A layer cake is like a fanfare: It blares “Celebration!” Full of flavor, this cake is based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake.
packed light brown sugar
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?
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.
Sticky toffee pudding is a rich British dessert that’s basically an exceptionally moist date cake with caramel sauce poured over the top. Steaming in the slow cooker is an absolutely foolproof way to make it. The maple syrup in the easy caramel sauce is an unorthodox American addition—but maple goes so well with dates.
Put a classic on the grill for Father’s Day: Beer can chicken. In this recipe, the beer steams while the chicken roasts and absorbs aromatic smoke.