Tag Archives: the arsenal

Peach Cobbler

This peach cobbler is an old-fashioned beauty made with peaches, flour, milk, sugar, and a surprise trick to make the surface irresistibly crackly and crisp. What we consider one of the best stone fruit cobbler specimens ever. Adapted from Renee Erickson | Jess Thomson | A Boat, a Whale & a Walrus | Sasquatch Books, 2014 Peach cobbler takes many forms. This particular one has been deemed by our testers as “The finest cobbler that I have… devour more »          

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Burger Buns

Burger buns, specifically homemade soft hamburger buns that are almost like brioche, are the best in our book. These buttery, light, yet sturdy specimens are the most incredible we’ve ever had. The recipe comes from the baking geniuses at King Arthur Flour. Adapted from King Arthur Flour | Originally posted online in The Baking Circle When King Arthur Flour first shared this recipe for homemade burger buns recipe online, the website was… devour more »          

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Grilled Carrots

Grilled carrots. They’re easy and quick and gonna revolutionize your weeknight side dish situation. Seriously. They’re a backyard grilling game-changer. Adapted from Ben Tish | Grill Smoke BBQ | Quadrille Publishing, 2017 These grilled carrots are a backyard grilling game-changer. No need to crank up your oven in the heat of summer to get sweet and tender roasted carrots. And no longer do you need to run back and forth between stovetop… devour more »          

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Jim Lahey’s Pizza Dough

Jim Lahey’s pizza dough allows you to create the sort of quality pizza crust at home that you’ve only ever experienced at the best of Italian bakeries and pizzerias. And it’s easier than you’d expect. Adapted from Jim Lahey | My Pizza | Clarkson Potter, 2012 We know you’ve always wanted to fling pizza dough like a boss. And Jim Lahey is going to help you get there. We just want to caution that it may not come… devour more »          

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Gluten-Free Fried Chicken

This gluten-free fried chicken doesn’t call for buttermilk but instead relies on coconut milk plus cornstarch and a pinch of chili powder to make the best fried chicken. No one will even notice it’s gluten-free and dairy-free. Adapted from Silvana Nardone | Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed | Houghton Mifflin Harcourt, 2014 Because we believe awesome fried chicken is a birthright for all, we… devour more »          

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Strawberry Rhubarb Jam

This strawberry rhubarb jam is incredibly easy compared to most homemade jams. It relies on lemons for pectin, vanilla for loveliness, and a simple technique to make a small batch of preserves in just half an hour. And you can stash the jam in the fridge rather than process and can it. Adapted from Sarabeth Levine | Sarabeth’s Good Morning Cookbook | Rizzoli, 2015 Those familiar with Sarabeth’s strawberry rhubarb jam know well the… devour more »          

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Homemade Old Bay Seasoning

Old Bay seasoning is a blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices that are exactly what you want to sprinkle on shrimp, crab boil, fish, fries, chicken…heck, you can dump this homemade spice blend on anything, really. Adapted from Todd Wilbur | Top Secret Recipes Unlocked | Plume, 2009 You may know Old Bay seasoning best as an indispensable ingredient in a crawfish or shrimp boil. And… devour more »          

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Easy Rhubarb Crisp

This easy rhubarb crisp is made with a buttery cinnamon streusel topping—without oats, thank you very much—and beneath it lies just humble rhubarb, sugar, and orange zest. A quintessential spring dessert. Not too sweet. Not too tart. Just right. And superbly simple. Adapted from Peter Berley | Fresh Food Fast | William Morrow, 2013 This rhubarb crisp goes beyond being a truly inspired dessert to also being a lovely breakfast dessert—so much… devour more »          

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Easy Rhubarb Jam

Easy rhubarb jam is exactly that. Easy. Made from just rhubarb, sugar, lemon, water and a little stirring, it makes simple, pretty, and perfect preserves that taste just like old-fashioned jam. No prior canning experience required. Here’s how to make it at home. Adapted from Amy Pennington | Urban Pantry | Skipstone Press, 2010 This easy rhubarb jam perplexes us in the best possible way. It tastes far lovelier than you’d expect given… devour more »          

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Zanzibar Sesame Bread | Mkate Wa Ufuta

Mkate Wa Ufuta. Say that three times fast. Actually, just say Zanzibar sesame bread, click your heels, and with barely any effort and just a few minutes you can make this simple, indulgent, versatile flatbread made from ingredients we bet you already have in your pantry. Adapted from Felicia Campbell | The Food of Oman | Andrews McMeel, 2015 Mkate wa ufuta. We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy,… devour more »          

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