When ingredients are in their prime, all you have to do is keep it simple. That’s why we pull up this recipe for blackberry crumble as soon as the dark purple fruits find their way to the market.
This time I try Banos, a spreadable banana paste that is used for Sandwiches in Norway. One of the weirdest products I tasted, let’s see how I like it.
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah.
Get this tested copycat recipe for Gluten Free Hostess Crunch Donettes—just like the classic packaged snack, but gluten free!
Sauerkraut, pastrami, Swiss cheese, caraway seeds, and a tangy sauce transform an ordinary burger into a satisfying spin on the Reuben sandwich. We started by making a classic sauce of mayo, ketchup, and sweet pickle relish. Next, we turned to the burgers: Rich patties made from one of our own burger blends were the perfect complement to the leaner pastrami. After cooking the burgers, we sautéed the pastrami and sauerkraut to drive off moisture and added caraway seeds for classic Reuben flavor. We separated the pastrami and sauerkraut mixture into four portions, mounding them to form little piles in the still-hot skillet. We topped these mounds with Swiss cheese and covered the skillet to melt the cheese. Finally, we assembled our burgers, first stacking the pastrami mounds on top of the patties and then adding our burger sauce.
What a sweet dream are these bakes – into a tray, then into the oven!
When it comes to the best donuts in Portland, there are a number of worthy contenders vying for the title. In this blind taste test, we compared Voodoo Doughnut with Blue Star Donuts and Annie's Donut Shop. Each competitor had their merits, but there was a clear, runaway winner in our contest. Find out who won
Cherries are one of the most popular fruits in the United States, so we wanted a smoothie that highlighted their beloved flavor while incorporating a vegetable for nutritious background. While cherries are decidedly seasonal, frozen cherries are always available, and they have the convenience of being pitted (so there's no need to make a mess for only 2 cups of them). Plus, they keep our final smoothie refreshingly cold. For increased body, we chose jicama, a starchy root vegetable that has been described as tasting like a cross between a potato and a pear. It gave neutral bulk, added fiber, and contributed minimal sugar, which was ideal as cherries themselves are higher in sugar than other berries. We were pleasantly surprised to discover how well the vegetable blended in, providing mild flavor but a refreshing crispness that really let the cherries shine through. We balanced the tartness of our cherry and jicama blend with creamy, tangy yogurt, which also gave us added protein and a smoother texture.
A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!"
The secret to these classic buttermilk biscuits? Two kinds of flour. Blend all-purpose and wheat flours for biscuits with fuller flavor.
OC Donut Bar, a Fountain Valley, CA-based donuttery is showing off a new mouthwatering fried donut that's stuffed with ham, cheese, jelly and covered in powdered sugar. It's called the Monte Cristo Donut and we picked up a few of them on our way to work this morning to make sure it passed a taste test...
When I started making this bread, my husband and our six children liked it so much that I was baking every day! I was thrilled when the judges at our county fair gave these braids both a blue ribbon and a best of show award! —Nancy Montgomery, Hartville, Ohio
This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable. Baba ghanoush—which originated in Lebanon and has become increasingly well-known worldwide—is a deeply flavored dip made from fire-roasted eggplant enriched with tahini and seasoned with lemon and garlic. The bedrock technique for baba ghanoush is cooking the eggplant over an open flame until the skin is charred (it gets discarded) and the interior is meltingly tender. For our version, we pierced the eggplant skins to encourage moisture to evaporate and to prevent them from bursting open. Then, we placed them either under the broiler or on the grill. After about 30 minutes, the eggplants were fully tender and smoky. To temper the pungency of the raw garlic, we combined it with the lemon juice and salt and let it sit while the eggplants cooled. Whisking a generous amount of tahini (along with olive oil) into the eggplant ensured that the dip was rich and creamy. To account for the eggplants' variable size and water content, we seasoned the dip to taste with additional lemon juice and salt before serving.
The light, airy treats are unlike any other cookie. The light, airy treats are unlike any other cookie; they're sponge cakes in cookie form, with a beautiful ridged exterior formed by the shell-shaped tins in which they are baked. But despite their appeal, madeleines aren't easy to find. Fortunately, this French treat is easy to prepare, so we felt confident that making them in our American kitchen would be a simple task. For madeleines with a light, tight crumb, we used downy-soft cake flour rather than all-purpose flour, which made our madeleines too tough. To cool the baked madeleines without ruining their ridged exteriors, we let them sit in the greased molds for 10 minutes after baking to set their exteriors before transferring them to a wire rack. This way, the rack didn't imprint lines on our cookies as they cooled.
Lemon sufganiot with pistachio mousseline that I used once for éclairs. I glazed the sufganiot with a thin layer of sugar & pistachios.
With this simple Chanukah donut recipe, its perfect dough and delicious glaze, you’ll be frying and snacking in hardly any time at all.
Keeping the skin means that your dinner is flavored with a secret ingredient: schmaltz. The magic of this recipe lies in the cooking technique. We added seasoned chicken breasts to a cold skillet, turned on the heat, and cooked the chicken until the fat was rendered and the skin was browned before finishing the chicken skin side up in the oven. We pulled the chicken from the oven when it registered 160 degrees (accounting for carryover cooking) to ensure that it stayed juicy and absolutely delicious. While the chicken rested, we stirred together a pan sauce, incorporating the same spices used to season the chicken.
Dan Souza, Editor-in-Chief of Cook's Illustrated for America's Test Kitchen, looks at three essential Asian cooking sauces: oyster sauce, fish sauce, and hoisin sauce and reveals the winner of each sauce category in a recent taste test.
