Google / Social Description

What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling?

Introduction

My friends go absolutely gaga when I make these, crispy on the outside and tender on the inside, at home. What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling? Happy food, happy life. The warmth of these bad boys extends to those at the table.

Google / Social Description

Three variations of a juice drink based on the time of day. All you need to do is buy a pint of your favorite fruit sorbet.

Introduction

Are you into the whole juicing, healthy smoothie thing? I’m not, but it’s everywhere I look, so I can’t help but have it seep into my neuroses. I don’t have the time or money to jump on the juice bandwagon, though, so I’ve cleverly found a way to have a fruit smoothie morning, noon, or night: fruit sorbet mixed with other stuff from the supermarket. Am I missing the point? Maybe, probably, but my answer is tasty, quick, and easy.

Herein lies a recipe for three variations of a juice drink based on the time of day. All you need to do is go to the store and buy a pint of your favorite fruit sorbet. Now look at a clock and make the corresponding recipe. Though I won’t tell a soul if you make the nighttime recipe in the morning.

Google / Social Description

Rosie Alyea's triple-chocolate sprinkle bark that's silly and maybe a bit sassy.

Introduction

his recipe came to be one day when my little girls were begging me for pizza but I didn’t have enough time to create the traditional pizza dough. To be silly, and maybe a bit sassy, I made them this dessert version as a surprise. It’s essentially a triple-chocolate sprinkle bark, but with a round pizza shape that’s cut into slices. While you can make the base out of any variety of chocolate, I prefer a nice dark chocolate that’s not too intense (about 53%). I used milk chocolate chips to create a “crust” and Belgian white chocolate for the “cheese.”

Google / Social Description

Cracking, splintering crust, a mix of spices that tickle the edge of the mouth, and succulent meat that’s flavorful.

Introduction

This recipe delivers a cracking, splintering crust, a mix of spices that tickle the edge of the mouth, and succulent meat that’s flavorful through and through. It finishes big, with nods to the traditions of Buffalo wings, Nashville hot chicken, and Korean-style fried chicken, by way of a finger-licking, lip-smacking chile butter that coats and catches on the crust, providing an extra hit of heat and sweetness. I’m mad for it, most ideally alongside a crisp green salad (page 185).

While it takes some time, the method for fried chicken isn’t burdensome. It is particular, though. There’s a dry rub first, then careful dredging and cooking. Mixing flour and cornstarch contributes to the crunch, while using diluted buttermilk slows the browning of the crust, to allow the meat the time it needs to cook, and baking powder helps keep the coating light. There is a glee in the making, and unmitigated joy in the eating. Batter up.

Google / Social Description

While a recipe for avocado toast might seem wholly unnecessary, it is the technique here that warrants recording.

Introduction

While a recipe for avocado toast might seem wholly unnecessary, it is the technique here that warrants recording. My avocado toast is an affair of mashed and sliced (or spooned) avocados on charred bread; since avocadoes can be bland, the mash ensures every bite is seasoned, while the large pieces are smooth and cool and meaty. This combination of textures and the balance of fat, heat, and astringency is remarkably habit-forming.

By the by, although brine from pickled jalapeños (page 271) sounds odd as an ingredient, it can take the place of the lemon juice for extra piquancy. Or, channel Jackson Pollock, and splatter toasts with Shaken Sesame Dressing (page 268).

Google / Social Description

How can you take a relatively bland vegetable and make it taste amazing without adding to it or taking anything away?

Introduction

The process of grilling is pretty miraculous to me. How can you take a relatively bland vegetable and make it taste amazing without adding to it or taking anything away—just grilling it? Perhaps it’s the kiss of extreme heat that transforms the vegetable’s sugars into something really special. Whatever the case, it’s a quick trick that results in a complete flavor makeover. For a dish with so few ingredients, you’ll be amazed at the complexity of tastes here. And even if you’re familiar with grilled zucchini, the grilled spring onions will surprise and delight. The chile brings some heat, while the hazelnuts deliver an earthy, satisfying crunch. For a more substantial meal, add some crumbled goat or sheep feta, and perhaps some lentils or chickpeas.

Google / Social Description

This Southeast Asian–style chicken salad combines sweet, sour, and spicy flavors with bright-tasting fresh ingredients.

Introduction

This Southeast Asian–style chicken salad combines sweet, sour, and spicy flavors with bright-tasting fresh ingredients and rich nuts and chicken. To be sure the ingredients remain crisp and crunchy, make it no more than an hour ahead. Serrano peppers are very hot, so wear rubber gloves when chopping and handling this fiery pepper. Also be careful not to put your fingers near your eyes or any other sensitive area on your body.

Google / Social Description

When you pop open the runny egg yolk, it mingles with the other ingredients on the plate to create a rich marriage of flavors

Introduction

A plate of huevos rancheros, or “ranch-style eggs,” is typically fried eggs sitting on a couple of corn tortillas, topped with a chile-laced tomato sauce, and accompanied with refried beans, rice, and guacamole. In our version, we keep the fried eggs and corn tortillas, but we use black beans in place of the usual pintos, top our  homemade salsa with a little crumbled cheese, and skip the guacamole and rice. When you pop open the runny egg yolk, it mingles with the other ingredients on the plate to create a rich and satisfying marriage of flavors.

Google / Social Description

Elevate the flavor of standard carrot cake with this recipe by Patricia Green and Carolyn Hemming

Introduction

Elevate the flavor of standard carrot cake with fresh ginger and honey. Frost these cakes with lime cream cheese frosting or your favorite frosting or glaze. Use a pan that makes individual brownies or a standard muffin tin if desired. Cut these beauties in half if you want to frost the middle too.