The addition of ground cardamom and instant espresso to this chocolate cake calls to mind the tradition of cardamom coffee practiced throughout the Middle East and Southeast Asia. Cardamom’s floral…
Is it bread? Is it dessert? The heavenly combination of chocolate and tahini makes this babka skew more to the dessert side (and it's downright perfect for brunch). Make the…
While a cinnamon sugar filling is traditional for babka, I like to add a little chocolate because, well, chocolate. It makes this babka perfect for brunch, where dessert is always…
An orange- and lemon-zest filling and almond streusel topping gives this babka knockout flavor. Make the filling while the dough is rising, and store at cool room temperature until needed.…
These four rich breads share more in common than you might think.
This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant…
In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s…
Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.
I like that you can smear this mustard paste on the thighs and marinate for a few hours to create deep flavor or go right to the grill if you're…
Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up…
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