all purpose flour

This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.

Alice Waters’s Cranberry Upside-Down Cake

unsalted butter

brown sugar

(2 2/3 cups) fresh cranberries

orange juice

all-purpose flour

baking powder

salt

(1 stick) unsalted butter,

sugar

vanilla extract

eggs, separated

milk

cream of tartar

Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.

In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.

Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

Chocolate Cake

vegetable oil

all-purpose white flour

cocoa powder

baking soda

egg, lightly beaten

lemon juice

skim milk

water

Position rack in center of oven and preheat to 325 degrees.

Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.

Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

cold, unsalted butter,

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

White Chicken Potpie

boneless, skinless chicken breasts (1 1/2 pounds)

Kosher salt

Black pepper

chicken stock

white wine

garlic cloves,

bay leaf

thyme

rosemary

unsalted butter (18 tablespoons), chilled, additional

leeks, thinly sliced, white and light green parts

shallot, thinly sliced

heavy cream, more as needed

celery root

potato,

peas,

lemon zest (from 1 1/2 lemons)

buttermilk

almonds

Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.

Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.

Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.

In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it&rsquo;s O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.

Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving. 

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.

Banana Bread

butter

dark brown sugar

eggs,

bananas (about 5)

walnuts

cinnamon

Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.

Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.

Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.

I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.


<i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">10 recipes</a> from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).</i>

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Pressure Cooker Chicken and Dumplings

chicken

kosher salt,

black pepper

carrots, diced

celery stalks, diced

Spanish onion, diced

turnip,

garlic cloves, smashed

chicken stock,

fresh parsley or celery leaves,

cornmeal

chive (optional)

butter, melted

In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.

Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.

Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.

Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.

Test the dumplings by cutting into one and making sure it’s cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.

Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.

Amazing and Foolproof Cream Puffs

milk (I use 2%)

cornstarch

heavy whipping cream

(8 tablespoons, 1 stick) butter

(5 ounces) all-purpose flour

eggs

Place an oven rack in the lower-middle position....

Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).

In a medium saucepan, bring the water and...

In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.

Scrape the warm mixture into a mixing bowl...

Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.

Scoop a heaping 1/2 tablespoon into each mini...

Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.

Once the mini muffin cups are filled, wet...

Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).

Bake for about 15-20 minutes for mini cream...

Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).

Remove the pan from the oven and working...

Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.

Repeat the filling and baking process with the...

Repeat the filling and baking process with the remaining dough.

For the vanilla cream filling, in a medium...

For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.

Remove from the heat and stir in the...

Remove from the heat and stir in the butter and vanilla.

Pour the mixture through a fine mesh strainer...

Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.

For the sweetened whipped cream, whip the heavy...

For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).

Split each cooled cream puff shell in half...

Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.

The cream puffs can be fully assembled up...

The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.

Chicken and Vegetable Dumpling Soup

all-purpose flour flour

sour cream

vegetable or canola oil

olive oil

celery, chopped,

carrots (or 8-ish baby carrots), chopped, about 1 cup

yellow onion, chopped,

salt (I use coarse, kosher salt)

pepper

chicken broth (I use low-sodium)

water + 1/4 cup all-purpose flour

peas

In a large pot, heat the oil over...

In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.

In a small bowl (or blender), combine the...

In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.

For the dumplings, in a medium bowl, stir...

For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).

Drop teaspoon-sized amounts (the dumplings should be fairly...

Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon-sized portions).

When the dumplings have cooked fully, remove the...

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.

Butter and Garlic Shrimp Penne

garlic cloves, minced (about 5 teaspoons)

shrimp

Salt

penne pasta

red pepper flakes

chicken broth

clam juice (you can find this by the tuna, usually)

parsley

In a medium bowl, toss the shrimp with...

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

In a large nonstick skillet, heat the rest...

In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.

In a large pot, bring at least 4...

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.

While the pasta is boiling, return the skillet...

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.

Using a slotted spoon, transfer the shrimp to...

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.

The Best White Sandwich Bread

cups unbleached all-purpose flour

instant yeast

neutral-flavored oil (like grapeseed, canola, vegetable, avocado)

Butter loaves,

In the bowl of an electric stand mixer...

In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.

Add the water and oil and mix until...

Add the water and oil and mix until combined. The mixture will be thinner than bread dough.

Cover the bowl and let the batter rest...

Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.

With the mixer running (or stirring by hand),...

With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).

Knead for about 2 minutes until the dough is...

Knead for about 2 minutes until the dough is smooth and supple.

Lightly grease a large bowl. Transfer the dough...

Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.

Lightly punch down the dough and divide it...

Lightly punch down the dough and divide it into two equal pieces.

Grease two 8 1/2-inch by 4 1/2-inch bread...

Grease two 8 1/2-inch by 4 1/2-inch bread pans.

Press each piece of dough into a thick...

Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.

Place the dough loaves into the prepared pans.

Cover with lightly greased plastic wrap or thin...

Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.

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