“My partner, Cherry, and I agree that broccoli is best when kept really simple,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Here large pieces of roasted broccoli make a great fork-and-knife side for a party, particularly when doused in a bright, savory, funky sauce made from dill, citrus, and fish sauce. … 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
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
Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough … Read more
There’s something about these hearty flourless oatmeal cookies that hits just right. They have a homespun appeal that says, “I’m wholesome enough to eat for breakfast—but decadent enough to satisfy as dessert.” Jammed with mix-ins including dried sour cherries, rich chunks of dark chocolate, crunchy toasted pecans, and a rounding hit of warm cinnamon, it’s … Read more