News & Media

What’s Cooking (Literally) at APLU

With APLU staff at home practicing social distancing, here’s a sampling of the recipes we’re trying out.

David Edelson,Director of Public Affairs

High Altitude Peanut Butter Cookies
Though the recipe says high altitude, we’ve made these a few times much closer to sea level. They are absolute favorites for kids and adults alike.

Allie Maniglia,Public Affairs Coordinator

English Sultana Scones
I’ve been obsessed with English scones ever since I studied abroad in London my junior year of college. These are a simple but comforting and filling pastry that will let you pretend you’re at afternoon tea instead of on a Zoom call.

Ingredients: 3 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ½ cup soft unsalted butter; ¾ cup milk; 1 XL egg; 1 cup raisins.

Instructions: Preheat oven to 375 Degrees Fahrenheit. Mix all the dry ingredients in a bowl. Add butter and mix with your fingers until it is crumbly. Whisk the egg and milk together in a separate bowl and pour in dry mixture. Blend with hands until doughy. Knead for 5 mins. Roll dough into balls (about eight). Brush tops with milk. Bake for 20-25 mins.

Lindsey Tepe,Director of Government Affairs

Crispy Parmesan Roast Chicken with Lemon
This is one of my favorite meals to make these days. A simple roast chicken is super easy to make, and the combination of rosemary and lemon is this recipe is absolutely delicious.

Chocolate Chip Mini Bundt Cakes
These mini bundt cakes are so good and are perfect with the chocolate glaze if you don’t care for icing!

Emily van Loon,Lease Manager

New Orleans-Style Red Beans and Rice
Monday night is red beans and rice night in our house. The tradition comes from the fact that Mondays used to be the traditional wash day of the week. While washing, a pot of red beans would be put on the stove to cook all day while the laundry was done, since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night’s dinner. Sunday dinner often includes a ham.

Of course, the brand of red beans matters. Camellia is the best. Over the years, I started adding a couple of bay leaves to mine as my dad used to do. I consider it good luck to get the bay leaf in my bowl. Though it’s not mentioned in the recipe, mashing the beans is important for a creamier consistency.

Mike Brost,Assistant Director of Public Affairs

Diana Kennedy’s Carnitas
Last weekend, I made these carnitas. It’s just pork, salt, and water. Top them with some chopped onion and cilantro and a squeeze of lime juice. They’re simple but incredible.

5-Minute Hummus From Zahav Restaurant
Last year, the James Beard Foundation named Philadelphia-based Zahav the best restaurant in the country. It’s hard to imagine they can improve on this shortcut version of their hummus.

  • Council on Strategic Communications

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