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1 month ago | 
today.com | Samantha Seneviratne
Chef notesThese cookies are simple, chewy perfection. Salted butter gives them a welcome savory edge without being too salty. Technique tips: Easiest way to portion cookies? Form the dough into a square to chill it, then cut the dough into 24 equal pieces with a knife. Much faster than scooping! Always use salted butter (ideally salted European) for the tastiest cookies. Use virgin coconut oil for the most coconutty flavor.
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1 month ago | 
today.com | Samantha Seneviratne
Chef notesTake a trip to the tropics without ever leaving your kitchen. A caramel made with butter and sugar is much more forgiving than a caramel made with just water and sugar, and it can be stirred as it cooks without worry. Use either dark or light brown sugar for the topping, depending on how pronounced you’d like the molasses flavor to be. Technique tips: A caramel made with butter and sugar is more forgiving that one made with water and sugar.
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Dec 6, 2024 | 
thekitchn.com | Samantha Seneviratne
Sugar Plum ThumbprintsSamantha SeneviratneCredit: Photo: Alex Lepe; Food Styling: Jason SchrieberElevate thumbprints with coconut, almond, and plum jam for a festive take on the classic cookie. We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
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Dec 1, 2024 | 
nytimes.com | Vaughn Vreeland |Julia Gartland |Samantha Seneviratne |Megan Hedgpeth
Lemony turmeric, gingery cheesecake, boozy almond: This year's Cookie Week has something for everyone. Credit... Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth. Lemony turmeric, gingery cheesecake, boozy almond: This year's Cookie Week has something for everyone. Credit... Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.
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Oct 16, 2024 | 
today.com | Samantha Seneviratne
Chef notesThis pasta bake is comforting and cheesy, just like lasagna, but without the hassle of precooking noodles and tedious layering. It’s not even necessary to thaw the frozen ravioli. It will cook in the pasta sauce. Serve with a simple salad and dinner is ready in minutes. Technique Tip: For easier shredding, freeze the mozzarella for about 10 minutes first.
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Oct 16, 2024 | 
today.com | Lauren Witonsky |Samantha Seneviratne
Oct. 16, 2024, 12:20 PM UTCWhat recipes remind you of fall? If we were to take a guess, we'd say they're probably warm, hearty and full of seasonal flavors. Of course, there's something comforting about coming back to the same dishes year after year. But, if you're in the mood to make something new — while still hitting all these marks — look no further. This week, Samantha Seneviratne stopped by TODAY to share her take on an autumnal menu.
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Oct 15, 2024 | 
today.com | Samantha Seneviratne
Chef notesSweet and floral pears sing when sautéed along with sausage, sage, and garlic. Be sure to use slightly underripe fruit so that it retains some shape and texture when sautéed. The panko topping isn’t essential, but it adds lovely crunch to the finished dish. Technique Tip: Be sure to choose slightly underripe fruit.
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Oct 15, 2024 | 
today.com | Samantha Seneviratne
RecipesChef notesThis is a riff on a recipe I developed back when I was a food editor at Martha Stewart’s Everyday Food. I realized that cooking pieces of bread under the chicken made it irresistible. That version had apples and celery and I love to make it when the weather gets cooler. This time I swapped the apples for hearty cauliflower and sweet dates. Technique Tip: To make meal prep even easier, look for the prepared bags of cauliflower florets at the supermarket.
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Oct 10, 2024 | 
today.com | Samantha Seneviratne
Chef notesThis is what I call a “weeknight cake”. It’s the kind of thing you can put together in a few minutes, without a lot of equipment or ingredients. Serve it warm, topped with ice cream, whipped cream or even some crème anglaise and everyone will swoon. Technique Tip: Hazelnut flour is made of peeled ground hazelnuts. If you can’t find it, you can make your own. Toast hazelnuts on a rimmed baking sheet at 350 F for 8 minutes.
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Aug 29, 2024 | 
pressdemocrat.com | Jerrelle Guy |Ham El-Waylly |Ali Slagle |Samantha Seneviratne
The days are still warm enough to make this long weekend feel like vacation - even if school has already started - and these dishes lean into these waning days of summer. The truth is, end-of-season produce sometimes needs a little boost. Even though corn, zucchini and peaches remain abundant, they may not be quite as sweet or juicy as their July counterparts. Creamy spreads and sauces and other rich ingredients (yes, butter) bring out the best in them.
