If the combination of olive oil and dessert falls outside your comfort zone, I guarantee this cake will make you a total convert. This luscious specimen has the richness of a traditional pound cake but a more complex texture, all complemented by the haunting fruitiness of extra-virgin olive oil. Almond meal, or almonds ground until fine, gives it a delicate nuttiness. Completely addictive on its own, this cake is even better dressed up with fresh spring cherries scented with fresh bay and a tangy dollop of crème fraîche. These pretty, yellow- and pink-hued cherries are more commonly known as Rainiers, but I like this moniker better because one of the restaurants sits perched atop Seattle’s Queen Anne Hill. It’s essential to use fresh bay leaves in this recipe. Dried bay is too strong and will give the cherries an almost medicinal taste, not a quality I look for in a dessert.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.