(Image credit: Lauren Volo)
Remember that classic coffee cake you grew up eating — the kind with the buttery cake and sugared crumb topping you loved so much? Well, we’re taking it just a bit further this season. This version, topped with spiced pecans and brown sugar crumbs, also gets a ripple of pear and cinnamon streusel through its center. Think of it as the snacking cake to take you through crisp fall mornings and beyond.
If you’ve been using the centuries-old approach of employing a mortal and pestle for grinding whole spices, try reaching for a more modern appliance to make this task easier and faster.
(Image credit: Lauren Volo)
As cooler weather settles in, the craving for something warm and gooey becomes fierce — here’s the solution. These melts, stuffed with chicken, cheddar, and apples, bring together some of the best flavors of the season to satisfy that craving. They’re hot and toasty and made in one big batch on a baking sheet, which makes them a simple yet ideal way to cap off a fall day.
(Image credit: Jessica Isaac)
20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.
Profession: Bartender/Renaissance Woman
City: Echo Park, CA
Instagram: @gulesgiulianna
Echo Park resident Giuliana LoMagio is a true renaissance woman. She co-owns Villalvazo Electrical with her fiancé, holds down a steady day job, and excels at a handful of artistic endeavors. She and her fiancé, who have roots in Italy and Mexico, also manage to cook amazing meals from scratch almost every night of the week (often making enough to feed their friends, luckily, of which I am one).
An efficient knife is crucial for this expert life juggler, as it cuts prep time and makes nightly home cooking doable.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
