Sticky Cinnamon Monkey Bread
What do you get when you combine the goodness of sticky buns with a buttery cinnamon monkey bread? This showstopping loaf that is sure to be devoured in no time. My monkey bread dough is gorgeously soft and and immensely fluffy, thanks to a few enrichments like milk, sugar, eggs, and dry milk powder. Dry milk powder has a beautiful ability to make soft doughs their absolute softest, by adding some of the benefits of milk without adding any more hydration to the dough. In fact, you’ll find thi...
Gooey Cheese-Stuffed Monkey Bread
Like so many baking projects, I like to think of the term “monkey bread” as a creative jumping off point. I spent a long time developing my ideal monkey bread dough - it’s easy to make and work with - the perfect base for your own monkey bread creation. You can get tons of ideas in the Monkey and Pull Apart Breads episode of Bake it Up a Notch, but this is an especially delicious place to start. Cheese lovers will obsess over this gooey, melty, cheese-stuffed version. A savory twist on monk...
Citrus Sugar Pull-Apart Bread
This has quickly become not only my favorite pull-apart bread recipe, but one of my favorite recipes I’ve ever created. It is sweet, rich, and delicious—and meant to be served warm. It’s perfect for a party - and I almost guarantee you’ll have a single piece leftover. It’s truly such a comforting sweet dessert, and I’ve been daydreaming about it ever since I devoured the last bite of the last loaf I made. It’s made with a simple combination of flavors: lemon, orange, and vanilla. It emerges f...
Caramelized Onion Stuffed Parmesan Pull-Apart Bread
This is the savory pull apart bread of my dreams, filled with a creamy blend of caramelized onions, cream cheese, and parmesan cheese. Unlike many pull apart loaves, this isn’t about a saucy, buttery exterior and a fluffy bread interior. Instead, this loaf is shaped in a way that makes it easy to pull apart each doughy piece, and all the incredible flavor is inside each piece. The shaping used to create this result is easy, but a little unusual. Each piece starts as a cut-out round, flat pi...
4 Impressive Cheese Boards That Elevate Any Occasion
We partnered with @CBCheese to create the ultimate how-to guide to holiday boards. Whether you’re hosting a caroling crowd or just need to hold the family over until dinner’s ready, we’ll help you serve up a glorious spread (no one can resist Extra Sharp Yellow Cheddar Cracker Cuts). Consider it your cheat sheet to a delicious holiday season. #f52partner
Holiday Cardamom Egg Cream
Egg creams are a lightly sweetened milk and seltzer drink, typically found on deli menus. Traditional flavors for this creamy but light drink include vanilla and chocolate, but here, we’ve created an egg cream fit for the holidays—and a great, nonalcoholic twist on eggnog—by adding cardamom to the vanilla for a warming touch of spice.
Goat Milk Panna Cotta
I’ve always loved panna cotta—which translates to cooked cream in Italian—for its simplicity. This quick-cooking dessert only requires a handful of ingredients to come together and steers clear of the oven. It’s a blank canvas in terms of all the different profiles it can take on, but I’m partial to keeping it classic and infusing mine with a whole vanilla bean. Instead of eggs, panna cotta relies on gelatin to firm up. Because it sets in the refrigerator, it’s also an ideal make-ahead desser...
Creamy Pasta With Porcini & Mustard Seed Sauce From Michał Korkosz
Heavy cream—as if touched with a magic wand—takes on a riot of flavors, while maintaining its moon-white color. Simply boil it gently with whatever seasoning you prefer, such as mustard seeds and rosemary sprigs, then immediately remove it from the heat. After 12 minutes or so, it will be infused with the flavors of your desire. This is a technique I frequently use to make sauces even more elegant and velvety, as in this porcini pasta, which tastes of autumn.
Crunchy Kopytka With Mushrooms, Leeks & Lovage From Michał Korkosz
Stews, like other dark foods, are not particularly photogenic, but taste is what counts. The key to good stew flavor was formerly Maggi, a Swiss seasoning sauce that contains monosodium glutamate (MSG), lovage, and yeast. It was so popular in Poland that it became a staple of the Polish dinner table. Eventually, Maggi gave way to soy sauce, but I missed the flavor of lovage, so I started panfrying kopytka, leek, and mushrooms with soy sauce and adding fresh lovage. I like to serve this dish w...
Cranberry & Pear Cobbler With Gingerbread Spiced Biscuits
Jammy fruit cobbler is usually relegated to summertime only. But it shouldn’t be. This dessert, with its tender pears, juicy cranberries, and spicy, molasses-flavored biscuits is the perfect treat to welcome in winter. Unlike softer summer fruit, cranberries and pears need a little more time to cook down in the oven but that extra beat gives you time to whip up the simple biscuits. In fact, you may even want to whip up a double batch of the biscuits and freeze one for another day. They make a...
Wintry Spiced Whiskey Sour
Made with fresh juice and aquafaba (in lieu of traditional egg white), this whiskey sour riff is portable, sippable, and a crowd favorite for seasonal festivities. It can be made individually to fit in a Stanley GO Everyday Tumbler or take a batch on the go in the Classic Stay Chill Pitcher.
Take your favorite shady into the wintry season with just a few simple swaps. All you need is your favorite beer, blood orange juice, and the <a href="https://www.stanley1913.com/products/adventure-happy-hour-cocktail-shaker-set?_pos=1&_sid=16c6d352b&_ss=r&utm_source=food52&utm_medium=video2&utm_campaign=holiday-bar">Stanley Adventure Happy Hour Cocktail Shaker Set</a>. For a shandy that is full-bodied, but still the refreshing cocktail it’s known to be, opt for a heartier pilsner given the s...
Chilled Eggplant Salad
The following dish is a demonstration of a magic ratio I’ve found for Chinese salad dressings. Driven by the quest to devise a Chinese counterpart to the classic Western 3:1 oil-to-vinegar ratio found in salad dressings, I tested and poured through as many Chinese cold dishes as I could. After thorough exploration, I arrived at the ratio of 3:3:1:1: corresponding to soy sauce, aromatic oil, vinegar, and sugar. Of course, this is by no means a universally accepted axiom in all Chinese cookery,...
Pumpkin Pie Babka
When I was younger, my palate for sweets was indiscriminate and vast. I would eat raw cookie dough, a spoonful of honey, a handful of chocolate chips—anything to get that quick sugar fix. Though I still love a good sweet treat, a random pantry grab doesn’t quite do it for me anymore. With that in mind, let’s talk about babka, my platonic ideal of viennoiserie—baked goods made with active yeast, and enriched with things like milk and eggs. With a nudge from our Senior Food Stylist, Anna Bill...
Chicken in Milk With Grapes & Thyme
Creamy milk has two roles in this cozy, one-pot dinner. First, it makes for a rich sauce enhanced by thyme, garlic, mustard, and sweet grapes. It also helps tenderize the chicken and keep it soft and moist.