This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea …
Gluten free
Pavlova, as a dessert, is about as close as a person can get to eating a cloud. Or at least the fluffy, airy, impossibly light idea of a cloud. The pavlova is named for the Russian ballerina Anna Pavlova, and is a traditional dessert in Australia and New Zealand. This strawberry pavlova is a frilly, foamy …
We’re in the long slog part of winter. The holiday season is far behind us, and spring in Chicago is still months away. This is, for me, the toughest time of year. I get stir crazy. I long for sunlight that stays past five o’clock and for sidewalks that don’t end in ankle-deep gray slush …
Ever since I first flipped through Elizabeth Prueitt’s latest cookbook, Tartine All Day, in the spring, I’ve wanted to make this apple beehive. It’s one of the kinds of genius ideas I turn to Prueitt for. Her bakery book, Tartine, has long been my go-to source for the most amazing bread pudding, a pumpkin tea cake with a beautiful …
Who wants chicken for dinner? It turns out I do. At least if it’s crispy and rubbed with a spicy garlicky cashew sauce. I was a vegetarian for a long time, and most of what I eat is still plant-based, but it’s meals like this that make me appreciate my carnivorous side. This recipe comes …
Eggnog is a divisive beverage. It inspires strong feelings. There are some who look forward to the time of year when it’s socially acceptable to down a glass of frothy nutmeg-topped egg and cream, and others who consider it a gloppy scourge of the holiday season. I have always fallen firmly into the former camp. …