We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
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Apple Cherry Cardamom Crumble
This crumble is a wholesome version of the traditional recipe I grew up on, taken to new heights. Tangy, caramelly apples are punctuated with dark cherries and topped with crunchy pecans and oats.
Gluten-Free Coffee Cake with Almond-Butter Crunch
There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.
Add a Pinch: Lulu Belle’s Lemon Meringue Pie
Every home cook should have a killer Lemon Meringue Pie recipe to pull out for bake sales, birthdays, summer brunches, pot lucks, bridal and baby showers. . .you get the idea.
Raghavan Iyer’s Ultimate French Fries
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
Ronni Lundy’s Slow Cooker–Roasted Pork Shoulder
The pork shoulder, slow-roasted with fat and bone, produces a richly textured, deeply flavored meat worth smacking your lips for.
