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
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more
Step 1 Place racks in middle and upper third of oven; preheat to 425°. Place half of a loaf sourdough bread (about 10 oz.), torn into 2″ pieces, on a large rimmed baking sheet and drizzle with ¼ cup extra-virgin olive oil; season with kosher salt. Toss until bread is coated and has absorbed all … Read more
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn … 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
Step 1 Place a rack in middle of oven; preheat to 400°. Toss 1 lb. skinless, boneless chicken breasts (about 2 medium) with 1 Tbsp. green curry paste, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a large rimmed baking sheet until evenly coated. Bake until chicken … Read more
Step 1 Preheat the oven to 375°. Step 2 Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground pepper. Step 3 In a 12″ ovenproof skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. … Read more
This vanilla cupcake recipe is excerpted from the 2006 cookbook I Like You by Amy Sedaris (yes, that Amy Sedaris). In the early aughts the comedian sold baked goods and other snacks to coffee shops in her New York City neighborhood. Once voted one of the city’s best vanilla cupcakes, it gets rich, buttery flavor … 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