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Ileana Morales, Times Correspondent

Ileana Morales

Ileana Morales writes the In Our Kitchen column for the Taste section. She also blogs at alittlesaffron.com.

Email: alittlesaffron@gmail.com

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  1. In Our Kitchen: For Valentine's Day, a Salted Chocolate Rye Cookie recipe

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    Single or taken, I'd be attached to this cookie. And if the delight of my co-workers and my fiance is any indication, then I bet you'll love them, too.

    For Valentine's Day, I'm offering up this recipe for a cookie with a pound of chocolate up against less than a cup of flour. These Salted Chocolate Rye Cookies come from Chad Robertson of the highly regarded Tartine bakery in San Francisco. We were recently passing through the city during a quick trip to Sonoma for a wedding, but we made just enough time to stop and try the incredible bread, brownies and pastries. I've been dreaming about it ever since....

    Salted Chocolate Rye Cookies are fudgy, deeply chocolaty and even reminiscent of brownies.
  2. In Our Kitchen: Capture the flavor of New Orleans with muffuletta

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    It's true what they say about New Orleans. If a restaurant remains open in the city, it's because it's good. I got away for the weekend with seven girlfriends and an itinerary revolving around where to eat. We were not disappointed.

    Cafe du Monde was at the top of the list for beignets, of course, and we were dusted in a thin cloud of powdered sugar as we dug in. It was delightful. Bowls of gumbo, too, with a kick. But on this weekend of doughnuts and sazeracs, two things truly stood out: the rigatoni at Domenica and the muffuletta at Cochon Butcher....

    The muffuletta can be served warm or at room temperature.
  3. In Our Kitchen: Crisp Yeasted Waffles With Cocoa Whipped Cream

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    Diet is a four-letter word in my house.

    We regularly enjoy salad and vegetables around here, but eating one for lunch or dinner doesn't equal sacrifice. I resent the implication. I just want to eat well, in every sense of the word. Even though this is the first week of January, I don't think that means we have to talk only about salad and losing five pounds. It's a new year! I'm getting married in several weeks, and I feel like January remains celebratory and fresh long after the ball drops....

    Crisp Yeasted Waffles With Cocoa Whipped Cream have a sweet-salty balance.
  4. In Our Kitchen: baked sweet potatoes with cannellini beans, spinach

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    What's for dinner?

    I know. Loaded question! Despite such an interest in home cooking and food, I often find myself asking that question and feeling panicked about having nothing especially exciting to whip up when I get home from work or working out. And by then it's already dark out … and I'm tired … and, Danny, what do you think of wine and popcorn for dinner?

    Not a bad call every now and then, but there are only so many times I can or want to do that. Molly Gilbert, who blogs at DunkandCrumble.com, wrote Sheet Pan Suppers to help us out with this dinner thing. It's a reinvention of the one-pot meal....

    Baked Sweet Potatoes With Cannellini Beans and Baby Spinach taste as good as they look.
  5. In Our Kitchen: Breakfast Galettes for Two recipe

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    I'm a fan of little luxuries and celebrating the everyday. With the holidays coming into full swing, the idea of breakfast in bed came to mind. I wanted the breakfast to be special, and inspiration led me to make a breakfast galette.

    I love galettes, both savory and sweet, and this one calls for my most favorite, versatile dough: pate brisee. It's easy to make and I tend to keep a disc or two in my freezer, ready for any pie or galette craving. What's better than a cheesy galette with an egg on it? A mini breakfast galette baked just for you. ...

    In Our Kitchen: Breakfast Galettes for Two recipe
  6. Which apple should you use when baking? It depends on the recipe

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    Pink Lady. McIntosh. Sweetango. Ambrosia. Honeycrisp.

    This is just part of the apple aisle at my local grocery store. Never mind the heirlooms with whimsical names: Arkansas Black. Northern Spy. Esopus Spitzenburg. So with an estimated 7,500 apple varieties around the world (there are other wild varieties, too), just what are the differences? Apple varieties differ in texture, color, sweetness, juiciness and acidity, which are features to consider when you're baking with apples for Thanksgiving and beyond for cakes, pies and more....

    Caramel and apples go hand in hand. (Behold this Salted Caramel Apple Pie.) Firm tart and firm sweet apples work well in pies. This recipe calls for five large apples.
  7. In Our Kitchen: Baked Camembert cheese is a luxurious and simple treat

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    Something had to be done about this stinky cheese. Amid the generous mix of fancy cheeses, chorizo and chocolate that Danny's aunt sent us in a spectacular Mazzaro's gift basket to celebrate his new job was a wheel of Camembert. I guess I'd never actually tasted Camembert before because now I realize that once you meet this cheese, you don't forget it. It looks like a cousin of Brie, but Camembert packs a more pungent fragrance and the rind has more character....

    Camembert resembles Brie, but its aroma is stronger, and its rind has more character.
  8. In Our Kitchen: Raise your apple cider jug to these recipes

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    The week of apple cider recipes started with dinner. It was Danny's first day at his new gig at the airport, and I was leaving work early to put together something good. My boss, knowing that I enjoy cooking, thoughtfully suggested the idea. Excited, and feeling like now it had to be really good given the gift of extra time, I started a list of possible congrats-on-the-new-awesome-job-I-love-you dinners: Spaghetti Bolognese, Pasta Carbonara, Chicken With 40 Cloves of Garlic, Boeuf Bourguignon, Pork Shoulder Braised With Apples....

    One jug of apple cider can be used to make Pork Shoulder Braised With Apples, an apple cider cocktail and Apple Cider Doughnuts.
  9. In Our Kitchen: Tomato Cobbler

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    If you mention that you're making a cobbler, the first thing people will think of is fruit and often it will be peach or apple. But tomatoes love biscuits, too, (and, after all, they're technically a fruit). Recipes that take a traditionally sweet dish and turn things savory always appeal to me.

    I was inspired to make this recipe for a certain friend who loves tomatoes, but all my brunch friends loved it. Cheesy biscuits on top of blistered sweet tomatoes mingling with caramelized onions and garlic? Not a bad way to kick off a Sunday. This will be one to make every season until the cherry tomatoes are gone....

    Red and sweet yellow cherry tomatoes make for a more colorful cobbler. If you’re serving a crowd for brunch, go ahead and make two and bake them at the same time.
  10. In Our Kitchen: Original Plum Torte

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    My announcement one Saturday morning — "I'm making a plum cake!" — fell a little flat. My fiance was not enthused and when I explained that, no, it would not be a cake with frosting, I was met with even more skepticism. But soon the house was scented with cinnamon and the plum torte sat proudly on my cake stand. The cake itself doesn't take long to make, and it took even less time for this recipe to find its newest fans....

    Scalloped pototoes
  11. Vacation in Mexico chilaquiles: Tortilla soup meets enchiladas

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    They say it takes 21 days for something — like our morning ritual of chilaquiles and tequila sunrises while on a recent family vacation at a beach north of Cancún — to become a habit. But when you're in Mexico spending most of your day in water that's unbelievably blue and not knowing what time it is (and not caring), I think that number shrinks by quite a bit.

    There was no reason for this morning routine to change — except that we had to go back home. To reality....

    Chilaquiles, a Mexican dish of leftover tortillas simmered in a quick tomato sauce, is often served for breakfast or brunch. It’s even better topped with a fried egg.
  12. In Our Kitchen: Cool off with watermelon granita

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    It's sweaty out there, whew. Jeans are getting pushed to the back of the closet. No pants till September. If, like me, you're looking for an excuse to stick your head in the freezer, the answer is granita. Gra-ni-ta! That's the Italian name for this icy dessert, and you can flavor it pretty much any way you like.

    This one tastes intensely of sweet, fresh watermelon enhanced with liqueur and black pepper. We think it's pretty spot-on and we've looked forward to it for dessert each night this week. Watermelon granita hits the spot when your apartment's AC has given all it can give, and it's time to find other ways to keep cool....

    Cool off with Watermelon and Black Pepper Granita, which is infused with liqueur. It can be made several days in advance and stored in the freezer.
  13. In Our Kitchen: Peach and Plum Crisp

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    This time of summer is like being in stone fruit heaven, with all kinds of plums, fragrant peaches and plump cherries. I paired plums and peaches to make what is my favorite summer dessert: the Peach and Plum Crisp. It's as easy to make as it is delicious, and this stone fruit crisp will be loved by everyone at any potluck or hangout you're invited to this summer.

    This crisp uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. I made three crisps for breakfast on the July 4 weekend, and one friend said it's the best thing she'd ever eaten....

    Peach and Plum Crisp is a summer staple and a total crowd-pleaser. It uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow and purple. It can be served warm or at room temperature, and it works well with ice cream or heavy cream.
  14. In Our Kitchen: Sweet and Smoky Beet Burgers with homemade buns

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    The first time we went to Portland, we hiked, biked, and drank and ate our way around the city and developed a serious crush on the Pacific Northwest. It was July, a perfect time to leave overheated Florida for lush Oregon.

    The first place we went was Deschutes Brewery. We ordered beers immediately because a drink with lunch means it's vacation. We often order a vegetarian meal when we go out to eat because those dishes are often more interesting than the meaty ones. This was never more true than the day we ordered the Deschutes beet burger. It was so good, we went back to the brewery for a second time that trip to order it again....

    The beet burgers are nestled in homemade yeast buns that are worth your time.
  15. Friends raise glasses of wine to summer by making strawberry cheesecake

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    By the time I watched New York Times food writer Melissa Clark put the finishing touches on the prettiest cheesecake I'd ever seen, I knew Double Strawberry Cheesecake had to be part of my weekend plans.

    I messaged my friend Leanna and said: "I'm making cheesecake this weekend. Help me eat it."

    Turns out she'd just been reading the recipe for the very same video I was watching. I invited myself over to her house to make the strawberry cheesecake together....

    This strawberry cheesecake is different because it mixes fresh berries into the cheese filling rather than just spooning them onto the top in a syrup.