There are as many styles of cobbler as there are cooks: ones topped with pie crust or biscuits, others dotted with floury dumplings. This old-fashioned blackberry cobbler recipe takes an easier route. To make it, you melt a stick of butter in a cast-iron skillet, pour a quick batter into the hot pan, and then … Read more
A classic Manhattan cocktail recipe doesn’t have much to it—and it shouldn’t. It’s a straightforward, no-nonsense, old-school drink that’s two parts whiskey, one part vermouth, and a few dashes of aromatic bitters. But that wasn’t always the case. “The first recipes, which appeared in books in 1884, called for equal parts whiskey and vermouth. Some … Read more
Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance. Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel … Read more
Angel food cake with chocolate frosting is a dreamy dessert that requires a delicate touch. If you’re starting with store-bought cake, make sure it’s fresh and springs back when you (gently) touch it. Our go-to angel food cake recipe gets its ethereal texture from cream of tartar and finely milled cake flour, which forms less … Read more
With its distinct multilayered presentation, Smith Island cake might just be the most flashy regional cake in the United States. Named after a group of three Island communities on the Chesapeake Bay (Tylerton, Ewell, and Rhodes Point) collectively called Smith Island, the layer cake is said to have been baked since the 1800s as a … Read more
This creamy rice pudding is the ultimate make-ahead dessert. The recipe is easy to scale up for a crowd, and you can prepare it up to two days before serving. But the type of rice you use matters. While leftover rice can make a worthy pudding, this ultra-creamy rice pudding recipe starts with uncooked short-grain … Read more
It’s tough to describe exactly what a caramel roll is, yet every Midwesterner seems to know. It’s not a sticky bun, and it’s not just a cinnamon roll either. A caramel roll is a large cinnamon bun that is soft, plush, buttery, cinnamon-y, drenched in caramel, and sometimes includes nuts. It’s distinctively pronounced car-mull (not … Read more
A kringle is a flaky, buttery pastry with deep Northern European roots. Danish immigrants brought the tradition for making the original pretzel-like specialty with them to their new homes in the small town of Racine, WI. After combining Danish and American baking techniques, the Wisconsin kringle was born: a shareable large oval pastry that gets … Read more
Pickle Dip belongs in the hallowed snack halls of French Onion Dip, Thick Ranch, and Mexicali Dip. To my mind, the best way to balance a decadent sauce is by slathering it on a mountain of fresh, crisp vegetables. Here the creamy base is contrasted with the acidity of the pickles and lemon, the heat … Read more
This recipe is a twofer—two recipes in one and doing double duty as either a breakfast or a dessert. And you can make just one at a time or 50 for a giant party. They aren’t finicky, travel well, and can be served warm, cold, or any temp in between. Plus, there’s very little more … Read more