This tea-based tiramisu is for all the non-coffee drinkers out there (because yes, we see you). As much as I love traditional tiramisu made with punchy espresso, I wanted to create an alternative with more gentle notes. In this version, Earl Grey tea is infused in the Grand Marnier–spiked soaking liquid and speckled throughout the … Read more
Sicilian pizza is an Italian-style pie identified by its thick, chewy, bready crust—similar in texture to a slab of focaccia, but under a layer of toppings like tomato sauce and other ingredients. In Sicily cheese is not required, but in this more American take on the classic, mozzarella and pepperoni pair up for a nostalgic … Read more
Step 1 Cook 12 oz. linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Step 2 Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ½ cup panko, season with kosher salt, and cook, stirring often, until golden … Read more
When I looked for collaborators for Anything’s Pastable, I wanted to work with people who would be comfortable bringing together elements of different cuisines. When I came across Irene Yoo’s recipe for kimchi carbonara, I knew she’d be perfect. Irene grew up in Southern California, spending childhood summers in Seoul. She ate a lot of … Read more
Panna cotta is the kind of dessert that looks complicated but is actually incredibly easy to make. Unlike its high-maintenance cousin, crème brûlée, this simple, elegant, easy dessert takes less than 30 minutes to assemble and can rest in the fridge for at least a week before unmolding. With its creamy, slightly jiggly texture, it’s … Read more
We won’t lie: A classic Italian meringue buttercream recipe requires some multitasking. You’ll heat a sugar syrup on the stovetop while whipping egg whites to soft peaks, and both must be ready at precisely the same moment. It’s a coordinated dance that many pastry chefs consider a necessary skill. With this short tutorial, you’ll soon … Read more
We love canned beans as much as the next weeknight dinner warrior, but when beans are the main attraction (as in this lemon-scented white bean soup recipe), you can’t beat the depth of flavor you get by starting with dried. Use creamy cannellini beans, hearty navy beans (a.k.a. white kidney beans), or even big boi … Read more
The goal: Develop a recipe for gluten-free focaccia that rivals our wildly popular recipe for no-knead focaccia. Getting there was no easy task. Flour is a fairly small component in cakes and cookies relative to the other ingredients. But bread? Bread recipes hinge on gluten, which is formed by the reaction of (usually) wheat-based bread … Read more