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16 Oct

Dark Ginger Rye Cake With Yogurt And Honey


Dark Ginger Rye Cake With Yogurt And Honey

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.


Nonstick vegetable oil spray

1 cup robust-flavored (dark) molasses (not blackstrap)

1 cup stout

½ teaspoon baking soda

1½ cups rye flour

½ cup all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

1½ teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

1 cup granulated sugar

1 cup (packed) dark brown sugar

1 teaspoon finely grated peeled ginger

1 teaspoon vanilla extract

½ cup virgin coconut oil, melted, slightly cooled

¼ cup vegetable oil

¼ cup honey

2 cups plain whole-milk yogurt

Special Equipment

A 10-inch-diameter springform pan

Preparation Preheat oven to 350°. Lightly coat...
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12 Oct

Malted Walnut Pie


Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.


Graham Cracker Crust

14 graham crackers (about 8 oz.)

2 tablespoons raw sugar or granulated sugar

1 tablespoon all-purpose flour

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

2 cups walnuts

4 oz. white chocolate, melted

3 large eggs

¾ cup light corn syrup

⅔ cup (packed) light brown sugar

¼ cup plus 2 Tbsp. barley malt syrup

¼ cup malted milk powder

1 tablespoon malt vinegar

¾ teaspoon kosher salt

½ teaspoon vanilla extract

¼ cup (½ stick) unsalted butter

Unsweetened whipped cream (for serving; optional)

Preparation graham cracker crust Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a...
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10 Oct

Saffron, Orange, And Honey Madeleines


Saffron, Orange, And Honey Madeleines

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.

Ingredients MAKES ABOUT...
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3 Sep

Blueberry And Corn Crisp


Blueberry And Corn Crisp

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.



5 cups fresh (or frozen, thawed) blueberries

⅓ cup sugar

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

1 tablespoon cornstarch

¼ teaspoon kosher salt

Topping And Assembly

⅔ cup all-purpose flour

⅔ cup coarse-grind cornmeal or polenta

⅓ cup sugar

1 teaspoon kosher salt

10 tablespoons chilled unsalted butter, cut into pieces

1 cup fresh corn kernels (from about 1 large ear)

Preparation Filling Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish. Topping and Assembly Preheat oven to 375°. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain...
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1 Sep

Brown Butter Corn Flake Cake


Brown Butter Corn Flake Cake

Sweet corn makes for an awesome dessert—if you like carrot cake, you’re going to love this one. You’ll get a corn three-way with fresh corn kernels, a little bit of cornmeal to get a cornbread-like flavor, plus the crunch of Corn Flakes is so damn satisfying.


5 large ears of corn, husked, kernels cut from cobs (about 5 cups)

1½ cups (3 sticks) unsalted butter, plus more for pan

½ cup cornmeal, preferably fine-grind, plus more for pan

1½ cups all-purpose flour

1¾ teaspoons kosher salt

1½ teaspoons baking powder

1½ cups (packed) dark brown sugar

⅓ cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

2 cups Corn Flakes

Preparation Place a rack in middle of oven; preheat to 475°. Line a rimmed baking...
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23 Aug

This Ice Cream Pie Is The Best Dessert We’ve Eaten All Year


e've been fawning over Tartine Manufactory's desserts since the day they opened, from the peanut meringue cookies to the sticky date pudding. (After all, the San Francisco megabakery-slash-wine-bar-slash-ice-cream-shop-slash-restaurant is one of our Best New Restaurants of 2017.) But we might just have found the one dessert to rule them all.

One of the first things Liz Prueitt wanted to make at the latest outpost of the Tartine empire was an old-style ice cream pie like the ones she grew up eating at Carvel in Brooklyn. Drawing from the summery jams that she and her crew had just put up, she and Tartine Manufactory's pastry chef Samantha Baum dreamed up an PB&J–inspired concoction for which even Prueitt will admit “people kind of go nuts.” Just ask deputy editor Andrew Knowlton; I’ve never heard him so excited...
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14 Aug

Ricotta Pancakes With Blueberry-Lemon Compote


Ricotta Pancakes With Blueberry-Lemon Compote

If you’re in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delectable on their own. They would also be fantastic made with raspberries or huckleberries.


4 cups fresh blueberries (about 1½ pounds), divided

¼ cup plus 1 tablespoon sugar

1 teaspoon kosher salt, plus more

1½ teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

4 large eggs, separated

½ cup all-purpose flour

½ cup whole wheat flour

1½ teaspoons baking powder

¼ teaspoon baking soda

1⅓ cups whole-milk fresh ricotta

¾ cup buttermilk

2 teaspoons vanilla extract

Vegetable oil (for griddle)

Pure maple syrup and room-temperature butter (for serving)

Preparation Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until...
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28 Jul

Yogurt Granita With Melon And Raspberries


Yogurt Granita With Melon And Raspberries

Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.


1 quart plain whole-milk Greek yogurt

2 cups whole milk

½ cup honey

Pinch of kosher salt

4 very small cantaloupes (about 1½ pounds each)

2 cups raspberries (about 1 pint)

Preparation Whisk yogurt, milk, honey, and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Cut cantaloupes in half crosswise and scrape...
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26 Jul

6 Peach Desserts That Are The Definition Of Summer

There are few things more demoralizing in this world than watching an overly-ambitious haul of peaches sit in the fruit bowl growing old and bruised. As summer takes its last lap, get familiar with these six simple peach desserts by senior food editor Andy Baraghani—as delicious as they are doable—and we can guarantee that no peach will ever get left behind in your kitchen again. When buying peaches, Andy asks the sellers at the farmer's market for freestone peaches, versus cling peaches, which are exactly what they sound like. A freestone peach can be cut in half cleanly, as the pit falls right out. Cling means the peach is sort of stuck in there. The taste is the same, he just likes the way the...
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3 Jul

BA’s Best Carrot Cake


BA’s Best Carrot Cake

This is the only carrot cake recipe you’ll ever need. This is part of BA's Best, a collection of our essential recipes.



Nonstick vegetable oil spray
½ cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1½ teaspoons kosher salt
¾ teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
¾ cup (packed) dark brown sugar
2 teaspoons vanilla extract
¾ cup vegetable oil

Frosting And Assembly

12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Candied Carrot Coins(optional)

Preparation Cake Preheat oven to 350°. Lightly...
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