What if you could bake just one or two delicious chocolate chip cookies at a time — as a pick-me-up, a judicious snack, or a treat for someone you love? And by delicious I mean bake-shop quality with a perfectly chewy-tender texture and a deep flavor thanks to a hit of molasses. One or two of these sounds perfect, doesn’t it?

Well, I know from making a couple batches of Abby Dodge’s new Chewy Chocolate Chip Cookies that her strategy of making the dough, scooping it into single portions, and freezing it for later not only works (preventing serious cookie overload) but also delivers exceptional texture and flavor. Read more about how Abby decided to go this route during the pandemic when her family was home, and how she tweaked her chocolate chip cookie recipe (putting her nerdy baker hat on!) for a deep earthy flavor and an optimum chewy texture, baked straight out of the freezer: Baking Together #23: Chocolate Chip Cookie Evolution.

For every cookie, a little green vegetable must fall into one’s life. This week it’s baby bok choy for me — one of my favorite veggies, especially when grown locally. I picked up a bag of lovely mixed purple and green baby bok choy at Grey Barn on Monday morning, a lucky find after the busy holiday weekend. I cut the slim, young heads of purple bok choy lengthwise and tossed them around my stir-fry pan with sliced garlic, finishing with a bit of oyster sauce and mirin. You can make Stir-Fried Baby Bok Choy with Oyster Sauce and Garlic with any size bok choy you find, as long as you cut it into same-size pieces for even cooking.