This coffee cake is for the person who likes to eat the crumbly streusel right off the top. This version is scented with freshly grated orange zest and a touch of almond extract.
granulated sugar
Tahini-Chocolate Sauce
This rich-and-creamy fudge sauce is inspired by one of my favorite recipes from The Bojon Gourmet. The tahini adds a nutty, savoriness to the sauce that cuts through the sweetness of the ice cream.
Salted Whiskey Caramel Sauce
When making homemade caramel sauce, there are two important rules: First, have patience. It will take a while for the sugar to caramelize and achieve the deep amber color you’re looking for, but keep an eye on the pot. It can go from your desired color to burnt very quickly.
Sage Simple Syrup
This sage simple syrup could not be easier. It has a lovely woodsy, botanical taste from the sage, but is not too thick and syrupy. Use it to make cocktails for a crowd, or save any extras for a homemade batch of sage lemonade.
Red Wine Poached Pears with Cardamom Whipped Cream
This recipe is elegant, easy and so perfect for fall entertaining. Peeled pears are poached in a
complex bath of red wine, spices and aromatics until the fruit is tender and has absorbed all of
the flavor to its core.
Bistro Menil’s Double Chocolate Brownies
When baking something with nuts in it, you want to toast the nuts before adding to the batter. All of the other ingredients insulate the nuts in the oven, so they don’t develop that crispy, toasty exterior. Trust us – it makes a difference. […]
Strawberry–Black Pepper Syrup
Preserve peak season strawberries by making this aromatic, crimson syrup. The basil adds a lovely herbal note and the slight bitterness of the peppercorns cuts through the sweetness of the syrup.
Strawberry-Almond Cornmeal Cake
“Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.”
Vanilla Sponge Cake with Strawberry-Meringue Buttercream
“Tall and light-as-air, this three-layer chiffon cake is a strawberry lover’s delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a sugar-dusted pile on top.”
Bon Appétit’s Best Strawberry Shortcake
“You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA’s Best, a collection of our essential recipes.”
Blueberry Pie with Rye Crust
“This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.”
Easy Creme Brûlée
“This incredibly easy creme brulee is rich and creamy with a wonderfully crunchy burnt-sugar shell. This recipe has only 4 ingredients and is straightforward as can be.”
Bread-and-Butter Pickles
We’ve heard that bread and butter pickles got their name from the role they played during lean times. Tucked between buttered slices of brown bread, even the smallest sandwich had the ability to satisfy your taste buds and leave you feeling as if you’d had a filling meal.
Pickled Cherry Tomatoes
Pickling is a fabulous way to preserve summer cherry tomatoes, but it’s also an ingenious use for less flavorful cherry tomatoes that you might find at the grocery store during winter or spring.
The Salt Lick BBQ’s Peach Cobbler
Fabulous Peach Cobbler from our friends at The Salt Lick!