In the kitchen: Blondies and berries and upsetting sandwiches
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Every once in a while you come across a dish that’s a bit of a revelation. Like the blondies from Cake Monkey. We couldn’t stop eating them — luckily, we were able to get the recipe from Cake Monkey pastry chef Elizabeth Belkind.
We also can’t get enough of the colorful berries showing up at farmers markets. If you manage to get a pint or two home before you devour them all, we’ve rounded up some of our favorite recipes.
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If you’ve ever wondered what could be upsetting about sandwiches, Tyler Kord has the answer. The chef of the No. 7 Sub shops and restaurant in New York has a new book out – it’s a fun read (with some very delicious recipes for sandwiches and more). We also share tips on how to peel stone fruit (and tomatoes) the easy way, and think we may have found your new favorite backyard burger.
MAKE THE BLONDIES FROM CAKE MONKEY
Blondies. Basically, they’re the cousin to brownies, without the chocolate. But at Cake Monkey, they’re so much more. Thick and rich with just the right gooey center, they’re topped with a sticky toffee glaze, a little sea salt and toasted pecans. Pastry chef Elizabeth Belkind shares her recipe with us, so you can now make them by the tray. Whether or not you want to share them with anyone else is your business.
WHAT TO DO WITH ALL THE BEAUTIFUL BERRIES IN THE MARKETS
Blackberries, raspberries, blueberries, boysenberries, mulberries and more are showing up at the markets, colorful mounds just daring you to pass them by. Whether you’re buying a pint or two, or perhaps a flat (hey, we’re no one to judge), we have some great recipes to make use of all the bounty, including pies, a crisp, Dutch Baby and a show-stopping pavlova.
A GREAT SUMMER READ – WITH RECIPES
It starts with the hilarious title: “A Super Upsetting Book about Sandwiches.” Tyler Kord’s new book is an engaging and fun essay-ish cookbook, complete with recipes for (definitely not upsetting) sandwiches and more – learn how to make Canadian bacon from scratch. Artwork is by William Wegman (famous for his photography of Weimaraners in costumes).
PEEL STONE FRUITS THE EASY WAY
Put away the peeler. A quick dunk in boiling water is really all it takes to slip the skins off of your peaches, plums, nectarines and more. Oh, and it’s also a great trick for tomatoes. We give you a quick video rundown with a bonus recipe for a rustic nectarine almond crumble pie.
FIRE UP THE GRILL TO MAKE THESE BURGERS
Your new favorite burger might be plant-based. The folks at El Segundo-based Beyond Meat have come up with a new meatless burger – the first ever plant-based product sold in the meat department at Whole Foods. The burgers, launched at a Whole Foods in Boulder, Colo., sold out their first week, and Beyond Meat hopes to expand to Southern California and across the nation later this summer.
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