Marmalade Pound Cake // Cookbook Recipe

Have a jar of marmalade? Then you’re halfway to sitting down with your own slice of this orange-scented marmalade cake. Tender and rich, this cake can go from afternoon snack to dessert buffet without blinking an eye.

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* This article was originally published here

How to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests
How to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests
How to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests

Humans have been boiling eggs for a very long time.

By some accounts, it all began with egg roasting about a million years ago. This likely evolved into egg boiling around 5000 B.C., thanks to the invention of pottery. And more recently than that, boiled eggs are thought to have cropped up in Ancient Rome, where wealthy patricians served as an appetizer course called gustatio. (Apicius, a collection of Roman recipes compiled sometime between the first and fifth century A.D., corroborates this with recipes for seasoning and topping boiled eggs.)

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* This article was originally published here

Chipotle Burger

Chipotle Burger

Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.

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* This article was originally published here

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* This article was originally published here

Air Fryer Chinese Egg Rolls

Make crispy, crunchy Chinese egg rolls in the air fryer in the fraction of the time it would take you to call for delivery or pan fry it. Chinese takeout happens at home!

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* This article was originally published here

Butterscotch Cookies

Butterscotch Cookies

Love butterscotch? Then put these cookies on your list! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, perfect for dunking in milk or coffee.

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* This article was originally published here

No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend
No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend
No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)

No matter how sticky-hot it is—or how slim the supplies in your kitchen happen to be—if you have a working freezer, you can make sweet-tart, bracing lemon ice cream all the same.

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* This article was originally published here

Happy Pride Month! All June long, we’ll be sharing long reads, personal essays, and recipes from LGBTQ+ writers. This week: Khalid El Khatib on Julius’, the oldest gay bar in New York City.


Before moving to Brooklyn in November, I lived in Manhattan for over 10 years. As any non-native New Yorker will tell you, one of the best and worst parts of living in the city is the constant onslaught of visitors.

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* This article was originally published here

5-Ingredient Eggplant Parm Skips the Fuss, Keeps the Cheese
5-Ingredient Eggplant Parm Skips the Fuss, Keeps the Cheese
5-Ingredient Eggplant Parm Skips the Fuss, Keeps the Cheese

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, wow factor. Psst: We don’t count salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we’re guessing you have those covered. Today, we’re making eggplant parm weeknight-friendly.


Usually, eggplant parm goes something like this:

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* This article was originally published here

Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride.


You can learn a lot about a cookbook author’s life from their recipes. Take two pasta dishes, written by our two co-founders, as an example. You’d find out that Amanda Hesser and her husband “are always working on a pasta dish.” Or that Merrill Stubbs, our other co-founder, grew up eating her dad’s signature dish—made of “a box of Tuna Helper and a bag of frozen peas” and called “Tuna Pea Wiggle.”

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* This article was originally published here

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