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When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top Not so here This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own
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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles There, the labneh is made in-house, providing an advantage that can never quite be overcome at home Still, buy the best labneh you can find
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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Get Baked Nachos with Roasted Sweet Potatoes Recipe from Food Network
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Get Hanger Steak Sandwich with Bourbon Creamed Spinach Recipe from Food Network
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Get New! New England Clam Chowder Recipe from Food Network
cooking.nytimes.com
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes