Made in one bowl, this American flag sheet cake comes together in no time. Buttermilk and oil make it especially moist, and the whipped cream cheese frosting is the perfect complement. I have a hard time not making pastry-crusted and biscuit-topped bubbling berry desserts for occasions such as the Fourth of July, but earlier this week, a flag cake materialized, and I don’t think my children will allow the holiday to pass from here on out without one....
This past Sunday morning I made a quick trip to the Schenectady Green Market in search of Tuscan kale and was relieved not only to find it — thank you Barber’s Farm ! — but also to see so much late-summer produce still on the stands: bell peppers, corn, eggplant, tomatoes. Friends, I am 100 percent ready for butternut squash lasagna and cabbage soup and balsamic-roasted Brussels sprouts , but I am not quite ready to say goodbye to so many of my seasonal favorites, namely corn and peppers....
Homemade English Muffins: Yes. You. Can. Make this batter at night; then griddle away in the morning. These English muffins make the best egg sandwiches and eggs Benedict, but they are also a treat simply spread with softened butter and jam. 🍞🍞🍞 In an attempt to make my homemade bread a little more nutritious, I began incorporating white whole wheat flour into my breads, from the peasant bread to Jim Lahey’s No-Knead bread to these English muffins....
Last week a friend and I met for lunch at The Placid Baker in Troy. We did as we always do: ordered a lot, shared everything, contemplated dessert — macaron? frangipane tart? chocolate cake? — then split that, too. Everything, as always there, was delicious but the soup of the day, a curried coconut-ginger number, had me scraping the bowl, wiping the crock’s creases with the last of the freshly baked baguette....
About this time last year, I went on a Six Seasons tear, making half a dozen recipes, all of which I loved: the kale salad that started it all gremolata-style roasted mushrooms burnt carrots with honey and almonds crushed and fried potatoes with crispy herbs Brussels sprouts with lemon, anchovy, and Pecorino and skhug , which I could drizzle over anything but which I especially like with cauliflower and roasted delicata squash Here’s the latest hit to add to the list: roasted cabbage wedges with walnuts, parmesan and balsamic....
The key to perfectly cooked fingerlings? Boil first; then crisp them up in a skillet over high heat. Potatoes in many a form — from creamy and mashed to cheese-crusted and hasselbacked — hold a dear place in my heart. But these crispy, herb-flecked fingerlings hands down are my favorite. I learned how to make them by the caseload. By the caseload of salt, too. I was working at Fork in Philadelphia and gasped the first time I saw the chef unload a box — literally one 3-lb....
For Sunday morning breakfast I made baked eggs, also known as “shirred” eggs, a dish traditionally reserved in my family for one occasion and one occasion only: Christmas morning. Preparing the eggs down here in Virginia felt odd as I’ve never made them outside of my mother’s Connecticut kitchen, and eating them felt odd, too, because instantly it felt like Christmas morning, and I thus expected to see my sister sitting across from me harmonizing with the Messiah and my brother a few seats down strumming along on his guitar....
These honey-mustard baked chicken legs take no time to throw together and are incredibly delicious, a hit with adults and children alike! This has been a family favorite for decades! During my recent trip home to CT, my mother taught me how to make her homemade hamburger helper, a favorite of mine and my siblings growing up, a meal we thought the toddlers in the house would enjoy as well....
A few weeks ago, I taught a grilling class at the Hillsdale General Store . We made garlic-basil chicken skewers (similar to this souvlaki ), cedar plank salmon , and the hanger steak pictured here marinated with Worcestershire, garlic, and thyme. It was all quick grilling, which afforded us time to make some summery side dishes: Mark Bittman’s raw corn salad (a favorite!), soba noodles with cucumbers and scallions , dilly cucumber-yogurt sauce , and quick-pickled onions (onions + salt + vinegar)....
This might be the simplest, most delicious, and most crowd-pleasing appetizer you make. It takes no time to whip together, and the result is outstanding: a salty, sweet, tangy spread for all of your entertaining needs. Ricotta: A Love Story . Where to begin? I spent much of my life thinking I disliked ricotta, thanks no doubt to my introduction to it: dining hall lasagna and stuffed shells, whose fillings left me considering it nothing more than a grainy, watery, flavorless paste....
The dough for this no-knead brioche bread comes together in 5 minutes and requires nothing more than a bowl, whisk, and spatula. Start to finish, it can be made in 4 hours, but requires only 25 minutes of active time. Find step-by-step instructions below 🍞🍞 Brioche is a soft-textured, slightly sweet, rich-tasting bread often made with sugar, milk, and heaps of eggs and butter. I recently came across a recipe calling for 6 eggs and 20 tablespoons of butter....
Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite! In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan....
Made with only 6 ingredients, this simple, no-knead soft sandwich bread is such a treat to have on hand for sandwiches of all kinds. No mixer is required — if you can whisk and stir, you can make this bread. Several years ago, I published a recipe here for a simple sourdough sandwich bread recipe , and I have long wanted to add a yeasted version to my collection of bread recipes … here it is!...
A few weeks ago, my friend Sandy texted me a recipe for a white bean salad. She told me she had been making it for her grandchildren and thought my kids would like it, too. The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese....
This simple shortbread recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich, and buttery cookie, perfect for gifting (or eating) all season long! When I set out to create a Ted Lasso “biscuit,” which is essentially a classic shortbread, I started with a favorite recipe, Melissa Clark’s Rosemary Shortbread , an astonishingly simple cookie made in the food processor. After many experiments, some of which included swapping out some of the flour for cornstarch or rice flour, I found I preferred the flavor and texture — the buttery richness — of a classic shortbread made with flour, sugar, butter, and salt alone....
Several years ago when I lived in Virginia, I remember watching friends with older children race off to afternoon activities. Just as my day was winding down, theirs was beginning anew with soccer practice, swim lessons, tae kwon do. Dinner was either at 4 or 8 pm; they packed snacks for in between. At the time, this idea was so foreign, but all of a sudden, I’m in it, too....
Like many, I am feeling drawn to cooking beans right now. They’re cheap. They’re in the pantry. They’re good. Also, it’s still chilly up here, so beans would likely be on the cooking agenda anyway. As you might know, I’m a fan of brining beans overnight and cooking them stovetop , a method I love for two reasons: The beans, thanks to the brine, cook up beautifully: creamy, intact, and cooked through with tender skins....
You need this recipe in your repertoire. Soft and chewy and flavored with all of the warm holiday spices we crave around the holidays, these gingerbread cookie bars are irresistible. The batter comes together in seconds, and the recipe yields a ton, making it perfect for gifting, too. A photo revealing a cross-section that matched her description sold me, pushing the recipe to the top of my urgent to-make pile. But as things go, weeks passed, and then a month....
Below you will find a recipe for a no-frills stuffing: olive oil-toasted bread tossed with sautéed onions and celery, Bell’s seasonings, and copious amounts of butter. Hands down, it is my favorite part of the Thanksgiving meal every year. Below you will find a recipe for a very classic bread stuffing from my cookbook, Bread Toast Crumbs . It’s seasoned with Bell’s Seasoning, which, if you are unfamiliar, is a finely ground mix of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper....
Simple and classic, these deviled eggs are such a festive addition to the holiday table. Read on to learn the trick to making perfect hard-cooked eggs with shells that slip right off, as well as how to make deviled eggs that taste fresh, bright, and creamy all at once! To me, where many deviled eggs recipes fall short is in the amount of acid: they don’t call for enough, and as a result, the eggs taste too creamy and rich....
