This Week in Recipes

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[Photograph: J. Kenji Lopez-Alt]

The Food Lab: The Best Way To Grill Sausages: The best method to take sausages from raw to cooked on the grill.

Sandwiched: Banana-Bourbon Ice Cream Sandwiches: The cookies in this recipe are brown sugar-based for chewiness, plus brown butter for depth and nuttiness. They're a banana bread-like concoction that pairs perfectly with bourbon ice cream.

My Thai Cooking: Spicy Shrimp and Green Apple Salad: Thai cooks aren't shy about pairing fruits with meat, the sweet with the savory, or the smoky with the fresh. All those elements play into this salad.

The Nasty Bits Retrospective: 12 Ways to Eat Offal: There's some oldies in this retrospective (like pig's ear salad) as well as newer hits that have been especially delicious (stir-fried tongue).

Cookie Monster: Apricot Biscotti: The base is a fairly standard biscotti recipe: slim, golden cookies boasting an only mellow sweetness. The chunks of dried apricots add a pop of intense fruit flavor which I compliment with a hint of vanilla. Yes they make look plain, but they're addictive.

Chocoholic: Double Dark Chocolate Granita: This deep dark granita is crazy rich thanks to heaps of block chocolate, cocoa, and a touch of cream.

Let Them Eat Cake: Top 10 Cake Recipes: This slideshow features nutty, brown butter-based, booze-soaked, dark caramel swirled, or fruit inflected cakes.

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