#and you can do a version where it gets more toasty and savory

[yellingatmountains]

So this is my godmothers recipe that I think she got from a magazine a couple decades ago???

Anyway. This thing became the only reason I went to see her after she decided to support the disdainful cheeto baby handed criminal. And it was the one recipe I grabbed from her before she moved to the south.

Take somewhat equal amounts of Brie and Cream Cheese (preferably slightly greater amount of Brie) and cut into chunks and toss onto a baking dish.

Add dried cranberries, and salted and deshelled pistachios on top of and around the cheeses.

Sprinkle on a semi-generous amount of Herb De Provence.

Toss under broiler until things get a touch melty and everything is warmed through.

Serve in dish with crackers or toasted baguette.

If you have some leftover Brie from your fancy cheese party or whatever you should put it on toast with some strawberry preserves.

[thuthu220100]

Rice is a major component of many of our favorite dishes. It serves as a foundation for delicious curries, adds texture to soups and fills out our menus when made as a side dish.

As common as this ingredient is, it often can give even regular cooks some trouble (raise your hand if you’ve ever scorched a pot of rice!). Even if rice doesn’t present major problems for you, keeping an eye on the pot while you’ve got other parts of your meal in the works is a pain. That’s where finding the best rice cooker comes in. A good rice cooker takes care of making this grain perfectly tender and keeping it warm while you finish up that stir-fry.

What to Look for When Shopping for a Rice Cooker

There are what seems like limitless rice cooker options out there. While we’ve provided some of our favorite options below, there are a few considerations you should keep in mind when you make your selections:

Capacity: How many people do you typically cook for? Look for rice cookers that produce four cups or more if cooking rice as a side for the family.

Settings: Do you want your rice cooker to just cook rice? Do you regularly cook other grains as well?

Cleanup: What level of clean up would you prefer? Some models offer nonstick surfaces and dishwasher-safe inserts. Others require hand washing.

Price: Keep in mind how much you want to spend. There are good options at any price point. You’ll find worthwhile rice cookers starting at just $30.

The Best Rice Cooker Based on Your Cooking Style

We know that everyone is looking for something different when it comes to appliances. Check out our Test Kitchen’s top picks for small kitchens, multiple grains and more.

Best Basic Model: Zojirushi 6-Cup Rice Cooker

Love rice? Make it all the time? Don’t need any frills? You’ll want to snag a Zojirushi Rice Cooker. This brand produces reliably good rice whether you prefer white, brown or even wild rice. With just a single setting, this rice cooker manages to cook and steam these different grains perfectly. The texture is terrific and the cleanup is a cinch thanks to the nonstick insert.

Capacity: 6 cups, though 3- and 10-cup models are also available

Features: Nonstick insert, keep warm setting

Price: $67

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Best Budget Option: Aroma Housewares 2-8-Cup Rice Cooker

The rice cooker that most Taste of Home staffers keep in their kitchens is from Aroma Housewares—and it’s also a great budget-friendly option.

The Aroma rice cooker is compact—about the size of a coffee canister—and can be easily stashed away when not in use. And when you are using this rice cooker, it’s a dream. The intuitive controls make cooking tender rice simple and the keep warm function is triggered as soon as your rice is done. We love that functionality in case the rest of your dinner isn’t quite ready yet—the rice will be toasty but not overcooked.

Capacity: 8 cups

Features: Four preset options, keep warm setting, dishwasher-safe nonstick insert

Price: $30

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Best Splurge Option: Zojirushi 5.5-Cup Rice Cooker

Are you really serious about your rice? Do you eat it more than once a week? Then you should consider spending a bit more on your rice cooker. Just like with any other appliance, if you use it frequently, you won’t regret leveling up a bit. When it comes to luxury rice cookers, try this 5.5-cup option from Zojirushi—the original rice maker manufacturer.

This rice maker has perfect reviews, with many customers raving that this easy-to-use appliance has them cooking more grains than ever. With this Zojirushi model, you can choose from various settings including white rice, sushi rice, brown rice, porridge and steaming (perfect for dumplings!).

Capacity: 5.5 cups

Features: Non-stick finish, LCD display, multiple rice settings

Price: $180

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Best for All Sorts of Grains: Instant Pot Zest Plus Rice Cooker

If you find yourself cooking grains often, you’ll be happy investing in a rice cooker that cooks more than just rice. The Instant Pot Zest Plus Rice Cooker has settings for white and brown rice, of course, but you’ll also find presets for other grains: quinoa, couscous, barley, bulgur, oatmeal and risotto.

These one-touch settings are super convenient if you like to start your day with a bowl of oatmeal or keep fueled with popular grain bowl recipes. These options are also helpful if you’ve been trying to incorporate more grains into your diet but aren’t entirely sure how to properly cook quinoa or barley; this Instant Pot takes out all the guesswork.

Capacity: 20 cups

Features: Dishwasher-safe removable parts, settings for nine different grains, delay start and keep warm options

Price: $60

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Best Rice Cooker for Small Spaces: Dash 2-Cup Mini Rice Cooker

If you don’t have much space to spare but love the idea of rice made easy, grab a Dash Mini Rice Cooker. This compact appliance cooks just enough rice for a pair—ideal for when you make Chinese takeout-inspired recipes for your date night in. The Dash rice cooker isn’t fancy or flashy (outside of the cute color options), but it does its job well.

Capacity: 2 cups

Features: Nonstick insert, keep warm setting

Price: $30

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More Than Just a Rice Cooker: Instant Pot Duo Electric Pressure Cooker

We get it: Many folks don’t want to invest in a one-task wonder for their kitchens. But if you snag an Instant Pot Pressure Cooker, you get an appliance that does a lot. The Instant Pot pressure cooks, slow cooks, steams, sautes, makes yogurt and much more—including making rice.

Our Test Kitchen loves the Instant Pot and its multifunctionality. Just like the pressure cooking and sautee functions, the rice setting performs well. And when dinner is done, the insert can go right in the dishwasher. Another big win!

Capacity: 24 cups (though you can get smaller and larger models)

Features: Seven functions, 14 one-touch programs, dishwasher-safe components

Price: $100

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How to Make the Most of Your Rice Cooker

Our Test Kitchen’s recommendation: Use your rice cooker whenever you can! This set-it-and-forget-it gadget makes your rice perfectly and with near-zero effort. Start with some white rice recipes then move on to brown rice and wild rice dishes.

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Southwestern Rice

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana

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Lemon Chicken and Rice

On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon

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Texas-Style Spanish Rice

The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas

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Stuffed Pepper Soup

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

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Herbed Rice Pilaf

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota

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Forgotten Jambalaya

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas

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Black Bean Chicken with Rice

This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon

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  Korean Beef and Rice

A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, Minnesota

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Rice-Stuffed Peppers

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas

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Wild Rice Soup

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota

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Makeover Shrimp Rice Casserole

The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana

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Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania

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Tilapia with Jasmine Rice

This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better—each serving has only 5 grams of fat! —Shirl Parsons, Cape Carteret, North Carolina

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Lemon Chicken & Rice Soup

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington

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Spicy Chicken and Rice

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts

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Corn, Rice & Bean Burritos

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

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Contest-Winning Chicken Wild Rice Casserole

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta

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Cranberry Chicken and Wild Rice

Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it’s so easy to prepare and I love that I can do other things while it bakes. —Evelyn Lewis, Independence, Missouri

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Mexican Rice with Chicken

This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. —Debra Rzodkiewicz, Erie, Pennsylvania

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  Lemony Turkey Rice Soup

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana

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Spanish Rice with Ground Beef

I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri

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  Turkey a la King with Rice

I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, Wisconsin

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Super Quick Chicken Fried Rice

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York

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    Sirloin Strips over Rice

I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri

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Peachy Pork with Rice

Peach preserves sweeten the spicy salsa in this delicious dish that’s nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. —Melissa Molaison, Hawkinsville, Georgia

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    Quick Bean and Rice Burritos

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida

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Salsa Rice

It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina

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Chicken & Wild Rice Strudels

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona

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Cumin Rice with Avocado

Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia

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Shrimp Fried Rice

This delectable shrimp dish is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas

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Apple-Balsamic Pork Chops & Rice

Thanks to tangy balsamic vinegar and sweet apples, this one-pot pork chop lets you have a little something special anytime. —Greg Hageli, Elmhurst, Illinois

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Beef & Rice Stuffed Cabbage Rolls

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

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Chicken Rice Skillet

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota

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Mushroom Wild Rice

This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana

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Gulf Coast Jambalaya Rice

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida

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Skillet Ham & Rice

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan

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Wild Rice Stuffing

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming

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Brown Rice Stuffed Peppers

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. —Hope Huggins, Santa Cruz, California

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Quick Chicken & Wild Rice Soup

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida

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North African Chicken and Rice

I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas

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Wild Rice Stuffed Squash

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

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Curry Chicken and Rice

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana

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Mushrooms & Peas Rice Pilaf

Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort. —Stacy Mullens, Gresham, Oregon

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Lemony Chicken & Rice

I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia

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Broccoli, Rice and Sausage Dinner

The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. —JoAnn Parmentier, Branch, Michigan

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Turkey Curry with Rice

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada

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Shrimp & Broccoli Brown Rice Paella

Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California

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Caribbean Shrimp & Rice Bowl

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

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Broccoli-Chicken Rice Soup

I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio

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Rice Pilaf with Apples & Raisins

I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi

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  Lemon Rice Pilaf

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen

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Grilled Peach, Rice & Arugula Salad

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas

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Spicy Rice Casserole

Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland

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Pesto Rice-Stuffed Chicken

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida

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Southern Pork & Rice

At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, Tennessee

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  Hearty Turkey 'n' Rice Soup

Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New York

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Pork & Rice Meatballs

My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS

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  Cajun Pork and Rice

I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina

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Asian Chicken Rice Bowl

This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York

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Northwoods Wild Rice Salad

This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota

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Wild Rice, Quinoa & Cranberry Salad

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California

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Festive Rice

My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, Texas

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Slow-Cooker Spinach & Rice

I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, Wisconsin

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Chicken & Vegetable Wild Rice Soup

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama

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Glazed Cornish Hens with Pecan-Rice Stuffing

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

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The post The Best Rice Cooker for Your Kitchen appeared first on Taste of Home.

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Gluten-Free Matcha Crepe Cake with Whipped White Chocolate Ganache

This matcha crepe cake recipe layers thin gluten-free matcha almond flour crepes with fluffy matcha whipped white chocolate ganache. With sponge-like crepes and pillows of whipped ganache sealing the layers together, this playful cake has it all: texture, earthy sweet flavor, and a rustically ruffled edge.

This post is sponsored by Bob’s Red Mill, a year-long partner of Snixy Kitchen

With this layered matcha crepe cake in my back pocket, I’m fully prepared to make my own birthday cake this weekend. When Zoella told me she was going to make me a chocolate and vanilla rainbow cake, Lucas’s eyes nearly doubled in size and he asked in panic, “Do I have to make you a cake this year?”

I’ve decided that he’s off the hook. I’ll make my own cake – there’s too much at stake. If Zoella doesn’t get to sing to me while I blow out candles, she might not recover this time.

Last time was a near disaster. We tried to celebrate my birthday a week early while out to dinner on our trip to Monterey last Saturday. Instead, I ended up blowing out a candle nestled into a scoop of complimentary vanilla ice cream while sitting by myself. Neither kid had gotten a long enough nap and they were slowly falling apart as dinner arrived. Fortunately, we were at the hotel restaurant, so as soon as we’d finished eating, Lucas swooped both kids upstairs to start bedtime while I waited for the check.

Except instead of the check, the waitress showed up with a candle-topped ice cream, ready to wish me a happy birthday. I sent Lucas a picture and he FaceTimed me to show Zoella. He expected her to want to sing, but instead she melted down because she’d missed the birthday wishes. She didn’t even care that she’d missed ice cream – this girl just loves birthday celebrations.

The waitress felt bad I had to eat birthday dessert alone, but you know what? She gave me an extra 5 minutes to eat ice cream in peace, and for that, I am grateful.

For my actual birthday, I’ll make the cake. Perhaps this gluten-free matcha crepe cake with matcha whipped white chocolate ganache.

Matcha Crepe Cake

This thinly layered matcha crepe cake is the second recipe in a year-long partnership with Bob’s Red Mill. Last month I made homemade gluten-free pop tarts with strawberry jam. As a gluten-free baker, I have an entire pantry shelf dedicated to Bob’s Red Mill gluten-free flours. For these gluten-free matcha crepes, I’ve used a simple combination of almond flour and sweet rice flour.

Until you start baking gluten-free regularly, it can feel overwhelming to buy multiple bags of gluten-free flours. Rest assured, you can use my recipe filter to sort recipes by gluten-free flour type to use up whatever bag of Bob’s Red Mill flour you’ve got in your pantry for a sweet treat!

What is a Crepe Cake?

This “Gâteau Mille Crêpes” or “thousand crepe cake” is a classic French cake made by layering a (figurative) thousand crepes with pastry cream between them into a cake. If left natural, the result is a playful cake with a whimsical ruffled edge made entirely on the stove top. Slicing into the cake reveals the effort of the “baker” – sheets of cake with a near 50/50 ratio to cream.

Now, I made my 5½ inch tall crepe cake with just 18 crepes. I’ve done the math. If I really made this crepe cake with a thousand crepes, it’d be nearly 25½ feet tall or 7¾ meters. And it would take approximately 50 hours to flip all the crepes with a single pan.

I’ve riffed on that traditional cake making a gluten-fee version with almond flour matcha crepes and swapped out the pastry cream for something a little simpler, matcha whipped white chocolate ganache.

What to use as crepe cake filling?

Classic French crepe cakes get layered up with pastry cream, or “creme patissiere” – a creamy custard thickened with egg yolks. I knew if I was spending my time flipping crepes, I wanted a more approachable simpler filling.

I’ve seen many quick versions filled with whipped cream or chocolate ganache. My friend Amanda filled her chocolate crepe cake with a cocoa hazelnut cream.

For my version, I wanted something sweet to balance the earthy matcha, but stable that wouldn’t weep in the fridge. Enter whipped white chocolate ganache with a bit of matcha folded in. Much of the time I find white chocolate cloyingly sweet. Almost the exact opposite of my choice dark chocolate. Against the vegetal grassy notes of matcha, though, the sweetness of white chocolate is just right.

Almond Flour Crepes: How to make gluten-free crepes?

Last year I partnered with Bob’s Red Mill to make gluten-free buckwheat crepes. That recipe took the classic French savory crepe and paired it with a sweet cherry and chocolate filling that accentuated the warm and toasty nuttiness of buckwheat flour.

For this matcha crepe cake, I wanted a more subtle flour that would let the matcha flavor and color shine. Matcha’s sweet nutty notes become even more distinct with almond flour as the base – a time-tested pairing I’ve use for matcha macarons and almond matcha olive oil cake.

Used alone, almond flour is a bit more delicate and brittle. The crepes are more likely to tear. To help with that, I’ve added a bit of sticky sweet rice flour to make the crepes pliable and sturdy. This flexibility helps with flipping the crepes and gives them the little bit of chew and spring you get from traditional wheat flour crepes. With these two flours, the crepes have the texture and flavor of standard crepes. If you’d like, you can even replace the matcha with more sweet rice flour to make a plain crepe and it’ll work just the same!

When you make a matcha crepe cake, you want the green color to pop. It’s important to start with a high-quality matcha that is bright green (and hasn’t oxidized to a muddy brown green color). Use my Ultimate Guide to Matcha to help navigate the various types and brands of matcha with dozens more matcha recipes.

Once you master pouring and flipping crepes, crepes are really pretty simple to make. Throw all the ingredients in a blender and give it a whirl for 30 seconds.

How to pour and flip crepes?

In testing this crepe cake, I’ve now made close to a thousand crepes (ok that’s an exaggeration, but it feels that way). Here’s what I’ve learned.

Cook low and slow

Most crepe recipes ask for medium heat, For these almond flour crepes, you want low heat (or medium low heat if you’re using a small burner). The crepes need to cook almost all the way through before you flip them to ensure they’re sturdy enough and won’t tear. Cooking them for longer on low heat lets them cook through without the bottom getting too dark. A bonus if you’re making green matcha crepes!

The exact temperature of your stove depends on your pan and burner strength. Use these signs to adjust accordingly:

If your pan gets too hot while cooking, your crepe batter will cook as soon as it hits the pan and you’ll struggle to get a thin even crepe. Lift the pan off the stove and wave it back and forth a few times to cool it off.

If you pan isn’t hot enough, your crepe batter will slide around in the pan, settling a little more in the center with a very thin layer around the outside that will brown and crisp up too much before the rest of the crepe is ready.

Not too thin

These almond flour crepes will be just a little thicker than traditional crepes to make them sturdy and thick enough to flip without tears. This also keeps the edges from getting too crisp while the crepe cooks.

Pour and Swirl

The pour and swirl is the art of crepe making. With the crepe pan tilted in one hand and a measuring cup of batter in the other, start pouring from the upward tilted edge of the pan and rotate where you pour in the pan while also rotating and shuffling the pan.

This sounds more complicated than it is, and once you’ve made one or two crepes, you’ll figure out your groove.

Lift the edges before flipping

Use a thin rubber spatula to gently run around the very edge of the crepe before flipping. This will make sure that a crisp edge won’t stick to the pan when you go to flip.

I prefer to use my hands to flip the crepe because I feel like I’ve got more control. But, crepes are hot. Take the spatula to lift one edge of the crepe about an inch high so you have enough to grab. This edge will begin to cool while it’s not touching the pan so you’ll be able to flip with your fingers.

Yield: 1 8-inch crepe cake, 8-12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 3 hours

Total Time: 4 hours 15 minutes

This matcha crepe cake recipe layers thin gluten-free matcha almond flour crepes with fluffy matcha whipped white chocolate ganache. With a sponge like crepes and pillows of whipped ganache sealing the layers together, this playful cake has it all: texture, earthy sweet flavor, and a rustically impressive appearance. 

Ingredients

Matcha Whipped White Chocolate Ganache*

Gluten-Free Matcha Almond Flour Crepes

Instructions

Prep the ganache before making your crepes. Place the white chocolate in a medium metal bowl (any heatproof bowl will work but a metal bowl will cool the chocolate faster). Optional, but it will speed up your chilling by an hour or so: Prepare an ice bath in a large metal bowl (that fits in your fridge) with just enough water to go up the sides of the medium bowl about an inch or two.

In a small saucepan, bring the cream to simmer over low heat. Pour the cream over the chopped white chocolate and let sit for a few minutes then stir until completely melted with no chunks remaining. Press a layer of plastic wrap up against the top of the ganache. Chill until cold (I use a thermometer and chill until it's at least 42°F. To speed this up, set the bottom of the covered ganache bowl in the prepared ice bath and chill the whole thing in the fridge for 2-3 hours, lifting the plastic and giving it a quick stir every 30 minutes or so.

Meanwhile prepare your crepes. Prepare a baking sheet or large cooling rack next to the stove. Combine all the crepe ingredients in a blender and blend for 30 seconds until completely smooth. Let sit for 5 minutes while you preheat your crepe pan or an 10-inch non-stick pan over medium-low heat (I use low heat on my two largest burners). You're going to be making about 21 crepes, so if you have two pans that will work, I recommend doing them both at the same time to save time. You want your pans to be hot, but not smoking. If the pan is too hot, your batter will cook too quickly, making it hard to swirl it into a thin crepe, but if it's not hot enough, your batter won't stick to the pan in a thick enough layer, leaving the outside edge very thin and brittle. Expect to mess up a crepe or two while you get the heat just right for your stove - in the end, I used 18 crepes for my cake and ate a few along the way.

Melt a tiny dab of butter in the skillet and rub it with a scrunched up paper towel. You want just enough to keep it from sticking, but not enough that it disrupts your batter. With the skillet in one hand, pour ¼ to ⅓ cup of batter into the hot skillet, while simultaneously tilting your wrist to rotate the pan so the batter spreads around the pan. Gently shake the pan to spread the batter into a thin even layer on the bottom of the pan. Set the pan back on the stove and let it cook until the edges slightly curl up and turn golden, while the top is no longer glossy, about 2-3 minutes.

Use a rubber spatula to lift all of the edges of the crepe to make sure it hasn't stuck to your pan. Gently grasp and edge of a crepe with your finger tips and quickly flip the crepe (you can also use a large rubber spatula to help you flip the crepe if it's too hot for you!). Let cook for 1-2 more minutes until it turns golden brown. Transfer to a single layer on a baking sheet or wire rack to cool for a few minutes while you cook the next crepe(s), then stack on a plate once cool. Repeat until you've made at least 18 crepes.

By now your white chocolate ganache should be cool enough to whip. In the bowl of a stand mixer with the whisk attachment or the same bowl with a hand mixer, beat your chilled ganache for several minutes until soft peaks form. Sift in the remaining matcha and mix a few seconds just to combine.

Assemble your cake at least 30 minutes before you want to serve it. Place one crepe on a cake stand/plate and spread a thin layer of whipped ganache on top. I use a 1/4 cup ice cream school to portion out the creme evenly among the layers. Top with another crepe and repeat. Spread all of the remaining whipped ganache on top and sprinkle with toasted almonds. Chill for at least 30 minutes or up to a day before slicing.

Disclosure: Special thanks to Bob’s Red Mill for providing the flours shown above and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Source: https://www.snixykitchen.com/gluten-free-matcha-crepe-cake-with-whipped-white-chocolate-ganache/

[cocoa-dragon]

Well-Dressed Pastas & Knights of Pudding

There are places you want to take your family to a nice dinner, the ones you perhaps read about in The New Yorker or ones you pass by with lines winding down the street. But, it’s harrowing to coordinate such an excursion, finding a place with a menu that everyone in the family finds interesting and edible, one with ambience, where everyone can laugh and put their elbows on the table and blow out the candles (by accident). This is perhaps why everytime my family is in Chicago, we find ourselves at Lula for dinner, at a table tucked next to the piano, the air bright with voices and sweet notes of jazz. And then there’s the food, which, well, I’ll let it speak for itself.

Yeasted Chickpea Socca: caraway, handmade ricotta, apples, honey

After reading about the wonders of chickpea flour over at Healthyish’s Feel Good Food Plan, I knew I had to try this miracle flour. At first sight, these looked homely, like something your grandmother would serve you at her cottage in the woods. The pancakes were frilled, nestled into a bed of soft ricotta and resting in a pool of apple-honey juices. It’s hard to do better than a fried thing, but fried and creamy things? Name a more iconic duo, I’ll wait. My family won’t, however, as we tore into them with much elbow pushing. That’s what happens when you give three pancakes to four humans.

Persimmon & Endive Salad: black walnut, pickled pumpkin, blu di bufala

This was my first time encountering endive, which reminded me of radishes, as perhaps a less bitter and nuttier cousin. Of all the dishes, the salad was the largest, but finishing it felt like a palate cleanser. I’m sad I don’t remember what the cheese tastes like though, since I learned blu di bufala means blue buffalo milk. Not only is ‘blue buffalo’ delightful to say, but I also can’t stop imagining cows splotched in midnight, giving milk the shade of the sky.

Spaghetti Alla Chitarra: kale, Turkish chile, uni butter, pumpkin seed

This pasta is named for the guitar-shaped frame used to make it, and is fitting because, after taking a bite, I was singing with pleasure. The depth of flavor was rich but delicate, unlike anything I had ever tasted before. The noodles were barely slicked with sauce—until you bring a forkful to your mouth to glimpse the strands shimmering. Each ingredient was chopped so finely that they were reduced to flecks that melted on the tongue. Never has a pasta induced so many sighs¹.  

Black Cod: manila clams, rutabaga, baby leeks, sunflower seed

Though Lula may play with ingredients that your lips have never pronounced, let alone tasted, their dishes always have a comforting quality. The cod was soft and silky, curled on the edges that held a hint of charr. It was served in a stewy broth, one that I wanted to dip more than my spoon in (for I imagine it would make for a very comforting bath).

Braised Pork Shoulder: satsuma, peanut, turmeric glazed carrots

Main dishes are always so dicey to order at restaurants, because you often end up with a large hunk of protein, a slimmer wallet, and more importantly, no room for dessert. However, that’s not the style at Lula—the dish is just enough to fill you up, maybe put you to sleep with a sweet lullaby of syrupy satsuma. The meat was nostalgic—cooked to the point of needing to be scooped, rather than forked. In that forkful, if you’re lucky (and if the rest of your family isn’t looking), you might be able to get a carrot that’s sneakily soaked up the sweet juices of the pork.

Gâteau Basque: celery mandarin ice cream, chestnut

This salty, buttery cake with a dense layer of chestnut, reminded me why I even like cake in the first place—it’s a consistently good sponge². I can say with confidence, after a thorough investigation, chestnut is a rich, but effective vehicle for the clean, floral ice cream.

Chocolate Mousse: pomegranate, lavender, brioche, cocoa nib

Though I could only manage a tiny sliver of it (all my sister apparently had to spare), I can only describe the flavor as dark and intense. Underneath the crown of brioche and tart jewels of pomegranate, this chocolate flavor should be bottled and sipped—bitter with just enough toasty cocoa.

Persimmon Pudding: cardamom coffee ice cream, persimmon, palm sugar streusel

My mother proclaimed this one to be the best of the bunch, which is high praise coming from someone with a mouth full of savory teeth. My father, who also doesn’t pay too much attention to dessert, left the plate shining. By the time I got around to sneaking a bite, there was only pudding left. He had to describe to me what the ‘crunchy’ bits were like, but I didn’t catch most of it since he was too busy defending his plate from other incoming invaders. If that isn’t high praise for pudding, I don’t know what is.

Though the dishes might look modest, the tastes never fail to transform the comforting into the surprising. It’s very, very hard to do better than a dinner here.

¹ If you get the chance, I highly recommend the pasta yiayia, a bucatini with cinnamon, feta, garlic, brown butter. It’s a dressed up version of mac and cheese, but one that’s perhaps wearing a cloak of feta and very nice perfume.

² Cake is made for dunking, like no other dessert. It has the capacity to sop up nearly anything: tea, coffee, liquer, milk³, tears, etc.

³ At that point, just use ice cream. Don’t argue with me.

Pictures edited by my sister who is currently receiving any time you might have to spare for her to sleep 

Lula Cafe

2537 North Kedzie Boulevard, Chicago, IL 60647

773-489-9554

[umichenginabroad]

Eating out in China & Dietary Restrictions

Entering China, or any country has a lot of new experiences especially in the world of food, but sometimes when some foods are off-limits a language barrier can be a daily stress. This blog is supposed to help you ease your way through Chinese cuisine with some dietary restrictions in mind.

Overview Of the Cuisine

Northern China

For starters, the type of food common in one province isn’t representative of the whole nation. In Northern China where the weather is more seasonal, wheat is a staple crop so a lot of northern Chinese dishes revolve around flour. Some prime examples of such dishes are flour-based noodles, steamed buns and also dumplings. One dish that stood out to me was  Chun Bing (春饼) which is often translated to spring pancake, but it reminds me very much of a very thin flour tortilla. Chun Bing would be given with Peking duck meals often with an assortment of veggies, duck based sauce and duck meat. 

Northern style resturant with Peking duck and hotpot

Southern China

In Southern China, it seems that saltiness and oil are more appreciated than in the North. In addition, rather than wheat, rice is a staple crop in the south with rice and rice-based noodles being the foundation of many meals.  Congee or rice-water porridge is common breakfast food in the south as well which sets you up to be full until lunch, unlike Americans who often make oatmeal sweet many prepare their congee to be savory. 

Rice noodles in a soup

hot, hot, hot!

Coastal & Islands

In coastal provinces or islands like Xiamen fresh fruit is in abundance and often sold in carts on the streets selling coconuts, durians, and mangosteens as well as chopped up in stores where I had my first sight of yellow watermelon. Another thing to be noted is that in an island is that fish very common, particularly unspiced fish or chicken as some people believe that spice is intended to mask undesirable flavors, so a good fresh fish should be able to be served without any potential masking. 

Dietary Restrictions

A Fair Warning

Cross contamination was an inevitable thing in canteens as they use one ladle to serve many dishes. In addition, in some versions of single-pot soup, everyone's soup is cooked in the same water just sectioned from each other. There may also be a gap in language as well as just a cultural barrier, as perhaps they’ll understand what you wont eat, but think  that you don’t eat a particular food, for example pork or meat, because you don’t enjoy it, not because you don’t believe in eating it and any trace of it. In the case of Allergies, it may be really difficult to know what is in a dish, or what oil they used. If you are very strict and meticulous about your dietary restrictions, than your meals may be a bit repetitive. However, there are many new foods that hopefully you can try and enjoy.

China will make you realize you have to communicate your needs thoroughly to your buddies especially if you eat Halal or Kosher where more rules apply so new foods will be a concern other than perhaps just pork to your buddies for example: do you eat frog? Do you eat insects (considered delicacy)?  Are you opposed to eating a sausage made of dog neck? (one person in our program tried it without knowing) .  These foods are uncommon and if you order safe they are easy to avoid but  these are things we did cross paths with on our unique trip.

Critters & frogs legs

Vegetarians

If you are vegetarian, there are a lot tofu based dishes in china around the clock. If you are eating in the canteen I think a good go to would be eggs with produce, as they often cook eggs with tomatoes, carrots or zucchini. I will warn however that unlike in the states tofu doesn’t seem to be a meat replacement or substitute so it is not uncommon to see a dish with both meat and tofu. In addition tofu is a great addition to soups however many of the soups may have  meat based broth and there is a lot of cross contamination among dishes. I think one of the greatest things to look forward to though if you are vegetarian, or have a meat related restriction, is a Buddhist temple restaurant! There are many vegetarian and vegan options and  are  usually buffet styles. Compared to the price of meals in China, I would consider a temple buffet a little expensive (often 50 yen, when I could get a simple meal for 20-30 yen, however 50 yen in USD is around 8 dollars.

Kosher

I apologize in advance that I do not have a better answer to this, nor am I too informed on this topic, but I will write to the extent of my knowledge in the hopes that it will help someone. While we were in China, we did not cross paths with any strictly kosher restaurant that respects the rules of preventing the cross contamination of certain ingredients, dishes, and utensils. With this set aside, the one individual that we have on our trip that had a Kosher restriction was comfortable not eating kosher cut meat. Something this individual did in order to meet their needs, was frequent halal restaurants & canteen to stay away from pork, be on the lookout for shellfish (you are going to have to explain that shellfish is crab, shrimp, crawfish and more),  eat fish frequently instead of taking a chance, enjoyed the buddhist vegetarian buffet. If something looks like purple/maroon tofu but more gelatinous that can either be pork blood curd or beef blood curd.

Halal

This is the Uyghur Restaurant everyone in our group loved

If you are halal then this trip is surprisingly accommodating if you know where to go! Xiamen University has a halal canteen to meet the needs of their Islamic students who come internationally and domestically. When in Xiamen, there was one halal restaurant close outside of the campus, and  there was another one I saw farther away from campus. In addition, you can enjoy all of the foods I mentioned in the vegetarian section. When in Shanghai for the internship, we were conveniently located near 8 halal restaurants in walking distance. Most of these restaurants specialize in beef noodle dishes, but other ones included halal Beijing hotpot, a halal Uyghur restaurant which sold warm toasty nang (like naan), and some quick kebab shops.  If you opt to do the internship, the canteen at SNERDI is not as accommodating as the one at Xiamen (there is cross contamination at both though), but if you communicate your needs to SNERDI there is a halal restaurant right outside the company campus you can go to during lunch break that they mentioned they have taken interns to before. 

Halal beef noodle shop located outside of SNERDI

Allergies

The allergies that I think are worth discussing is that peanut oil may be used for cooking in china much more often than in the states, as well as peanuts being roasted and tossed into a dish. If you have a milk allergy, milk seems like a less common ingredient in savory meals than in the states as many sauces opt for soy sauce,vinegar,oil  and sesame rather than cheese or cream. I will once again repeat though that cross contamination is a big concern, so if you have an allergy I recommend that you mention that to the IPE office when applying if it concerns you.

Xie Xie 谢谢 for Reading!

from back in the States ,

Leslie Arciniega

Undeclared UM College of Engineering

[trashcanearth-blog1]

Roast Sweet Potatoes and Gussy 'Em Up Like Never Before

Growing up, my family's go-to, special-occasion sweet potatoes were, most likely, a lot like yours: a silky, creamy casserole topped with a whole mess of sugar. Usually, this means mini-marshmallows. At my parents' house, it was a thick, crunchy layer of candied pecans. That casserole appeared at so many Thanksgivings, my mom can't remember when we adopted it, or where it came from. My bet: Edna Lewis and Scott Peacock, who published a near doppleganger in 2003.

Somewhere along the way, though, I started craving something else. And I thought: What if, instead of pureeing the sweet potatoes, we chopped them into big, chubby chunks? And what if, instead of highlighting their sweetness with more sweetness, we upped the contrast with something salty? Or savory? Or spicy!

Photo by Rocky Luten; Tim McSweeney

These simple, roasted sweet potatoes, dressed up a bit, are a worldly bunch. They've been to Spain and Italy and Germany and Israel and Iceland. And they want to tell you all about it. They're that guest at your Thanksgiving table who everyone wants to sit next to. And I don't blame 'em.

All the following recipes follow the base recipe's roasting technique: 425° F for about 24 minutes on two naked sheet pans, with a turn halfway through baking, for 4 pounds (about 12 medium-sized) sweet potatoes, chopped into large chunks. Use the list below, with measurements and method details, to find your new go-to sweet potatoes. (And don't tell the marshmallows.)

The Base Recipe

Simply Roasted Sweet Potatoes

Yield: 6 to 8 servings

Preheat the oven to 425° F. Peel 4 pounds sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a bowl with 1/4 cup liquid, flavorful fat (such as olive oil, melted butter, or bacon fat) and 2 1/2 teaspoons kosher salt. Toss, then divide between two naked, rimmed sheet trays. Roast-stirring potatoes and rotating trays halfway through-until the potatoes are just tender and beginning to brown, about 24 minutes.

Sweet Potatoes Roasted in Coconut Oil by Gena Hamshaw

Nordic Ware Natural Aluminum Baking Sheets

Let's Have Some Fun

Want to get fancier? Peel 4 pounds sweet potatoes and chop them into large (roughly 1 1/2-inch) chunks. Now, turn them into...

(Sweet) Patatas Bravas

Imagine patatas bravas as the Spanish one-up to French fries. Crispy potatoes, “special sauce.” Here, that means a smoky, spicy tomato dressing with garlicky mayo. Back home in España, patatas bravas are a late-night go-to at tapas bars (an easy-to-understand concept if you've ever been a little sloshed and anywhere near French fries). This version will have a similar effect on your relatives who may have a few too many during the hors d'oeuvres course.

Fat: olive oil

Mix 1/4 cup tomato paste, 1/4 cup sherry vinegar, 3 tablespoons hot sauce, and 1 tablespoon smoked paprika in a bowl. Mix 2/3 cup mayonnaise, 3 minced garlic cloves, and 2 tablespoons olive oil in another bowl. (Both can be prepared days in advance, then refrigerated.) Roast the potatoes. When done, let them hang out for 10 minutes. Pour half the tomato dressing onto each sheet tray and gently toss. Transfer to a platter and zigzag with mayo.

(Sweet) Patatas Bravas by Emma Laperruque

German-Style Sweet Potato Salad

In the States, mayo-based potato salad reigns queen at summer cook-outs. But come fall, we could all take a cue from Germany. There, potato salad means zero mayo, lots of bacon fat, vinegar, and alliums. This formula applies equally well to squashy sweet potatoes, especially with some zingy mustard.

Fat: melted bacon fat!

Cook 10 chopped bacon slices in a hot skillet until crispy. Transfer to a paper towel-lined plate-and reserve that rendered grease! Roast the potatoes. Meanwhile, combine 1/4 cup bacon fat, 1/4 cup apple cider vinegar, and 2 tablespoons whole-grain Dijon mustard in a large bowl and whisk until combined. Add 14 chopped scallions (1 bunch)-both the white and green parts. When the potatoes are done, let them rest for 10 minutes. Add to the dressing, along with the bacon, and gently toss.

Our Semi-Definitive Guide to Potato Salads by Sarah Jampel

Ottolenghi-fied Sweet Potatoes

If you're wondering how to wake up tired vegetables, ask Yotam Ottolenghi. He'll show you how to marry sweet and spicy, tangy and nutty, crispy and creamy. He'll make your vegetables feel special. As they should! These sweet potatoes are pomegranate-glazed, tahini-drizzled, chickpea-scattered. If you have a vegetarian (or vegan!) at your holiday table, this side will hold its own.

Fat: olive oil

Combine 1/4 cup tahini, the juice of 2 lemons, 3 to 4 tablespoons cold water, and a pinch of salt in a bowl. Stir with a fork until smooth and runny, like yogurt. (This can be made days in advance and refrigerated.) Drain 1 (15.5-ounce) can of chickpeas and dry between paper towels. Heat 3 tablespoons olive oil in a skillet over medium-high heat until shimmery. Add chickpeas, 2 tablespoons sesame seeds, 1 teaspoon ground cumin, 1/4 teaspoon ground cayenne, and a pinch of salt. Fry until golden and crispy, about 6 minutes. Transfer to a paper towel-lined plate. Roast the potatoes. When done, let them hang out for 10 minutes. Drizzle each sheet tray with 2 tablespoons pomegranate molasses and gently toss. Transfer to a platter. Drizzle with tahini, then top with crispy chickpeas.

Sweet Potatoes with Chickpeas, Sesame, and Pomegranate by Emma Laperruque

Cacio e Pepe Sweet Potatoes

Cacio e pepe is one of Rome's greatest treasures (no offense, Colosseum). This spaghetti involves salty water, Pecorino Romano, black pepper, butter or olive oil (or both!). Think streamlined, sophisticated mac and cheese. Here, I swap out pasta for sweet potatoes. Roasting them with butter and pepper turns the former nutty and latter toasty. Then say cheese!

Fat: melted butter

Add 2 teaspoons just-ground black pepper to the potatoes, 1/4 cup butter and 2 1/2 teaspoons salt. Roast. When done, transfer to a platter and shower drown in Microplaned Pecorino Romano.

Cacio e Pepe Biscuits by Posie Harwood

Cacio e Pepe by Sara Jenkins

(Kind of) Brúnaðar Kartöflur

Brúnaðar Kartöflur is a Christmastime favorite in Iceland: golden potatoes swimming in buttery caramel. (Yes, with dinner. It's a holiday!) With sweet potatoes adding another element of, well, sweetness, I wanted to add some salt, too. Say, salted caramel. Or miso caramel. Or fish sauce caramel! Enough funk to lick your fingers. Bet your drumstick on whoever can guess the secret ingredient.

Fat: melted butter

Mix 1 cup sugar and 5 tablespoons water in a heavy-bottomed saucepan. Use wet fingers to brush down any sugar on the side of the saucepan. Set over high heat and cook-occasionally, softly swirling the pan-until the sugar melts into an amber caramel. Remove from the heat and carefully stir in 1/4 cup fish sauce. After the bubbling subsides, stir in 4 tablespoons butter. (This can be made days in advance and stored at room temperature.) Roast the potatoes. When done, let them hang out for 10 minutes while you re-warm the caramel until liquidy. Pour half onto each sheet pan and lightly toss.

The Most Popular Thanksgiving Recipes, By State by Valerio Farris

Food52's Automagic Thanksgiving Menu Maker Is Here! by Caroline Lange

How do you like to dress up your potatoes? Let us know in the comments!