I know I'm late to the gnocchi party, but I’ve never been a huge gnocchi fan. That is — I wasn’t a huge gnocchi fan until I made this recipe. My previous homemade attempts had resulted in mushy, clumpy or boring dishes. But this New York Times recipe from Ali Slagle is different: it's crispy, fresh, flavorful and celebrates Brussels sprouts season.
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Masala chai is my absolute favorite drink, especially when the weather starts to get chilly. I like my chai spicy and minimally sweetened but I realize that some people prefer a sweeter and less spicy chai. That's why I created this recipe, which can be adjusted to fit any spice and sweetness level.
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I used to take my yogurt plain (like a maniac), but recently I've gotten super into the granola life. The crunchy texture, clump factor and endless flavor combinations make granola one of my heavy rotation recipes. Homemade granola is especially great because you can make a lot of it for not a lot of cash, making it a perfect rent week recipe.
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The making of this recipe began the moment I saw the Sister Pie cookbook in my local bookstore. I had been following Sister Pie on Instagram and just dying to try something from their bakery, so I knew I had to buy the book.
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I know I'm not alone in saying that the BA test kitchen chefs on YouTube, from Brad to Claire to Carla to Rick to all the other charismatically cool chefs, have stolen my heart. So when I stumbled upon these Strawberry Graham Scones on the BA site, I knew I had to try them.
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It’s apple season. Bless. When apple and squash season rolls around, my mom always makes an apple, butternut squash and curry soup, which I always eat with a big ol’ slab of crusty bread. This tradition got me thinking: what if the apples and squash were inside a delicious crust to begin with? And thus, this galette was born.
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