Matching Recipes
Sticky And Spicy Baked Cauliflower
1 cup all-purpose flour
½ cup cornstarch
2 tsp. baking powder
1 tsp. diamond crystal or ½ tsp. morton kosher salt
1 large head of cauliflower (about 2½ lb.), cut into large florets
¼ cup gochujang (korean hot pepper paste)
3 tbsp. soy sauce
2 tbsp. pure maple syrup
2 tbsp. mirin
2 tsp. unseasoned rice vinegar
steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)
Strawberries With Swedish Cream
1 cup heavy cream
½ cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary
Strawberry And Cream Layer Cake
1 ½ pounds fresh strawberries, hulled
½ cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled
Strawberry And Pretzel Ice Cream Pie
5 oz. salted pretzels
¼ cup (packed; 50 g) light or dark brown sugar
1 tsp. diamond crystal or ½ tsp. morton kosher salt
10 tbsp. unsalted butter, melted
½ cup strawberry jam
2 tsp. fresh lemon juice
1 pint strawberry ice cream, softened in refrigerator 20 minutes
10 oz. fresh strawberries (about 2 cups), some halved, some quartered, some left whole
Strawberry Cheesecake Ice Cream Pie
crust
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted
Strawberry Graham Icebox Cake
1 3/4 cups plus 2 tablespoons (230 grams) all-purpose flour
1/2 teaspoon fine sea or table salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch of ground cloves
1/3 cup (65 grams) granulated sugar
2/3 cup (125 grams) dark brown sugar
1 tablespoon (15 ml) honey
1/2 cup (115 grams) unsalted butter, cold is fine if using a food processor, softened otherwise
1 large egg
6 tablespoons (75 grams) granulated sugar
finely grated zest of half a lemon
8 ounces cream cheese, very soft
1 teaspoon (5 ml) vanilla
1/8 teaspoon fine salt
1 1/2 cups (355 ml) heavy or whipping cream
3 1/2 to 4 cups (to be safe) fresh strawberries, hulled
Summer Berry Buckle
½ cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
½ cup/100 grams granulated sugar, more for sprinkling
¼ cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 ¼ cups/156 grams all-purpose flour
½ teaspoon fine sea salt
½ teaspoon grated nutmeg
¼ teaspoon baking powder
4 ½ cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
cinnamon, for dusting (optional)
Summer Goddess Chicken Salad
8 oz. green beans, trimmed, halved crosswise
kosher salt
1 ear of corn, kernels removed (about 1 cup)
2 skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts
1 oil-packed anchovy fillet
¼ avocado
¼ cup extra-virgin olive oil
2 tbsp. sour cream
1 tsp. finely grated lemon zest
2 tbsp. (or more) fresh lemon juice
1½ tsp. red wine vinegar
¾ cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving
freshly ground black pepper
¾ cup store-bought fried shallots, divided
Sun-Dried-Tomato Romesco Pasta
½ cup plus 2 tbsp. olive oil
4 garlic cloves, smashed
⅓ cup pine nuts
1 tbsp. drained capers
2 cups drained oil-packed sun-dried tomatoes
2 tbsp. balsamic vinegar
¼ tsp. smoked paprika
freshly ground black pepper
1 lb. medium pasta (such as campanelle or cavatelli)
kosher salt
1 cup panko
Tall, Fluffy Buttermilk Pancakes
2 tablespoons (30 grams) unsalted butter, plus more for pan
2 tablespoons (25 grams) granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup plus 2 to 4 tablespoons buttermilk
1/4 teaspoon fine sea or table salt
1/2 teaspoon baking soda