Pan de muerto is one of the most incredible sweet breads that Mexico has to offer, but you don’t have to book a trip or even find a local panadería to enjoy it. With just a few hours (and a little patience!), your home can be filled with the most amazing sweet orange scent as …
PHOTO: LUCY SCHAEFFER SavePrint Looking to spice up your chicken dinner routine, literally? Look no further. These meatballs get a kick from a kung pao sauce that really packs the heat. I like to serve them with rice to help temper the spice, but these would also make a great app to serve with toothpicks. …
These truffles are for those who love pecan pie but always ask for “just a sliver” at the holiday table. Dark chocolate enrobes a rich and gooey pecan filling for a bite-sized take on the classic pie that will have even the most modest dessert lover reaching for another. Here’s everything you need to know. …
I love crab rangoon, but sometimes I need a lazy-girl appetizer that won’t challenge my wonton-folding skills. Crab rangoon cups are the solution! These have all of the flavors and textures that make crab rangoon so irresistible without any of the feelings of failure that can come with a poorly assembled wonton pocket. To make …
Beyond Jersey’s epic beaches and rugged coastline, the island has an extraordinary food culture, rooted in both land and sea. From world-renowned jersey royal new potatoes to scallops sweeter and more tender than I’ve tasted anywhere, Jersey’s bounty is second to none. What excites me most, though, is how local farmers and producers are embracing …
Sweet and savory with a kick of heat, these pumpkin, Brie, and hot honey bites are the perfect fall appetizer to serve during the holidays, or really at any dinner party. The honey provides the perfect balance for the sweetness of the pumpkin and the savory, melty Brie. Add a bit of fresh thyme and …
Call me basic, but I love a grain bowl, and this autumn harvest chickpea bowl is my new go-to. Piled with crispy chickpeas, roasted veggies, and a kale salad, it’s the perfect lunch to put you in a festive fall mood. You’ll be ordering a PSL in two seconds flat. Hey—basic can be delicious, remember? …
It’s easy to forget just how extraordinary apples can be. Often relegated to less exciting regions of the fruit bowl, they actually come in a dizzying array of varieties – sharp, sweet, floral, crisp – and each with their own quirks. And now is the time to celebrate apples, so this week I’m giving them …
Rasam is a sour, soupy, thin, tamarind-based broth with tempered spices, maybe some vegetables, perhaps some lentils, usually seasoned with a lot of pepper. In Sri Lanka it’s often served before a meal in a glass or cup to whet the appetite and awaken the taste buds, or it’s served alongside thosai and dosa for …
What’s the best way to prep and cook mushrooms? Should I wipe, wash or simply peel them? Olivia, by email“I could witter on about mushrooms all day,” says fungi fan Will Murray, which is good news, because Olivia’s question is somewhat contentious. The chef and co-founder of Fallow, Fowl and Roe, all in London, even …