One of Anna’s favorite dishes from one of her favorite restaurants, Dunsmoor. From a KCRW interview with the owner: “What’s the key to great cornbread? You need a hot pan, says chef Brian Dunsmoor. His version, which is based on a recipe by Edna Lewis, one of the greats of Southern cooking, incorporates Anaheim chilies (or Hatch, if you’ve got ’em) and cheddar cheese. And butter. Lots and lots of butter. ‘People have described the butter we put on it as slutty,’ Dunsmoor says with a laugh. He also asserts, ‘Cornbread should not be sweet. You put sweet stuff on top of cornbread.’” There’s…
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See the RecipeRecipe from Christopher Kimball’s Milk Street which states, “This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper the flavor. For extra citrus complexity, we add lemon zest to the pasta cooking water; the oils from the zest lightly perfume the spaghetti, reinforcing the lemony notes of the pesto. Don’t forget to remove the lemon…
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s quick and delicious.
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See the RecipeNY Times recipe by Nancy Harmon Jenkins who states, “There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any…
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See the RecipeThis is a recipe that Scott shared with Heather, who made it for a big family dinner when Anna and I were visiting and it was Delicious. Anna and I then made it for her family and it turned out great again.
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See the RecipeCake made for Anna’s birthday party in 2024. It was a big hit and was dense, moist and chocolatey. Would definitely make again.
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See the RecipeCake made for Anna’s birthday party in 2024. The cake was light and tasty but didn’t transport well with the layers sliding around and becoming a bit of a mess.
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See the RecipeThis is King Arthur Baking Company’s Recipe of the Year for 2024.
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See the RecipeRecipe I found on TikTok. I made them and they’re a quick and easy way to make delicious tortillas.
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See the Recipe@sad_papi Cinnamon rolls with cardamom and maple. Full recipe is on my website 🙂 #cinnamonrolls #holidayrecipes #food #tiktokfood ♬ Heavy Gloom – The Story So Far Recipe from TikTok user sad_papi who states, “This is by far my most made recipe, posted every holiday season, and now I’m sharing it again.”
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See the RecipeRecipe from Ree Drummond, The Pioneer Woman, on The Food Network.
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See the RecipeRecipe from Erin Jeanne McDowell who states, “I had tasted a few swamp pies before, but never tried making one until Amanda Hesser posted her recipe for Raspberry Swamp Pie here on Food52. I love that recipe and the creamy, juicy combo of fruit + custard pie it produces. But in my upcoming pie book, I wanted to try a few tweaks. Instead of using a top crust, I use a streusel topping, which gets “flooded” by the custard toward the end of baking. The result is a creamy blueberry crumb masterpiece—unanimously named one of the top five pies in…
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See the RecipeRecipe from Natasha’s Kitchen which states, “Fresh Greek Salad is a must-try and one of the healthiest salad recipes! It comes together fast and is loaded with cucumber, tomato, and avocado, with tangy bites of olives and feta cheese. You will fall in love with the homemade Greek salad dressing.”
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See the RecipeRecipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”
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See the RecipeRecipe originally posted on Disney’s official Disney Parks blog.
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See the RecipeRecipe from America’s Test Kitchen which states, “Do not trim the fat from the chicken thighs; it contributes to the flavor and texture of the pulled chicken. If you don’t have 3 tablespoons of fat to add back to the pot in step 3, add melted butter to make up the difference. We like mild molasses in this recipe; do not use blackstrap. Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.”
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See the RecipeThis is a combination, with a few modifications, of two pie recipes: Natasha’s Kitchen Apple Pie (here’s a video), and Grandma Ople’s Apple Pie.
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See the Recipe Recipe from Natasha’s Kitchen who states, “Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers. It’s actually even better with leftover rice.”
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See the RecipeNY Times recipe from Julia Moskin who states, “Here’s a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It’s simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on…
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeBon Appetit recipe by Rick Martinez who states, “According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded the best texture.”
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See the RecipeNY Times recipe from Julia Moskin who states, “When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in…
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See the RecipeNY Times recipe from Alison Roman who states, “Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No…
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See the RecipeNY Times recipe from Sam Sifton who states, “This is an old-school banana pudding down to its bed of Nilla wafers, topped with a quilt of meringue, above a pudding that owes some hold to cornstarch. It is not in any way fancy, though the meringue has its moments. The peaks may weep a little, if you let the dessert sit for a while to draw admiring glances from your guests, but no matter. It’s fantastic inside, where it counts.”
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See the Recipe This is a recipe from Marcella Hazan’s cookbook, Essentials of Classic Italian Cooking. Here are some additional articles about it: To Make The World’s Best Pasta Sauce, You Only Need 3 Ingredients The Story of a Sauce So Simple People Thought It Was a Hoax 16 Things Marcella Hazan Taught Us About Cooking How to Make 3-Ingredient Tomato Pasta Sauce How to Make 3-Ingredient Tomato Pasta Sauce
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See the RecipeThere is also a variation of this cake found here: https://tasty.co/recipe/strawberry-lemonade-cake. This variation was the recipe used by Sabrina for the cake she made for the 2018 Ward Fundraiser Bake Sale (she made it as a bundt cake rather than a three-tiered round cake and used a strawberry flavored glaze instead of the whipped cream filling).
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See the RecipeJim Lahey Video: Sources for Jim Lahey Versions: Book – “How to Cook Everything” by Mark Bittman, p. 833. Video – https://cooking.nytimes.com/recipes/11376-no-knead-bread. Simply So Good Video: Source for Simply So Good Version: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html
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See the RecipeHere is a video for an alternate version: Slight modification of a NY Times recipe by Ian Fisher who states, “This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.”
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See the RecipeNY Times recipe by Melissa Clark who states, “Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter to flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all purpose flour for increased crunch, or cornmeal for a nubby…
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See the RecipeNY Times recipe by Florence Fabricant who writes, “This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.”
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See the RecipeNY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…
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See the RecipeNY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe by Mark Bittman who states, “This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.”
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See the RecipeFrom the recipe author: “I didn’t think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb and gluten-free bread is soft, airy and fluffy, and so delicious – it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. So how do you make it? All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too – bits of rosemary were added for a more flavorful…
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See the RecipeWe made these for New Year’s Eve and they were delicious. I used homemade bread dough instead of store-bought, but that would work too.
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See the RecipeMelanie says, “These are the best cinnamon rolls ever! They are light and huge, and just the right amount of sugar and cinnamon filling.”
