Whether you’re craving a sweet snack or need to put the finishing touches on a strawberry rhubarb pie, this easy oat crumble topping deserves a spot in your repertoire. The cinnamon and brown sugar crunch is a boon to all sorts of baked fruit desserts: Sprinkle it on top of an open-face cherry pie in … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Gently toss together 2 lb. mixed stone fruit (such as peaches, nectarines, plums, and/or apricots), sliced ½” thick, zest and juice of 1 medium lemon, ½ cup (100 g) granulated sugar, 2 Tbsp. cornstarch, 1 Tbsp. vanilla bean paste or vanilla extract, and … 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
The best mango chutney starts with firm-to-ripe fresh mangoes. While you can use defrosted frozen mangos in a pinch, they don’t have the same texture or beautifully balanced sweetness and acidity. Fruit notwithstanding, this mango chutney recipe is almost endlessly customizable. Add a pinch of cardamom, nigella seeds, mustard seeds, or black pepper to your … Read more
If a coffee cake and a focaccia had a baby, it would look something like this. Sugar cake is a tradition of the Moravians, a group of Czech Protestants who landed in the same Pennsylvania region as the Amish and Mennonites, and later settled in North Carolina. In 1766, the Moravian church founded Salem, now … 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
Step 1 Place racks in upper and lower thirds of oven; preheat to 350°. Scatter 1 cup coarsely chopped raw pecans on a rimmed baking sheet and 1 cup (packed) unsweetened coconut flakes on another rimmed baking sheet. Toast coconuts and pecans, rotating baking sheets top to bottom and front to back and stirring after … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more
Tres leches cake sits somewhere at the intersection of custard and cake, its luscious texture able to please lovers of both. In Spanish the dessert’s name means “three milks,” referring to the combination of condensed milk, evaporated milk, and heavy whipping cream poured over the cake after it comes out of the oven. Several Latin … Read more