It’s by Nadiya Hussain, the 2015 winner of “The Great British Baking Show” and star of Netflix’s “Nadiya Bakes.” The collection of recipes is ideal for busy families like her own. The breezy recipes include everything from “Peanut Butter and Jelly Sheetpan Pancake” and “Crustless Spinach Quiche” to “Honey Mustard Chow Mein” and “Pizza Parathas.”
Let me state at the get-go that this cake might not be everyone’s cup of tea. You have to be willing to take your taste buds on a bit of an adventurous ride.
Think of this as a subtle riff on a cheddar apple pie.
Because this focaccia that’s loaded with salty-nutty tasting Pecorino also gets a pretty crowning touch of thinly sliced, sweet apple rings over the top.
This tender, airy Italian bread started out life simply as “Cheese Focaccia.”
But when life gives you a bounty of fresh, crunchy, and juicy Pazazz apples, you want to put them on simply everything.
After all, these delicious apples, a relative of the popular Honeycrisp, are a great source of fiber, too. In fact, the American Institute for Cancer Research has joined with Pazazz apples in the fight against cancer. February is National Cancer Awareness Month, the perfect time to double-down on a diet rich in healthful foods such as apples.
You can do your part even further by uploading your photo to the Pazazz superhero filter here, and Pazazz will donate $1 to the American Institute for Cancer Research. Or simply text PAZ to 797979 to generate the $1 donation, too.
Find Pazazz apples now through summer at local Safeway stores. Then, get ready to bake a big pan of this focaccia.
You know that perfect eggplant consistency, where it’s so supple, it’s almost like custard?
It’s not always easy to achieve that texture.
But thanks to James Beard Award-winning chef Hugh Acheson, there’s a fool-proof method that will not only render it with that exquisite consistency but give it an edge of smokiness, too. And all without a grill.
Just put the whole eggplant in a 425-degree oven and let it do its thing for 45 minutes or so. It will emerge sublime.
Acheson made sure his two daughters knew how to cook before they went off to college. In this book, of which I received a review copy, he showcases the foundational building blocks that every home-cook ought to master, such as knowing the proper way to cook rice, beans, poach an egg, make vinaigrette, pan-fried fish and roast chicken.
I know people who subsist on food from delivery services day in and day out, and others who pilfer free food from tech campus cafes to take home even if they’re not supposed to.
Yes, we are all strapped for time these days. But not cooking at all is denying yourself one of the true pleasures in life to create something with your own two hands to enjoy with immediate joy and satisfaction.
Imagine being able to tell yourself proudly as you dig in, “Yeah, I made that!” rather than sheepishly admitting, “Uh, I pulled up an app for it.”
And honestly, a dish like “Chunky Black Pepper Honey Beef” can be put on the table faster than you can order and wait for take-out to be delivered.