Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. … Read more
“Chocolate chipless cookies? But like, what even is the point?” asked more than one befuddled colleague when I told them I was developing a chocolate chip cookie recipe minus the chocolate chips. “I don’t know, just the perfect distillation of buttery, butterscotch-y cookie essence?” I replied, wild-eyed, deep in the midst of my 11th batch. … 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
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
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
The only thing better than telling a friend “I’ll bring dessert?” Telling them: “I’ll bring pot brownies.” This edible is a classic for good reason—the intensity of chocolate both camouflages and complements the earthiness of cannabis. In this weed brownie recipe, thanks to Dutch-process cocoa powder, deeply toasted nuts, and a sprinkle of flaky sea … Read more
Let’s talk about that unassuming container of hummus in your fridge. Yes, that one. Because guess what? It’s not just a dip but your gateway to a next-level velvety dressing. Chickpeas aside, when you think of the typical ingredients that go into hummus—tahini, garlic, lemon juice, and olive oil—you essentially have the makings of a … Read more
Author Melissa Broder’s late father, Bob, was an ardent fan of purple cabbage. Like an “eat a wedge of it with blue cheese dressing” sort of fan. Originally inspired by a recipe from The Frog Commissary Cookbook, this crunchy chicken and cabbage salad quickly became Bob’s calling card, as Melissa tells it. It was the … Read more
Whether you’re a buttercream beginner or cake decorating pro, this straightforward Swiss meringue buttercream recipe will be your new go-to. Made with whipped egg whites, Swiss meringue buttercream is airier and more stable than American buttercream (made by whipping softened butter with powdered sugar) but has a lush mouthfeel that can’t be beat. This silky, … Read more
There’s something about these hearty flourless oatmeal cookies that hits just right. They have a homespun appeal that says, “I’m wholesome enough to eat for breakfast—but decadent enough to satisfy as dessert.” Jammed with mix-ins including dried sour cherries, rich chunks of dark chocolate, crunchy toasted pecans, and a rounding hit of warm cinnamon, it’s … Read more