Matching Recipes

Black-Bottom Cupcakes

8 ounces cream cheese, regular or reduced fat, at room temperature

1/3 cup granulated sugar

1 large egg, at room temperature

2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

1 1/2 cups all-purpose flour

5 tablespoons natural unsweetened cocoa powder (not dutch-process)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup firmly packed light brown sugar

1 cup water

1/3 cup unflavored vegetable oil

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract

Blistered Cherry Tomato Toast

¾ cup labneh (lebanese strained yogurt) or plain whole-milk greek yogurt

½ tsp. finely grated lemon zest

1 tsp. fresh lemon juice

½ tsp. diamond crystal or ¼ tsp. morton kosher salt, plus more

2 tbsp. (or more) extra-virgin olive oil, divided

2 1"-thick slices sourdough bread

4 garlic cloves, finely chopped

1 lb. cherry tomatoes

oil-packed anchovy fillets, chopped chives, and balsamic glaze (for serving)

Blueberry Crumb Bars

1 cup (200 grams) granulated sugar

1 teaspoon baking powder

3 cups (390 grams) all-purpose flour

1/4 teaspoon salt

zest of one lemon

1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks

1 large egg

juice of 1 lemon

1/2 cup (100 grams) granulated sugar

4 teaspoons cornstarch

4 cups fresh blueberries

Bourbon Peach Smash

1 large very ripe peach, pitted, very thinly sliced

1/2 cup sugar

1/2 cup water

1 to 2 tablespoons apple cider vinegar

pinch of salt

a few macerated peach slices

3 to 4 fresh mint leaves

ice

2 tablespoons (1 ounce) syrup from peaches

3 tablespoons (1 1/2 ounces) bourbon

splash of chilled seltzer or ginger beer

Broccoli Rubble Farro Salad

salt

1 cup semi-pearled farro

1 pound broccolini or regular broccoli (previously: 2 pounds, see note)

4 tablespoons olive oil

2 cloves garlic, minced

red pepper flakes, to taste

finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)

freshly ground black pepper

Brussels Sprout And Bacon Frittata

1/2 pound bacon, diced

2 small- medium shallots, halved and thinly sliced

3/4 pound brussels sprouts, halved and sliced 1/4 -nch thick

kosher salt

freshly ground pepper

8 large eggs

2 tablespoons whole milk or cream

1 cup shredded gruyère cheese

Buldak Pizza (Korean Fire Chicken Pizza)

1 tablespoons neutral oil, such as vegetable, canola or rice bran

6 medium garlic cloves, minced (about 2 tablespoons)

3 coin-sized disks of fresh ginger

1 tablespoon tomato paste

¼ cup gochujang (hot or mild, depending on your heat tolerance, see tip)

3 to 4 tablespoons gochugaru (hot or mild, more or less, depending on your heat tolerance, see tip), plus more to finish

1 tablespoon coarsely fresh ground black pepper

3 tablespoons sweet rice syrup or light corn syrup

3 tablespoons soy sauce

2 tablespoons toasted sesame oil

½ cup chicken or vegetable stock, or water

½ cup crushed tomatoes

12 ounces boneless, skinless chicken thighs (2 to 4 thighs, depending on their size)

425 grams/about 3 level cups bread flour, plus more for stretching and dusting pizza skins (15 ounces)

12½ grams/about 1 tablespoon sugar (.4 ounces)

12½ grams/about 1 tablespoon kosher salt (.4 ounces)

6 grams/about 1 teaspoon instant yeast, such as saf or fleischman’s instant yeast (.2 ounces)

28 grams/about 2 tablespoons extra-virgin olive oil (1 ounce)

12 ounces coarsely grated full-fat dry mozzarella

6 garlic cloves, very thinly sliced

a handful of pickled chiles (such as pepperoncini or banana peppers)

a bunch of thinly sliced scallions

Butter Chicken Recipe

1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)

1/4 cup (60ml) plain greek yogurt, store-bought or homemade

1 tablespoon garam masala, store-bought or homemade

2 teaspoons diamond crystal kosher salt (if using table salt, use half as much)

1 teaspoon kala namak (black salt) (optional, see note)

one 1-inch piece fresh ginger (1/2 ounce; 14g), peeled and finely grated

Buttered Noodles For Frances

kosher salt plus some pinches of flaky sea salt to finish, if you wish

1 16-ounce package of egg noodles or box of dried pasta

6 tablespoons salted butter, divided, plus more as your spirit requires that day

Buttered Potatoes With Salted Lemon

2 lb. small waxy potatoes (such as peewees, fingerlings, or new potatoes)

kosher salt

1 preserved lemon, seeds removed, finely chopped, plus 2 tbsp. (or more) brine

½ cup (1 stick) unsalted butter, cut into pieces

1 small bunch chives or 3 scallions, thinly sliced

1 cup coarsely chopped dill