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NYT Cooking: This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.
Spicy Sweet Potato Bisque with Chickpeas
Puréed Spicy Sweet Potato with Chickpeas 1 tablespoon water 5 ½ – 6 cups sweet potatoes, peeled and chopped (see note) 2 cups onions, chopped 1 cup celery, chopped 3–4 large cloves garlic, roughly chopped 1 teaspoon sea salt 2 teaspoon cumin seeds (not ground cumin) 3 – 3 ½ teaspoon ground coriander 1 teaspoon paprika ¼ – ½ teaspoons red pepper flakes 2 cups vegetable stock 3 cups water 2-3 tablespoons fresh ginger, 2 tablespoons natural peanut butter (can substitute almond or cashew butter)
Alice Medrich's New Classic Coconut Macaroons
Alice Medrich's New Classic Coconut Macaroons. To make that cookie, all you do is mix up five ingredients in a bowl over some simmering water (whites, dried shredded coconut, sugar, vanilla, salt), then set the bowl aside for 30 minutes "to absorb the goop," as Medrich says. Then you simply heap it attractively onto your parchment-lined baking sheet and bake.