Delicious Recipes

       This comforting, creamy rice porridge shines with punchy, savory toppings for a hearty meal. Traditional toppings for khao tom can include Chinese sausage, dried shrimp, or eggs, but writer Kat Thompson's favorite version of this dish is topped with fermented mustard greens and crispy bacon.  This Khao Tom recipe is from Oranij Promsatit, Thompson's beloved Thai teacher and family friend. Ingredients ·          1   cup   uncooked jasmine rice ·          6   cups   water ·             Kosher salt or fish sauce, to taste ·          6   (1-ounce)   thick-cut maple bacon slices, cut into 2-inch pieces  ·            Fermented mustard greens  (such as Pigeon Brand)  ·            Sliced scallions and...

       This poundcake created by chef Dawn Burrell gets a bit of a savory edge from the mellow cheddar cheese mixed into the batter and sprinkled on top of the cake as it bakes. It's excellent with afternoon coffee or tea on its own, but the Brandy Caramel Apples move it clearly into dessert territory (add a scoop of ice cream to take it over the top). You can bake one large cake in a Bundt or tube pan, or two cakes baked in loaf pans. Ingredients Cheddar Cheese Pound Cake ·          2 ¾   cups   sugar, divided ·          6   ounces   cheddar cheese (such as Kerrygold savory cheddar), shredded ·          ¼   cup   evaporated milk ·          1   cup   (8 ounces) unsalted butter, softened ·          8   ounces ...

     If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details. Ingredients ·      1 ½   cups   (about 6 3/8 oz.) all-purpose flour ·          1   cup   whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream) ·          ½   cup   (4 oz.) sourdough starter discard ·          ¼   cup   (1/2 stick) unsalted butter, melted, plus softened butter for serving ·          2   large eggs, beaten ·      ...

       This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson's beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift. Ingredients Chive Biscuits ·          2 cups (about 8 ½ ounces) all-purpose flour, plus more for work surface ·          4 teaspoons baking powder ·          2 teaspoons granulated sugar ·          2 teaspoons kosher salt, plus more to taste ·          6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch cubes ·  ...

  At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family. Ingredients Crust ·          3 ½   cups   all-purpose flour (about 14 7/8 ounces), plus more for work surface ·          1   tablespoon   kosher salt ·          1   teaspoon   black pepper ·          1 ¼   cups   unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled ·          8 to 10   tablespoons   ice water, as needed Filling ·          1   tablespoon   canola oil ·          8   ounces   bulk breakfast sa...

        These moist and tender lightly spiced  muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top Ingredients Filling       ·          1/3 cup cream cheese ·          1 large egg yolk ·          1/3 cup confectioners' sugar Topping ·          1/2 cup all-purpose flour ·          1/4 cup packed light brown sugar ·          3/4 teaspoon cinnamon ·          1/4 teaspoon salt ·          4 tablespoons cold unsalted butter, cubed Muffins ·          1 1/2 cups all-purpose flour ·     ...