Across the Northern Hemisphere at about this time, garlic plants are reaching for the sun. Each clove planted last fall has divided and swollen into a bulb of cloves, while the flowers emerge in a circuitous path. Each flower sits on a stalk that, before it will stand up straight like a stalk is supposed…
How to Make a Classic French Yogurt Cake
Think of yogurt cake as the little black dress of French baking: an easy, everyday staple that always delights and pairs well with just about everything. With a golden exterior and moist, fluffy crumb, it’s the perfect cross between a pound cake and light sponge cake, an ultimate family favorite for any occasion. Why is…
This Homemade Father’s Day Gift Is Delightfully Delicious
Generations of kids and grown-ups have baked and eaten chocolate chip cookies. We have just one person to thank for the chocolate chip cookies we know and love: Ruth Wakefield. In the 1930s, Ruth and her husband ran a restaurant in Whitman, Massachusetts, called the Toll House. Ruth invented a recipe for Toll House Chocolate…
The Big, Beautiful Grilled Chicken Salad I’m Eating on Repeat All Summer Long
This bright and satisfying grilled chicken salad is the perfect easy summer dinner to add to your rotation. You’ll start with a bed of sturdy romaine lettuce for crunch, then toss in a handful of fresh herbs to brighten it up. Mix in cucumbers, juicy tomatoes, creamy avocado, lightly pickled red onion, and tangy goat…
The Family Table: My Father’s ‘Red Gold’
Submitted by James L. Casale, Palm Beach Gardens, Florida “Red gold” is a term I have always used to describe my father’s incomparable marinara sauce. He did most of the cooking in our household because my mother didn’t get home until 6:30 p.m. each night. She was usually exhausted from her 12-hour days commuting to…
Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi
Serves 4 For the Rice Porridge 1 cup short grain rice 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed 1 teaspoon toasted sesame oil 8 cups chicken stock (preferably homemade) To Serve 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers 1/2 packed cup drained cabbage kimchi Pinch…
Baked Peaches and Cream
When baked in the oven, peaches caramelize in their juices, deepening their flavor. This dessert becomes elegant and sophisticated in its presentation: Use a pretty plate or a coupe glass and layer the soft, caramelized fruit with golden toasted almonds and mounds of orange-scented whipped cream. The almonds add crunch and smokiness, and with almond…
Paella With Chorizo, Shrimp, and Clams
Making paella as an entertaining dish is pure genius. Once you have prepped the ingredients, it’s just a matter of adding them in the proper order to cook everything together in a flavorful homemade stock infused with a large pinch of saffron. The beauty of paella? Anything goes. In this version, I’m using spicy chorizo,…
Breaking out of a Bok Choy Rut
I had given up on bok choy, because I was caught in a rut, adding it to my soggy stir-fries and not much else. I felt guilty, because I was really giving up on myself. It certainly isn’t bok choy’s fault—though it should take credit for causing so many impulse purchases. I know I’m not…
How to Make an Upside-Down Cake With (Almost) Any Fruit
Surely everyone is familiar with the classic pineapple upside-down cake, topped with rings of canned pineapple and dotted with neon-red maraschino cherries, all nestled in a brown sugar glaze. What many people don’t know is that nearly any fruit can be subbed in for the pineapple-cherry combo with fresh, delicious results. Read on for our…
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