Cook A Thing
Lemon Poundcake
cooking.nytimes.com
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House.
submitted by Cook A Thing
Double-chocolate Cream Pie
seriouseats.com
A crisp, flaky crust filled with creamy chocolate custard and topped with an airy vanilla meringue.
submitted by Cook A Thing
Roasted Mushroom and Butternut Squash Tart
cooking.nytimes.com
This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle.
submitted by Cook A Thing
Roasted Yams and Chickpeas with Yogurt
smittenkitchen.com
You’re going to end up with more yogurt and more chickpeas than you probably need — or fewer potatoes. It’s all a matter of perspective, really.
submitted by Cook A Thing
Middle Eastern Herb and Garlic Chicken
cooking.nytimes.com
This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt.
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How To Make Doritos Dust Seasoning and Eat Delicious Things
williampetruzzo.com
The point is, you can make everything taste like them and that’s really all any of us really wants. Turns out the Doritos dust is gluten free, I think; So that’s cool if you’re into that.
submitted by Cook A Thing
Best Gazpacho
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time.
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Strawberry Milk
smittenkitchen.com
Did you know drinking buttermilk is a thing? I wasn’t aware until a few years ago when I took a baking class and remarked to the teacher that buttermilk is pretty amazing in baked goods for something that smells so rancid and he told me that his mother drinks a glass of it warm every afternoon.
submitted by Cook A Thing
Chocolate Budino
smittenkitchen.com
The budino is rich with dark chocolate and intense. Should you find it too intense for your tastes, you can replace half the chocolate with milk chocolate.
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Raspberry Buttermilk Cake
smittenkitchen.com
As you may have guessed, I have a serious soft spot for everyday cakes.
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Beef Stew with Prunes
cooking.nytimes.com
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness.
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Crusty Baked Cauliflower and Farro
smittenkitchen.com
I have been thinking about how it might be cool to do a bake pasta dish in which we swap the noodles for farro but leave all the great parts like cheese, so much cheese, chunks of vegetable and, most hopefully, a crunchy lid for years.
submitted by Cook A Thing
St. Louis Gooey Butter Cake
smittenkitchen.com
This cake is ridiculous. I’m already looking for an excuse to make it again. I’m thinking “It’s Tuesday!” may have to suffice.
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Rich Homemade Ricotta
smittenkitchen.com
Extra cream did indeed add an even richer edge, but the one with less cream was also very indulgent.
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Salted Butter Chocolate Chunk Shortbread
smittenkitchen.com
Can there be a cookie of the year?
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Chicken and andouille Sausage Gumbo
saveur.com
Brigtsen's original recipe calls for rabbit, which you're welcome to use. We've adapted it for chicken here.
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Charlie Bird’s Farro Salad
cooking.nytimes.com
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing.
submitted by Cook A Thing
