Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

• 
  
  2-1/2 cups brown rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup cider vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup diced apples (1/2-inch dice)
  
  


• 
  
  1 cup halved seedless grapes
  
  


• 
  
  1 cup sliced celery (1/4-inch-thick slices)
  
  


• 
  
  1 cup cooked brown lentils
  
  


• 
  
  1 cup diced Cheddar
  
  


• 
  
  3/4 cup chopped toasted almonds
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
 

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

• 
  
  1 cup wild rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. sweet Italian sausage (casings removed if using links), crumbled
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  2 Tbs. dry vermouth
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  2 small fresh bay leaves (optional)
  
  


• 
  
  2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces
  
  


• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup pecans
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.


Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.


In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.


When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Green Papaya Salad

There are many versions of this spicy north-eastern Thai vegetable salad that is traditionally made, crushed and dressed in a wooden pestle and mortar. Green papaya salad is always eaten with rice: steamed sticky rice or occasionally jasmine rice dressed with coconut cream and sugar. A stall selling grilled pork or sweet pork can usually be found nearby--it is the perfect companion.

• 
  
  3 garlic cloves, peeled
  
  


• 
  
  Good pinch of salt
  
  


• 
  
  2 Tbs. roasted peanuts, coarsely crushed
  
  


• 
  
  2 Tbs. dried prawns, rinsed and drained
  
  


• 
  
  2 slices or small wedges of lime (optional)
  
  


• 
  
  6 cherry tomatoes, quartered
  
  


• 
  
  2 snake beans, cut into 1 cm (1/2 in.) lengths
  
  


• 
  
  4-6 bird’s eye chiles (scuds), to taste
  
  


• 
  
  2 cups shredded green papaya, from about 1 small papaya
  
  


• 
  
  3-4 Tbs. shaved palm sugar, to taste
  
  


• 
  
  2-3 Tbs. fish sauce
  
  


• 
  
  2-3 Tbs. lime juice
  
  


• 
  
  1 Tbs. tamarind water
  
  


• 
  
  Steamed rice and raw vegetables, to serve
  
  

Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste. Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the bird’s eye chiles, barely crushing them. The more they are pounded, the hotter the dish--and how hot you want it is up to you. Add them earlier if you’re after revenge.


Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.


Place about 1 cup of steamed rice on each plate. Spoon over the green papaya salad and eat with fresh raw vegetables, such as cabbage, green beans and betel leaves.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 
  
  1 lb. fresh rhubarb, roughly chopped
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  750ml sparkling wine, or 24 fl oz. soda water
  
  

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Denver pastry chef Yasmin Lozada-Hissom turns the classic lemon icebox cake into an impressive individual frozen dessert boasting a graham cracker crust, layers of lemon curd, lemon cream, and toasted meringue, with a rich caramel sauce and fresh berries.

For the crust

• 
  
  5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, melted
  
  


• 
  
  2 Tbs. granulated sugar
  
  

For the lemon layer

• 
  
  2 cups granulated sugar
  
  


• 
  
  3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
  
  


• 
  
  2 large eggs
  
  


• 
  
  8 large egg yolks
  
  


• 
  
  8 oz. (1 cup) unsalted butter, cut into small pieces and softened
  
  


• 
  
  1-1/2 cups heavy cream, chilled
  
  

For the caramel sauce

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  1 cup superfine sugar
  
  


• 
  
  5 large egg whites, at room temperature (about 3/4 cup)
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  Fresh blueberries, for garnish
  
  

Make the crust

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.


In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

Make the lemon layer

Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.


Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.


In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.


Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.


In a stand mixer fitted with the whisk attachment, whip the cream just until soft peaks form, 1 to 2 minutes. With a spatula, gently fold the remaining lemon curd into the whipped cream until well combined. Spoon about 1/2 cup of lemon cream into each mold (you may not use all of the cream). Cover loosely with plastic and freeze for at least 8 hours or overnight.

Make the caramel sauce

In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

Make the meringue

Shortly before serving, boil the sugar and 1/2 cup water in a heavy-duty 2-quart saucepan over medium heat, stirring to dissolve the sugar, until the mixture reaches the soft-ball stage (235°F to 240°F on a candy thermometer), 3 to 5 minutes. As the sugar boils, occasionally wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.


Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve
  
  

For the cake

• 
  
  Unsalted butter, softened, for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan
  
  


• 
  
  1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  5 large eggs, separated, whites at room temperature
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. confectioners’ sugar
  
  

To finish

• 
  
  2 Tbs. confectioners’ sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios

These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is the perfect place to start. It requires very little active time and, since apricots have such thin skins, there’s no need to peel the fruit. Since you’ll have about 3-1⁄2 cups of rich reddish orange preserves left over, use it as a topping for ice cream, French toast, or toast; stir it into oatmeal; or put it in pretty glass jars and offer it as gifts.

For the apricot preserves

• 
  
  2 large, juicy lemons, preferably organic
  
  


• 
  
  2-1⁄2 lb. slightly firm fresh apricots
  
  


• 
  
  3-1⁄2 cups granulated sugar
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  4-1⁄2 Tbs.pectin powder, such as Ball Classic Pectin (not low sugar)
  
  

For the parfaits

• 
  
  6 cups Greek yogurt
  
  


• 
  
  3⁄4 cup shelled unsalted
  pistachios, tossed in a dry sauté pan with 1⁄8 tsp. salt over medium
  heat for about 2 minutes (and chopped, if desired)
  
  

Make the apricot preserves

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place a small plate in the freezer. With a vegetable peeler, gently peel the yellow zest from one of the lemons. Place on a small piece of cheesecloth and, using twine, tie into a bag. Add to the slow cooker. Squeeze 1⁄4 cup juice from the lemons into a strainer set over a small bowl (you’ll probably use about 1-1⁄2 lemons); discard the solids. Add the juice to the slow cooker.

Use your hands to split open each apricot; discard the pit. Once you’ve repeated with all of the apricots, coarsely chop the pile with a chef’s knife. Toss into a large bowl and use a potato masher to mash. Measure out 4 cups and add to the slow cooker, along with the sugar and salt. Stir well. Cover the slow cooker and cook the mixture on low heat for about 4 hours, until the fruit is broken down.

Pour into a large saucepan and bring to a boil over medium-high heat. Add the pectin and boil for about 9 minutes, stirring occasionally, until the pectin has dissolved and the preserves have thickened. Remove the pan from the heat and test whether the preserves have set by spooning a drop onto the chilled plate and tilting the plate. If the preserves are thick and run just a tiny bit, they’re done; if not, boil for another minute, then retest. The goal is slightly runny preserves, which are perfect for a parfait. Using a funnel, carefully transfer the hot preserves into clean glass jars. Let them stand until cool, then place in the refrigerator. The preserves will last for 2 to 3 weeks.

Make the parfaits

Into each of six parfait glasses or glass cups, spoon 1⁄2 cup Greek yogurt, then 2 Tbs. apricot preserves, then 1 Tbs. nuts. Repeat the layering and serve immediately.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


• 
  
  2-1/4 cups buttermilk
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  8 oz. (1-3/4 cups) all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


• 
  
  Vegetable oil for the griddle
  
  


• 
  
  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Banana, Carrot & Quinoa Bread

This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top.

• 
  
  1-1/2 cups mashed banana puree, from about 3 ripe bananas
  
  


• 
  
  3 eggs
  
  


• 
  
  3/4 cup natural cane sugar
  
  


• 
  
  3/4 cup olive oil
  
  


• 
  
  2 tsp. vanilla extract
  
  


• 
  
  1/2 cup quinoa flour
  
  


• 
  
  1/2 cup superfine brown rice flour
  
  


• 
  
  1/2 cup almond flour
  
  


• 
  
  3 Tbs. tapioca starch
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/2 cup chopped pecans
  
  


• 
  
  3/4 cup grated carrots
  
  

Preheat the oven to 350°F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract.

In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon.

Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf.

Millet Salad with Avocado and Citrus

This grain salad makes a cool summer side to grilled meats and seafood.

• 
  
  1-3/4 cups millet
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  3 Tbs. grapefruit juice
  
  


• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup diced avocado (1/2-inch dice)
  
  


• 
  
  3/4 cup oranges segments, cut into pieces if large
  
  


• 
  
  3/4 cup grapefruit segments, cut into pieces if large
  
  


• 
  
  3/4 cup diced red onion (1/4-inch dice)
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Glazed Pork Loin with Pineapple-Scallion Chutney

This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.

• 
  
  2 large cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1-1/2 tsp. toasted coriander seeds, ground
  
  


• 
  
  1 3-lb. boneless pork loin roast
  
  


• 
  
  1 medium fresh pineapple (about 3-1/2 lb.)
  
  


• 
  
  1/4 cup maple syrup, preferably grade B
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  Pinch ground cayenne
  
  


• 
  
  1 large scallion, thinly sliced, white and green parts separated
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander, and 1 Tbs. salt.

Put the pork on a large rimmed baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour and up to 2 hours.

Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes.

Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 3/4 cup juice. In a small saucepan, combine the strained pineapple juice and maple syrup and cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. The liquid will become very bubbly as it reduces; lower the heat as necessary.

Set aside all but 2 Tbs. of the reduced liquid (this will be your glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 Tbs. liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites and continue to cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.

When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 20 minutes more. Let rest for at least 10 minutes before serving.

When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.