I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture. If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Autumn is a time of year for comfort food – and nothing ticks that box better than a bowl of warm soup
"This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. " – Gino D'Acampo
Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.
This gingerbread takes the form of small cushions. It remains soft on the inside and is fragrant with coriander and caraway seeds.
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Olia Hercules’ garlicky poussin recipe smells so good as it’s cooking that you think the flavour couldn’t live up to expectations. In fact, it exceeds them.
The leftovers are even better.
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Achiote Adobo Marinade recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Not that I have anything against fish fingers — a fish finger sandwich is right up there on my list of most-savoured comfort foods — but I hadn’t thought they were the stuff of recipes. And then I learnt about the Bird’s Eye Bhorta on the journalist Ash Sarkar’s Twitter feed, and everything changed for me. As it will for you if you try this. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits. For US cup measures, use the toggle at the top of the ingredients list.
Introduction: Looking to spice up your taco nights with something unique and utterly delicious? Look no further than Taco Cupcakes! These bite-sized treats are a delightful fusion of savory ground ... Learn More
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Forget Marry Me Chicken — it’s time for Marry Me Lamb!
This was the first year that we’ve been a part of a crop share. Every Tuesday afternoon the boys and I take a ride up to Salisbury (about 30 minutes for us) and get our goodies for the week. We’re never sure what we’ll get, and it’s always exciting to find something that we haven’t tried before in the basket for the week. Take kohlrabi for instance. I had no clue what do with it. Folks seemed to say it was like a cross between cabbage and broccoli – so I of course immediately thought of a slaw. I shredded the kohlrabi down and combined it with a small bag of pre-packaged broccoli slaw. I also had a couple of green apples hanging around, so I shredded them and added as well. I loved, loved, loved the sweet crunch that they brought to the party. I’m hoping we’ll continue to see kohlrabi in our baskets for another few weeks at least, I’m already brainstorming more uses for those big leafy bulbs! Print Kohlrabi Slaw 2 Granny Smith apples, peeled and shredded 1 tsp fresh lemon juice 2 bulbs kohlrabi, peeled and shredded 1 (12 oz.) package broccoli slaw 1/3 cup mayonnaise 1/3 cup greek yogurt 3 Tbsp cider vinegar 1 Tbsp honey 1 tsp kosher salt 1 tsp ground black pepper Toss the shredded apples with lemon juice to prevent browning. In a large bowl whisk the mayonnaise, yogurt, vinegar, honey, salt, and pepper together. Add the kohlrabi, broccoli slaw, and apples. Toss with the dressing to combine. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
No need to wait in the line overnight; whip up your own batch at home now!
Grammy's Nalesniki (Polish Crepes): Nalesniki (nah-lesh-NEE-kee) are thin crepe-like pancakes filled with various fruit or sweet fillings. When filled with a cottage cheese filling, they are often called blintzes.Don't be crushed if you can't get your Nalesniki to look picture perfect…
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Its roots stretch back to medieval times, but the Cornish pasty is forever associated with the tin miners of Cornwall in the 1700s and 1800s. Traditionally made with skirt steak, the pasties’ pleated seam was used as a disposable handle, and the miners’ initials were sometimes marked in the pastry before baking
A delicious, surprisingly easy recipe for chicken braised in a delectable wine sauce (on flambé too!)
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.
Georgian funeral rice is a peppery, caraway-scented lamb pilaf that’s so deeply comforting, it’s traditionally cooked for the bereft.
As seen on her BBC2 series, Cook, Eat, Repeat, Nigella's take on colcannon uses brown butter to bring sweetness and nuttiness to this comfort food classic.
These oft copied buns were made famous by Momofuku in New York. Nowadays, many places make their own version of them and these softer-than-soft folded over buns can be filled with all manner of delicious fillings from pork belly, crispy skinned duck to luscious lamb. The process for the buns isn't that hard for those that bake bread from scratch and the only real difference is in the steaming of the buns rather than baking. Given that Mr NQN was at home during the holiday break I thought it might be a fun task to do during the day.
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
Beautiful Scottish shortbread 'petticoat tails' baked in a mold and sprinkled with sugar for a classic holiday cookie.
Souffles are always delicious and impressive. Try Martha's new flavor variations and tips for success, and you'll see that they're not as complicated to make as you might think.
Russian-Style Marshmallow Cake
Cabbage can help get rid of crow’s feet, which are a sign that you may have high cortisol levels. High cortisol can cause the skin to break down faster and
This Greek milk pie recipe is best served the day it’s made so the crust stays flaky.
Low-Fat Egg Rolls
Alain Ducasse's recipe for gougères. These airy French cheese puffs, flavored with Gruyère cheese and a hint of nutmeg, make phenomenal hors d'oeuvres.
Gordon Ramsay’s lamb shank cassoulet recipe is the kind of dish he’d serve at home – it’s the perfect winter warmer. It’s packed with herbs, plus plenty of extra flavour from smoked bacon and herby sausages. How about Gordon’s cherry and almond clafoutis recipe for pud?
The 1910s featured the first phone call, Babe Ruth's Major League debut and some delicious recipes. Get a taste of America's pastime with vintage recipes for cookies, fudge, salads and more.
These taste just like the ones from Italian coffee shops.
Ahhh, the famous croque monsieur. I watched Ina Garten make this scrumptious baked ham and cheese sandwich several years ago. She...
