A fledgling company’s gold-wrapped confections are gaining popularity at a dizzying pace.
While learning to make vegan challah at the Hazon Food Conference, the writer had a revelation about braiding the dough. Here, the recipe — and a video to show you how it’s done.
This quick dish includes a ‘cheesy’ sauce made with cashews that’s layered with corn tortillas and generous helpings of greens and beans.
My generation was raised to fear cookie dough. Salmonella could lurk in every rubber spatula, and terrible things would befall the child who ate a bite of a raw confection. Only baking could render the dough safe.