spring

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don’t thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Blueberry Streusel Loaf Cake

all-purpose flour

30 grams old-fashioned oats

light brown sugar

baking powder

cinnamon

fine sea salt

unsalted

Nonstick cooking spray

blueberries

baking soda

unsalted butter,

vegetable oil

granulated sugar

75 grams light brown sugar

egg,

vanilla extract

180 milliliters buttermilk,

Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.

Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.

Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.

Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.

Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.

Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.

Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.

Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

The ultimate mall fruity shake at home! I modified this recipe one day from one i found online. I have sensitive teeth so I don't like ice much anyway. Guaranteed not to give you &quot;slushie headache&quot;.

Strawberry Julius

milk (nonfat

water

sugar

vanilla (extract

Slice up fresh strawberries until you have enough to fill a one cup measure.

Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.

You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes.

I only leave out the ice cubes because my food processor can't handle hard ice.

Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.

I tried this recipe with strawberries I had frozen along with a cup of vanilla ice cream and a cup of small ice cubes in place of the water.  It turned out cold and thick and was delicious!  My teenagers loved it.  Next time I'll make it using "Nutrasweet" in place of some of the sugar for myself.

Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

almonds

unsweetened shreddedcoconut

yogurt,

Fried Egg on Toast with Salted Herb Butter and Radishes recipe | Epicurious.com

herbs

(1 stick) unsalted butter, room temperature, cut into pieces

lemon zest

lemon

kosher salt,

black pepper,

thinly sliced trimmed mixed radishes

bread,

Olive Oil–Basted Fried Eggs

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

lemon zest, packed (see note)

salt

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

eggs

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.

Somen Noodles With Poached Egg, Bok Choy and Mushrooms

scallions, trimmed,

bok choy (about 4 ounces), cut into bite-size pieces

soy sauce

sesame oil,

bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles

Bring a large saucepan of water to a simmer.

Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.

Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.

Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.

Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just a little with sugar and nutmeg. This recipe, which was featured in The Times in 1991, tempers the rhubarb’s natural tartness a bit but still allows it through, showcasing the fruit’s natural texture.

Edna Lewis’s Rhubarb Pie

cups, flour

lard,

nutmeg

rhubarb

To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.

Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.

Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes .

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

beef brisket

black pepper

garlic,

low-sodium beef broth

Worcestershire sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Coconut Cod Chowder With Seasoned Oyster Crackers recipe | Epicurious.com

1½ lb. skinless, boneless cod or halibut fillets

2½ tsp. kosher salt, divided,

Tbsp. ghee

leeks,

garlic cloves, thinly sliced

(3") piece ginger, peeled,

turmeric

coriander

serrano chile, thinly sliced

baby Yukon Gold

coconut milk

celery stalks, thinly sliced, plus leaves

oyster crackers

paprika

limes, divided

Healthy Breakfast Ideas: Veggie Breakfast Tacos

yellow tomato (diced)

red onion

cilantro

serrano pepper (thinly sliced)

garlic (minced)

juice from ½ lime

sea salt

green pepper (cored, stem removed, and diced)

scallions (chopped)

eggs (beaten)

arugula or spinach (chopped)

olive oil (for drizzling)

sea salt and black pepper

tortillas (corn, flour, wheat

cilantro (more for garnish)

avocado (sliced)

lime wedges

Make the Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.

In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.

Brush a large nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.

Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice. 

Honey-and-Soy-Glazed Chicken Thighs

canola oil

garlic

ginger

soy sauce (see tip)

honey,

unsalted butter

Kosher salt and black pepper

bone-in, skin-on chicken thighs (about 3 pounds)

Lemon wedges,

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

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