The magical land of Bucovina, in northern Moldavia, is well known for its outstanding dairy farms and produce. Thick, unctuous smântână and brânză, crème fraîche and curd cheese are used generously in many recipes. This cake is a happy marriage between dairy and another staple ingredient in the region: cornmeal (polenta). It is traditionally made in two versions: one savoury and one sweet, and some recipes add various amounts of flour, oil and bicarbonate of soda (baking soda). While it is common in Moldavia to mix cornmeal with flour, I have deliberately returned to a basic, gluten-free recipe here.
If the flavors of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples, and tangy orange come together to make a dessert fit for the festive season. Make sure all your individual components have completely cooled before assembling—you don’t want to create any excess moisture in the roulade. Get ahead by preparing the apples and cream the day before, keeping them refrigerated until needed.
This fragrant brine is rooted in Vivian’s home woods of North Carolina. Pine needles and rosemary are steeped with spices that conjure up those deep woods. And, some would say, evoke the smell of a Thanksgiving-scented candle!
Bondage. Leather. Eggplant. Those were the notes I made for myself about this recipe. Not exactly cryptic. When you grill eggplant, it looks like it’s wrapped in a leathery, tight casing. There’s something kinky about it. Or is it just me? You’ll notice that I am going to ask you to get up close and personal with your eggplant by making slits into its flesh. That’s not only for a cool patterned effect. Eggplant is like a sponge and you want the flesh exposed so that the hot, sticky, vinegary glaze can sneak into all the spots and make the eggplant glisten under the spotlights.
Extra-juicy, extra-jammy strawberry shortcakes all done up with a splash of bourbon and buttery rye biscuits: Can you think of a better way to celebrate summer? Truth is, I didn’t grow up eating shortcakes, but now that I’m an adult, they are one of my favorite sweets. They’re always easy to throw together, but these are special. Instead of using just any ol’ biscuit recipe, I worked in some rye flour. The brightness of strawberries works so well with the heartier rye, and while the biscuits are still buttery and flaky, they really hold up against the superjuicy berries. That splash of bourbon ties everything together in a beautiful, warming way, though you can easily leave it out if you prefer. If you have strawberries on hand and don’t know what to do with them, you NEED to make these shortcakes. You just do. You can also swap out the strawberries for any other berry you love, or use a mix of all your favorites!
Raw broccoli is a powerhouse salad ingredient, and covering it in yogurt dressing makes for a match made in heaven.
Crispy around the edges, chewy in the middle, and delicious all over -- it's virtually impossible not to fall in love with these tahini cookies. As their name suggests, the star of the show is the sesame paste that you may know as the crucial component of hummus, but it also works wonders in sweet treats. In this recipe, tahini gives an incredible depth of flavor, and a coating of sesame seeds makes the cookies as pretty as they are delicious.
Makes one 9-inch (23 cm) tart or shallow pie
I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered and wished I’d found sooner! To get an even charring of the cabbage, press the wedges firmly into the pan so that the surface makes complete contact with the heat.
If you’re looking for a healthy dessert recipe, I am giving you one right here. This bite is a cross between a nut bar and a praline. The maple syrup and honey caramelize and harden slightly giving you a crunchy, nutty bite with just a hint of sweetness. Perfect for your next hiking trip!