Innholdsfortegnelse for Issue 1 2021 i Delish Quarterly

It’s funny how we spend so much energy on dinner. Dinners out. Dinners in. Easy dinners! Thirty-minute dinners! This year, I’m making a solid case for breakfast. One morning years ago, I woke up in a good mood and felt compelled to make my kids fresh waffles before school. They were so enchanted that everyone got in the car without an argument, and my son Spencer reported to his teacher that it was a good day “ ’cause my mom made us waffles!” Since then, I barely get to brush my teeth before someone has expectantly asked, “What’s for breakfast?” Experts always tell us that the morning meal is the most important of the day—metabolism, vitamins, blah blah blah. But I feel its emotional importance is constantly underestimated. Making something…

SALT These alternatives can offer stronger flavor and a layer of complexity to your food. STARCH Typically neutral in flavor, starches are infinitely swappable, and can even give your recipe a brilliantly unexpected twist. SWEETENERS FYI: Honey is sweeter than granulated sugar; brown sugar has subtle toffee notes; maple syrup imparts a bit of caramel. PROTEIN When replacing protein in a dish, it’ll serve you best to stay in the same general category. If you choose to use a leaner cut, though, be sure to supplement with some additional fat (butter, oil, etc.). Red Meat & Poultry If subbing one cut of meat for another (thigh vs. breast, say), consider how your final cook time is affected. Cuts of meat that are particularly tough or contain bones take longer to…

SERVES 3 • TOTAL TIME: 45 MIN 1 lb. fresh tomatillos, husks removed3½ tbsp. extra-virgin olive oil, divided Kosher salt1 large bunch Swiss chard1 medium onion, chopped1 jalapeño, minced, optional3 cloves garlic, mincedFreshly ground black pepper½ c. roughly chopped parsley½ c. roughly chopped cilantro, plus more for garnish6 large eggs1 avocado, sliced, for garnishCotija cheeseWarm corn tortillas or crusty bread, for serving 1. Roast tomatillos: Preheat oven to 450º and line a large baking sheet with foil. Rinse tomatillos well, then cut in quarters. On prepared baking sheet toss with ½ tablespoon oil and season with salt. Roast until tomatillos are softened and starting to char slightly, 20 minutes, turning halfway through. Remove from oven and reduce heat to 325º. 2. Cook Swiss chard: Meanwhile, strip chard leaves from stems, reserving…

SERVES 2 • TOTAL TIME: 45 MIN 4 slices bacon, cut into 1" pieces4 oz. cremini mushrooms, sliced1 red bell pepper, choppedKosher saltFreshly ground black pepper2 c. water¼ c. milk, any kind1¼ c. old-fashioned rolled oats¾ c. shredded cheddar, plus more for serving2 green onions, thinly sliced2 large eggs 1. In a medium skillet over medium heat, cook bacon until crispy, 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Remove all but 2 tablespoons of grease from pan and set aside for later. 2. Return skillet over medium heat and add mushrooms and bell peppers. Cook until mushrooms are golden and bell peppers are soft, 5 minutes. Season with salt and pepper. Remove from heat and add veggies to paper towel-lined plate with…

SERVES 4 TO 6 TOTAL TIME: 1 HR Polenta vs. Grits Both of these filling carbs start out as cornmeal and wind up with a porridge consistency—their difference lies in the variety of corn. Grits are smooth and creamy, while polenta has a slightly coarser texture that stands up to all the veggies in this recipe. (But either would totally work in a pinch!) FOR THE TOPPINGS: 1 tbsp. extra-virgin olive oil1 lb. ground Italian sausage1 small red onion, thinly sliced1 jalapeño, diced2 cloves garlic, minced1 c. cherry tomatoes, halved1 large bunch lacinato or curly kale, ribs removed and torn into large piecesKosher saltFreshly ground black pepperPoached eggsHot sauce, for serving FOR THE POLENTA: 3 c. milk, preferably whole2 c. water1 c. instant polenta¾ c. freshly grated Parmesan, plus more…

MAKES 12 TOTAL TIME: 10 HR 4 c. all-purpose flour, plus more for surface⅓ c. granulated sugar2 tsp. kosher salt2 (0.25-oz.) packages instant yeast1½ c. (3 sticks) butter, cut into large cubes, cold⅔ c. cold milk, plus more as needed1 large egg beaten with 1 tbsp. water, for egg wash 1. In a large bowl, whisk together flour, sugar, and salt. Add yeast and whisk again. 2. Add cold butter cubes to flour mixture and toss to coat well. Use your hands to cut and smash butter into flour, making sure to keep the butter coated in flour as you go. (Butter should remain in large pieces—no smaller than walnut halves.) 3. Add cold milk and stir with your hands until a dough starts to form. Add more milk, 1…

A high school friend is the one who got me hooked. I started drinking coffee not to stay awake or study, but to accompany her to Starbucks, where we drank the sweetest drinks on the menu—your Caramel Macchiatos, your Cinnamon Dolce Lattes. College was about finding indie coffee shops, and now, I stick to the strong stuff, usually from my local spot. Then came (say it with me!) the pandemic. Some adopted dogs, some took up knitting, but I brought home a Smeg espresso machine. The sleek design and overall charm mean it doesn’t bother my three roommates that the device takes up counter space. I’m a big routine person, so the morning ritual of pressing buttons and turning a lever has been incredibly soothing during an unpleasant time. It…

SERVES 6 • TOTAL TIME: 40 MIN Thaw 12 oz. frozen yellow peaches in the refrigerator, 1 hour, or in the microwave on high, about 3 minutes. (Or use 12 oz. fresh, ripe, in-season peaches, peeled and sliced.) Drain excess liquid and transfer peaches to a blender. Add 2 tsp. honey, 1 tsp. pure vanilla extract, and ¼ tsp. orange zest (optional), and blend until smooth. Taste and add more honey if needed. (You’ll likely need less with fresh peaches.) Refrigerate puree until cold, about 30 minutes. When ready to serve, add about 2 tbsp. puree to the bottom of each glass, then top with chilled prosecco and a sprig of fresh mint.…

SERVES 4 • TOTAL TIME: 1 HR FOR THE BLUEBERRY TOPPING: 4 c. blueberries¼ c. packed brown sugarZest of ½ lemon FOR THE PANCAKES: 1 c. stone-ground yellow cornmeal3 tbsp. packed brown sugar¾ tsp. kosher salt1 c. water2 tbsp. butter, plus more for cooking and serving½ c. buttermilk1 large egg, beaten½ c. cake flour or all-purpose flour2 tsp. baking powderMaple syrup, for serving 1. Make blueberry topping: Preheat oven to 400° and line a large baking sheet with parchment paper. On prepared sheet, toss blueberries and brown sugar to combine. Spread into an even layer and roast until blueberries are partially burst and bubbling, 15 to 18 minutes. Remove from oven and lower oven temperature to 200°. Zest lemon over hot blueberries. 2. Make pancakes: In a large heatproof bowl,…

SERVES 3 TO 4 TOTAL TIME: 30 MIN 3¾ c. milk, any kind (I prefer 1%, but Grandma Rose always used whole)3 tbsp. sugar1 tsp. salt, plus more to taste2 tsp. vanilla1½ c. pastinaHoney, raisins, cinnamon 1. In a medium saucepan, stir milk, sugar, salt, and vanilla together until sugar dissolves. On medium-high heat, cook the milk mixture until small bubbles form around the edges. 2. Add the pastina, and continue stirring until the milk comes to a boil. Reduce to a simmer and cook 6 to 8 minutes or until pasta is cooked, stirring constantly so the milk doesn’t burn or bubble over and the pasta doesn’t stick to the bottom—I remember my grandmother doing this frantically. It’s done when the mixture has thickened and most of the milk…

How do you take them?…

SERVES 4 • TOTAL TIME: 40 MIN Chop 6 slices bacon, and in a large skillet over medium heat, cook until crispy. Turn off heat, transfer bacon to a paper towel-lined plate, and drain all but 1 tbsp. bacon fat from pan. Return skillet to medium heat and add ½ chopped onion and 1 lb. quartered Brussels sprouts. Cook until sprouts start to soften. Season with salt, pepper, and ¼ tsp. crushed red pepper flakes. Add 2 tbsp. water, cover skillet and cook until sprouts are tender and water has evaporated, 5 minutes. (If water evaporates before sprouts are tender, add more water to skillet and cook a couple minutes longer.) Add 2 cloves minced garlic and cook 1 minute. Make 4 wells in the hash, then crack 4 large…

THE GRIDDLE CAFE 7916 SUNSET BLVD This spot is best known for its bigger-than-your-face specialty pancakes, but if you stumble across its “Kicking and Screaming” breakfast tacos, you’ll realize they’re the true star on the menu. I dream about the creamy chipotle aioli on top. EL BARRIO NEIGHBORHOOD TACOS 3500 OVERLAND AVE #100 I normally don’t get meat on my breakfast tacos, but I couldn’t resist El Barrio’s juicy Wagyu beef brisket options—which I devoured in two bites. For a distinctly local dish, go for the Sonoran flour tortillas. TACOS TU MADRE 203 N LARCHMONT BLVD This colorful, affordable taco window serves up “inauthentic and unconventional” tacos, so don’t shudder at my recommendation: the pastrami, egg, and cheese taco with tots on top. Just trust me on this. GUISADOS 312…

SERVES 2 TO 3 • TOTAL TIME: 15 MIN 2 (3-oz.) dried ramen packs (seasoning packets removed)1 tbsp. extra-virgin olive oil3 slices bacon, chopped into ½" pieces2 large eggs¾ c. shredded sharp cheddar2 green onions, thinly slicedFreshly ground black pepperSriracha or other hot sauce, optional 1. Cook noodles according to package directions. Reserve ¼ cup cooking water, then drain noodles and toss with oil. 2. In a medium skillet over medium heat, cook bacon until crispy, 6 minutes. 3. Add noodles to skillet and toss with bacon fat. Remove from heat. 4. In a medium bowl, beat eggs with fork, then mix in cheese. 5. Pour egg mixture into skillet and toss with bacon and noodles until well coated in sauce. Gradually add reserved cooking water to loosen sauce, if…

SERVES 4 TOTAL TIME: 1 HR 45 MIN Prick 2 large sweet potatoes all over with a fork and bake on a foil-lined baking sheet at 425° for 1 hour. Let potatoes rest until cool enough to handle, then remove peels. In a medium bowl, beat together potatoes, 1 c. milk, ¼ c. Greek yogurt, 3 tbsp. maple syrup, ½ tsp. cinnamon, ½ tsp. kosher salt, and ¼ tsp. nutmeg until smooth. (Use a food processor for extra-smooth potatoes.) Add more maple syrup to taste. Divide among bowls and top with fruit, granola, and a drizzle of warmed peanut butter.…

SERVES 6 TO 8 TOTAL TIME: 1 HR 25 MIN Cooking spray, for greasing2 c. all-purpose flour1 tsp. baking soda½ tsp. kosher salt½ c. (1 stick) unsalted butter, melted1 c. granulated sugar1 large egg plus 1 egg yolk¼ c. sour cream1 tsp. pure vanilla extract3 ripe bananas, mashed½ c. semi-sweet chocolate chips½ c. chopped toasted walnuts 1. Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray. 2. In a large bowl, whisk together flour, baking soda, and salt. 3. In another large bowl, mix together melted butter, sugar, egg, egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined. 4. Fold in chocolate chips and walnuts and transfer to prepared…

JALAPEÑO POPPER 2 slices bacon, cooked and crumbled½ c. shredded cheddar1 jalapeño, seeded and minced¾ tsp. garlic powder BROWN SUGAR CINNAMON 3 tbsp. packed brown sugar½ tsp. ground cinnamon¼ tsp. pure vanilla extract LEMON POPPY SEED Juice and zest of ½ lemon2 tsp. poppy seeds2 tsp. honey HONEY WALNUT ⅓ c. finely chopped and toasted walnuts1 tbsp. honey ANY BERRY ½ c. berries, lightly smashedZest of ½ lemon ZA’ATAR 1 tsp. toasted sesame seeds¾ tsp. dried oregano¾ tsp. sumac½ tsp. dried thyme¼ tsp. kosher salt CACIO E PEPE ¼ c. freshly grated Pecorino¼ c. freshly grated Parmesan¾ tsp. freshly ground black pepper…

FLAVORING ADD-INS: Vanilla: Stir in 2 tsp. pure vanilla extract after sugar has dissolved. Cinnamon: When combining water and sugar, add 3 cinnamon sticks. Peppermint bark: Add ½ c. cocoa powder with the sugar and water. Stir in ¾ tsp. peppermint extract after sugar has dissolved. Pumpkin spice: When combining water and sugar, stir in ¼ c. pumpkin puree and 2 tsp. pumpkin spice. Hazelnut: Stir in 1 tsp. hazelnut extract after sugar has dissolved. Almond: Stir in 1 tsp. almond extract after sugar has dissolved.…

SERVES 1 • TOTAL TIME: 10 MIN ¼ c. marshmallow creme, divided¼ c. heavy cream, dividedChocolate syrup⅓ c. cold brew (or strong brewed coffee, chilled)⅓ c. milk, any kind1 c. ice (about 5 standard cubes)1 c. vanilla ice cream1 graham cracker, divided 1. In a medium bowl using a hand mixer or whisk, combine 1 tablespoon marshmallow creme and 1 tablespoon heavy cream. Beat until smooth, then add remaining 3 tablespoons heavy cream and beat until stiff peaks form, 3 to 4 minutes. 2. Spread remaining 3 tablespoons marshmallow creme inside the bottom of a large glass, then drizzle with chocolate syrup. 3. To a blender, add cold brew and milk, then ice, and finally vanilla ice cream. Blend until smooth. Add ¾ of the graham cracker to blender and…

While most TikTok trends tend to revolve around a dance challenge or a meme concept that’s basically impossible to explain, the occasional food or drink craze slips through, and in 2020 it was dalgona coffee. Named for its resemblance to a supersweet Korean candy (which tastes like the spawn of honeycomb and toffee), the drink is made by mixing equal parts instant coffee, water, and sugar and then whisking and whipping it hundreds of times until a caramel color appears and a silky texture occurs. Dalgona coffee skyrocketed in popularity as stay-at-home orders were put into place in early spring last year. “There are a lot of active coping strategies, and one of the better ones is physical activity,” says Luke Ayers, Ph.D., a psychology professor at Widener University. “Your…

SERVES 4 • TOTAL TIME: 6 HR 10 MIN Fill half a standard ice cube tray with juice from 1 (13.5-oz.) jar cornichons and freeze until solid, 6 hours. In a pitcher, stir together 2 c. tomato juice, 8 oz. vodka, 2 tbsp. Worcestershire sauce, 2 tsp. hot sauce, juice from half a lemon, and freshly ground black pepper. On a small plate, stir together 3 tsp. kosher salt and 1 tsp. chili powder. Run a lemon wedge around the rims of glasses, and dip them in the chili-salt mixture. Divide ice cubes among glasses, and fill with Bloody Mary mixture. Garnish each with a stalk of celery, a cornichon, and a lemon wedge.…

“Waffles are the best because they have built-in syrup holders. And when you get to the center of the waffle that’s been collecting syrup and butter? Nothing better. The apex of breakfast.”—JON, VIDEO EDITOR “Nothing truly beats a soft, fluffy pancake. They absorb syrup better, and it’s easier to spread toppings on them.”—MAKINZE, FOOD EDITOR…

SERVES 2 TO 3 • TOTAL TIME: 30 MIN 1½ c. all-purpose flour¼ c. powdered sugar2 tsp. baking powder½ tsp. kosher salt1¼ c. whole milk1 large egg yolk, plus 3 egg whites4 tbsp. butter, melted and cooled¼ c. rainbow sprinkles, plus more for servingCooking spray, for greasing1 c. vanilla frostingWhipped cream, for serving 1. In a medium bowl, whisk together flour, powdered sugar, baking powder, and salt. 2. In a large bowl, whisk together milk, egg yolk, and butter. Add the dry mixture and sprinkles to the wet mixture and fold until just combined. 3. In another large bowl using a hand mixer, beat egg whites on medium-high until stiff peaks form, about 1 minute. Fold beaten whites into batter until just combined, being careful not to overmix. 4. Heat…

SERVES 4 TOTAL TIME: 30 MIN 1¼ c. skim or low-fat milk1 c. all-purpose flour3 large eggs, at room temperature¼ c. cornstarch1 tsp. kosher salt1 tsp. granulated sugar1 tbsp. vegetable oil1 tbsp. butter 1. Position rack in middle of oven and preheat to 450°. 2. Combine milk, flour, eggs, cornstarch, salt, and sugar in a blender or large bowl. Blend on high or whisk for 1 minute, until mixture is slightly foamy. 3. Place an ovenproof 12" castiron skillet in preheated oven for 5minutes. Remove from oven and add vegetable oil and butter. Swirl to melt the butter, then brush to coat sides of pan. Slowly pour batter into center of skillet. 4. Bake until pancake is puffed and golden, 21 to 23 minutes. 5. Top as desired before serving…

MAKES 6 TO 8 • TOTAL TIME: 45 MIN 2 c. all-purpose flour1 tbsp. granulated sugar1 tsp. baking powder½ tsp. baking soda½ tsp. kosher salt1 c. sour cream1 c. whole milk6 tbsp. butter, melted and cooled, plus more for greasing3 large eggs, separated 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together sour cream, milk, 6 tablespoons butter, and egg yolks. Fold wet ingredients into dry ingredients. 2. In a large bowl, using a hand mixer, or in the bowl of a stand mixer, beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to overmix. (A few fluffy streaks of whites are fine.) 3. Heat waffle iron according to manufacturer’s directions.…

MAKES 6 • TOTAL TIME: 30 MIN 1 loaf brioche, preferably day old, cut into 6 thick slices1 (13-oz.) jar raspberry jam1 c. whole milk2 large eggs1 tsp. pure vanilla extract3 tbsp. butter, plus more as neededPowdered sugar, for serving 1. In the bottom of each slice of bread, make a 2"-wide slit to create a pocket, being careful not to cut all the way through. 2. Fill a pastry bag or resealable plastic bag with jam. Cut off the end so that the tip is a very small hole, then fill each pocket with jam. 3. In a large shallow bowl, whisk together milk, eggs, and vanilla. Dip each slice of bread in mixture, turning to coat. 4. In a medium skillet over medium heat, melt butter. Working in…

TOTAL TIME: 10 MIN What the Pros Know: A strainer can save you. Straining eggs before you drop them into the water removes the loose outer whites, so you don't get those tadpole tails. Fresher eggs are obv better Look for the three-digit Julian date on egg cartons, which indicates what day the eggs were packed: 001=January 1, and 365=December 31. Be gentle. Keep the strainer (or bowl) level with the surface of the water, and delicately tip the egg into the pan. Watch the heat. Bubbles in boiling water tend to jostle eggs, which can cause the whites to spiral out. Our method traps the heat of freshly boiled water with a lid.…

SERVES 4 TO 6 TOTAL TIME: 30 MIN 1 (8-oz.) can crescent dough6 eggs⅔ c. shredded white cheddar4 slices cooked baconKosher saltFreshly ground black pepper1 tbsp. chopped chives, for garnish 1. Preheat oven to 400° and line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together 2. Fold edges of dough in to create a crust. Crack eggs onto dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper. 3. Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes. 4. Garnish with chives. Slice into squares and serve warm.…

SERVES 6 TO 8 • TOTAL TIME: 1 HR 8-10 oz. refrigerated pizza doughAll-purpose flour, for surface1 tbsp. extra-virgin olive oil, plus more for panCornmeal, for pan½ c. ricotta6 large eggs4 oz. cream cheese, cut into cubes½ small red onion, thinly sliced½ c. cherry tomatoes, halvedKosher saltFreshly ground black pepperCrushed red pepper flakes1 tbsp. everything bagel seasoning4 oz. lox½ avocado, sliced1 green onion, thinly sliced 1. Preheat oven to 475° and place a large baking sheet in oven to preheat. 2. Place dough on a lightly floured surface and dust the top with flour. Roll dough into a 10" circle. If dough stretches back while rolling, let it rest for a few minutes before continuing. 3. Remove pan from oven and drizzle with a little oil, then sprinkle with cornmeal.…

SERVES 1 TO 2 TOTAL TIME: 25 MIN 1⅓ c. cold water¼ c. steel-cut oatsKosher salt¼ c. old-fashioned rolled oatsMilk, any kind 1. In a small saucepan over high heat, combine water, steel-cut oats, and a pinch of salt. Bring to a boil, then reduce heat to a low simmer. Stir in rolled oats and cook, stirring occasionally, until steel-cut oats are just tender, 15 minutes. 2. Remove from heat and let cool 3 minutes, then stir in a splash of milk. Spoon into bowl, then add more milk and any desired toppings. (We finished ours with butter, maple syrup, almonds, and flaky sea salt.)…

SERVES 4 TO 6 • TOTAL TIME: 25 MIN FOR THE MINI YOUTIAO: 2¼ c. all-purpose flour, plus more for surface2 tbsp. cornstarch1¼ tsp. baking powder¼ tsp. baking soda1 tsp. kosher salt1 tbsp. granulated sugar¾ c. cold water1 tsp. peanut oil, plus more for frying FOR THE CONGEE: ½ c. rice, rinsed twice4½ c. water, plus more as needed 1. Make mini youtiao: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and sugar. Stream in water and mix, kneading until a mostly smooth dough forms, 5 minutes. Drizzle with 1 teaspoon oil and gently rub to coat dough. Cover bowl and let dough rest, 30 minutes. 2. Stretch and fold dough from four sides to make a tightly tucked rectangle. Cover and let rest at…

SERVES 4 • TOTAL TIME: 35 MIN 8 slices bacon2 medium russet potatoes, cut into ¼" cubes3 thinly sliced green onions, divided3 cloves garlic, minced2 tsp. smoked paprikaKosher saltFreshly ground black pepper2 c. shredded cheddar8 large eggs, beaten2 tbsp. butter1 avocado, slicedHot sauce, optional 1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. 2. Add potatoes to bacon fat and cook without stirring for 10 minutes, then stir in most of the green onions and cook until potatoes are tender, 10 minutes. Add garlic, paprika, and season with salt and pepper. Turn off heat, add cheddar, then cover skillet. 3. Meanwhile, whisk together eggs and 2 tablespoons water. In a nonstick pan over medium heat, melt butter, then add…

Deep Bowls GOOD FOR: Cereal, oatmeal, yogurt. The high sides help you scoop, and will keep hot breakfasts warm. Shallow Bowls GOOD FOR: Grains, eggs, and veggies. When lots of toppings are involved, a wider mouth allows you to mix them together better.…

MAKES 12 TOTAL TIME: 1 HR 5 MIN ½ c. whole pecans or rolled oats1 medium zucchini, coarsely grated¾ c. all-purpose flour½ c. whole wheat flour¾ c. granulated sugar¼ c. natural unsweetened cocoa powder1 tsp. baking powder1 tsp. baking soda1 tsp. kosher salt½ c. (1 stick) unsalted butter, melted and cooled½ c. milk, or dairy-free milk1 large egg, beaten2 tsp. pure vanilla extract½ c. dark chocolate chips or chopped dark chocolateFlaky sea salt 1. Preheat oven to 350º and line a 12-cup muffin tin with muffin liners. 2. When oven comes to temperature, pour pecans or oats onto a baking sheet and toast, stirring occasionally, until they smell nutty and begin to darken slightly in color, 6 to 8 minutes. 3. Transfer grated zucchini to a clean kitchen towel and…

Cooking spray, for greasing10 slices bacon2 tbsp. maple syrup1 (17.5-oz) can refrigerated cinnamon rolls3 oz. cream cheese, softened¼ c. butter, softened¾ c. powdered sugar½ tsp. pure vanilla extract2 tbsp. milk (any kind) 1. Preheat oven to 350° and grease a medium baking dish with cooking spray. 2. In a large skillet over medium heat, cook bacon, turning halfway through, until mostly cooked but still pliable, 5 minutes. Brush bacon generously with maple syrup and let cook until the syrup thickens and glazes the bacon, about 30 seconds more. Remove from heat. 3. Separate cinnamon rolls, then unroll them. Place 2 slices of bacon end to end on each unrolled cinnamon roll, then reroll. Place in prepared baking dish and bake until cinnamon rolls are golden and no longer doughy, 25…

SERVES 4 TO 6 • TOTAL TIME: 2 HR 15 MIN FOR THE DOUGH: 1 c. whole milk, lukewarm¼ c. plus 1 tsp. granulated sugar, divided1 (0.25-oz.) packet or 2¼ tsp. active dry yeast4½ c. all-purpose flour, plus more as needed and for surface½ tsp. kosher salt2 large eggs6 tbsp. (¾ stick) butter, melted½ tsp. pure vanilla extractCooking spray, for greasingCanola or vegetable oil, for frying FOR THE GLAZE: ¼ c. whole milk2 c. powdered sugar½ tsp. pure vanilla extract 1. Make dough: In a small bowl, whisk together milk and 1 teaspoon sugar. Sprinkle yeast on top and let sit until frothy, 8 minutes. 2. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining ¼ cup sugar, eggs, butter, and vanilla. Stir…

Even the uninitiated recognize that a hunk of warm dough the size of a grapefruit makes for an excellent start to the day—but those truly in the know will tell you such satisfaction is just the beginning. A proper bagel depends on equal parts crunch, chew, flavor, and temperature. That combination—which, yes, in my opinion, can exclusively be found in New York City—yields such joy! Utter fulfillment! To eat an NYC bagel (and to order it confidently, without holding up the line) is a special experience everyone should have at least once, which is why I’m sharing the fruits of my own years of taste testing. Here’s my list of the five best bagels in the city. TOMPKINS SQUARE BAGELS 165 AVENUE A WHAT TO ORDER: SALT BAGEL WITH SCALLION…

SERVES 2 • TOTAL TIME: 10 MIN 2½ c. whole milk½ tsp. ground cinnamon, plus more for garnishPinch of ground cayenne pepper (optional)6 oz. semi-sweet chocolate, chopped, plus more for garnish½ tsp. pure vanilla extractPinch of kosher saltMini marshmallows, for serving 1. In a small saucepan over medium heat, whisk to combine milk, cinnamon, and cayenne, if using. Heat, stirring occasionally, until bubbles begin to appear at the edges of the milk. 2. Remove pan from heat and whisk in chocolate, vanilla, and salt until chocolate is melted. 3. Divide between mugs and top with marshmallows, a sprinkle of cinnamon, and chopped chocolate before serving.…

SERVES 2 TOTAL TIME: 1 HR 40 MIN Make sugared rosemary: In a small skillet or saucepan over medium heat, combine 2 tbsp. water and 2 tbsp. granulated sugar. Stir until sugar is dissolved, then turn off heat. Add 2 sprigs rosemary and turn to coat in mixture. Transfer rosemary to a sheet of parchment paper and let dry 1 hour. Sprinkle with 1 tbsp. granulated sugar, then let dry 30 to 35 minutes more, or until dry to the touch. Make cocktails: Combine ½ tsp. granulated sugar and ½ tsp. kosher salt on a small plate. Run a grapefruit wedge around the rims of 2 highball glasses, then dip glasses in sugar-salt mixture to coat rims. To each glass, add 2 oz. vodka and 4 oz. grapefruit juice. Fill…

SERVES 8 • TOTAL TIME: 45 MIN 1¾ c. all-purpose flour2 tsp. baking powder½ tsp. baking soda2 tbsp. packed brown sugar1 tsp. kosher salt1 tsp. ground cinnamon¼ tsp. ground nutmeg¼ tsp. ground ginger1¾ c. buttermilk2 small sweet potatoes, roasted and pureed until smooth (about ¾ c. puree)2 large eggs1 tsp. pure vanilla extractButter, for cooking and servingToasted pecans, for servingMaple syrup, for serving 1. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. 2. In a separate bowl, whisk together buttermilk and sweet potato puree, then beat in eggs and vanilla. 3. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. 4. In a large nonstick skillet over medium heat, melt butter. When butter is…

SERVES 4 TO 6 TOTAL TIME: 25 MIN FOR THE HOT HONEY: 1 c. honey3 habanero chili peppers, seeds removed and finely chopped FOR THE SPICE MIX: 2 tbsp. smoked paprika1 tbsp. freshly ground black pepper1 tbsp. garlic powder1 tbsp. onion powder½ tbsp. oregano½ tsp. celery salt½ tsp. cayenne FOR THE CHICKEN: 1½ c. buttermilk6 boneless skinless chicken thighs (about 1¾ lb.)Vegetable or peanut oil, for frying1 c. all-purpose flour⅓ c. cornstarchKosher salt FOR THE SANDWICHES: ½ tbsp. vegetable or peanut oil6 large eggsFreshly ground black pepper12 cooked waffles (see facing page) 1. Make hot honey: In a small saucepan over medium heat, combine honey and habaneros. Bring to a low simmer, then reduce heat to low and let cook for 1 hour, stirring occasionally. Strain honey into an airtight…

MAKES 6 TO 7 TOTAL TIME: 30 MIN 2 c. almond flour¼ c. granulated sugar2 tsp. baking powder½ tsp. kosher salt½ c. (1 stick) butter, plus more for serving½ c. almond butter4 large eggs, separated2 tsp. pure vanilla extractCooking spray, for greasingMaple syrup, for serving 1. In a large bowl, whisk together almond flour, sugar, baking powder, and salt. 2. In a small microwave-safe bowl, microwave butter and almond butter until melty, stirring every 15 seconds. Stir butter mixture into dry ingredients until combined, then stir in yolks and vanilla. 3. In another large bowl, using a hand mixer, beat egg whites until stiff peaks form. Fold whites into batter until just combined. (Batter will be thick!) 4. Heat waffle iron according to manufacturer’s instructions. Grease with cooking spray, then…