sweet Archives - Food And Recipe

April 20, 2023

A one-bowl almond cake recipe that’s nutty and not too sweet

Almond Cake

Active time:15 mins

Total time:1 hour 10 mins

Servings:10 to 12 (makes one 9- or 10-inch cake)

Active time:15 mins

Total time:1 hour 10 mins

Servings:10 to 12 (makes one 9- or 10-inch cake)

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I rarely mention sweets in this column because it’s primarily about interesting, adaptable and relatively easy dinner-appropriate recipes. But this week we’ve gone off script in honor of my one true love, pastry. To celebrate eating voraciously and as a special treat, I’m sharing one of my favorite cake recipes ever. It’s a one-bowl almond cake that comes together quickly, requires fewer than 10 ingredients and takes less than an hour to bake.

It’s a recipe I learned when I worked in restaurant kitchens in college, and I have since adapted it to be buttery and nutty but not too sweet. I make it often, for fancy dinner parties or weekend snacking, birthdays or brunches. I was reminded of it earlier this year when I tasted a similar cake at the Duck and the Peach in D.C.’s Capitol Hill neighborhood. That night, my friend and I went all in on pastry chef Rochelle Cooper’s desserts.

This is a longtime habit of mine. Whenever I go out to dinner, there’s a good chance I’ll ask my dining companion to linger a little longer at the table with me so I can order the entire dessert menu. Sometimes I’ll do it when I’m dining alone, but it’s more fun to share. I love the drama of it, the glee, the way the server at first thinks I’m joking, the way a procession of plated desserts through a dining room causes other diners to turn their heads, the way the table looks when it’s covered in cakes, tarts, custards and all sorts of sweet pastry.

This habit started in high school, continued through college and then cemented itself in my life when I went to pastry school and began working as a pastry chef in New York. My first pastry assistant job was at a Midtown restaurant that was known for its desserts. The chef and owner paid close attention to the pastry department. He (rightly!) believed that last impressions were important. When a table of his friends or investors or some other Very Important People came in to dine, he’d make sure they finished their meal with what he called a “Dessert Storm” — he would tell the server to order all of the desserts on the menu for that table and then, as the pastry department scrambled to plate everything, he’d flicker the lights in the kitchen on and off, mimicking a thunderstorm’s lightning.

On an adrenaline high, I loved the rush of sending out so much dessert, loved peeking into the dining room to see the diners murmur and gush with delight as the plates landed on the table, loved watching their lips curl into smiles as they took a bite.

At the next restaurant I worked at, the chef didn’t pay as much attention to dessert. He didn’t ask to taste our latest experiments or order rounds of dessert for his favorite tables. The servers preferred to sell cocktails and wine; dessert was an afterthought. What bummed me out the most was when I would be standing in front of my station, ready to plate dessert for the last few tables around midnight or 1 a.m., and a server would come into the kitchen to say the diners were too full for dessert. Crushed, I’d (often) have to toss all of my prep — the unbaked souffles, the freshly made pastry shells, the delicate cakes and cookies, the sauces, the ice cream and sorbet.

That’s when I realized that ordering the whole dessert menu wasn’t just fun for me and my friends. It was also a way to support pastry chefs, their creativity and their labor. So, when you’re out to dinner, especially if it’s a special occasion, if you’re physically and financially able, don’t skip dessert. There’s probably a pastry cook in the back of the kitchen hoping against hope that you’ve saved some room.

And the next time you’re in the mood for cake at home, give this almond cake recipe a try. Everyone I’ve ever made it for has loved it. Unlike a lot of almond cakes, it doesn’t sink in the center but stays evenly aloft after it cools. It needs no frosting, though you could turn it into a layer cake with vanilla buttercream and strawberry or peach jam filling. Its adaptability and plush density make it easy to love — and ensure it keeps well on your counter for a few days. A dollop of crème fraîche or whipped cream is nice on the side, though it’s not necessary. I love serving it simply with fresh, roasted, macerated or sauteed seasonal fruit.

This recipe will work with vegan butter, but I have not tested it with a vegan egg substitute.
If you can’t find almond paste >> you can make it.
I love this cake with fruit in every season: fresh citrus in the winter, lightly sugared berries in the spring, fresh or roasted stone fruit in the summer, and sauteed apples or pears in the fall.

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16 tablespoons (2 sticks/226 grams) unsalted butter, at room temperature, plus more for greasing the pan
7 ounces (198 grams) almond paste, at room temperature
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon almond extract
1/4 teaspoon fine salt
6 large eggs, at room temperature
1 1/4 cups (155 grams) all-purpose flour, sifted
Powdered sugar, for serving (optional)
Fresh or cooked fruit, for serving (optional)

Position a rack in the middle of the oven and preheat to 325 degrees. Lightly grease a 9- or 10-inch cake pan, line the bottom with parchment and lightly grease the parchment.

In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the butter, almond paste, sugar, baking powder, almond extract and salt on medium speed until well combined and smooth, about 5 minutes.

Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl a few times to ensure the batter is well combined. After you’ve added the last egg, scrape down the bowl again and beat the batter on medium speed for about 30 seconds. It will look slightly separated at this point, and that’s normal.

If using a stand mixer, unlock the bowl. Using a silicone spatula, partially fold in the flour. Relock the bowl and mix on low speed just until the batter looks smooth, about 30 seconds.

Transfer the batter to the prepared pan and, using a small offset spatula or butter knife, smooth the top. Bake for 40 to 55 minutes, or until the cake springs back when lightly pressed in the center and the top is deep golden brown. (It will take longer to bake if you use a 9-inch pan and less time in a 10-inch pan.)

Cool in the pan on a wire rack for 30 minutes, then invert the cake onto the rack, remove the parchment paper and turn right side up. Allow to cool about 20 more minutes, or until slightly warm. Serve immediately or at room temperature with powdered sugar and fresh or cooked fruit on top or on the side, if desired.

Per serving (1 slice), based on 12

Calories: 350; Total Fat: 22 g; Saturated Fat: 11 g; Cholesterol: 134 mg; Sodium: 119 mg; Carbohydrates: 33 g; Dietary Fiber: 1 g; Sugar: 21 g; Protein: 6 g.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer G. Daniela Galarza.

Tested by G. Daniela Galarza; email questions to voraciously@washpost.com.

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Catch up on this week’s Eat Voraciously recipes:

Monday: One-Bowl Cheesy Jumbo Muffins With Prosciutto and Chives

Tuesday: Spring Onion and Ham Tart

Wednesday: Sourdough Gruyere Popovers

More recipes from Eat Voraciously

April 18, 2023

Cacio e pepe mac and cheese recipe with a sweet summer granita dessert

Private chef and cooking host Natasha Feldman is adding author to her repertoire.

Feldman joined “Good Morning America” to talk about her new cookbook, “The Dinner Party Project,” and shared two new recipes for cooks at home.

The “Nosh with Tash” creator shared one savory and one sweet treat that will be perfect for summer.

Check out the full recipes below.

Cacio e Pepe Mac and Cheese

Alana Kysar

A baking dish of cacio e pepe mac and cheese.

“The first time I had cacio e pepe, an Italian pasta dish aptly called ‘cheese and pepper’ because it’s made with only pasta, pecorino, and black pepper, I was skeptical,” she said. “How can so few ingredients be so impressive? Then I believe I blacked out and didn’t return until I had eaten the entire plate of pasta and also the plate. It’s magical to think about how often the best recipes, and the greatest flavors, come from simple, good ingredients. Because mac and cheese is an easy way to make a large quantity of pasta for a crowd, I wanted to bring these two friends together and I’m pretty pleased with the result. This hybrid features a basic white sauce (béchamel) loaded with fresh cracked pepper, lots of pecorino, and toasty bread crumbs to finish!”

1 tablespoon unsalted butter

4 teaspoons salt, divided

1 1/2 tablespoons freshly ground black pepper, plus extra to finish

4 tablespoons (1/2 stick) unsalted butter

4 teaspoons salt, divided

1/4 cup all-purpose flour

1 pound medium-shell pasta

2 cups grated pecorino romano cheese (1/2 pound), plus extra to finish

Preheat oven to 425 degrees.

To make the breadcrumbs: In a large pot over medium heat, melt 1 tablespoon butter. Once melted, add in ¼ teaspoon salt and 1 cup panko bread crumbs. Cook, stirring occasionally, until about half the bread crumbs are toasted a nice golden brown color, about 4 minutes. Set the bread crumbs aside.

To make the mac and cheese: Fill that same pot halfway full with water, add 3 teaspoons salt, and bring to a boil over high heat. While the pasta water is boiling, make the sauce. In a second pot over medium-low heat, add 1 1/2 tablespoons black pepper and stir just until aromatic, about 1 minute. (Yes, the pepper will become super-aromatic really fast. Yes, this is basically DIY pepper spray.) Add in 4 tablespoons butter and heat until melted. Whisk in 1/4 cup flour and 1 teaspoon salt. Slowly, while constantly whisking, add in 3½ cups milk to create a smooth, thin sauce. The sauce will get thicker before it gets thinner; just keep whisking! Crank up the heat to medium and bring the sauce to a boil, stirring occasionally.

This is probably the best time to toss your pasta into the boiling, salty water. Cook the pasta per the instructions on the package. Once the sauce is boiling, reduce the heat to medium-low and cook, whisking occasionally, until it thickens, about 6 minutes. The sauce should be thick enough to easily coat the back of a spoon. Remove the pot from the heat and whisk in 2 cups pecorino.

Once the pasta is cooked, use a slotted spoon to transfer it to the pot containing the sauce. Do not throw away the pasta water. Return the pasta⁄sauce pot to the cooktop and cook over medium-high heat, stirring constantly until all the pasta is well-coated in sauce. Season to taste with additional pasta water. (It’s salty, remember? And starchy, which will help create a sauce that will coat the pasta well. Win-win.)

Pour the mac and cheese into an ungreased 9 x 13-inch baking dish and top with the bread crumbs and a generous sprinkling of black pepper. Bake until the sauce is bubbling and the bread crumbs are a deep golden brown, 15 to 20 minutes.

Finish with some extra pecorino for good measure. Let rest for 5 to 10 minutes before serving—burnt mouths are a dinner-party bummer.

A cheesy pasta dish is always best fresh. In a pinch, you can make the sauce in advance and add pasta water to thin it out just before tossing the pasta in it. The bread crumbs can be made up to a day in advance and stored in an airtight container at room temp.

The less water you use for boiling the pasta, the starchier and more awesome your pasta water will be.

Can you use parmesan if you can’t find pecorino? Yeah, your dish will be less salty and tangy and a little nuttier . . . but still super-tasty.

This has a lot of pepper in it, obviously, so if you have a coffee grinder, that’s the most efficient way to get the quantity needed.

Alana Kysar

Natasha Feldman’s orange dream granita.

Serves: 6
Total time: 5 hours ( includes 4¼ hours of mostly hands-off freezing time)

“Granita — an Italian shaved ice — is a miraculous thing,” she said. “It somehow strikes this perfect balance between rich and creamy and refreshing and icy. When I was testing this recipe at first, I made it with just oranges (using Orange Julius as my inspiration). But I found the recipe always remained a smidge too icy and not as exciting as I wanted. I then thought really hard about this nostalgic Orange Julius, Creamsicle flavor profile and I thought, ‘AHA! Peaches!’ and that was when the magic happened. The peaches add subtle sweetness and, more importantly, aid in creating a creamy texture — perfection.”

Ingredients
3/4 cup sugar
3/4 cup fresh orange juice (from 3 to 4 oranges)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups chopped ripe juicy peaches (about 3 peaches)
1 large orange, peeled and seeds removed
1 tablespoon fresh lemon juice

Whipped Topping
1 cup heavy whipping cream
Fruit, like orange or peach slices, optional

To make the granita: Clear room in the freezer for a 9 x 9-inch baking dish. Leave it in there to get cold before using. In a small pot, combine ¾ cup sugar, ¾ cup orange juice, 1 teaspoon vanilla, and ¼ teaspoon salt over medium heat. Stir until the sugar dissolves, about 3 minutes. Set aside. In a blender or food processor, whiz up the peaches and orange with 1 tablespoon lemon juice until smooth, about a minute. Add the sugar mixture from the pot into the blender and blend again.

Pour the granita mixture into the frozen baking dish. Once every hour over the course of about 4 hours (or until the granita is firmly frozen), stir/scrape the mixture with a fork, reaching all the way to the bottom of the dish, to create small shavings.
Optional (but heavenly): Before serving, scoop the granita into a blender or food processor and process it until really smooth and almost tacky, like sorbet. Divide the granita among 6 cups and put the cups in the freezer for 5 to 30 minutes before serving.

To make the whipped topping: Whip the cup of cream to medium peaks using a hand mixer—no sugar needed. Divide the cream evenly over the granita. Top with fruit for flair as desired, and serve.

Tips and Timing
Make the granita up to a week in advance and store in an airtight container in the freezer. Make sure it is fully fluffed before tucking it into bed for the week. Whip the cream up to 4 hours before serving and store in the fridge in a bowl covered with plastic wrap.
If it’s not peach season, use frozen peaches!

April 9, 2023

43 Sweet Strawberry Dessert Recipes

In the South, we have only a few weeks to enjoy the fresh, juicy gem that has been deemed the “fruit of love.” Strawberries appear suddenly at farmers’ markets and U-pick farms—and then the really good ones are gone. Be mindful of when they are peaking in your region, and don’t be fooled by the ones that are picked early and hit the market too soon. Unlike some fruits, strawberries don’t get any sweeter after they’ve been harvested. The berries at the grocery store may look plump and ripe with coloring that’s just a shade less than what it should be, but if they were picked too soon (green tips are a giveaway), you will be disappointed by their taste and texture. Although they are delicious when devoured out of hand one by one, strawberries are downright heavenly when baked into our favorite strawberry desserts or paired with other fruits. And while the tart and tangy rhubarb has been one of its longtime partners, strawberries can play well with others, too. From apricots to chocolate to nectarines, these staple strawberry desserts are all delightful.

Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly

There’s nothing dreamier than the golden crust that rises around fresh berries in this batter cobbler. Of all the strawberry desserts in this collection, this one is sure to be the most crowd-pleasing. Your guests won’t care that it took just 10 minutes to prepare.

Jen Causey

The secret behind the vibrant pink frosting on this layered strawberry dessert is a drop of pink food coloring. Sweet and tangy homemade Strawberry-Lemonade Jam cushions the tender lemony cake layers. You can assemble this beautiful cake a day or two ahead and store it at room temperature.

Caitlin Bensel, Food Styling: Margaret Dickey, Prop Styling: Kay E Clarke

Brownies just got a whole lot better with the addition of this rich, strawberry-studded chocolate ganache layer on top. While they’ll require some patience (including an hour of cooling time and another two hours of fridge time), these fudgy squares are worth the wait for a special occasion.

Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford

If you love chocolate-dipped strawberries, you’ll eat up this inside-out version. Extra tender chocolate layers are slathered with a buttercream frosting blended with chunks of strawberry. Fresh sliced strawberries make a pretty topper, but a few chocolate-dipped strawberries on top sounds even better.

Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer

Strawberry ice cream on the inside, shortbread crumbled crust on the outside. These bars will remind you of the ones you used to order from the ice cream truck in summer. Freeze-dried strawberries make these even sweeter.

Photographer: Will Dickey Prop Stylist: Missie Crawford Food Stylist: Erin Merhar

We’ve dubbed this one the ultimate Valentine’s Day dessert, but why make it just one day a year? Graham cracker crust, strawberry cheesecake, and chocolate ganache make this recipe a chocolate-covered strawberry lover’s dream. Make the cheesecake a day ahead of time so it cools properly for the ganache coating.

Hector Sanchez

Turn the classic layered strawberry cake into a sheet cake with strawberry-studded frosting. Easy to make, easy to transport. Cool completely before icing the cake.

Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

This is among the fastest strawberry dessert recipes we’ve ever made: It’s ready for the oven in just 15 minutes. Spoonfuls of sweetened cream cheese turn cakey batter and juicy strawberries into a luscious cobbler with hidden cheesecake-like bites.

Photographer: Jen Causey, Prop Stylist: Josh Hoggle,Food Stylist: Ruth Blackburn

Fluffy meringue cake layers hide a nutty secret: bits of crushed pecans. The flavor adds a bit more meat to this airy confection with whipped cream filling and juicy strawberries. Make sure to cut this one with a sharp, thin-bladed knife.

Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen

Everything you love about a classic Key lime pie, plus some strawberry for extra sweetness. Use our simple recipe for Slab Pastry Crust (double it and put some in the freezer to use for another dessert). Prepare the strawberry whipped cream the day you plan to serve, and garnish with fresh berries and lime zest.

Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Hadas Smirnoff

The creamy, iconic Southern dessert gets a refreshing zip from the juicy, flavorful berries. We used graham crackers instead of the usual vanilla wafers so it would slice more neatly. Line the baking pan with plastic wrap for easy removal and picture-perfect slices.

Greg DuPree; Prop Stylist: Mary Clayton Carl; Food Stylist: Margaret Dickey

Strawberry chunks and angel food cake cubes combine with a vanilla base to turn a classic cake recipe into the next best thing. After you’ve made the ice cream, layer it with the chilled strawberry sauce and cake cubes like a delicious dessert lasagna. Cover and freeze until firm, about 2 hours.

Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox

A petite, personal strawberry dessert is always a winner. No sharing means you can keep your chiffon pie all to yourself. Use refrigerated pie crusts for ease and focus your efforts on the delectable chiffon filling.

CREDIT: ANTONIS ACHILLEOS; PROP STYLING: LYDIA PURSELL; FOOD STYLING: CHELSEA ZIMMER

You can’t go wrong with homemade buttermilk biscuits filled with strawberries and fresh cream. Sanding sugar on top adds a touch more sweetness. Use pure vanilla in the whipped cream to make it extra rich.

Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford

We present you with cookies and cream at its finest. Add strawberry jam to the homemade whipped cream to give it a pink hue. This may be a no-bake recipe, but everyone is sure to ooh and aah at this impressive tower.

Southern Living

Strawberry compote dresses up the classic cream cheese and vanilla birthday cake. The cake layers are sliced crosswise so you can have three layers of juicy filling in between. Made with simple ingredients, like cream cheese and vanilla bean, and topped with fresh strawberry halves, this dessert is to make your crowd feel celebratory.

Micah Leal

Believe it or not, you won’t find artificial coloring in this recipe. These cupcakes are bursting with strawberry flavor, from the cake itself, and from the frosting, which is made with freeze-dried strawberries for more intense flavor and color.

Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

This strawberry dessert delivers all the taste of strawberry cheesecake with much less effort. The cream cheese filling gets a sprinkle of graham cracker on top for a bit of crunch. No baking and very little cleanup are required.

Southern Living

We don’t know what’s better about this recipe, the chocolate cookie-crumb crust or the red currant jelly spiked with orange liqueur. French pastry cream and jewel-bright berries update the classic in the best way imaginable.

JENNIFER DAVICK

The classic strawberry pretzel dessert also gets a refreshing upgrade in this icebox-inspired pie. To be a no-bake dessert, you can use a pre-made pie crust. Sprinkle crushed pretzels on top of the whipped cream for the crunchy, salty kick you expect from pretzel crusts.

Sarah Epperson

From the outside, it may just look like another vanilla cake. Once you make the first cut, you’ll reveal the pink layers flecked with chopped strawberries. This cake is perfect for both spring and summer celebrations.

Micah A. Leal

Use white chocolate to coat the strawberries, and then decorate with semisweet chocolate for a creative touch. A piping bag and toothpick allow you to make the intricate toothed pattern. The chocolate only requires 30 minutes to harden before serving.

Joy Howard

Soaking strawberries in a bit of sugar releases their natural sugars and turns them into a juicy topping for biscuits, shortcakes, and the like. Adding a bit of bourbon makes them a bit more fun for the adults at the party. Use your favorite brand, and scoop some out before you add the booze for any kids.

Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer

If you prefer a strawberry cobbler that’s equal parts luscious fruit filling with just a spoonful of delicately sweet cake, this is the strawberry dessert for you. This recipe requires less assembly than shortcake, too. Don’t forget the scoop of ice cream.

Photography and Styling: Sarah Epperson

Use a shortbread crust and lady fingers to adorn the outside of this mashup cheesecake recipe. We use a special trick to prevent water from leaking into the springform pan. Best served with homemade whipped cream.

Jennifer Davick

This cake looks as good as it tastes. The strawberry swirl gives a classic pound cake a delicately marbled appearance; we used Marzetti’s strawberry glaze. Cream cheese adds richness to the batter.

Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones

Our spin on this German cake has a tender, fluffy crumb rather than yeasty dough. Strawberries, almonds, and cinnamon sink slightly into the top. Try it with a strong cup of hot coffee.

Micah A. Leal

This icebox pie will be a welcome addition to your table on hot summer days. The marbled top is an indicator of just how good the blend of lemonade and strawberry syrup will taste. Chill at least three hours before serving.

Greg Dupree Styling: Ginny Branch

The simple homemade crust in these tarts includes a surprise ingredient: chopped pistachios. We cook the crusts in mini fluted tart pans and then fill them with a lemony cream-cheese mixture. Strawberries look perfect atop the tiny tarts, but feel free to add other berries as well.

Southern Living

Need an afternoon experiment to do with the kids? Or simply craving a creamy fix? Grab a zip-top bag to get started on this at-home ice cream recipe.

Southern Living

Sugar biscuits give this recipe a striking resemblance to strawberry shortcake. But this fancier confection using our basic Trifle Custard recipe allows you to create a fun checkerboard pattern.

Jennifer Davick; Styling: Leigh Anne Montgomery

We all know and love chocolate-covered strawberries, but how about salted caramel ones? Yes, please! Chop up nuts that you have in your pantry to make the coating even better.

Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck

The classic strawberry tart features a creamy filling with juicy, lightly glazed berries. Here, ricotta cheese is brightened up with orange zest for a unique version that’s going to earn rave reviews from your family. A store-bought pie crust keeps this recipe simple.

Strawberry Galette

Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck

The freeform nature of a galette puts the emphasis on the juicy, fruity filling. You can absolutely use a refrigerated pie crust, but if you want to make your own, try this Single-Crust Pie Pastry. Serve this rustic dessert with a drizzle of honey.

Joy Howard

This spectacular strawberry dessert comes to life in just 30 minutes and is ready to eat after a night of chilling in the fridge. Use a deep-dish pie plate to allow room for the generous amount of filling. Add dollops of whipped cream topped with strawberries for a pretty presentation.

GREG DuPREE

Delicately sweet mascarpone cheese is whipped up into the dreamiest frosting for this strawberry cake. The real star is the beautiful row of berries in the middle. Here’s how you do it: Working from the outer edge of the frosted bottom layer towards the middle, place whole strawberries with the pointed tops facing up.

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke

Forget chocolate chip: These sweet cookies are bursting with strawberry and almond flavors. We recommend this recipe any time you have older strawberries that need to be used up. Make these cookies next level by using them for ice cream sandwiches.

Photographer: Alison Miksch / Food Stylist: Melissa Gray / Prop Stylist: Julia Bayless

Scrumptious strawberry syrup soaks into a simple sheet cake topped with fluffy whipped topping. Like many poke cakes, this easy dessert is based on a store-bought cake mix. Store leftovers in the fridge to enjoy later.

Strawberry-Rhubarb Skillet Coffee Cake

Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Coffee cake is breakfast appropriate in our book, but this dessert would be perfect at an outdoor picnic or barbecue too. Pro tip: We recommend soaking the fruit in sugar for 10 minutes to remove excess liquid before mixing it in the batter.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones

Blending strawberries into the batter results in a super moist and sweet sheet cake, which we top with fluffy marshmallow cream. You can create the adorable edible flowers by cutting marshmallows and arranging the petals around yellow M&Ms.

Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely

Sweet and sour, crunchy and salty, this mouthwatering crisp has it all. The oat, almond, and cinnamon streusel browns atop the bubbling rhubarb and strawberry mixture. With a scoop of vanilla ice cream, this is a heavenly dessert.

Strawberry Pound Cake

Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood

Is there anything so versatile as a classic pound cake? Go ahead and enjoy a slice of this Strawberry Pound Cake for breakfast, a snack, or dessert—or all three. The scrumptious strawberry-and-sugar glaze seals in the moisture and helps it keep.

Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Hadas Smirnoff

We’ve turned your favorite strawberry pretzel salad into a divine dessert. Rhubarb is a vegetable that needs sugar to temper its tangy flavor. Enter the strawberry for rounding out this sweet-and-salty pie.

More Strawberry Inspiration

Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly

March 31, 2023

Shirini zereshk palau (sweet barberry pilaf)

Method

Step 1
In a large pot, heat the oil over medium to low heat and cook the onions until soft and translucent, about 7 minutes, stirring occasionally. Add in the tomato paste, salt, peppercorns, cinnamon stick, cardamom pods and 4 cups water. Once it comes to a boil, reduce heat to a simmer and add the chicken pieces to poach for 20 minutes. Drain the poaching liquid and set aside to use as stock. Remove the chicken and keep separately.

Note: If using chicken breasts (opposed to just brown meat pieces like the thighs), remove them from the poaching liquid halfway through cooking so that they don’t dry out.

Step 2
In a small pan, make a simple syrup with the sugar and 1 cup of water, allowing it to boil only after all the sugar is melted on low heat. Once it is sticky to the spoon or the touch, add the barberries, orange peel, lemon juice and saffron. Simmer together for a minute to infuse. Set aside.

Step 3
In a large skillet or pot with snug-fitting lid, cook the rice in the chicken stock on medium heat. When the liquid comes to a boil and you can see the top of the rice, place the poached chicken all over, pressing it down gently with the back of a spoon. Then pour the prepared syrup all over it. Cover, ensuring it is airtight, and allow it to cook on very low heat for 30 to 40 minutes until the rice is completely cooked.

Step 4
Allow it to rest for 10 minutes. Then, serve immediately on a platter.

Tips and tricks

The Persian version (Irani Berry Pollo) is traditionally made as a rice cake, which is overturned on to a plate. It’s prepared by allowing the rice at the bottom of a buttered pot to caramelise and become crisp.

When the pot is flipped over, the tahdig (Persian for “bottom of the pot”, referring to the crispy layer of rice) is then shared by the elders who offer it to the youngest at the family table.

Additionally, almonds, pistachios and sultanas can be scattered over the cooked palau before serving.

BBC.com’s World’s Table “smashes the kitchen ceiling” by changing the way the world thinks about food, through the past, present and future.

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February 24, 2023

Celebrate National Margarita Day with these sweet and savory cocktail recipes

National Margarita Day is Feb. 22 — so what better way to celebrate than with a salt, lime and tequila?

Instead of celebrating the occasion with the same old tequila-and-triple-sec combo you’ve likely been slurping down for years, elevate the experience with one of the recipes below.

Watermelon jalapeño margarita
Blood orange margarita
Blueberry margarita
It takes two to mango margarita
Pear and rosemary margarita
Snow-white coconut margarita
Spring break margarita
Cranberry margarita

NATIONAL MARGARITA DAY: UNUSUAL MARGARITA-MAKING TECHNIQUES TO TRY

1. Watermelon jalapeño margarita

Spice is nice, but sometimes it might be a little much, especially if indulging with a plate of chips and spicy salsa.

Sweeten the pitcher with watermelon juice and taste summer no matter what time of year it is.

This watermelon margarita will have you thinking of summer all year. (Tom McCorkle for The Washington Post via Getty Images)

Ingredients:

1 ½ ounces Sesión Blanco
1 ½ ounces watermelon juice
1 to 2 pieces jalapeños, muddled
⅔ ounces lime
⅓ ounces agave (depending on taste)

Add all ingredients to a shaker. Shake and strain over ice into a rocks glass with a spice-salted rim. Use chili salt, chili powder, Tajin or crushed black peppercorns on your rim or sprinkled on your cocktail for an extra kick.

2. Blood orange margarita

If you’re looking for more of a winter-time margarita, use blood orange juice for your citrus.

The deep reds and oranges of the fruit pair well aesthetically with a black salt rim.

Ingredients:

1 ½ ounces Sesión Reposado
½ ounce Solerno liqueur
⅔ ounce blood orange juice
⅔ ounce lime
⅙ ounce agave
Black salt

Add all ingredients (aside from salt) to a shaker.

Shake, then strain over ice into a rocks glass. Salt the rim first to avoid a spill.

NATIONAL MARGARITA DAY: CELEBRITY CHEF GEOFFREY ZAKARIAN EXPLAINS WHAT MAKES THE PERFECT MARGARITA

3. Blueberry margarita

Ed McFarland, the chef and owner of Ed’s Lobster Bar, hatched up this visually (and palatably) bright tequila-focused cocktail.

Ingredients:

2 ounces Espolon Blanco Tequila
1½ ounces lime juice
1½ ounces blueberry juice*
¾ ounce simple syrup

This blueberry margarita is a fruity twist on the classic drink. (Dickson Lee/South China Morning Post via Getty Images)

Pour all ingredients in a shaker filled with ice. Strain into a glass with crushed ice. Makes one cocktail.

For the blueberry juice: Mix 1 pint of blueberries, 1 tablespoon of sugar, and 1 tablespoon of water in a saucepot. Heat on high to soften the berries. Once cooled, pass the berries through a strainer and chill.

4. It takes two to ‘mango margarita’

This sweet and spicy concoction combines fan-favorite Arizona mango tea with hot sauce for an extra kick.

You can create this margarita in a pitcher blended overtop ice or on the rocks with a salted rim.

Ingredients:

½ ounce fresh lime juice
½ ounce agave nectar
1 ½ ounces Arizona Mucho Mango
1 ½ ounces Jose Cuervo Especial Silver
2 dashes Mexican hot sauce
1 cup ice

Combine ingredients in a blender. Blend until ice is smooth.

Serve up with lime wedge.

5. Pear and rosemary margarita

Do National Margarita Day in style with mild pear and earthy rosemary aromas. Add a pear twist to the margarita to create an Instagram-worthy cocktail.

Try this pear and rosemary margarita for National Margarita Day for a unique flavored cocktail. (Paul Chinn/The San Francisco Chronicle via Getty Images)

Ingredients:

1 ½ ounces Sesión Blanco
½ ounces Poire Williams
½ ounce lime juice
2 sprigs rosemary (one for garnish)

Add tequila, Poire Williams and lime juice to a shaker with a few sprigs of rosemary. Shake with ice and fine strain. Pour into a coupe cocktail glass, garnished with a rosemary sprig and or pear twist.

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6. Snow-white coconut margarita

If you like pina coladas this coconut-heavy margarita might be the one for you. Getting caught in the rain is purely optional, though.

Ingredients:

3 ounces Patrón Silver
1 ½ ounces Patrón Citrónge Orange
1 ounce fresh lime juice
1 ½ ounces coconut cream
1 ½ ounces coconut milk

Combine coconut cream and coconut milk in a shaker and shake thoroughly; pour remaining ingredients in and shake. Strain into glass and garnish with salt, if desired.

7. Spring break margarita

Get ready for a tropical vacation with this spring break margarita. This drink was the 2011 winner of Jimmy Buffett’s Margaritaville National Margarita Day recipe so it has to be good.

Ingredients:

1.5 oz Silver tequila
.5 oz paradise passion fruit
3 oz margarita mix
½ cup frozen mixed berries

Place all ingredients into a blender cup, add ice and blend together until the consistency is smooth. Garnish this margarita with a pineapple wedge.

Cranberry margaritas are a popular spin on the drink. While they are commonly served during the Christmas season, they can be enjoyed at any time of the year. (James Allen Walker/MCT/Tribune News Service via Getty Images)

8. Cranberry margarita

Cranberry cocktails aren’t just for the Christmas season. Try this recipe from the Muy Bueno cookbook blog anytime of year.

Ingredients:

For cranberry purée:

1 cup freshly squeezed orange juice
1 cup sugar
16 ounce package of fresh cranberries

For drink:

½ ounces of your favorite tequila
½ ounce of Grand Marnier
2 ounces of cranberry purée

The first step in making this drink is making your cranberry purée.

For the recipe, grab a saucepan and melt sugar in the orange juice over medium heat. Add in cranberries and cook all of it together over low heat for about 10 minutes. Remove the saucepan from the heat and let it cool.

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In a shaker, add crushed ice, tequila, Grand Marnier and two ounces of the cranberry purée. Shake everything together. Lastly, pour the drink into a sugar rimmed glass.

No matter which of these margaritas you choose to indulge in, they are sure to put a twist on a classic cocktail.

Alexandra Deabler contributed reporting.

Ashlyn Messier is a writer for Fox News Digital.

February 3, 2023

Charcuterie Board Ideas: Our Top Sweet and Savory Picks

I’m generally in need of an appetizer or smaller dish, regardless of whether web hosting a occasion, acquiring a picnic, or contributing to the office environment potluck. Historically, making explained appetizer was a chore — one much more matter on an currently prolonged to-do record. Not too long ago, nonetheless, I found out a shortcut that’s made appetizer-ing significantly easier (and tastier). What is that, you talk to? The response: a charcuterie board.

The upcoming time you want to make an appetizer or tiny dish, whip up a person of these pleasurable bash favors. Charcuterie boards are lovely to search at, effortless to throw jointly, and, most vital of all, delectable. To get you started off, a several strategies for placing alongside one another the best charcuterie board are underneath.

What is a charcuterie board?

A charcuterie board is a kind of appetizer or snack that features a variety of meats, cheeses, and other accompaniments. The phrase “charcuterie” is derived from the French phrases for “cooked” and “flesh.” Ordinarily, a charcuterie board included a variety of treated meats — significantly pork merchandise like salami, ham, and sausages — laid out on a chopping board. Usually, men and women mistakenly conflate charcuterie boards and cheese boards but while a lot of charcuterie boards element the greatest cheeses and crème, there is extra to this decadent social gathering platter than mozzarella and cheddar cheese.

Today, charcuterie boards can consist of an array of meats and cheeses, as effectively as other accompaniments like baguettes, crackers, fruit, dips, and condiments. They are usually served as a mild meal or snack, or as appetizers at parties massive and smaller.

The Origins of Charcuterie

The origins of charcuterie can be traced again to ancient Rome, where by pork was first preserved working with salt and other seasonings. About time, the follow of meat preservation developed into the art of charcuterie, particularly in France, where it turned an crucial part of the country’s culinary heritage. Today’s charcuterie boards incorporate everything from butter and spreads to nuts and dried fruits, which tends to make them both of those visually attractive and exceedingly delicious. They’re in particular well-suited for holiday and New Year’s Eve parties.

Building a Charcuterie Board: The Basic principles

Now that we’ve outlined a charcuterie board, how do you truly make a single? The great charcuterie board is just one that is balanced. To attain this demands a wide range of components, equivalent sections salty and sweet. Here’s a move-by-move manual to putting with each other a effectively-well balanced charcuterie board.

Move A single: Meat

Commence with a wide range of meats, such as prosciutto, salami, and chorizo. Rarer meats like goose prosciutto or wild boar salami are nice possibilities if you’re serving more adventurous guests. Both way, it is ideal to lay a basis of approachable substances like prosciutto and salami — and then create on that later if you like. Fold or roll slices of meat and set them on your board in a line, in groups, or in a fan form. Making the excellent charcuterie board is a imaginative endeavor, so never be worried to experiment with your style.

Increase Cheese Platter Elements

Following is the cheese. A good charcuterie board has a assortment of cheeses in various flavors and textures, from smooth and creamy to tough and sharp. I like together with a block of brie and gouda, as nicely as slices of a sharper cheese like cheddar or gruyere. Other choices contain parmesan, goat cheese, and blue cheese. You will want crackers — Wheat Thins and Triscuits are equally a protected bet. As with meats, how you organize your cheese and crackers is fully up to you. Take into consideration, nonetheless, separating tender cheeses like burrata and brie on opposing sides of your board, with cheese knives and labels beside each and every. Position gruyere or other tricky cheeses (constantly sliced) and crackers amongst the two. Fiddle close to with your arrangement until you have uncovered a single which is pleasing to the eye.

A Contact of Sweetness

It is now time to bring on the sweets. Fresh new fruit like grapes, berries, and figs are all fantastic alternatives. Blueberries in a smaller bowl, sliced apples, and bunches of grapes scattered all through add depth and dimension to your charcuterie board. You can also incorporate dried fruit, like apricots or cranberries. Commonly, I favor a mix of both of those dried fruit and refreshing raspberries, blueberries, or grapes. The contrasting textures insert visible attractiveness and broaden the scope of your board’s flavors. One more way to sweeten your charcuterie board is to increase honey or jam. A petite pot of spreadable fruit jam or honey in a tiny bowl for dipping apple slices both get the job done perfectly.

A Bit of Crunch

Below comes the texture! You’ve obtained your comfortable cheese, salty meats, and juicy fruit — now it is time to add crunch to the board. One of the simplest strategies to do this is with nuts and seeds. Almonds, pistachios, pecans, and sunflower seeds are pleasant alternatives you can also add spiced or candied nuts. Pretzels are another way to crunch-ify your board, and they deliver a shapely distinction to your more geometric crackers.

The Last Touch

The final main player on your charcuterie board is dips and spreads — olive oil, spinach and artichoke dip, and pepper jelly all come to mind. Hummus, tapenade, and mustard are also scrumptious options. Invest in colourful tiny bowls or dishes for displaying your dips, and scatter them all over your board and beside meats and cheeses like pepperoni and manchego. Once more, creative imagination is key in this article — experiment with bowls and petits pots of different measurements, and incorporate a garnish to tie it all jointly. A sprig of thyme or rosemary beside olive oil is a wonderful contact. However your garnish won’t probably be eaten, it adds aroma and aesthetic attractiveness.

What are the greatest charcuterie board suggestions to attempt?

Making a simple charcuterie board is straightforward plenty of, but some gatherings demand a little something a lot more inventive. Below are 5 exclusive charcuterie board ideas for when you definitely want to wow your guests.

The “Fruitcuterie” Board

"Fruitcuterie" board with berries, mango, kiwi, orange, lime, and other fruits — Lilly Trott/Shutterstock

The “fruitcuterie” board focuses, not incredibly, on fruit. To make this board, arrange a range of contrasting fruits on a platter. You could possibly incorporate apple and cantaloupe slices, a modest dish of pomegranate seeds, and a several types of berries. Enjoy all-around with the arrangement right until your board evokes a colourful rainbow.

The Roasted Grapes and Brie Charcuterie Board

Baked brie and grape charcuterie board with bread and nuts — Stepanek Photography/Shutterstock

For a quite easy yet sophisticated charcuterie board, pair roasted grapes with brie and focaccia. Get started by oven-roasting the grapes in honey, vinegar, oil, and sugar then spoon the combination on to your board with a wedge of brie and focaccia slices. You can even whip up baked brie for a small cold-weather conditions convenience. This dish lacks the multitudinous elements of other charcuterie boards, but rely on me — it holds its own!

The Brunch-Themed Charcuterie Board

Charcuterie style brunch board with bagels, cheese and meats, berries, and other foods — Jen Rubin Pictures/Shutterstock

For brunch events, place together a brunch-themed charcuterie board. This may well involve smaller bowls of berries, rows of bacon, mini quiches, and slices of toast with jars of jam, cream cheese, and other spreads. I just can’t assume of any superior way to wake up in the early morning than with a yummy brunch charcuterie board.

The “Desserts Only” Charcuterie Board

Dessert charcuterie-style board with cookies, strawberries, and various chocolates and candies — Lazhko Svetlana/Shutterstock

This sweet charcuterie board is the perfect conclude to a night of very good foods and very good enterprise. Here you will mix smaller bowls of chocolates (feel M&M’s or chocolate chips) with much more savory desserts, like mini slices of cheesecake, chocolate-included pretzels, and salted caramel bites.

Spending plan-Welcoming Charcuterie Board

Charcuterie board with apple, meats, cheeses, and nuts and berries — Daniel Simoc-Minea/Shutterstock

Charcuterie boards can get expensive. If you’ve ever acquired fancy meats and cheeses, you know they raise the grocery monthly bill pretty swiftly. But just due to the fact you are on a finances doesn’t signify a scrumptious charcuterie board is out of the question. For a far more inexpensive choice, hold things very simple: Prosciutto and salami for the meat, sliced cheddar and a block of brie for the cheese, and apple slices and grapes for the fruit. Preserve the fancy dips and garnishes for yet another time.

Produce the Charcuterie of Your Goals

A charcuterie board is a person of the very best appetizers or little dishes you can deliver to a celebration. Not only is it visually captivating, but it’s also a assured crowd-pleaser. So why not be everyone’s favorite visitor, and carry a charcuterie board to the celebration!