Mac and cheese, made on the stove and stippled with Peppadew peppers, is a pleasing take on the comfort classic.
December 1, 2013 – December 7, 2013
There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe.
Leo Robitschek of NoMad and Eleven Madison Park in New York crafted this cocktail as a fruitcake taste-alike. It's full of zesty, spicy, citrusy notes.
A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite.
Grilled cheese sandwiches with nutty charred brussels sprouts and sweet, lightly caramelized onions.
These fudgy, cakey cookies are perfect for those of us who love brownies but perhaps don't trust ourselves around a full unguarded pan. My favorite thing about making my own homemade "bake and slice" logs is that it allows you to enjoy these cookies at their peak, ie fresh and warm from the oven, as you need them.
Bison tenderloin rubbed with a sweet-and-spicy ancho chili rub, slow roasted and served with a cilantro-based salsa verde.
Rich in diced figs and spices, this pudding gives a hint of fruitcakey-ness, but with a flavor that is far superior. The figs give it a mellow, almost honey-like sweetness, and keep it just moist enough to be slightly sticky, but not so sticky that it sticks to your teeth.
Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.
Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays.
This rich Latin American sauce, made by caramelizing sweetened condensed milk ,can be used to top so many sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
Clever folds in the dough hide pockets of cinnamon and sugar in these simple, lightly sweet scones from One Bowl Baking.
Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.
Lemony chicken drumsticks with basmati rice and kale, all in one skillet.
Where there's a curry, there's usually a rice or roti preparation that's used to soak in or scoop up the flavorful sauce; in India's rice belt, bread made out of rice flour is common. Because it's unleavened, it can be made in just a matter of minutes—a few ingredients kneaded together, a little heat, and it's done. Bhakri, or rice bread, is rustic food at its best.
Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.
Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup.
This mash-up between a gimlet and a pink gin combines quince syrup and a couple dashes of Peychaud's bitters for a bright, fruity, complex pink drink.
Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal.
Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'
Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair.
Rich with brown sugar and tangy yogurt, these super moist and tender berry muffins are topped with a crunchy buttery streusel.
Sage and chestnut flour provide much of the perceived sweetness in this recipe. These muffins would be great for any winter holiday breakfast, with cranberry jam or orange marmalade, or even a sweetened cream cheese.
This alternative to classic pecan pie has a salty caramel filling and a mixed cocktail nuts topping, making each bite well-balanced between salty and sweet and multi-textured.
Think of this recipe as part Indian and part classic steakhouse. At the base is a fairly traditional Indian spinach recipe, like one for saag paneer—just, you know, without the paneer. On top are sautéed scallops that are buttery but still supple, with a slight sweetness.
Peanut butter and jelly is a classic combination. Instead of standard grape, these One Bowl Baking bars substitute blackcurrant jam. The dense base and crumbly topping sandwich the sweet jam.
Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust.
This moist cake has ground ginger, fresh ginger, and candied ginger for a triple hit of flavor. It's also a great make-ahead sweet as it tastes better the next day.