We asked our talented team of cooking, food, and lifestyle authors to recommend favorite, reliable, delicious recipes that they constantly return to. From our kitchen to yours, here are 5 top-notch recipes that they recommend.
Photo by James Ransom
World Peace Cookies
“I am a gal who likes to plan ahead—you may know this if you’ve leafed through the sections in Cake Magic that talk about freezing cakes for future use—so I’m already thinking about holiday baking. One of my very favorite bakers is Dorie Greenspan (duh), and I can hardly wait to make her famous chewy chocolate cookies, called World Peace Cookies for their ability to make anyone into friends.”
—Caroline Wright, author of Cake Magic and Twenty-Dollar, Twenty-Minute Meals
Spicy Black Bean Soup
“Finally, a bean recipe everyone loves! I am a wimp when it comes to spiciness so I cut down on the chilies. It is easy and delicious no matter how many chilies you use.”
—Kelly Dorfman, author of Cure Your Child with Food
Chickpea Omelet Mix
“I love this recipe for Chickpea Omelet Mix from Fat Free Vegan. The reason it’s so great is that it is very versatile. It makes a great base for any chickpea pancake recipe. You can also just make the mix ahead of time to store in the fridge.”
—Melissa King, author of Easy. Whole. Vegan. and DIY Nut Milks, Nut Butters & More
Photo by Romulo Yanes
The Jay Gatsby of Sloppy Joes
“Gourmet called this recipe ‘Sophisto Joes,’ and I’ve been cooking it for years! I like to think of it as a grown-up version of the full-on ketchup-based sloppy joes that my mom made for us as kids. I cut back on the sugar they recommend and skip wine if I don’t have a bottle open. The recipe is so versatile—it satisfies hungry kids, big groups, and it freezes well, making it a weeknight or game day staple. Plus, it’s super easy to tweak—use ground turkey instead of beef, serve over corn chips or in lettuce wraps, bump up the garlic if that’s what you love.”
—Lauren K. Stein, author of Fresh Made Simple
Photo by J. Kenji López-Alt
Foolproof Homemade Mayonnaise
“Making your own mayo is so awesome but it hurts me to see people use the “drip, drip” method that takes forever. J. Kenji Lopez-Alt uses an immersion blender in this recipe and it has changed my life! Imagine: you can make creamy ranch style dressings, chipotle mayo, pesto mayo with this thing . . . It’s incredible. I sub avocado oil or light olive oil myself with great results. You will find yourself using this deliciousness like you’ve never used store-bought mayo before. Two minutes and you get to see an old school kitchen trick made new. Give it a try!”
—Claudia Lucero, author of One-Hour Cheese
No Comments