Category Archives: Others
Homemade Angel Food Cake
This post may contain affiliate links. Please read my disclosure policy. On Monday, Graham turned one, and the four of us celebrated the only way I know how, with an angel food cake, the cake my mother made for me and each of my siblings for nearly the first two decades of our lives. Angel
Breakfast Sushi with Everything Bagel Seasoning and Lox
Ingredients:1 8-ounce package of lox2 cups sushi rice1/4 cup caper brine1/4 cup sugar2 tablespoons unseasoned rice wine vinegar2 tablespoons wasabi powder2 tablespoons water4 ounces cream cheese, at room temperature2 tablespoons poppy seeds1 tablespoon pretzel salt1 tablespoon white sesame seeds2 teaspoons dried minced onion1 teaspoon dried garlic flakes
Savory ‘Venn Pongal’ (South Indian Style Rice & Mung Bean Risotto)
Photo by Mark Weinberg Serves 4 to 5 servings Author Notes Pongal is the turkey equivalent of the Tamil harvest thanksgiving Festival of Sankranti. The festival occurs around mid-January, celebrating the winter harvest in India and also commemorates the journey of the northward journey of the sun, heralding the advent of spring. Freshly harvested rice
Cook’s Country Pie Crust
Photo by James Ransom Prep time 10 minutes Cook time 5 minutes Makes 1 pie crust Author Notes The secret pie crust ingredient and technique that changed what we thought we knew about pie from J. Kenji López-Alt and Cook’s Illustrated . —Genius Recipes Test Kitchen Notes Let’s face it: There’s a bit of effort
Banana Cream Pie
Most homemade banana cream pie recipes use fresh bananas in some capacity; this version takes it to the extreme. For the pie filling, you’ll stack sliced bananas with layers of vanilla custard, per usual. If you’re feeling extra, you may choose to scatter some freshly sliced bananas on top of the pie when you go
Black Tea Jelly
Serves enough for a small dinner party Author Notes While Amanda and I were researching and testing old New York Times recipes for her upcoming cookbook, we came across a lot of 19th century recipes for jellies, gelatin molds and blanc-manges (according to my mother, pronounced “blaw-mawnge”). Both suckers for “nursery food,” we agreed that
Ethiopian-ish Griddle Cakes
Photo by James Ransom Serves 10 as an appetizer Author Notes I am completely obsessed with Ethiopian food. I have an injera starter living in my fridge, which is viewed with no small amount of alarm by my exceedingly tolerant husband. I have about a pound of homemade niter kibbeh (clarified, spiced butter) nestled right
Seared Ahi Tuna and Avocado Tartare
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: “Both sides of my family cooked a lot when I was growing up, so I’ve had plenty of inspiration to draw on as a chef. From my mother’s Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad
