Bread pudding is delicious, easy to make, and very forgiving. It’s better soaked before baking the night before, but I don’t think you can mess it up. Enjoyable hot or cold. It’s also very customizable, and milks and spices can be swapped for whatever you have on hand or enjoy. If not using condensed milk, add sugar (sweetener) to taste.
Nigella stars as a nutty allium-flavored pop of texture and flavor in this take on the classic. For a heavier hint of sweet heat, add paprika and black pepper. A grilled cheese is a grilled cheese, which means you can use any cheese you have on hand in this sandwich: mozzarella, Parm, Gruyère.
This is one of the most enticing cakes imaginable. Almonds, milk, orange, mint, rose water—the list of ingredients alone seduces. The cake itself is strewn with dried rose petals to further snare any who haven’t already been lured by its aroma.
In this lovely dish, the chicken is scented with Indian spices and then cooked, shredded, and tossed with a lemon vinaigrette, tender greens, and toasted walnuts. Simple, but the spice mixture will have you returning to this recipe again and again.
Citrin intensifies the flavor of this gazpacho by charring half of the vegetables, lending them not only a smoky flavor but also a deliciously concentrated one. Smoked paprika further enhances the illusion of heat in this chilled soup.
The fish here is poached in a rather classic mix of wine and stock. What makes the recipe sing is the hot paprika vinaigrette. It couldn’t be easier to make, but a generous drizzle of it gives a delicate fillet of fish spice, heat, and a heady infusion of garlic. It also adds a trail of striking, burnished red.
If you are looking to break into the world of fennel, this is a great recipe to start. Fennel is one of my favorite vegetables, and when cooked with chicken and other aromatics such as thyme and lemon, the fennel transforms from sharp to caramelized and sweet.