A Pumpkin Skillet Coffee Cake to Celebrate the Season
This recipe is like a cross between blondies, pumpkin pie, and coffee cake, with a crunchy oatmeal streusel topping. Serve it in place of muffins at brunch, or as a seasonal addition to your afternoon coffee break.
Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. It lend a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. It's a versatile loaf that will add seasonal flair to any meal, whether you toast it up in the mornings to serve with butter and jam, slice it thin for grilled cheese, turn thick slabs into French toast, cube it into bread pudding, or tear it up for your favorite holiday stuffing.
The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.
When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.
Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.
Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe
This Yemenite sauce is fresh and bright from herbs, while also having an intensely spicy kick to it. It's the ideal accompaniment for falafel or sabich sandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. And it should last a few weeks in the fridge (though I've never had a jar linger long enough to actually find out).
The Secrets to the Best Easy Homemade Falafel | The Food Lab
Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Falafel that needs only simple condiments—tahini and hot sauce—to taste great.
We cooked 15 pounds of brisket, 13 pounds of black beans, and 12 pounds of rice. Here's what we think is the best stovetop pressure cooker you can get.
Beyond Butter: 7 Popcorn Flavors to Upgrade Your Snacking
Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.
In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.)
Microwave Cooking for One and All: 8 Great Tips Every Home Cook Should Know
Mock Microwave Cooking for One all you like, but you might just be amazed by what you can, nay should, nuke in the kitchen. In fact, there are some foods that are downright best cooked in a microwave. Here are eight uses will put even the most adamant skeptics in their place.
Ever wonder what balsamic vinegar is and how it is made? Here is an in-depth guide to all things balsamic — traditional balsamic vinegar, Balsamic Vinegar of Modena, balsamic glaze, and more.
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
These Grilled Peanut Butter Sandwich Combos Will Change Your Life
There's no debate over peanut butter and jelly being one of the most beloved sandwich combinations of all time, but grilled peanut butter and jelly sandwiches take a lunchtime classic from familiar and delicious to knee-slapping, lip-smacking, "OMG"-inducing fantastic. Crunchy bread paired with a warm, gooey inside instantly elevates the basic PB&J to gourmet level status, while the addition of ingredients like almond butter, bacon, and even cheese (yes, you heard that correctly) will make all prior lunchbox creations pale in comparison. The possibilities, as with most culinary endeavors in...
Barring food allergies, pretty much everyone loves peanut butter, whether with jelly, in more involved preparations (peanut butter frozen yogurt, anyone?), or straight off the spoon. If you have a high-powered blender or food processor, it's incredibly easy to make homemade peanut butter, which not only lets you feel accomplished and cheffy, but lets you control the ingredients and specific taste and texture. Same goes for any other nut butter your heart desires: almond butter, cashew butter, hazelnut butter, pistachio butter, pecan butter...It's so easy, you barely need a recipe, but here'...
Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream–spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime classic.
Most kitchens are well stocked with bottles of oil, but good luck finding a food-grade mineral oil among them. That's a mistake, because your cutting boards, butcher blocks, and knives need it.
Menu #40 September 20-22 – 2018 – 20-22 de Septiembre Plates of the week / Platos de la semana Here’s something I’ll bet most of you didn’t know. Quinua,…
It's no secret that everyone loves a good taco, and a good grilled cheese, so why not combine 'em? Twisted is replacing your tortillas with warm, grilled cheese...
