Anytime Almond Cake

This elegant cake harnesses the magic of an unassuming ingredient you may have missed on trips down the baking aisle at the store: almond paste. Made by finely processing blanched almonds and sugar into a paste and typically sold in tubes or small jars, almond paste is a one-stop shop Continue Reading

Moussaka

When Rick Martinez set out to develop this moussaka recipe, he opted to use eggplant, lamb, and tomatoes. His then fellow senior food editor Chris Morocco wasn’t convinced. Chris’s platonic ideal of the dish is tomato-free, relying on layers of potato, eggplant, and ground beef. So it goes with comfort food in Continue Reading

Mai Tai

In the canon of classic tiki drinks, the mai tai stands out as one of the most iconic. Victor Bergeron is credited with creating the rum cocktail at his bar Trader Vic’s in the 1940s, but some sources say Ernest Gantt, better known as Donn Beach, helped pave the way the decade before at his bar Don Continue Reading

Garlic Confit

Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic, it’s added. The raw garlic cloves may be submerged in savory animal fat, grassy extra-virgin olive oil, or, Continue Reading