This chocolatey banana confection sits firmly between cake and brownie. It's delightfully tender, fudgy and dense, and chock-full of banana. The best part? It's made from ingredients I typically eat for breakfast—almonds, bananas, coconut oil—plus a few innocuous ones, like unsweetened cocoa and baking powder. This recipe was featured in, The Fudgy Banana-Brownie Cake You Can Eat for Breakfast.
Beef chunks in a creamy mushroom sauce served over egg noodles. Slow-cooked to tender perfection with classic Russian flavors.
Blondies—the fair-haired cousin of Brownies—likely originated during World War II due to the need to bake without rationed ingredients like chocolate and white sugar. It seems odd, I know, because packed as this treat is with butter, brown sugar, and eggs, it just doesn’t seem like a recipe in which you are doing without something you love.
Pork roast filled with tangy sauerkraut and onions. A deeply flavorful and filling dish with old-world flair.
This recipe began with Nik Sharma's affection for Nutella—the wonders of which he discovered after moving from Bombay to Cincinnati for grad school—and it ends with a streamlined one-bowl, crisp-chewy cookie that happens to be gluten-free. It tastes both everything and nothing like your perfect chocolate chip.
Kladdkaka—or Swedish Gooey Chocolate Cake—is a home cook's dream. It's five ingredients, plus a pinch of salt and some breadcrumbs to line the pan (which, in a bind, you could skip in lieu of just butter). The cake batter comes together in just one pot in roughly five minutes, or as long as it takes you to melt chocolate and butter, then stir in some dry ingredients. It cooks for about 15 minutes meaning, all-in, you're never more than a half-an-hour out from a warm, fudgy slice of it.
For most drinkers, classic cocktails serve as craving benchmarks. When it’s sweater weather and you’ve got whiskey on the brain? Make it a Manhattan. When you’re roasting in the midsummer sun and in desperate need of refreshment? Send margaritas. The trouble is, our benchmarks tend to clock in above the mark where they can reasonably be dubbed sessionable. The good news is they can easily be altered to bring down the ABV while still preserving the flavor profiles that made these drinks classics in the first place.
This recipe is quick and satisfying. Think boxed mac and cheese, but even better. The simple combination of salty, starchy pasta water, a little butter, and your favorite semi-firm cheese (we used goat gouda) yields a creamy, savory, highly addictive sauce.
A riff on the classic, this flavor-packed piccata is ready in just about 15 minutes, making it an easy weeknight dinner winner when served alongside green vegetables or buttered pasta.
I love buffalo chicken wings, but one of my favorite vegan restaurants in Philadelphia, PA. Bar Bombón, makes me not miss them at all.
