Jack Daniel’s Carrot Cake w Heavenly Frosting
This carrot cake is my most treasured recipe from the Jack Daniels: The Spirit of Tennessee cookbook. We have made it countless times in my family; it’s often served for birthdays, out-of-town guests, and other special occasions. It’s one of those family favorite recipes now, our go-to carrot cake recipe. My dad makes it with […]
Double-Apple Bread Pudding
For a bread pudding that was chock-full of apple flavor, we chose bright Granny Smith apples and combined them with cubes of toasted challah and a rich custard laced with autumnal spices. Par Cooking the apples in a little water, butter, and sugar prior to combining them with the bread and custard not only helped […]
Plum Cake Spiced Almond Crumble
In this adaptation of a recipe from the award-winning book “Suqar” by Greg and Lucy Malouf, wedges of sweet-tart fresh plums melt into a rich, buttery cake, the whole thing finished with a nutty brown sugar and spice crumble that complements the plush, tender crumb hiding just beneath. This fruit-forward cake is ideal for […]
Cranberry Orange Muffins
Fresh cranberries and the bright flavor of orange come together in this easy recipe.
Pesto Glazed Corvina Sea Bass
An easy but really good fish recipe can be hard to find. This one can be done in a matter of minutes but is fancy enough for guests. You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best. You can garnish with a […]
Noodle Kugel
After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where […]
Spice-Rubbed Pork Roast en Cocotte with Caramelized Onions
We knew from our experience with chicken that cooking in a covered pot over low heat for an extended period of time produces wonderful results, so we decided to develop a pork roast recipe using this method. We chose a boneless pork loin roast that was about 7 to 8 inches long and 4 to […]
Butter Swim Biscuits
You guys, these biscuits are SO GOOD. They rise sky-high and are fluffy and light, but since they were basically bathed in butter, all the exterior surfaces are lightly crisped and a delicate, buttery flavor runs throughout every bite. They also happen to be easier to make than a simple drop biscuit. There’s no rolling […]
Curried Potato and Green Pea Frittata
This simple frittata, studded with warmly spiced peas and potatoes, takes inspiration from Indian samosas. We bloom curry powder and whole cumin seeds in oil, creating a flavor-rich base for cooking the vegetables. We start the cooking on the stovetop and finish in the oven to make sure the frittata is thick, flat and […]
Mexican Rice
Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice and sautéing it in canola oil until it turned brown, before adding the cooking liquid […]
Crispy Parmesan Garlic Roasted Baby Potatoes
What’s not to love about roasted baby potatoes with a crispy layer of garlicky parmesan coating They are a happy combination of delicious, easy, and healthy. A crunchy, cheesy crust lends superior flavor and texture that everyone loves.These potatoes were easy to make but you do need to be patient when removing them from the […]
Stella Parks’ Classic Banana Bread
This is my favorite recipe for banana bread, loaded with coconut oil, oat flour, and thick Greek yogurt so it's always tender and moist. I use a blend of cinnamon, nutmeg, and cloves to boost the natural flavor of banana, making this loaf less spicy than banana-y. If you really want to step up your […]
Mexican Wedding Cookies
Mexican wedding cookies are as well traveled as Carmen Sandiego. In some circles, these little treats are known as "Russian tea cakes," while in other places, they masquerade as "Danish wedding cookies." Where I grew up, in Kentucky, they're called "snowballs," but down in Florida, they're "butterballs" instead. Food historians say this culinary enigma […]
Peach Galette
Ripe summer peaches don't hold up well in the oven, so it's best to bake them as briefly as possible, which is why I prefer them as an open-faced pie—or galette, as the French would say. Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, […]
Toasted Tortellini with Pesto Cheese Fondue
Make this fondue with your favorite blend of cheeses and swirl in your best pesto. The flavors meld together beautifully and are really amazing with toasted tortellini. The toasted tortellini surround soft, warm cheese tortellini with a crunchy, seasoned breadcrumb coating that’s just right for dipping.
Sausage Stuffed Mushroom
I definitely love stuffed mushrooms and often have them as a side dish or sometimes a meal. This recipe takes the same concept but uses much smaller mushrooms, perfect for finger food. The sausage makes the appetizer even heartier, making it great for a hungry group or heavy-app party! I used spicy sausage in half […]