cooking.nytimes.com
Made from rich, spiced yeasted dough, election cake traces its history back to pre-Revolutionary Hartford, Conn Marion Burros wrote about the cake in 1988, explaining how it was traditionally made in preparation for Election Day and filled with dried fruit soaked in brandy to ensure that it would last for a couple of days and improve in flavor over time This version uses raisins and cranberries, but currants, dates, dried apricots, prunes or even dried pears all work great
over 2 years ago
nytimes.com
Grapefruit and herbs, apples and greens, beets and yogurt: These three pairings
are designed to balance out all that holiday richness, Yewande Komolafe writes.
over 2 years ago
cooking.nytimes.com
Simple mix-ins of crushed hard caramels and smooth peanut butter create a soft baked cookie that is simple and distinct The crushed candies melt when baked creating craters filled with chewy caramel, and the peanut butter swirl adds a nutty depth This cookie will appeal to anyone who enjoys their dessert with a salty pop
over 2 years ago
nytimes.com
With this simple shortbread recipe, you can make six different holiday cookies
to share.
over 2 years ago
nytimes.com
I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.
about 2 years ago
nytimes.com
Full of lemongrass, tamarind and tofu, this light winter dish is a little different each time you make it — and that’s part of the allure, Yewande Komolafe writes.
about 2 years ago
nytimes.com
A popular snack on the streets of Kampala, Uganda, the dish, a vegetable omelet rolled up in a chapati, cheekily shares a name with the luxury brand.
about 2 years ago
nytimes.com
Incredibly popular across West Africa, the dish can vary from cook to cook and place to place, but, for Yewande Komolafe, it’s a quick link to the past.
almost 2 years ago
nytimes.com
A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.
over 1 year ago
nytimes.com
Yewande Komolafe captures the Nigerian city’s essence — both rich and complex — in crispy bean fritters, richly infused chicken and rice, and jammy tomato breakfast eggs.
over 1 year ago
nytimes.com
Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back.
over 1 year ago
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