Innholdsfortegnelse for Spring 2025 i Delish Quarterly

FEW PEOPLE UNDERSTAND how it started: five editors in a corner of the Hearst Tower in NYC in 2015. We had a hot plate and a few great ideas, and we shot our first viral video—a Harry Potter-inspired Butterbeer—on the floor of a storage closet. We said, “You don’t have to know how to cook, you just have to love to eat.” No bazillion-dollar test kitchen, no TV network, no newspaper legacy to propel us like our competitors: We wanted to share delicious food and make people smile. Delish has helped define today’s culinary landscape, where people have FUN with food. And here we are, 10 years, 30M+ followers, 1B+ video views, 40+ employees, a 3,000-squarefoot kitchen studio, and countless amazing moments later. While the vision is the same, what…

63 MAI TAI COCKTAIL MAKES 1 5 MIN 1 oz. fresh lime juice1 oz. light rum¾ oz. dry orange Curaçao, Cointreau, or triple sec¾ oz. orgeat syrup Ice½ oz. dark rum Mint sprig, lime wheel, and maraschino cherry, for serving 1. In a cocktail shaker, combine lime juice, light rum, Curaçao, and syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds. 2. Strain into an ice-filled rocks glass. Slowly pour dark rum on top. Garnish with mint, lime wheel, and cherry. —BROOKE CAISON 95 GUMMY BEAR COCKTAIL MAKES 1 10 MIN 1 tsp. honey2 Tbsp. granulated sugar Zest of 1 lemon, plus 1 wedge for glass1 Tbsp. blueberry preserves or fruit spread (such as Bonne Maman)1 oz. vodka7 oz. lemon-flavored soda water…

65 SHEET-PAN FRITTATA SERVES 8 TO 1O 40 MIN Unsalted butter, softened, for pan3 Tbsp. extra-virgin olive oil3 cups small broccoli florets (about 8 oz.) Kosher salt1 large shallot, thinly sliced12 garlic cloves, smashed, peeled5 oz. baby kale10 large eggs1 cup whole milk⅔ cup heavy cream1 oz. Pecorino Romano, finely grated (about ½ cup) Freshly ground black pepper8 oz. farmer cheese or part-skim ricotta (about 1 cup)2 tsp. chili crisp 1. Arrange a rack in center of oven; preheat to 350°. Grease an 18" x 13" baking sheet with butter. 2. In a large skillet over medium heat, heat oil. Cook broccoli, stirring occasionally, until bright green and tender, about 5 minutes; season with salt. Add shallot and garlic and cook, stirring occasionally, until shallot is softened, about 5 minutes.…

1 MARRY ME CHICKEN SERVES 4 40 MIN 3 Tbsp. extra-virgin olive oil, divided4 (8-oz.) boneless, skinless chicken breasts Kosher salt Freshly ground black pepper2 garlic cloves, minced1 Tbsp. fresh thyme1 tsp. crushed red pepper flakes¾ cup low-sodium chicken broth½ cup heavy cream½ cup sliced sun-dried tomatoes¼ cup finely grated Parmesan Torn fresh basil leaves, for serving 1. Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate. 2. In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about…

9 STUFFED MUSHROOMS SERVES 8 45 MIN Cooking spray1½ lb. baby bella mushrooms, rinsed2 Tbsp. unsalted butter2 garlic cloves, minced¼ cup plain breadcrumbs Kosher salt Freshly ground black pepper¼ cup finely grated Parmesan, plus more for topping4 oz. cream cheese, softened2 Tbsp. chopped fresh parsley, plus more for serving1 Tbsp. chopped fresh thyme 1. Arrange a rack in center of oven; preheat to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on prepared sheet. 2. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add breadcrumbs and cook, stirring frequently, until slightly toasted,…

71 HOMEMADE CORNBREAD SERVES 12 45 MIN CORNBREAD 4 Tbsp. (½ stick) salted butter, melted, cooled, plus more for dish2 cups (276 g.) stone-ground yellow cornmeal1½ cups (180 g.) all-purpose flour¼ cup (55 g.) packed light brown sugar1 Tbsp. baking powder1½ tsp. kosher salt1 tsp. baking soda2 large eggs1½ cups whole milk¾ cup buttermilk¼ cup vegetable oil HONEY BUTTER ½ cup (1 stick) salted butter, softened1 Tbsp. honey 1. Cornbread: Arrange a rack in center of oven; preheat to 400°. Grease a 13" x 9" baking dish with butter. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda. 2. In a medium bowl, whisk eggs, whole milk, buttermilk, oil, and melted butter. Add to dry ingredients and mix with a wooden spoon until just combined.…