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For convenience, I prefer to use frozen grated cassava. If you are grating fresh cassava (yuca), the prep time takes longer, up to 1 hour. After peeling, 1 pound yields about 1 cup of grated cassava. This recipe needs 2 cups, grated. You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.
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Skip the specialty pan! These blueberry muffin tops are baked freeform on a baking sheet for tender little berry-packed pillows topped with streusel, perfect for any time of day.
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I can’t claim to be the first to add creamy, nutty tahini to chocolate chip cookies—it’s certainly a match made in heaven—but having tested and shared the cookies for feedback numerous times, I can be certain of one thing: tahini chocolate chip cookies can be a new classic in their own right. They are delicious!
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My favorite part about white bread is its versatility. My ideal white sandwich bread is light and airy, with a thin crust and a slightly sweet crumb that highlights and won’t upstage its toppings.
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I have a feeling that most people who love cheesecake also love lemon desserts. I also know that making a full cheesecake, while rewarding, is an investment in time and effort between the low and slow baking, the finicky cooling, and waiting for it to chill in the refrigerator.
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There are few things as wonderful as baking with overripe bananas. They provide fruity flavor, sweetness, and moisture to baked goods like banana bread, pancakes, and muffins.
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Use overripe bananas to make these cookies for the best results. I call for cornstarch for a few reasons. It helps absorb the liquid ingredients, ensuring the cookie does not spread too much. Unlike flour, it does not contain gluten, and it helps the cookie stay tender and soft. It also helps the cookie stay fluffy and not dry out. A little goes a long way with it.
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Sometimes I think that my husband hides bananas and waits for them to turn brown just so that he can hold them up, pretend to be surprised by their mottled skins, and then exclaim “It’s time to make banana bread!” He loves banana bread and I love baking it, so we’re a good pair.
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My mother would bake banana bread quite often growing up. She had a clay, tubular pan that she would bake in, producing a tall, round loaf of banana bread. I would slice rounds off of the loaf and slather them with butter for an after-school snack.
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Yes, you can make your own homemade pie crust! It's not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store.
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The first time I tried a slice of Japanese cheesecake, I had never tasted anything quite like it. The texture—bouncy and fluffy—was so different from the dense, rich American cheesecakes I was used to.
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The cake in the movie Matilda is a giant cake. Huge! You need a lot of people around to eat an entire cake like that. Inspired by the cake in the movie, this cake is just as irresistible but smaller so you can make it fast when you crave a cake and need something special.
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One of the things that my mom used to make for me as a kid were these fried bananas that she would drizzle with condensed milk. For my banana bread riff, I really wanted to play with this idea. The combination of dulce de leche and bananas is so good and so nostalgic for me!
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Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
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Most (not all) of the alcohol from the bourbon will boil away while the sauce reduces, leaving bourbon's distinctive caramel-flavored tang.
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Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.
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The look in your friends' eyes when they've bitten into something you've made, and they're deliriously happy about what they're eating.
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Jambalaya is one of my favorite one-pot-style recipes. The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. Making it in a slow cooker makes it even easier to prepare!
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These crispy wings are coated with sweet waves of cherry wood smoke. No smoker? Use your gas or charcoal grill.
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When handling the hot chiles in adobo, use gloves, or a plastic bag to protect your hands. After handling chiles wash your hands thoroughly in hot soapy water. Do not touch your eyes for several hours.
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