Matching Recipes

Raspberry Crumble Tart Bars

1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds

1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces, 12 tablespoons, or 170 grams) cold, unsalted butter, cut into cubes

3 tablespoons (45 ml) cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon (115 grams) granulated sugar

3 6-ounce containers fresh raspberries (510 grams, 18 ounces, or about 4.5 cups)

Red Bean And Green Grain Taco Bowl

grains

2 fresh poblano chile peppers, seeded and roughly chopped

1 cup cilantro leaves (picked from 1 bunch)

3/4 medium white onion, roughly chopped (i save the last 1/4 to finely mince as a topping)

2 cloves garlic, chopped

3 cups water or broth (amount needed for wheat berries, adjust if needed)

1 cup uncooked wheatberries

salt to taste

Rhubarb Jello Salad

3 cups rhubarb, chopped

1/2 cup sugar

1/4 cup water

1 3-oz box strawberry jello

1/2 cold cup water

1 cup whipped topping

Rhubarb Upside-Down Cake

2 ½ sticks unsalted butter, at room temperature, more to grease pans

1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups

2 teaspoons cornstarch

1 ½ cups granulated sugar

½ cup light brown sugar

2 cups cake flour

1 ¼ teaspoons baking powder

½ teaspoon fine sea salt

zest of 1 lemon, grated

1 teaspoon vanilla extract

4 large eggs

⅓ cup sour cream

Ridiculously Easy Butterscotch Sauce

1/4 cup (4 tablespoons, 2 ounces or 1/2 stick) unsalted butter

1/2 cup (about 109 grams) packed dark or light brown sugar (i used dark)

1/2 cup (118 ml) heavy cream

1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste

1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste

Roasted Broccolini And Lemon With Parmesan

1 lemon, halved crosswise, seeds removed

4 garlic cloves, smashed

2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)

3 to 4 tablespoons olive oil

kosher salt and freshly ground pepper

Roasted Roots With Green Salsa

3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges

8 small carrots with tops (about 1 lb.), tops reserved, scrubbed

5 scallions, roots trimmed

1 tbsp. extra-virgin olive oil, plus more for drizzling

kosher salt, freshly ground pepper

8 oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)

1–2 green chiles (such as serrano or jalapeño), finely chopped

¼ cup fresh lime juice

Salad Pizza With White Beans And Parmesan

1 (15-ounce) can white beans, such as cannellini or great northern, rinsed

¼ cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine

2 tablespoons extra-virgin olive oil, plus more for greasing

kosher salt and black pepper

1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions

1 cup freshly grated parmesan, plus more for serving

Salted Brown Butter Crispy Treats

1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for the pan

1 10-ounce (285-gram) bag marshmallows

heaping 1/4 teaspoon coarse sea salt

6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

Salted Margarita Bars

2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)

¼ cup tequila (preferably blanco)

2 tablespoons orange liqueur, such as grand marnier

pinch of kosher salt

5 large egg yolks

1 (14-ounce) can sweetened condensed milk