A good crumb cake—like the ones I grew up with in New Jersey—is top heavy. The simple vanilla cake supports a thick second story of tender, cinnamon-laced, brown sugar streusel and a snowcap of powdered sugar. At New Jersey bakeries, crumb cake is typically sold by the rectangular slice directly from the sheet pan; at … Read more
Once summer rolls around, the last thing you want to be doing is cooking over a hot stove. It’s hard enough for your air conditioner to keep the place cool, and adding a simmering pot of tomato sauce into the mix only makes things worse. But just because it’s hot doesn’t mean you stop craving … Read more
Let’s just get it out of the way: Zucchini can be a little tricky to cook. It’s watery, but not in a refreshing cucumber way. It’s dense, but not sturdy like a carrot. It’s a little hard to brown in a pan or on the grill, and it goes limp with steaming. But it’s nutrient-dense, … Read more
While the folks at Brooks’ House of Bar-B-Q helped popularize Cornell chicken, they didn’t invent it. Dr. Bob Baker, a Cornell professor who had been tasked by the poultry and egg industries after World War II to encourage consumption, developed the recipe. It was first published in 1950 in a bulletin titled “Barbecued Chicken and … Read more
Saddle up because I have a new cookie to tell you about: cowboy cookies. Yes, the yeehawing, bootstrapping, twang-a-langing cowboys have their own namesake cookie and it’s pretty darn good. Most recipes for this all-American cookie involve an oatmeal cookie base studded with coconut, chocolate, and pecans: An oatmeal cookie taken to the max, if … Read more