Rightfully this cake belongs in the chapter with the other cakes that contain dried fruit, but to me it is the quintessential coffee cake. It is a quick and easy version of a cake that I remember from my childhood, made by the mother of my school friend, the late Noel Giles. Noel and I consumed about a ton of this cake per year between the ages of twelve and eighteen — a taste of it still makes me feel like a teenager.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.