One of the things I truly love about cooking is the sense of community that’s created around food. Not just the bloggers and their social media, the chefs and their late night hangouts or even the people around your dinner table, but the broader community that comes from the sharing of recipes. Every time I cook something from a recipe, I’m connected to the hundreds (thousands) of people who have cooked the recipe before (or something very similar. In cooking, like in so many things, there is nothing new under the sun) and when I am finding myself particularly prone to flights of fancy, I imagine sitting in a shadowy quilting bee with all the people who are sharing the secrets of the kitchen with me….
Of course, the best kind of recipes are ones that come from people you actually know, because not only are they approved by a source you trust, the act of cooking that recipe connects you to the recipe’s giver … These molasses cookies,which come from my friend Kas, are a recipe like that. Every time I make these molasses cookies, which are chewy in the middle, slightly crisp around the edges, and ridiculously, unbelievably “more”ish, I think of Kas, and it makes the cookies taste just that much sweeter.
