A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.