An easy dessert or afternoon snack, this lemon pound cake recipe gets its pillowy crumb from cake flour and six whole eggs. Don’t swap in all-purpose flour here; its higher protein content produces more gluten that would result in a cake noticeably denser and less fluffy. You can, however, make a decent cake flour substitute … Read more
There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I … Read more
In Trentino–Alto Adige, mushrooms are cultivated and foraged. The mushrooms found throughout the region have been revered since ancient times and referred to by the ancient Romans as the food of the gods. Found both in cultivation caves and out in the woods growing wild, the bounty lends itself to various uses. Simple buttons, trumpets, … Read more
There’s something so elegant about the simplicity of this flourless chocolate cake recipe. Sometimes called a chocolate torte, it’s a Passover and Valentine’s Day staple for good reason—not to mention an ideal choice for gluten-free dinner parties. With just five ingredients, desserts don’t get much simpler, especially because this fudgy single-layer dark chocolate cake comes … Read more
Thank you, thank you for giving the classic dry gin martini its proper elevated place. I consider every exotic variant – chocolate martini?? aberrant and unworthy of the name. It’s said that Churchill’s favored mix began with icy cold gin, followed by a glance across the room at a bottle of vermouth. Very dry!! My … Read more
For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to bring home, promising Hana I’d share it … Read more
If the last time you had a chocolate cupcake was at a childhood birthday party, it’s high time to bake a batch. This chocolate cupcake recipe is ridiculously easy—the batter comes together in about 5 minutes, no equipment required. But it delivers big on flavor thanks to a healthy dose of salt, vanilla extract, and … 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
Step 1 Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Step 2 Pour 3 Tbsp. extra-virgin olive oil into a … Read more
You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce. Haemul pajeon are filled with scallions (pa), a … Read more