Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries.
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.
This one’s got about as much chocolate as we can force into a cheesecake: ground in the crust, melted into the batter, and even shaved on top. We wouldn’t want to shortchange any chocolate lovers!
This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.
Cumin and coriander provide deeply earthy flavors, while paprika and red chilli powder combine to give heat and a beautiful brick color to the fillets. Drizzled with mint chutney, the buttery salmon flakes easily with a fork and melts in your mouth. The best thing about this recipe is that it’s remarkably simple to make. Open up a bottle of wine, get a nice sear on the salmon, and dinner will be ready in half an hour.