This recipe is autumn in a loaf pan. The deep flavor of molasses is the perfect companion to crisp fall mornings, and calls back childhood memories of cooking next to grandma over a wood stove while fog slowly lifts from the mountains. In Southern Appalachia, families relied on locally-harvested sweeteners such as honey or sorghum molasses. Sweet breads like this one were reserved for celebrations and holidays, in contrast to the daily pans of cornbread or biscuits. Each bite of this rich bread tastes like the mountains, like home. The recipe comes together quickly, but be sure to sift the flour to avoid clumping in the loaf. For a more authentic flavor, use sorghum molasses. We recommend serving it warm with butter and coffee!
Our pecan sticky buns are justifiably famous, since they beat Bobby Flay in a throwdown. We once calculated that we bake off about 220,000 sticky buns a year (that’s over 600 daily) just to keep up with the demand. When something is that popular, is there any reason to tweak it or improve it? Well, in New England we can’t help but get pretty excited about apple season every fall. I myself eat at least an apple a day (I have one in my bag now) and when the idea to switch out the pecans for apples came up, I couldn’t wait to try it. I love how the tart cider and the fresh, spiced apples bring our sticky bun to a whole new level. These are insanely good and I actually love them better than the original.
For this Asparagus Puffs recipe, we blanched the asparagus spears until tender before incorporating them into the cheese mixture. And we were sure to thoroughly thaw the puff pastry so it did not crack when unfolded.
The inspiration for this recipes was Pan Bagnat, the traditional Nice “sandwich,” in which the top of a round loaf would be sliced off and some of the crumb hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the “lid” put on top. Later variations are often made with ham and cheese, and sometimes peppers layered up neatly inside the bread “shell,” but I thought it would be fun to stuff the ingredients between the slices of a whole loaf, and bake it. We often make this for lunch. and everyone loves it warm, but it is also a great picnic showstopper. You can carry it with you, still in its foil, then just open it up, drizzle with oil and let everyone help themselves. Although I have suggested using prosciutto and mozzarella, which melts very well, I always associate pain surprise with Provence, as I like to make it when I am there on holiday with the family, but using local cured ham and cheese instead.
Erin Jang has seen, first hand, the power of food as an expression of love. The child of immigrants from South Korea, Erin watched as her hard-working parents juggled several jobs alongside the demands of cooking hearty and delicious nightly meals. While Erin describes her homemade Korean meals as simple, it is aweinspiring to understand how some cultures interpret simplicity in food—by today’s standards, Erin’s daily multi-layered fare would be deemed a feast.
Fruit soup is not really a soup, it’s more like a fruit-based tapioca pudding. When I was first served fruit soup by my mother-in-law, Ann Marie, I recognized it as chia pudding’s older Swedish cousin. My mother-in-law serves it for dessert with fresh cream and a plate of butter cookies, but I think it’s a perfect breakfast alongside some full-fat yogurt and a handful of granola. Note: This recipe requires at least 6 hours of chilling time.
This recipe was shared with us by The Kitchn's Sheela Prakash as part of our All-Star Summer Cookout episode. It's bubbly, enjoyable tart (thanks to the shrub and lemon/lime), and can easily be made into a cocktail by adding the spirit of your choice. We're thinking gin or vodka would work well here. Fruit shrubs are commercially available in stores and online; see below for Sheela's recommendations. You can also make your own shrub using this recipe from The Kitchn.
Golden, crunchy, and covered in a salty, frico-like layer of baked Parmesan, this is sort of like a giant gougère-style cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft, cheesy, custardy interior. If you’re not shy (or not serving this to a shy group), feel free to tear this apart with your hands to eat, licking the salty bits of cheese and herbs off your fingers when you’re done (if this is too tactile for you, use a large spoon for serving). You can serve this for dinner with a big salad or with some kind of roasted meat, or try it for brunch in place of the usual sweet and fruity Dutch babies that people expect. Or, for something completely out of the box, this also happens to make a fantastic cocktail nosh—serve it right out of the oven, still in the pan, to your guests and let them tear off pieces. It’s quite delicious with a gin martini.
When it comes to fried eggs, there are some people who prefer a pristine, pillowy white, without any trace of browning or crispness. I am not one of them. When I want a cushion of soft egg white, I poach. For me the perfect fried egg has a white that curls and ruffles as soon as it makes contact with the hot fat in the pan, turning lacy and crunchy at the edges while remaining plump and soft at the yolk, which should run like hot lava at the merest touch of your fork. This recipe achieves exactly that, using olive oil as the frying medium. But what really elevates this dish are the sweet fried scallions and woodsy fried sage leaves that get caught in the white. They turn a plain breakfast staple into an unusual and very quick dinner. Serve this with toasted country bread or flatbread, and maybe a big salad if you need some vegetables. Consider this a light dinner, for nights after you’ve had a big lunch, when you’re peckish rather than starving.
These rolls make a decadent brunch, served warm from the oven, with a pot of good strong coffee on the side.