV (which is what mine is) on sale for half price - only $69.97 instead of the regular full price of $129,99. I can't  begin tell you how vital one is  to cooking. It's something that will get used four to five times a week. Target also has the mini fryer at $39.99 along with other version that can fry up to three and four quarts at prices under $60.00 Another big item on sale right now is the Instant-pot. This another must have for any kitchen and if you don't have one now is the time to buy. Again Target seems to be the go to store for them. Their pricing is amazing, with the store slicing off thirty dollars off of most prices.If you don't feel like leaving the house or waiting for Cyber Monday., then check out Amazon. They too are having a sale on some of the Instant Pots offered. The sales prices are not as good as Target's but you can still save anywhere from $20 to $80 and shipping is free if you have an Amazon Prime subscription.

One of the best stores to shop at for  kitchenware is Macy's . You can buy a variety of much needed gear at very good sales prices. Calphalon is now priced $200 below its' usual sales price. One lavish set has everything a home chef needs from a ten inch frying pan, a five quart Dutch oven with lid and two sauce pans. That kitchen classic, Pyrex is also discounted. Macy's has their mixing bowl set on sale for just $27.00 instead of the usual $47. This is a must buy because you can not only use the bowls for leftovers but for mixing cookie dough in this upcoming holiday baking season.Even Pyrex measuring cups are a few dollars off and again these are important in the kitchen all year long.Martha Stewart has long been a standard at one of the US's oldest department stores. Now all her baking utensils have discounts that novice and pro bakers would love. Her non stick doughnut pan is only $5.99, perfect for those who want to bake those yummy rings for holiday brunches. The madeleine pan is twenty dollars off  at only $11. This is a great gift for those enamored with French pastry. The spatulas and cake pans are also discounted. Cookie makers  should buy the OXO cookie press at only $29.99 The designs include Christmas themed ones with wreaths trees and snowflakes.

Take advantage of  this Black Friday weekend and Cyber Monday  to restock your kitchen. The deals are incredible and perfect for the home chef looking for bargains. Start shopping now.

Brownies With A Touch Of Salt

What could possibly make brownies taste even better? More butter? More sugar? Walnuts? Try salt along with rich caramel. These two additions elevate the brownie to a whole new level.

Julia Moskin knows this and wrote about it in her Recipe Lab column in today's New York Times Food section. As we all know almost everything has been mixed in to the sweet's basic batter. Many home bakers have blended in cream cheese or peanut butter into their recipes. Oreos have been crumbled in and British bakers have even added chocolate chip cookie dough to create what's known as a "slutty" brownie (slutty means lazy over there, although the name does conjure up what other ingredients to slip in).The famed Manhattan bakery , Baked, has made mint coffee and chile ones but only their Sweet and Salty brownie has made the permanent list. It is a spinoff of one of their most popular cakes of the same name. The cake is a heady mix of cocoa, and caramel with a chocolate caramel whipped ganache and dusted with he flaky French sea salt, fleur de sel along with another dusting of sanding sugar.Home chefs can easily replicate this at home, however as Ms.Moskin warns, don;t use those bags of wrapped caramels - the kind that usually are used to enrobe apples Make your own. It's easy and the overage will be great over ice cream or cakes - or just taking a mouthful for yourself.

Caramel is not scary to make although many home chefs are terrified to make it. It could be the high temp, but as Ms Moskin points out  we cook something as basic as pasta on a high heat. making caramel is no different.Her caramel is the basic recipe but sour cream is added to give it a tang .Remember to also use corn syrup and sugar to prevent crystallizing.and the caramel from seizing up. The color should be between the shades of ice coffee and iced tea. Many, namely children, will not care for this caramel's bitter sweetness. Cook it then until it's golden brown instead of amber.The chocolate should between sixty and seventy percent cocoa solids which may be listed as cocoa beans or cocoa butter. These should be coarsely chopped for the mix. This is a top quality recipe with two sticks of butter added along with brown sugar. Five eggs are used for richness instead of the usual two. As for the salt.Ms Moskin recommends any flaky kind for sprinkling on top.Any kind of salt will do for the batter as long as it gives the brownies that sweet-salty flavor.The caramel is drizzled over the poured batter and then use a butter knife or icing spatula to swirl the two together. The salt and sugar are sprinkled on when the brownies come out of the oven,Their edges will be puffy  but the middle should be barely set.

Home made caramel and sea salt are what can elevate the brownie to a whole new level. It 's that sweet and salty marriage that does it. It is the perfect union and perfect to change up this classic treat.