This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain. I’ve made plenty of versions of crisps and crumbles over the years. (Like this all rhubarb crumble with vanilla and orange zest, and this …
Vegetarian
This makrut lime leaf cake is the result of an idea that had been percolating in my brain for years. I love citrus flavors in desserts. (Like these meyer lemon ginger mousses or this strawberry pavlova with mezcal and lime or this not-quite-citrus-but-similar-in-spirit passion fruit tart.) And I’ve always loved the aromatic, citrusy, just-slightly-floral fragrance …
Sometimes you want a fruit dessert that isn’t as much fuss as a pie, is more easy to share with limited utensils than a crisp or a crumble, and definitely doesn’t involve the chilling and rolling and folding of individual turnovers (even if strawberry rhubarb turnovers or strawberry rhubarb crisp with oat flour can be …
This baked sweet potato stuffed with marinated feta is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow. It’s a spin on a stuffed baked potato. But this time it’s a sweet potato, and the filling takes a turn for the Mediterranean with salty olives and tangy feta and …
This peanut sauce is seriously delicious. It’s easy to fall for such sweet-salty-spicy-creamy goodness whether it’s paired with chicken, noodles or serving as a dipping sauce for egg rolls or satay. I’ve made various versions of peanut sauce for years (for a long time this peanut sauce, with a generous dose of sesame oil and …
These cookies. Oh, these cookies. They’re everything I want in an oatmeal chocolate chip cookie. Best is a bold claim, I know. And obviously it’s a subjective one. But I stand by it here. They’re chewy with a nubbly texture from the rolled oats. They have an almost butterscotch flavor from the dark brown sugar …