You can’t have jammers without jam. You can use your favorite jam from the market, or you can go the extra step and make your own.

So, I got a little obsessed over some cookies. They weren’t just any cookies, they were Dorie Greenspan’s brilliant new “Jammers”, which she debuted at the latest incarnation of her (and her son Josh’s) CookieBar. I first saw them when Bon Appétit hosted a contest where readers could vote on their favorite Cookiebar cookie and have the recipe revealed, but the Jammers lost (although, I would like to point out to my friends at Bon Appétit that this was not a fair contest since the vote was split between the dark and light Jammers. I mean, come on!). I was disappointed, but blamed myself for not exercising my democratic rights.

Luckily, Dorie has been very open in talking about the recipe and explained that the cookie was a shortbread base (more specifically, her sablé recipe from Baking: From My Home to Yours), Sarabeth’s preserves and a streusel topping. All of that was baked in a ring mold (a ring mold! ah, the brilliance of this woman!), which gave the cookies delightfully browned edges and made each one a special treat—somewhere between a jam tart and a substantial cookie.

I knew they had to be mine.

Italy is pretty easy to romanticize, especially the food. It is a country of grandmothers serving steaming bowls of saucy pasta, if you were to believe our collective imagination. I’ve only been to the boot once, but was there long enough to understand that it is an incredibly vibrant and complex food culture. I probably have more memorable/formative food moments from that one trip to Italy than on any other travels. But I still find myself attracted to recipes that play into my fantasies (or cliches).

[What better day to share something I love? A COLLECTION OF (ACO) is one of the most beautiful, creative, and inspiring sites on the web. It is produced by two very special artists, Stefani Greenwood and Gilda Davidian, who live in Southern California. I am one of their biggest fans and am so glad they agreed to be guests here. And I am also super excited for the giveaway that they are offering!]

Hello, friends! We are so very excited to be guests on Lottie + Doof. We have been fans since the start of the blog and when we started A COLLECTION OF, Tim was one of the first people we interviewed (see it/read it HERE). Today we are making muhammara, a middle eastern dip with walnuts, bread crumbs, pomegranate molasses and red peppers. I learned to make this dip from my grandmother who lived in Lebanon for most of her life, and learned it from her mom when she was young. The dip is complex – a bit nutty and chock full of flavor. The pomegranate molasses is the only tricky ingredient. You can find it at your local middle eastern store or order it online. One bottle goes a long way, so don’t let it keep you from trying it out. The dip is really easy to make and can be served with pita bread, crackers, cucumbers (or whatever you’d like, really).

Yes, I am posting a pink recipe for Valentine’s Day, which is sure to elicit both groans and smiles. It is one of the holidays (like New Year’s Eve?) that is both loved and hated. All I know: pink custards are cute!

There isn’t a lot to say about this salsa. It will remind you that sometimes the best things are also the simplest. Chiles, garlic, lime and oil. Apply heat and then a blender. They are transformed into one of the best salsas I have ever eaten. The garlic allows this to emulsify into a surprisingly creamy sauce. Dribbled on tacos or scooped up with chips, (or even spread on a grilled cheese sandwich) –you won’t have any trouble eating it. Period.

As you probably know by now, Chicago was hit by a pretty intense blizzard this week. It came just as we were preparing for the first Lottie + Doof and Floriole dinner. We decided to go ahead with the first dinner as planned and were cheered by a great group of people who braved the cold and mountains of snow to eat dinner with us. As a food writer, I spend a lot of time behind the safety of my computer and it was a real treat/challenge to have what happens in the privacy of my kitchen happen in real time and space. It turned out to be such great fun that I can’t wait to do it again.