As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but a good fruit salad involves more than just a chop and a toss. At their best, fruit salads deliver an unexpected combination of color and contrast, … Read more
During high school, my group of theater friends and I would, stereotypically, trek to our local diner after an evening performance as it was one of the few places that remained open late into the night. Our go-to order consisted of milkshakes, mozzarella sticks, and a heaping plate of zucchini fries to share. The fries … Read more
Is there a marked difference between New Jersey–style crumb cake and New York–style crumb cake? Not really. But as someone from the Garden State, I’ll always think of this style of cake as the former. “Crumb cake” is a moist vanilla cake topped with a thick layer of cinnamon-scented brown sugar streusel. Unlike “coffee cake,” … Read more
Children of the ’90s: Rejoice, for bruschetta is due a revival. If you, too, grew up with parents piling carelessly cut tomatoes on any old piece of toasted bread and dropping it on the table with a flourish, this bruschetta is for you. But instead of the oft-abused balsamic vinegar of our youth (please, a … Read more
Step 1 Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine … Read more
With sweet fruit encased in a chocolate shell, plus all the toppings your heart desires, chocolate-covered bananas are a sweet treat you can prep ahead to please folks of any age. Start with just-ripe bananas, which are pleasingly sweet but able to maintain their structural integrity better than ones covered in brown spots. (Save those … Read more
It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts … Read more
Whenever I was tight on time in college (but plenty hungry), you’d likely find me at a nearby street vendor, awaiting my turn at one of their paneer kathi rolls. Despite the plethora of options, this popular Indian street food, also known as Paneer Frankie, was always my go-to: Creamy paneer cubes, bell peppers, and … Read more
When real estate agents talk about luring potential buyers at an open house with the smell of baked goods, they’re probably referring to banana bread specifically. Banana bread in the oven smells like comfort, like the very notion of home itself (as seen on TV, with a sleepy dog and flowers in the front yard). … Read more
I’m writing this review partly to help others who also think this cake needed tweaking and so I can remember what tweaks I made. I increased the lemon juice to half a cup (the juice of about 1.5-2 medium lemons), and reduced the water to 2 tbsps. Also, 2.5 tbsps of zest is about the … Read more