This molasses pecan cake is the perfect solution to a 3 pm snack attack.
Perfect for a meatless Monday, or any day of the week, lentils and cauliflower stand in for beef in these crunchy tacos gone vegetarian.
Pretty in pink: Roasted beet pesto.
Chocolate pie meets banana Nutella meets strawberries and cream. In a 7-layer dip.
Cowboy Caviar does double duty as salad or chunky salsa - and it's even better the second day.
This chunky vegetable chili delivers a low-fat, high fiber meal that sacrifices nothing on flavor.
Butternut squash, quinoa, pepitas and cranberries come together in a salad with the flavors of fall.
Inspired by Betty Crocker's Chocolate Crinkles, these Chocowalnos remake a holiday classic with a good dose of coconut and walnuts.
Crispy, caramelized liege waffles from the Blue Bottle Craft of Coffee book.
Crimini mushrooms and pancetta team up in a simple, delicious fall ragu with fettuccine.
Chocolate peanut bars at the Long Beach Lodge Resort in Tofino, BC go healthy with almond meal, flax seed meal and maple syrup.
Just the thing to go with a bowl of red: Hatch Chile Popovers.
Sriracha kicks up an old favorite - the sloppy joe.
Attempt #1 at making char siu at home nets out a tasty hoisin glazed pork tenderloin, but it's not char siu.
This season's dekopons, a Japanese mandarin variety now grown in the San Joaquin Valley, have arrived. Marketed as Sumo citrus, the flavor is reminiscent of canned mandarin oranges but with better texture and a fresh zing, despite being low acid.
Ovaltine and Nutella team up in a chocolaty, crunchy cookie worthy of their own day.
Bulghur pilaf scented with pink peppercorns and coriander from Yotam Ottolenghi's Plenty cookbook.
Coke-braised pork takes an Asian turn with the addition of gochujang and shoyu in a slow cooker.
A simple single layer olive oil cake soaked in clementine marmalade, made from a Serious Eats recipe .
Giada de Laurentiis' mini parmesan popovers -- a quick and easy app for holiday entertaining.
These ginger cookies get a triple shot of flavor from fresh, ground and crystallized ginger. Not a lick of molasses in sight!
Coffee Chipotle Brisket made from the Homesick Texan Cookbook.
Milk Bread buns from a recipe in the Joy of Cooking. Baking for the non-bread baker.
Late summer Italian prune plums bathed in a smoky caramelized sugar syrup make this upside down cake company-worthy.
Who knew bills corn fritters could be any better? Add a couple of roasted Hatch chiles and you've got a double dose of summery goodness.
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
This butterscotch ice cream is sweet and salty with a slight boozy kick.
This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor.
This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping.
Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity.
Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids.
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble.
This ice cream is an attempt to recreate the Chai flavor profile in a new form, and if you're a fan of boldly flavored Indian chai, it will do you right. Black pepper, star anise, and ginger come through most of all, bolstered by a backbone of strong black tea.
This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original.
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top.
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes.
A direct frozen version of our favorite holiday drink, spiked with just enough bourbon to keep it interesting.
My goal: full-flavored pho in 1 hour or less. I knew it was an exercise in futility to try and come up with something that tastes as rich and complex as the real deal, but I'd settle for 90% as good in 20% of the time. Start your stopwatches, because here we go.
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside.
We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday.
Over the past year I've hunted down American desserts, be they retro Betty Crocker-era fare or obscure heritage treats. As someone who takes her sweets very seriously, choosing just 10 picks from a year's worth of desserts was a challenge—I'm a love-the-dessert-you're-with kind of gal—but if I must play favorites, these are them.
This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration.
This raw kale Caesar is served at Jean Georges Vongerichten's Nougatine.
[Photograph: Chichi Wang] Notes: Dried shiitake and wood ears can be found at most Asian grocers. You can feel free to omit one, making up the difference with more of the other. If you can't find dried mushrooms, use fresh...
[Photograph: Max Falkowitz] The salted caramel ice cream from Bi-Rite Creamery is one of the best I've ever tasted. It's wildly complex, a tad smoky, and just salty enough. Just as important, it's ridiculously creamy thanks to an especially high...
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples.