At the outset of this summer, I had only a few things on my agenda: a baby (check!), a garden (check!, but oof*) and as many frozen desserts that do not require an ice cream maker as possible. And sure, from toasted marshmallow milkshakes to swirled berry yogurt (breakfast) popsicles, saltine crack ice cream sandwiches,…
Test Kitchen-Approved Author Notes: This breakfast parfait (ugh, I hate calling it a parfait because it makes me think of all the super commercial yogurt parfaits from fast food chains out there, but oh well) is based off a Norwegian dessert whose name translates as veiled farmgirls. The dessert version uses whipped cream, which I’ve…
Rivera, veteran L.A. chef John Sedlar’s new restaurant, has become a top table thanks to its tequila-driven cocktail program and modern Latin cuisine. That’s great news for Hollywood diners, but not for the rest of us, as most of Sedlar’s menu is too complicated to re-create at home. Fortunately, his most popular dish is superbly…
Ingredients:3 large eggs, separated3/4 cup sugar12 tablespoons salted butter7 ounces almond paste, store-bought or homemade1 teaspoon almond extract1/2 cup potato starch1/2 cup tapioca starch1/4 teaspoon salt1 jar (10 ounces) raspberry or apricot jam1 cup dark-chocolate chips1/4 cup coconut oilfood colouringInstructions:Position an oven rack in the center of the oven and preheat to 350°F.Grease the sides…
Food Editor: Lillian Chou Father: Kuo Hung Chou, Pine Brook, NJJook, a rice porridge, is eaten at breakfast or as a light lunch in many parts of Asia. Although my father came from Shanghai, he preferred the more flavorful Cantonese version my mother made. Breakfast with “Baba”(“Daddy” in Mandarin) on Sundays meant a table adorned…
This homemade pesto bread is a delicious accompaniment to Italian foodIngredients:500g strong white bread flour, plus some for dusting1 ½ tsp salt7g sachet fast-action yeast2 tbsp extra-virgin olive oil, plus some for drizzling125g ball mozzarella, drained5 tbsp pesto (shop-bought or see recipe, below)sea salt, to serve (optional)Instructions:Put the flour into a bowl and mix in…
[Photographs: J. Kenji Lopez-Alt] Baked ziti is the dish I make at the annual ski retreat that my friends and I take each year in New England. There are few pasta bakes that are easier to put together yet produce such ridiculously good results, particularly when it’s snowing outside and you’ve got a whole cabinful…
Ingredients:4 cups whipping cream, divided2 tablespoons chopped fresh thyme15 whole black peppercorns5 large garlic cloves, crushed, divided5 pounds long, slender russet potatoes, peeled, cut into 1/8-inch-thick slices3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin
