Wednesday, January 12, 2011


I have a bit of an obsession with desserts — I even write a column called Sweet Tooth about my sweetest culinary escapades. But when I'm baking at home, I always come back to old faithful: the chocolate chip cookie. It is and always has been my absolute favorite. My office-mates seem to agree, as most of them disappeared during our morning staff meeting.

Keeping with the warming comfort trend, I made a big ol' pot of tortilla soup as well. This super-easy recipe combines a few cans of diced tomatoes, chicken broth, and black beans with frozen corn and sauteed chicken. Top it all off with some lime juice and cilantro, and you've got a tasty dish that's fitting for any time of year.

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