Your friends will fall in love with this easier, just-as-delicious take on the classic German cake. It’s all about that crunchy topping.
This week we are sharing some excellent recipes from Yotam Ottolenghi’s wildly popular cookbooks. When I asked him about his own favorite lunch recipes, he noted especially how much he likes dishes that can be eaten at room temperature. Quinoa patties and fritters of all sorts are a hearty make-ahead option for a lunch eaten at any temperature, and these spiced-up bread fritters exemplify that perfectly as well.
Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.
A quick and easy breakfast toast topped with an herby Greek yogurt and smashed, soft-cooked eggs.
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
Dubbed the Jewish Mardi Gras, Purim calls for drinking, dancing, and hamantaschen — buttery triangular cookies, filled with jam or poppy seeds.
This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.
Sweet potato glass noodles get stir-fried in a sweet-savory sauce with baby spinach and thinly sliced carrots, onions, mushrooms.
It’s the perfect blend of warmth and comfort — all in a bowl.
We tested 5 popular latke recipes in order to develop our own perfect, fail-proof method for classic potato latkes.
A genius way to make classic lemon curd with a high speed blender instead of preparing it over the stove.
I can think of few finer uses for jam than a bakewell tart, a scrumptious British dessert combining buttery short crust pastry with sweet fruit preserves and almond frangipane. For these mini bakewell tarts made in a muffin tin, I used raspberry jam and early autumn figs, a lovely summer-meets-fall pairing.Biting into a bakewell tart is pure bliss – on the outside you have a flaky crust, which holds rich, chewy almond frangipane and below that, a layer of sweet jam.
The layers are insane.
It's the only recipe I'll use from now on.
Several years ago I was at a local farmer’s market, looking over a baker’s spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What’s that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent.
Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.
There is only one problem with niter kibbeh: I can’t stop eating it, whether I’m melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the “secret ingredient” to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst… try it on popcorn!
Stuffing a pita with an even layer of spiced beef or lamb before browning it in a pan or grill makes the whole thing crisp and juicy.
Challah is a bread that is as much a pleasure to look at as it is to eat.
Steal the show with this vibrant tiramisu, which gets its incredible texture and color from ube, or purple yams.
Some food lovers collect spices, while others collect vintage cake stands. For me, I collect recipes for flatbreads and I love them. Lefse, in particular, is a flatbread I’ve been eyeing for some time now. Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that’s more substantial than a crêpe but more delicate and chewy than a flour tortilla.
It lives up to its name and then some.
This saucy, highly slurpable Japanese noodle dish is all about the kaleidoscope of toppings.
Our favorite way to level up a fried egg? Cooking it in the spicy, aromatic flavors of chili crisp.
No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.
This coconutty, perfectly chewy treat is one both kids and adults will love.
These fluffy little cheesy pillows will become an instant favorite.
Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite! They make an elegant alternative to your usual Saturday morning fare, and are a good excuse for adding ricotta to your shopping list. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end.
It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.
While making pho at home might seem like a complex task, in its most pure form, it is nothing more than a beautiful broth, supple noodles, and the toppings you choose to add.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Pillowy on the inside, crispy on the outside.
"I picked up hints of acidity and spice like with my mom's Indian egg curry, but the sauce was thicker and sweeter.
You’ll be surprised by how easy it is to whip up a batch at home with ingredients you already have in your pantry.
These easy New Orleans-style beignets will transport you right to the French Quarter.
Challah is a bread that is as much a pleasure to look at as it is to eat.
This recipe for curry chicken uses Jamaican curry powder and bone-in, skin-on chicken for the best flavor.
She's an icon.
Quick and easy to whip up, these chewy rice cakes are showered with shredded coconut and filled with just the perfect amount of sweetness.
A recipe for kheer, a classic Indian rice pudding studded with raisins and nuts and spiced with cardamom.
It might not make those two feet of snow outside disappear, but a homemade jar of citrus curd will definitely brighten your day. (And maybe someone else’s, if you’re up for sharing.) Lemon curd is a popular choice, but this is a sweet treat you can make with any citrus fruit. Citrus fruits, like all the orange varieties, grapefruits, lemons, and limes, truly are winter’s shining stars.
This vegetarian version of the Scotch egg wraps boiled eggs in a falafel mixture, and it's served with a spiced lemon-yogurt dipping sauce.
Buttery and flaky, this paratha recipe is made up of tender inner layers and crisp outer ones.
This is the one worthy of your holiday table.
It's so fancy yet so easy.
You don't have to be a pro baker to make pastry cream from scratch. This recipe comes together quickly and can be used as a filling in so many desserts.
Iit's flavorful, rich in protein, and full of vegetables.
Parmesan seasoning makes these spiral potatoes impossible to pass up.
Whether you've got a half-dozen — or just one.
Spoiler: They're all good, but the winner is pure perfection.
