Matching Recipes

Chocolate Sheet Cake With Brown Butter Frosting

nonstick vegetable oil spray

2 cups (400 g) granulated sugar

1¾ cups (219 g) all-purpose flour

1 tsp. baking soda

¾ cup (64 g) dutch-process cocoa powder (preferably guittard)

¾ cup vegetable oil

2 large eggs

¾ cup well-shaken buttermilk

2 tsp. diamond crystal or 1¼ tsp. morton kosher salt

2 tsp. vanilla extract

1¼ cups (2½ sticks) unsalted butter, room temperature, divided

⅓ cup (32 g) nonfat dry milk powder

⅔ cup heavy cream

2½ tsp. diamond crystal or 1½ tsp. morton kosher salt

1 tsp. vanilla extract

1 1-lb. box (453 g) powdered sugar, sifted, divided

flaky sea salt (optional)

Christmas Day Clementine Sour

1 ½ ounces bourbon, preferably elijah craig 12-year-old

½ ounce pierre ferrand dry curaçao

¼ ounce spiced brown sugar syrup (see recipe)

juice of 1 clementine (about 1 ounce), plus ribbon of peel for garnish

1 egg white (optional)

½ teaspoon luxardo amaretto (enough to rinse inside of coupe glass)

2 dashes angostura bitters

Classic Buttermilk Waffles

2 large eggs

1 3/4 cups (397g) buttermilk

8 tablespoons (113g) unsalted butter, melted, cooled

2 teaspoons king arthur pure vanilla extract

2 cups (226g) king arthur pastry flour blend or 1 3/4 cups (210g) king arthur unbleached all-purpose flour

2 tablespoons (25g) granulated sugar*

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Cook's Illustrated's Sauteed Green Beans With Garlic And Herbs Recipe

1 tablespoon unsalted butter, softened

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

1 teaspoon chopped fresh thyme leaves

1 teaspoon olive oil

1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces

table salt and ground black pepper

1/4 cup water

2 teaspoons juice from 1 lemon

Corn Chowder With Chile, Lime And Cotija

8 medium/large ears corn, husks and silks removed

1 tablespoon olive oil

1 tablespoon butter

1 large onion, preferably spanish, chopped fine

2 medium cloves garlic, minced

1 to 2 jalapeno peppers, finely chopped

1 tablespoon mild chili powder or 1 teaspoon of a hotter one

3 tablespoons (25 grams) all-purpose flour

4 cups (945 ml) vegetable or chicken stock or broth

2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups)

1 cup (235 ml) whole milk

salt and freshly ground black pepper or cayenne to taste

1/2 to 1 cup (120 to 235 ml) heavy cream

1/4 cup (50 grams) mayonnaise

1/4 cup (60 grams) sour cream or mexican crema

1/2 cup (110 grams) finely crumbled cotija, feta or ricotta salata cheese, plus more for serving

1 lime, divided

1/4 cup finely chopped fresh cilantro

chili powder or a chili-lime seasoning such as tajín

baked tortilla chips (optional)

Cream Cheese Frosting

2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature

2 (8-ounce) packages cream cheese, at room temperature

2 cups confectioners’ sugar

2 tablespoons milk, more as needed

Crispy Gnocchi With Burst Tomatoes And Mozzarella

2 tablespoons extra-virgin olive oil, plus more as needed

2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi

¼ cup unsalted butter

4 garlic cloves, thinly sliced

¼ teaspoon red-pepper flakes, plus more for serving

kosher salt and black pepper

2 pints small tomatoes, such as cherry, grape or sungold

¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Hash Browns

2 large russet potatoes

⅔ cup grated parmesan

heaping ½ teaspoon garlic powder

heaping ½ teaspoon onion powder

kosher salt

5 tablespoons canola oil, plus more if needed

3 tablespoons unsalted butter

4 fresh thyme sprigs

1 tablespoon thinly sliced chives

⅓ cup crème fraîche

1 teaspoon chopped fresh dill

½ teaspoon finely grated fresh lemon zest (from ½ lemon)

Cucumber Caesar With Spicy Breadcrumbs

2 tbsp. extra-virgin olive oil

1–2 tsp. calabrian chile paste or ½ tsp. crushed red pepper flakes

1 cup panko

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

4 garlic cloves, finely grated

⅓ cup extra-virgin olive oil

¼ cup fresh lemon juice

1 tbsp. anchovy paste or about 5 drained oil-packed anchovy fillets, smashed

1 tbsp. dijon mustard

¾ tsp. diamond crystal or ½ tsp. morton kosher salt, plus more

3 english hothouse cucumbers, cut on a diagonal into 1" pieces

4 oz. parmesan, shaved

Detroit-Style Pan Pizza

300g bread flour (10.5 ounces; about 2 generous cups)

5g instant yeast (0.15 ounce; about 1 teaspoon), such as saf instant yeast

9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon diamond crystal kosher salt)

220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)

extra-virgin olive oil, as needed

2 tablespoons (30ml) extra-virgin olive oil

3 medium cloves garlic, minced

2 teaspoons (about 5g) dried oregano

dash red pepper flakes

1 (28-ounce; 800g) can high-quality crushed tomatoes

1 teaspoon (about 6g) granulated garlic powder

1 teaspoon (about 6g) granulated onion powder

1 tablespoon (about 15g) sugar

kosher salt, to taste

12 ounces (340g) brick cheese, cut into 1/2-inch cubes (see note)

12 ounces (340g) high-quality natural-casing pepperoni, such as boar's head or vermont smoke & cure, cut into 1/8-inch slices (optional)