Glazing is about as chic as cooking techniques go. Enrobing meat or veggies in a thick, mirror-like sauce that’s as shiny as lip gloss is an impressive move. A roasted carrot is great, sure; a glazed carrot is a stone-cold stunner. But replicating a restaurant-quality glaze at home requires a bit of practice. Too much … Read more
A good pantry pasta is a thing of beauty: Simple ingredients you might already have on hand come together in basically no time to create a filling, fuss-free dinner. While these recipes are great to keep on hand for impromptu cooking, their fatal flaw lies in the fact that they often skew bland, which makes … Read more
A classic Smith Island cake is a thing of beauty. With its eight (or more) layers of yellow cake, sandwiched together with glossy dark chocolate, all enrobed in a smooth layer of ganache, it’s a dessert that demands attention. Named after its birthplace—a group of three island communities off the Chesapeake Bay—the cake is said … Read more
Hannah says New Orleans drinkers have always gravitated to the flamboyant. It is a city known for the Café Brûlot—a coffee drink always made with brandy lit afire—and the Ramos Gin Fizz—the classic cocktail that calls for a famously long shake to create its luxuriously foamy texture. “A pousse-café,” Hannah says, “is the most elegant … Read more
Once spring rolls around, vibrant red stalks of rhubarb slowly start popping up at markets, and when that moment strikes, you have to act fast. Making strawberry-rhubarb pie with your haul is a no-brainer, but using it in a cake is not as common. Perhaps it makes sense: Rhubarb cake is tricky because the stalks … Read more