This twist on the classic Southern cola cake recipe is meant to mimic Coke and peanuts, the drink that has been a popular in the South since at least the 1920s. For this version, the cola frosting is swapped out for a peanut buttery one, which is then topped with crunchy salted peanuts.
This coffee cake is fit for spring, thanks to a rhubarb jam that counterbalances the sweetness of the sponge and the lemony, gingery crumble. The end result is a beautifully balanced cake, toppling with crunchy spiced crumb that brings out the best in rhubarb—not to mention a great excuse to eat cake for breakfast. A cup of coffee is all you need to go with.
This gooey lemon butter cake is inspired by classic gooey butter cake. A soft lemon cake is baked with a puddle of lemon cream curd on top. It sinks into the cake as it bakes, creating a tender and moist cake that is bursting with fresh lemon flavor. It is a combination of the two best lemon desserts: lemon bars and lemon cake.
Take all the components of the sweetest campfire snack and turn it into a most elegant s'mores pie: a graham cracker crust, a dark chocolate ganache layer, and a tall, fluffy vanilla ganache that’s toasted to emulate the melty marshmallow.
This delicious treat is a cross between a tart and a cookie. It features a buttery shortbread crust, raspberry jam filling, and a sweet and crumbly topping. Enjoy these Raspberry Crumble Cookies alongside a cup of coffee or tea for breakfast, dessert, or a snack.
This recipe is a copycat of Costco’s Raspberry Crumble Cookies.
The dressing goes on the bottom so it stays separate from the greens. The next layer is a heartier, heavier ingredient like beans and chopped vegetables. Then comes a layer of grains, which make a salad feel more like a full meal. Lastly, greens and garnishes go on top.
When you’re ready to eat, flip the jar over and give it a few gentle shakes to distribute the dressing and the ingredients. Flip it back over, unscrew the lid, and enjoy.
This vegan lentil loaf is like the meatloaf your mom used to make, only with lentils instead of meat. It’s amazingly flavorful and works beautifully as a vegetarian or vegan entree for a holiday meal.
Inspired by the Paloma, which means dove in Spanish, this whiskey-grapefruit combination is named after a dove found in Kentucky, the turtle dove. The bright and slightly bitter grapefruit juice is perfect with the slightly sweet and smokey whiskey.
These bagels are delicious right out of the oven served with butter or a smear of cream cheese. They’re also great toasted and enjoyed for breakfast. Or use them to make your favorite sandwich.
The roasted garlic in the recipe gives this hummus a distinct and rich flavour that’s different than regular hummus (which usually uses raw garlic.)
There are a few key tricks that make hummus creamy. It’s important not to skip out on these if you want to have truly light and creamy hummus!
This recipe uses tiny (individual) bottles of Prosecco. More commonly, a spritz is equal parts sparkling wine to Aperol, but for a lighter, summerier drink, this one is closer to 2 parts Prosecco to 1 part Aperol.
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
How to dehydrate different types of food, including fruit, vegetables, and grains, tips for storing dehydrated food, and how to assemble meals and rehydrate dried food.
Originally from Tunisia, harissa is a chile sauce or paste typically made of dry red chiles, garlic, citrus, extra virgin olive oil and a few warm spices including cumin, coriander and caraway seeds. This versatile harissa recipe is slightly sweet, smoky, tangy, and just enough spicy but not too hot.
Harissa paste brings a bit of spice to perfectly browned eggplant slices that sit on top of spiced pearl couscous, chickpeas, and spinach. Herbs and pine nuts, finish off this hearty meal. The eggplant is a little spicy, and has a gorgeously creamy texture thanks to sweating it before cooking.
A virgin mojito (sometimes called a Nojito) is a mocktail version of the classic mojito cocktail. The truth is, this refreshing minty cocktail doesn’t need alcohol — or a nonalcoholic liquor — and is just as refreshing without it. It’s like a minty limeade that is perfect to serve at summer parties, barbecues and brunches.
This French yogurt cake is so simple, cookbook author Dorie Greenspan explains in "Baking: From My Home to Yours," that in France it’s typically measured by scooping up flour, sugar, and oil right in the yogurt container. But yogurt comes in different sizes in the United States, so Dorie worked out a version of the recipe that could be re-created worldwide with measuring cups and spoons.
Pinching the citrus zest and herbs into the sugar is a genius trick you can take to other recipes to send good smells floating through your kitchen and, ultimately, your cake.
These versatile potatoes are impossibly crispy, and make an excellent side dish. The potatoes are roasted, then tossed with stir-fried spring onions and then drizzled with a rich soy dressing that is sharpened by the acidic hit of vinegar.
Heavenly Hunks are bite-sized chunks of chewy, oaty, chocolate chip goodness. You can find bagged versions at the grocery store or bulk-sized bags at Costco, but those have some questionable ingredients.