The Best Food and Beverage Recipes Featured in WWD – WWD
Looking for something to do this weekend? Below, browse through a selection of the best dish and drink recipes featured in WWD over the past few years. Top chefs including Missy Robbins and Thomas Keller share guides to favorites like olive oil pie and mille-feuille, and expert baristas from New York’s Bemelmans Bar and Claridge’s in London offers step-by-step instructions for recreating popular dishes at home.
Chocolate Sugar Cookies, from Melissa Weller’s cookbook ‘A Good Bake’
“This is everything I want in a chocolate sugar cookie: they are really chocolatey, not too sweet, a little salty and a little chewy.”
Olive Oil Pie, from Missy Robbins’ cookbook “Breakfast, Lunch, Dinner… Life!: Recipes and Adventures from My Kitchen”
“We serve this at Lilia and people always ask me for this recipe.”
Berry Oatmeal Crisp from Sybille Van Kempen’s Bridgehampton Inn and Restaurant Cookbook
“” This easy-to-make, easy-to-make dessert is one of my mom’s favorites for a crowd. Alternately combine the most local, ripe, seasonal berry or pitted fruit. ”
Zac Posen’s Browned Butter-Chocolate Chip Cookies
“” In my version of chocolate chip cookies, I cook the butter until it turns brown and becomes a deep mahogany color with aromas of hazelnuts, then chilled. ”
Shortbread with toasted strawberries, from bread and fish
“Roasting strawberries for this shortbread enhances the sweetness of the berries, making the syrup more like jam.”
Giant Macarons, a sweet recipe from “Downtime: Deliciousness at Home” by Nadine Levy Redzepi
“As it turns out, one giant macaron is made faster than a bunch of small ones, and it looks really impressive. Serving was a bit messy but still very tasty.”
Coconut Key Lemon Cookies From Gwyneth Paltrow’s Cookbook ‘It’s All Easy’
“While I am a huge fan of sweetened condensed milk and the sugar bomb is the traditional recipe, I wanted to make a vibrant, vegan dessert that highlights the bright citrus flavors I love so much. in original without butter, sugar. and preservatives. ”
Thomas Keller’s Molokai Sweet Potato Mille-Feuille, from “The French Laundry, Per Se”
“When we found a variety of colorful marble small potatoes, we grated them in a pan, creating their different sizes and colors. When we discovered that the Molokai purple sweet potato has a strong flavor, we used the same technique. We love the bold color, its sweetness, and the saltiness of the spinach, pears and onions that make this vegetarian dish as satisfying as a meat dish. ”
Miso Glazed Carrots, from “Cook Beautiful” by Athena Calderone
“Serve warm carrots, topped with pesto. Finish with a sprinkle of pumpkin seeds and a dash of Aleppo pepper. ”
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https://wwd.com/eye/lifestyle/best-food-and-beverage-recipes-1235055620/ The Best Food and Beverage Recipes Featured in WWD – WWD