Easy Microwave Lemon Curd
Ah, lemon curd — creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies… So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot… just several minutes in the microwave […]
Baci di Dama (Italian Hazelnut Cookies)
These Lilliputian Italian hazelnut-chocolate sandwich cookies are utterly charming—but only if they're perfect. Our approach makes it easy to get them just right.These tiny Italian hazelnut-chocolate sandwich cookies are typically made from a very rich, fragile dough that easily softens and crumbles when you roll it. Reducing the amount of butter and nuts in the […]
Noche Buena Chocolate Sandwich Cookies
These Christmas Eve chocolate sandwich cookies are infused with the rich flavors of Dutch-processed cocoa, coffee liqueur, and dulce de leche.The secret to the distinct flavor of these Noche Buena Chocolate Sandwich Cookies is the dulce de leche filling. Sandwiching the rich dulce de leche between two cookies ensured the bold flavors of the […]
Cheese Crisped Pinto Bean Quesadillas
These ooey-gooey quesadillas boast double the cheese—some is tucked inside the folded tortillas and the rest is sprinkled on the outside. As they toast in the oven, the outer layer of cheese melts and becomes deliciously crisp. Bonus: We cook quesadillas on a baking sheet to make a big batch all at once—no need […]
Goan-Style Chili-Fry with Beef, Tomatoes, and Potatoes
On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years, and its port city served as a trading hub between Europe and points east. Not surprisingly, the food and cooking of the region fuse ingredients, flavors, and techniques from different parts of the world. Chili-fry, a […]
Greek Baked Vegetables (Briam)
The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic, and herbs—that are the main attraction. Because potatoes take […]
Apple Crumble
Making an apple crumble that tastes primarily of apples starts with plenty of fruit. We tossed 4 pounds of apples with 2 tablespoons of lemon juice to enhance their bright flavor. Adding just 2 tablespoons of brown sugar to the filling kept the apples from tasting too sweet. We baked the apples in a covered […]
Roasted Garlic Salsa Verde
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Roasting a head of garlic along with the chicken was an efficient way to get a mellow but rich base for our Roasted Garlic Salsa Verde recipe. […]
Roasted Shallot and Mint Chutney
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with shallots gave our Roasted Shallot and Mint Chutney recipe a mellow oniony flavor, and mint and cilantro offered freshness.
Roasted Poblano-Cilantro Salsa
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with poblano peppers gave our Roasted Poblano-Cilantro Chutney recipe a mellow bite, and cilantro added freshness.
Salted Peanut and Caramel Tart
The classic peanut butter and marshmallow sandwich—also known as the Fluffernutter—is inarguably all-American. And Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a delicious riff on that childhood favorite. The bakery combines all of the elements into elegant individual tartlets called tartes cacahuètes (literally, peanut tarts). A buttery, cookie-like pastry is filled […]
Torta Caprese
Torta caprese is an Italian flourless chocolate cake that contains finely ground almonds, which subtly break up the fudgy crumb. Our version contains melted butter and bittersweet chocolate as well as vanilla, cocoa powder, and salt that boost the chocolate’s complexity. Instead of grinding almonds in a food processor, we use commercial almond flour […]
Pasta Con le Sarde (Sicilian Pasta With Sardines)
A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs who ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, […]
Pita and Chickpea Salad with Yogurt and Mint (Fatteh)
This dish is known as fatteh in the Levant, where it often is eaten for breakfast. It’s a way to turn stale pita bread into a hearty meal. We, however, start with fresh pita, brush it with butter, crisp it in the oven, then break it into shards before topping the pieces with warmed […]
Spanish-Style Toasted Pasta with Shrimp and Clams
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth and water, and a bay […]
Greek Spinach and Feta Pie (Spanakopita)
Microwaving, chopping, and then ridding mature fresh spinach of excess water gave our spanakopita recipe bold spinach flavor. To buffer the assertiveness of feta and to add textural contrast, we added Greek yogurt to the spanakopita recipe. We chose to bake our spanakopita on a baking sheet. Its sides were short enough to allow […]