This recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries, and sterile jars. Most of the prep time is hands-off: After you mix … 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
From David Lebovitz’s 2010 cookbook, Ready for Dessert, comes this easy orange marmalade recipe with a genius juicing method. By squeezing cut oranges over a mesh strainer, Lebovitz preserves the valuable seeds. He wraps them in cheesecloth and adds to the mixture of boiling water, sugar, and citrus—pith and all—on the stovetop, then simmers and … Read more
Step 1 Mash 10 lb. peaches, sliced, and their pits in a large, nonreactive pot, using your hands, until no large pieces of fruit remain. For every quart of fruit pulp, add 1 cup water; bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. … Read more
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