Ras malai is Bengali for “juice creams.” They are these little bits of cake that bob around in gently spiced milk, like a floating cheesecake thing. This is my version, without the floating. Same delicious flavors—rich, creamy, lightly spiced, and fragrant.
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When I first brought this creation home from the bakery to my number-one test subject (my husband), I was hesitant to share it with him. It is a vegetarian pie, and he’s definitely a meat and potatoes kind of guy. But a few bites in he claimed that it was challenging his current favorite meat pie! I was shocked, but, hey, what’s not to love about super-creamy-cheese-loaded potatoes with leeks in an all-butter pastry?
When I was growing up, coming home from school meant digging into snacks such as carob and dehydrated banana chips. It wasn’t until I tasted actual chocolate that I realized there was a giant world out there (and everyone else was probably eating better snacks than I was). Thus began a long and storied quest to find the good sweet stuff that eventually led me to Nutella. Swirling hazelnut-y chocolate into the center of this banana bread is so satisfying and delicious. It’s the after-school snack we all deserve. If you are a banana-bread purest, you can leave the Nutella out of the bread and top it with Cream Cheese Frosting instead.
I like my bananas mashed by hand, so there are some small chunks in the bread. If you like a more even crumb, then you are more of a pureed-banana person—and that will work too.
What sets these waffles apart from the Big Buttermilk Breakfast Waffles is that they are made from a yeasted dough and dotted with pearl sugar (or crushed sugar cubes). When these waffles are pressed on the iron, the sugar caramelizes to yield a waffle with a sweeter taste and a lovely crunch to it. Simply pick up and eat these waffles—no fork and knife required. Or turn them into a decadent dessert, drizzled with caramel or chocolate sauce and a dollop of crème fraîche.
This cake takes its inspiration from Marian Burros’s legendary plum torte recipe, which was first published in the New York Times in the 1980s. It’s deceptively simple, one of those recipes that is much more than the sum of its parts. Italian plums are my favorite for baking, but any small plums will do.
Just because a salad looks super fancy doesn’t mean it requires all day to prepare. Case in point: our Roasted Beet, Fennel and Citrus Salad. This salad is crunchy and refreshing, so simple to make, and as visually beautiful as it is delicious. The fennel is dressed in a citrus vinaigrette, which complements its subtle licorice flavor. A creamy blue cheese is sprinkled on top and a dusting of crushed walnuts brings a second dimension of crunch to this elegant dish.
I’m a big proponent of introducing your children to strong-flavoured foods early. Curries, smelly cheese, bitter greens, spicy foods—get it in front of them, and even if they don’t like it at first, they will eventually. Why? Because kids get hungry, and they get used to things, and hungry kids eat things they have gotten used to. It took a year of me putting wilted greens in my girls’ food before they actually ate them, but guess what? Now they love wilted greens. So, don’t worry if Mexican breakfast food doesn’t seem like something your child is going to automatically reach for. Make the foods you want to eat and let them come around when they are ready.
Leftovers can be reheated easily in the same skillet and make a great filling for quick tacos and burritos. If you’re not into a savoury breakfast, don’t be shy about making this for dinner. It is just as delicious when eaten after noon.
While biscuits made with coconut oil are never going to be as fluffy as those made with butter or a good margarine, these are about as good as it gets. The dough, made with spelt flour, can quickly toughen when folded and rolled to form extra layers, so I’ve skipped that step here. As they’re so quick to make, I can easily throw a batch together with soup or stew year-round (simply drop the spring onions when they’re not in season). Absolutely best eaten fresh.
I love this cooking technique. You toss your main ingredients—in this case, tofu and vegetables—in a rich coconut and green curry milk, then cover, bake, and enjoy. Use the Cilantro–Green Curry Paste or a favorite store-bought green curry paste. And feel free to add a handful of green beans or cauliflower florets to the mix before roasting. Serve over cooked whole grain rice, quinoa, or farro.