Frozen shredded potato patties transform into a crispy yet fluffy crust for this meaty hash-brown-and-egg casserole. It hits as well at a leisurely brunch (it’s prime holiday breakfast fodder) as it does for a weeknight dinner. Need a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Ahead for … Read more
A good crumb cake—like the ones I grew up with in New Jersey—is top heavy. The simple vanilla cake supports a thick second story of tender, cinnamon-laced, brown sugar streusel and a snowcap of powdered sugar. At New Jersey bakeries, crumb cake is typically sold by the rectangular slice directly from the sheet pan; at … Read more
Is there a marked difference between New Jersey–style crumb cake and New York–style crumb cake? Not really. But as someone from the Garden State, I’ll always think of this style of cake as the former. “Crumb cake” is a moist vanilla cake topped with a thick layer of cinnamon-scented brown sugar streusel. Unlike “coffee cake,” … Read more
Clafoutis might be one of the easiest, most forgiving French desserts. It’s the kind of dish you keep in your back pocket, ready to pull out when you’re at an ill-equipped vacation stay or when friends stop by at the last minute and you suddenly get the urge to whip something up. And because it’s … Read more
When time is tight and you need something to feed a crowd at a picnic, potluck, or bake sale, this Texas sheet cake recipe is the answer. The fudgy single-layer cake gets its lush crumb from melted butter and a tangy boost from buttermilk. The genius of the recipe is in its timing: Right after … Read more
The sun is out, the birds are singing, and there’s a sweet scent in the air. Strawberry season is officially upon us, which means that these strawberry muffins should be at the top of your to-bake list, right along with the requisite strawberry shortcake. Showcasing spring’s finest jewels, these muffins are chock-full of strawberry flavor … Read more
This recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries, and sterile jars. Most of the prep time is hands-off: After you mix … Read more
From David Lebovitz’s 2010 cookbook, Ready for Dessert, comes this easy orange marmalade recipe with a genius juicing method. By squeezing cut oranges over a mesh strainer, Lebovitz preserves the valuable seeds. He wraps them in cheesecloth and adds to the mixture of boiling water, sugar, and citrus—pith and all—on the stovetop, then simmers and … Read more
Step 1 Mash 10 lb. peaches, sliced, and their pits in a large, nonreactive pot, using your hands, until no large pieces of fruit remain. For every quart of fruit pulp, add 1 cup water; bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. … Read more
You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker … Read more