all things food
A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.
Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there’s wine involved.
There’s chocolate bark and then there’s chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.
Real-deal candied sweet potatoes that are, yes, indecently sweet in that traditional Southern way. Yet they’re also spiced just so to satisfy in more way than one.
Whether you want a distraction for the kids or a decorative element for dessert, you’ll find your solution in these how-tos for drizzling and decorating with chocolate.
The classic cookie benefits enormously from a hit of ginger here with these surprise sleeper hits of your Christmas season.
It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)
This simple yet spectacular riff on coffee cake—there’s actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
When you’ve got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that’s obscenely indulgent. Tough decision, eh?
Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.