Indholdsfortegnelse for Summer 2025 i Delish Quarterly

I REMEMBER WHEN OLIVE GARDEN WAS LIKE A BAD WORD in food media. Only 10 years ago, it was like, God forbid you loved their bottomless breadsticks or that addictive salad dressing—it was lowbrow and not restaurant-y enough. But Delish has always had a soft spot for fast-food and fast-casual mainstays. (If you’ve never seen our own Julia Smith eat her way through the menus, it’s a must-watch; binge it at delish.com/julia-tries-everything.) And we’re obviously not alone: Today, tens of thousands of people every month search for “Olive Garden breadsticks recipe” (and hundreds of other copycats)—they’re clearly as obsessed as we are. It’s because, fancy or not, these franchises make us feel good: They’re a welcoming logo in a strange place, a familiar flavor when we don’t know what we…

MAKES 20 1 HR DONUT HOLES 1 oz. unsweetened chocolate, coarsely chopped (about ¼ cup)¾ cup plus 2 Tbsp. (105 g.) all-purpose flour¼ cup (21 g.) Dutch-processed cocoa powder1 tsp. baking powder½ tsp. kosher salt¼ tsp. baking soda1 large egg, lightly beaten⅓ cup (71 g.) packed light brown sugar¼ cup sour cream2 tsp. pure vanilla extract¼ cup vegetable oil, plus more for frying (4 to 6 cups) GLAZE 2 cups (227 g.) confectioners’ sugar4 Tbsp. (or more) whole milk¾ tsp. pure vanilla extract⅛ tsp. kosher salt 1. Donut Holes: In a medium heatproof bowl, microwave chocolate in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Let cool slightly. 2. In another medium bowl, whisk flour, cocoa powder, baking powder, salt, and baking soda. 3. In…

MAKES 4 20 MIN 1½ lb. lean ground beef2 tsp. (or more) vegetable oil4 Kaiser-style hamburger buns4 Tbsp. unsalted butter, meltedKosher saltFreshly ground black pepper8 slices American cheeseMayonnaise, dill pickle chips, sliced red onion, shredded lettuce, and sliced tomatoes, for serving 1. Divide beef into 8 (3-oz.) portions. Very loosely form beef into balls; do not pack tightly. Refrigerate until cold, about 10 minutes. 2. On a griddle or in a large cast-iron skillet over medium-high heat, heat oil. Working in batches, toast buns cut sides down, adding more oil if needed and watching closely, until lightly browned, about 1 minute. Transfer buns to a cutting board. Generously brush toasted sides with butter. Wipe out griddle. 3. Heat griddle over high heat until very hot. Working in batches, arrange patties…

SERVES 4 1 HR 30 MIN CHICKEN FRIES 2 (8-oz.) boneless, skinless chicken breasts, sliced against the grain into ¼"-thick strips1½ cups plain breadcrumbs2 tsp. garlic powder2 tsp. onion powder1½ tsp. dried parsley1½ tsp. dried thyme1½ tsp. freshly ground black pepper3 large eggs¾ cup cornstarch1 Tbsp. granulated sugar2 tsp. kosher salt½ tsp. MSG (optional)Vegetable oil, for frying (about 3 cups) DIPPING SAUCE ½ cup mayonnaise¼ cup BBQ sauce¼ cup yellow mustard1 Tbsp. honey 1. Chicken Fries: Freeze chicken until completely frozen, about 1 hour. 2. In a shallow bowl, mix breadcrumbs, garlic powder, onion powder, parsley, thyme, and pepper. In another shallow bowl, beat eggs to blend. Into a third shallow bowl, pour cornstarch. 3. In a medium bowl, toss chicken, sugar, salt, and MSG (if using). Working one at…

MAKES 24 3 HR DOUGH 1½ cups whole milk¼ cup (50 g.) granulated sugar1 (¼-oz.) packet active dry yeast (about 2¼ tsp.)3 large eggs, beaten to blend4 Tbsp. unsalted butter, softened4 tsp. kosher salt6¾ cups (810 g.) all-purpose flour, plus more for dustingVegetable oil, for greasing CINNAMON-HONEY BUTTER & ASSEMBLY 1 Tbsp. confectioners’ sugar1 tsp. honey1 tsp. kosher salt¾ tsp. ground cinnamon¾ cup (1½ sticks) unsalted butter, softened, dividedFlaky sea salt (optional) 1. Dough: In a small saucepan over medium heat, heat milk until warm to the touch, between 100° and 110°. In the large bowl of a stand mixer fitted with the dough hook, combine warm milk, granulated sugar, and yeast. Let sit until foamy, about 10 minutes. 2. Add eggs, butter, and kosher salt and mix on low…

SERVES 8 1 HR Cooking sprayKosher salt16 oz. ziti4 Tbsp. unsalted butter2 garlic cloves, minced¼ cup (30 g.) all-purpose flour2 cups half-and-half1 cup finely grated Parmesan, dividedFreshly ground black pepper3 cups marinara½ cup finely grated Pecorino Romano½ cup ricotta½ cup shredded Fontina2 cups shredded mozzarella, divided½ cup panko breadcrumbs 1. Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with cooking spray. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain. 2. In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk in flour and cook, whisking, until mixture is bubbling and golden, about 1 minute more. Slowly pour in…

SERVES 8 30 MIN Kosher salt16 oz. medium shell pasta4 Tbsp. unsalted butter¼ cup (30 g.) all-purpose flour2 cups whole milk1 cup heavy cream or half-and-half1½ tsp. dry mustard or Dijon mustard12 oz. sharp white cheddar, shredded (about 4 cups)4 oz. sliced white American cheese (about 5 slices) 1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain. 2. In same pot over medium heat, melt butter. Add flour and whisk until a thick, smooth paste forms. Cook, whisking frequently, until fragrant but not browned, about 2 minutes. Reduce heat to medium-low and add milk, cream, mustard, and 1 tsp. salt. Cook, whisking, until sauce begins to bubble and thicken, about 5 minutes. 3. Add cheddar and American cheese…

SERVES 4 20 MIN Kosher salt16 oz. spaghetti2 Tbsp. vegetable oil2 (8-oz.) boneless, skinless chicken breasts, cut into 1" cubesFreshly ground black pepper3 garlic cloves, minced2 Tbsp. cornstarch½ cup low-sodium chicken broth⅓ cup reduced-sodium soy sauce¼ cup sweet chili sauce2 Tbsp. sriracha2 Tbsp. rice wine vinegar3 scallions, thinly sliced½ cup chopped roasted peanuts 1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain. 2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, 6 to 8 minutes. Transfer to a medium bowl. 3. In same skillet over medium heat, cook garlic, stirring, until fragrant, about 1 minute. Stir in cornstarch. Add broth, soy…

SERVES 6 1 HR 10 MIN 2 Tbsp. extra-virgin olive oil1 medium yellow onion, finely chopped1 medium green bell pepper, seeds and ribs removed, finely chopped2 celery ribs, finely chopped1 Tbsp. tomato paste1½ lb. lean ground beef3 Tbsp. chili powder2 tsp. ground cumin1 tsp. garlic powderKosher saltFreshly ground black pepper1 (28-oz.) can crushed tomatoes1 (15.5-oz.) can kidney beans, undrained1 (15.5-oz.) can pinto beans, undrainedShredded cheddar and saltines, for serving 1. In a large pot over medium heat, heat oil. Add onion, bell pepper, and celery and cook, stirring, until softened, about 7 minutes. Add tomato paste and cook, stirring, until brick red, about 2 minutes. Add beef and cook, breaking up meat with a wooden spoon until no longer pink, about 6 minutes more. Drain fat, if needed. 2. Add…

SERVES 4 1 HR 20 MIN MUSTARD-HERB VINAIGRETTE ½ medium shallot, minced1 garlic clove, minced¼ cup red wine vinegar2 Tbsp. Dijon mustard1 tsp. dried oregano1 tsp. dried parsley1 tsp. kosher salt½ tsp. freshly ground black pepper6 Tbsp. extra-virgin olive oil2 Tbsp. finely grated Parmesan SALAD 2 (8-oz.) boneless, skinless chicken breasts1 Tbsp. vegetable oil1 tsp. kosher salt½ tsp. freshly ground black pepper4 cups thinly sliced (¼" strips) iceberg lettuce4 cups thinly sliced (¼" strips) romaine1½ cups chopped tomatoes1 cup canned chickpeas, rinsed, drained1 cup shredded mozzarella2 oz. salami (about ½ cup), thinly sliced, cut into half-moons½ cup thinly sliced fresh basil 1. Mustard-Herb Vinaigrette: In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper. Slowly stream in olive oil, whisking constantly, until vinaigrette is smooth and…

SERVES 4 TO 6 2 HR 2 cups (240 g.) all-purpose flour, plus more for dusting2 Tbsp. light brown sugar1 (¼-oz.) packet active dry yeast (about 2¼ tsp.)⅔ cup plus1 Tbsp. whole milk, divided1¼ tsp. kosher salt, divided½ cup store-bought or homemade cream cheese frosting4 Tbsp. unsalted butter, melted, plus more, softened, for sheet⅓ cup (96 g.) baking soda1 large egg yolk⅓ cup (66 g.) granulated sugar1 Tbsp. ground cinnamon 1. In a medium bowl, mix flour, brown sugar, yeast, ⅔ cup milk, and 1 tsp. salt with a wooden spoon until combined. Knead with clean hands in bowl until smooth. Cover bowl and let dough rise until doubled in size, about 1 hour. 2. Meanwhile, in a small bowl, mix frosting and remaining 1 Tbsp. milk. Refrigerate until ready…

MAKES 8 2 HR GANACHE ½ cup (85 g.) dark chocolate chips¼ cup heavy cream CAKES & ASSEMBLY 1 cup (170 g.) dark chocolate chips½ cup (1 stick) unsalted butter, plus more for tin2 large eggs2 large egg yolks½ cup (100 g.) granulated sugar¼ tsp. kosher salt1 tsp. pure vanilla extract1 Tbsp. all-purpose flour1 Tbsp. black cocoa powderConfectioners’ sugar, for tin and serving 1. Ganache: Place chips in a medium heatproof bowl. In a small saucepan over medium heat, heat cream until just simmering. Pour cream over chips and let sit 1 minute, then stir until smooth. 2. Cover bowl and refrigerate ganache until set, at least 30 minutes and up to 2 days stored in an airtight container. 3. Cakes & Assembly: In a small heatproof bowl, microwave chips…

MAKES ABOUT 36 2 HR 30 MIN COOKIES ¾ cup (1½ sticks) unsalted butter, softened¾ cup (85 g.) confectioners’ sugar1¾ cups (210 g.) all-purpose flour, plus more for dusting½ tsp. kosher salt FILLING & COATING ½ cup (135 g.) creamy peanut butter⅓ cup (38 g.) confectioners’ sugar2 cups (340 g.) semisweet chocolate chips EQUIPMENT NEEDED A 1¾" round cookie cutter 1. Cookies: In a large bowl, using a handheld mixer on medium-high speed, beat butter and confectioners’ sugar until creamy and smooth. Add flour and salt and beat until dough comes together. 2. On a lightly floured surface, turn out dough. Roll out until about ¼" thick. Using 1¾" cookie cutter, cut out rounds and arrange on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps and cut out more…

MAKE IT In a small heatproof bowl, whisk ¼ cup granulated sugar, 5 tsp. fresh lemon juice, and ¼ cup boiling water until sugar is dissolved. Let lemon syrup cool slightly. In a blender, blend 1 cup ice, 4 oz. store-bought lemonade, 3 oz. store-bought or homemade limoncello, 1 oz. citrus-infused vodka, and 1 oz. lemon syrup on high speed until slushy. Rub rim of a glass with a lemon wedge, then dip in raw sugar. Pour lemonade into glass and garnish with lemon wedge.…

SERVES 4 TO 6 45 MIN 1½ cups (180 g.) all-purpose flour½ cup (100 g.) granulated sugar1 tsp. kosher salt½ tsp. baking powder¼ tsp. baking soda1 large egg1 cup half-and-half¼ cup buttermilk4 Tbsp. unsalted butter, melted, plus more, softened, for serving½ tsp. pure vanilla extractCooking spray or vegetable oilMaple syrup, for serving EQUIPMENT NEEDED A waffe iron 1. In a medium bowl, whisk flour, sugar, salt, baking powder, and baking soda. In another medium bowl, whisk egg, half-and-half, buttermilk, melted butter, and vanilla. 2. Make a well in center of dry ingredients. Gradually add egg mixture and mix with a rubber spatula, scraping sides of bowl, until no large pockets of flour remain, being careful not to overmix (small lumps are OK). 3. Preheat waffe iron. If your model allows…

MAKES 6 2 HR 2 large russet potatoes, peeled, shredded, finely chopped2 Tbsp. potato starch2 tsp. kosher salt1 tsp. granulated sugar⅛ tsp. freshly ground black pepper Vegetable oil, for frying (about4 cups)Flaky sea saltKetchup for serving 1. Into a large pot, pour water to a depth of about 1". Bring to a simmer over medium heat. In a steamer basket, arrange potatoes in an even layer. Place steamer in pot, cover, and cook potatoes until just softened and still slightly firm, 10 to 15 minutes. 2. Arrange potatoes on a baking sheet in an even layer. Let cool about 20 minutes. 3. Transfer potatoes to a medium bowl. Add potato starch, kosher salt, sugar, and pepper and toss to combine. 4. Form potato mixture into 6 (2.5-oz.) patties about 3½"…

SERVES 8 TO 10 1 HR 30 MIN Cooking spray 1 cup (200 g.) granulated sugar½ cup (1 stick) unsalted butter, softened1 Tbsp. finely grated lemon zest, plus more for serving3 large eggs1 tsp. pure vanilla extract2 cups (240 g.) all-purpose flour1 tsp. baking powder½ tsp. baking soda½ tsp. kosher salt¾ cup buttermilk½ cup (57 g.) confectioners’ sugar1 Tbsp. fresh lemon juice 1. Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 5" loaf pan with cooking spray. In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. 2. In a medium bowl, whisk flour, baking powder, baking…

MAKES 4 30 MIN All-purpose flour, for dusting1 (13.8-oz.) tube pizza dough½ cup marinara1½ cups shredded mozzarella½ cup mini pepperoni1 large eggFinely grated Parmesan, for serving 1. Arrange a rack in center of oven; preheat to 400°. On a lightly floured surface, roll out dough to a 15" x 12" rectangle. Cut into 4 (3¾" x 6") rectangles. Top half of each rectangle with marinara, mozzarella, then pepperoni. Fold empty side over filling to enclose. Pinch to seal, then tuck seams underneath. Transfer to a parchmentlined baking sheet. 2. In a small bowl, whisk egg and 1 Tbsp. water. Brush dough with egg wash. 3. Bake pizzas until golden brown and puffy, 18 to 20 minutes. Sprinkle with Parmesan.…

SERVES 4 30 MIN ½ cup mayonnaise3 Tbsp. ketchup2 Tbsp. sweet pickle relish1 tsp. white vinegar1 tsp. yellow mustard½ tsp. kosher salt, divided, plus more2 Tbsp. unsalted butter1 medium yellow onion, finely choppedVegetable oil, for frying (about 6 cups)16 oz. frozen shoestring French fries, divided6 oz. American cheese, cut into½" pieces⅓ cup whole milk 1. In a small bowl, whisk mayonnaise, ketchup, relish, vinegar, mustard, and ¼ tsp. salt; set animal sauce aside. 2. In a large skillet over medium-high heat, melt butter. Add onion and ¼ tsp. salt and cook, stirring occasionally, until onion is well browned, 8 to 10 minutes. Transfer onion to a small bowl. 3. Meanwhile, into a large Dutch oven or other heavy pot fitted with a deep-fry or candy thermometer, pour oil to a…

SERVES 4 40 MIN 2 Tbsp. unsalted butter1 medium yellow onion, finely chopped2 celery ribs, finely chopped1 medium carrot, peeled, shredded3 garlic cloves, minced6 cups low-sodium chicken broth3 thyme sprigs2 cups half-and-halfKosher saltFreshly ground black pepper2 cups shredded cooked chicken16 oz. fresh gnocchi2 cups baby spinach (about 1 oz.) 1. In a large pot over medium heat, melt butter. Cook onion, celery, and carrot, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. 2. Add broth and cook, scraping up any caramelized bits on bottom of pot with a wooden spoon. Add thyme and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have melded, about 20 minutes. 3. Stir in half-and-half and return to a…

OLIVE GARDEN BREADSTICKS MAKES 12 2 HR 40 MIN DOUGH 2 Tbsp. granulated sugar1 (¼-oz.) packet active dry yeast (about 2¼ tsp.)3 cups (360 g.) all-purpose flour4 Tbsp. plant-based or regular unsalted butter, melted, cooled1 Tbsp. kosher salt1 tsp. extra-virgin olive oil GARLIC BUTTER & ASSEMBLY 4 Tbsp. plant-based or regular unsalted butter, melted1 tsp. garlic powder½ tsp. kosher saltMarinara, for dipping 1. Dough: In the large bowl of a stand mixer fitted with the dough hook, combine sugar and 1 cup lukewarm water (105° to 115°). Sprinkle yeast over. Let sit until foamy, about 10 minutes. 2. Add flour, butter, and salt. Mix on low speed until a dough starts to form, 1 to 2 minutes. Increase speed to medium and continue to mix until a smooth ball forms,…

MAKES 16 1 HR 20 oz. pizza dough4 oz. sharp cheddar, shredded (about 1 cup)12 oz. shredded low-moisture mozzarella (about 3 cups), divided½ oz. Pecorino Romano, finely grated (about 4 Tbsp.), divided, plus more for serving2 Tbsp. finely chopped fresh parsley, divided2 tsp. garlic powder, dividedFine cornmeal, for dusting¼ cup vegetable oil½ tsp. kosher saltFreshly ground black pepperMarinara, for dipping 1. Let dough sit in a warm place until room temperature, about 30 minutes. 2. Arrange a rack in center of oven; preheat to 450°. In a medium bowl, combine cheddar, 1 cup mozzarella, 2 Tbsp. Pecorino, 1 Tbsp. parsley, and 1 tsp. garlic powder. 3. Lightly dust a work surface with cornmeal. Cut dough in half. Stretch each half to a 9" square, adding more cornmeal if needed to…

SERVES 3 TO 4 3 HR CHICK-FIL-A SAUCE ¼ cup BBQ sauce3 Tbsp. mayonnaise1 Tbsp. Dijon mustard1 Tbsp. yellow mustard2 tsp. honey NUGGETS 3 (8-oz.) boneless, skinless chicken breasts, chopped into irregular bite-size pieces4 garlic cloves, smashed, peeled1½ cups dill pickle juice1 Tbsp. kosher salt, plus more2 tsp. freshly ground black pepper, plus moreVegetable oil, for frying (6 to 8 cups)2 large eggs½ cup whole milk1½ cups (180 g.) all-purpose flour3 Tbsp. confectioners’ sugar2 Tbsp. paprika1 Tbsp. garlic powder 1. Chick-fil-A Sauce: In a small bowl, whisk BBQ sauce, mayonnaise, Dijon mustard, yellow mustard, and honey. 2. Make Ahead: Sauce can be made 1 week ahead. Store in an airtight container and refrigerate. 3. Nuggets: In a large resealable bag, combine chicken, garlic, pickle juice, a big pinch of salt,…

SERVES 6 TO 8 50 MIN HONEY-CHIPOTLE SAUCE ½ cup honey⅓ cup chipotle chiles in adobo sauce2 Tbsp. ketchup1 Tbsp. apple cider vinegar CRISPY CHICKEN 4 (6-oz.) boneless, skinless chicken breasts, cut into 1" stripsKosher saltFreshly ground black pepper1½ cups (180 g.) all-purpose flour¼ cup cornstarch2 tsp. baking powder½ tsp. garlic powder½ tsp. smoked paprika1 cup buttermilkVegetable oil, for frying (2 to 3 cups) 1. Honey-Chipotle Sauce: In a blender, blend honey, chiles, ketchup, vinegar, and ¼ cup water until smooth and bright red. 2. Transfer sauce to a small pot. Bring to a boil over medium heat and cook, whisking occasionally, until reduced by one-third, 2 to 3 minutes. Let cool. 3. Crispy Chicken: Season chicken with salt and pepper. Pour flour into a shallow bowl. Lightly dredge chicken…

MAKES 20 1 HR 35 MIN Cooking spray1 cup (120 g.) all-purpose flour¾ cup (63 g.) unsweetened cocoa powder½ tsp. kosher salt1 cup (213 g.) packed dark brown sugar½ cup (100 g.) granulated sugar½ cup vegetable oil4 Tbsp. unsalted butter, melted3 large eggs1 Tbsp. light corn syrup1 tsp. pure vanilla extract1 cup (170 g.) semisweet chocolate chips6 Tbsp. heavy creamRainbow chips, for serving 1. Arrange a rack in center of oven; preheat to 350°. Line a 9" square baking dish with parchment; grease with cooking spray. In a medium bowl, whisk flour, cocoa powder, and salt. 2. In another medium bowl, whisk brown sugar, granulated sugar, oil, and butter. Add eggs, corn syrup, and vanilla and whisk until incorporated. Add dry ingredients and stir until just combined. Pour into prepared…

MAKES 6 40 MIN 1 Tbsp. vegetable oil12 slices Canadian bacon2 Tbsp. plus 3 tsp. unsalted butter, divided6 English muffns, split6 slices American cheese6 large eggs EQUIPMENT NEEDED A 3¼" round mold 1. Arrange a rack in center of oven; preheat to 200°. In a large nonstick skillet over medium heat, heat oil. Working in batches, cook bacon, turning halfway through, until just heated through on each side, about 2 minutes total. Transfer to a paper towel-lined plate to drain; pat off excess oil. 2. In same skillet over medium-high heat, melt 1 Tbsp. butter. Toast English muffn tops, until lightly golden on both sides, 3 to 4 minutes total. Repeat with muffn bottoms and 1 Tbsp. butter. 3. Arrange muffn bottoms on a parchment-lined baking sheet. Top each with…

MAKES 1 5 MIN YOGURT DRINK BASE ¾ cup nonfat Greek yogurt2 tsp. hemp seeds or chia seeds1 tsp. fresh lemon juice1 tsp. stevia powder¼ tsp. pure vanilla extract MIXED BERRY VANILLA ¼ cup chopped fresh or frozen strawberries¼ cup fresh or frozen raspberries ¼ cup halved fresh or frozen blackberries 2 Tbsp. fresh or frozen blueberries STRAWBERRIES & CREAM ¾ cup chopped fresh or frozen strawberries PEACHES & CREAM ¾ cup sliced fresh or frozen peaches In a blender, combine yogurt, hemp seeds, lemon juice, stevia, vanilla, and 6 Tbsp. water. Add ingredients for desired flavor. Blend until smooth, about 2 minutes.…

MAKES 1 10 MIN 7 oz. store-bought frozen unsweetened acai puree (such as Pitaya Foods)2½ Tbsp. light agave nectar2 Tbsp. monk fruit sweetener1 Tbsp. fresh lime juice6 Tbsp. store-bought blueberry flax granola (such as Playanola or Kind), divided5 fresh strawberries, sliced1 banana, sliced2 Tbsp. unsweetened coconut flakes2 Tbsp. Nutella or other chocolate-hazelnut spread 1. In a blender, blend acai puree, agave, monk fruit sweetener, lime juice, and ¼ cup cold water until smooth but still thick and spoonable. If mixture is too thick, add 1 Tbsp. water and continue to blend until smooth. 2. Pour 4 Tbsp. granola into a medium bowl. Top with acai mixture, then strawberries, banana, and coconut. 3. In a small heatproof bowl, microwave Nutella in 15-second increments, stirring between each, until runny, about 30 seconds…

MAKES 24 2 HR BLONDIES Cooking spray2½ cups (300 g.) all-purpose flour1 tsp. baking powder½ tsp. ground ginger½ tsp. kosher salt1¼ cups (266 g.) packed light brown sugar1 cup (2 sticks) unsalted butter, melted2 large eggs1 tsp. pure vanilla extract1 cup dried cranberries½ cup (85 g.) white chocolate chips FROSTING 1 (8-oz.) pkg. cream cheese, softened1½ cups (170 g.) confectioners’ sugar Zest of ½ orange½ tsp. pure vanilla extract⅓ cup dried cranberries¼ cup (43 g.) white chocolate chips, melted 1. Blondies: Arrange a rack in center of oven; preheat to 350°. Line a 13" x 9" baking dish with parchment, leaving a 2" overhang on 2 long sides. Grease parchment with cooking spray. 2. In a medium bowl, whisk flour, baking powder, ginger, and salt. 3. In a large bowl,…

MAKES 4 45 MIN 4 (4") portobello mushrooms, stems and gills removed½ cup (60 g.) all-purpose flour1 cup shredded cheddar1 cup shredded Muenster½ tsp. freshly ground black pepper¼ tsp. garlic powder3 large eggs, divided½ tsp. kosher salt, divided2 cups panko breadcrumbs2 Tbsp. mayonnaise1 tsp. Dijon mustard1 tsp. hot sauce1 tsp. ketchupVegetable oil, for frying (6 to 8 cups)4 potato buns, toasted4 leaves green leaf lettuce2 plum tomatoes, sliced 1. In a shallow bowl, dredge bottom of mushroom caps in flour. 2. In a medium bowl, combine cheddar, Muenster, pepper, garlic powder, 1 egg, and ¼ tsp. salt. Divide filling among caps, gently pressing to flatten. 3. In another shallow bowl, beat remaining 2 eggs and ¼ tsp. salt. Into a third shallow bowl, pour panko. Dredge caps in flour again,…

MAKES 4 25 MIN 5 bread-and-butter pickle chips, finely chopped½ cup mayonnaise1 Tbsp. plus 2 tsp. yellow mustard1 Tbsp. ketchup¼ tsp. garlic powder¼ tsp. paprika⅛ tsp. cayenne pepper (optional)4 potato buns3 Tbsp. unsalted butter, melted2 tsp. vegetable oil, divided2 lb. ground beefKosher saltFreshly ground black pepper8 slices American cheeseGreen leaf lettuce and sliced tomato, for serving 1. In a blender, blend pickles, mayonnaise, mustard, ketchup, garlic powder, paprika, and cayenne (if using) until smooth; set aside. 2. Heat a large, heavy skillet or griddle over medium heat. Separate bun tops and bottoms without breaking the “hinges.” Brush split sides with butter. 3. Working in batches, toast buns split sides down until golden brown, 2 to 3 minutes. Transfer to a plate. Increase heat to medium-high. 4. In same skillet, heat…

SERVES 4 1 HR 8 oz. bacon (about 8 slices)2 Tbsp. extra-virgin olive oil2 (8-oz.) boneless, skinless chicken breasts1 tsp. Italian seasoning, plus more for sprinklingKosher saltFreshly ground black pepperAll-purpose flour, for dusting1 lb. pizza dough¼ cup Caesar dressing8 oz. mozzarella, shredded (about2 cups), plus more for sprinkling1 oz. Parmesan, finely grated (about½ cup), plus more for sprinkling2 scallions, thinly sliced1 large egg 1. Arrange a rack in center of oven; preheat to 425°. In a large skillet over medium heat, cook bacon, turning occasionally, until crispy and fat is rendered, about 10 minutes. Drain on a paper towel-lined plate, then chop into small pieces. Wipe out skillet. 2. In same skillet over medium-high heat, heat oil. Season chicken with Italian seasoning, salt, and pepper. Cook chicken, turning halfway through,…

SERVES 4 1 HR SOUP 4 Tbsp. unsalted butter1 large yellow onion, finely chopped4 large carrots, peeled, thinly slicedKosher saltFreshly ground black pepper¼ cup tomato paste½ tsp. Italian seasoning1 (28-oz.) can whole plum tomatoes3½ cups low-sodium vegetable broth2 basil sprigs, plus ½ cup thinly sliced fresh basil leaves1 cup heavy cream CROSTINI 4 Tbsp. unsalted butter, softened2 oz. Parmesan, finely grated (about 1 cup), dividedFreshly ground black pepper1 baguette, cut into ½"-thick slicesSliced fresh basil leaves, for serving 1. Soup: In a large saucepan over medium heat, melt butter. Add onion and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes. 2. Add tomato paste and Italian seasoning. Cook, stirring, until tomato paste is brick red, 2 to 3 minutes.…

SERVES 4 TO 6 50 MIN 4 cups low-sodium chicken broth½ tsp. onion powder1½ tsp. (or more) kosher salt, dividedFreshly ground black pepper2 (8-oz.) boneless, skinless chicken breasts½ tsp. baking powder2 cups (240 g.) plus 1 Tbsp. all-purpose flour, divided, plus more for dusting¼ cup vegetable shortening¾ cup cold buttermilk 1. In a large pot over medium-high heat, bring broth, onion powder, ½ tsp. salt, a pinch of pepper, and 2 cups water to a boil. Add chicken, reduce heat to medium-low, and cover pot. Simmer until chicken is just cooked through, 12 to 15 minutes. Using tongs or a slotted spoon, transfer chicken to a plate. Let cool. 2. Meanwhile, in a medium bowl, whisk baking powder, 2 cups flour, and 1 tsp. salt. Add shortening and work into…

MAKES 16 35 MIN 3 cups (360 g.) all-purpose flour2 Tbsp. baking powder¼ tsp. kosher salt¾ cup (1½ sticks) unsalted butter, cold, cut into pieces, plus ½ cup (1 stick) unsalted butter, softened1¾ cups whole milk12 oz. sharp cheddar, shredded (about 3 cups)3 tsp. garlic powder, divided1 Tbsp. finely chopped fresh parsley 1. Arrange a rack in center of oven; preheat to 400°. In a large bowl, using a handheld mixer on low speed, beat flour, baking powder, salt, and ¾ cup cold butter, increasing speed to medium, until butter forms pea-size lumps. Slowly stream in milk and beat on low speed until just combined. Fold in cheese and 2 tsp. garlic powder. 2. Scoop dough into 16 (2") portions onto a parchment-lined baking sheet. 3. Bake biscuits until light…

SERVES 4 TO 6 20 MIN Kosher salt16 oz. fettuccine½ cup (1 stick) unsalted butter, cut into small cubes, divided3 garlic cloves, finely grated1 tsp. freshly ground black pepper, plus more1 cup heavy cream1 oz. Parmesan, finely grated (about½ cup), plus more for servingFinely chopped fresh parsley, for serving 1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 2 minutes less than package directions (it will cook further in the sauce). Reserve 1 cup pasta water, then drain. 2. Meanwhile, in another large pot over medium heat, melt 1 Tbsp. butter. Cook garlic and pepper, stirring frequently, until garlic is fragrant and pepper is lightly toasted, about 2 minutes. 3. Whisk in cream and remaining 7 Tbsp. butter. Bring to a…

SERVES 2 1 HR GREEN GODDESS DRESSING ¾ cup plain Greek yogurt, preferably whole milk½ oz. Parmesan, finely grated (about ¼ cup)¼ cup packed fresh basil¼ cup packed fresh parsley Juice of 1 lemon1 Tbsp. Champagne vinegar1 Tbsp. Dijon mustard1 Tbsp. honeyKosher saltFreshly ground black pepper SALAD 2 (6-to 8-oz.) boneless, skinless chicken breastsKosher saltFreshly ground black pepper2 Tbsp. extra-virgin olive oil2 cups baby arugula2 cups baby kale and red leaf lettuce mix2 cups chopped romaine4 slices cooked bacon, crumbled1 avocado, cubed½ cup cherry tomatoes, halved½ cup pickled red onions2 hard-boiled eggs, quartered lengthwise 1. Green Goddess Dressing: In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper. 2. Make Ahead: Dressing can be made 3…

MAKES 9 9 HR ICE CREAM ½ cup whole milk⅓ cup (66 g.) granulated sugar1 tsp. pure vanilla extract¼ tsp. kosher salt 1 cup heavy cream COATING & ASSEMBLY 1½ cups (255 g.) semisweet chocolate chips⅔ cup refined coconut oil 1. Ice Cream: Line an 8" square baking dish with 2 (14" x 8") perpendicular sheets of parchment, leaving an overhang on all sides (to make it easy to lift ice cream out of dish). 2. In a medium saucepan over medium-low heat, cook milk, sugar, vanilla, and salt, stirring occasionally, until sugar is dissolved, about 2 minutes. Let cool to room temperature. 3. Meanwhile, in a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the whisk attachment),…

MAKES 12 3 HR Cooking spray2 cups (56 g.) rice cereal (such as Rice Krispies)1 cup (89 g.) old-fashioned oats½ cup (107 g.) packed light brown sugar¼ cup light corn syrup or honey4 Tbsp. unsalted butter2 Tbsp. creamy peanut butter¼ tsp. kosher salt1½ cups (255 g.) semisweet chocolate chips2 tsp. refined coconut oilM&M’s Minis, for decorating (optional) 1. Grease the bottom of an 8" square baking dish with cooking spray and line with parchment, leaving a 2" overhang on 2 opposite sides. 2. In a large heatproof bowl, combine cereal and oats. In a small saucepan over medium-low heat, bring brown sugar, corn syrup, butter, peanut butter, and salt to a low simmer. Cook, stirring, until sugar is dissolved, about 3 minutes. 3. Add sauce to cereal mixture and gently…

SERVES 12 8 HR RASPBERRY SAUCE 18 oz. fresh or frozen raspberries¼ cup (50 g.) granulated sugar1 Tbsp. fresh lemon juice2 tsp. cornstarch VANILLA CAKE Cooking spray½ cup (100 g.) granulated sugar6 Tbsp. unsalted butter, softened1 large egg1 tsp. pure vanilla extract⅔ cup (80 g.) all-purpose flour½ tsp. baking powderPinch of kosher salt¼ cup whole milk CHEESECAKE 3 (8-oz.) pkg. cream cheese, softened¾ cup (150 g.) granulated sugar3 large eggs2 Tbsp. sour creamZest and juice of ½ lemon¼ tsp. kosher salt12 ladyfingers LEMON MOUSSE & WHIPPED CREAM ¾ cup (128 g.) white chocolate chips1¾ cups heavy cream, divided¼ cup fresh lemon juice EQUIPMENT NEEDED A piping bag, a star tip 1. Raspberry Sauce: In a medium pot over medium heat, bring raspberries, sugar, lemon juice, and cornstarch to a boil…