Earl Grey Yogurt Cake from Bon AppetitVia Bon Appetit
We're Bon Appetit fanatics here at WL, so it really was only a matter of time before one of us hopped on board the Earl Grey Yogurt Cake train. (Who could have ever predicted a day when a loaf would be trending? What a world.) The beauty of the Molly Baz-developed recipe is that Earl Grey makes everything seem a little fancier, but the recipe is dead easy. And these days, I'm looking for dishes that will kill some time, but not take up too many extra-sensitive brain cells, and result in something warm, comforting and carby at the end. I've made two of these in the last two weeks, and yeah, most days I've been cutting up a slice to go with my morning coffee. If now isn't the time to eat cake for breakfast, I don't know what is.—Stacey McLachlan, executive editor
I love recipes that make themselves sound more complicated than they are, by listing every ingredient in the title. This li'l sweetheart of a recipe is from Gourmet, the magazine the perfected food pretension so I suppose it makes sense. That being said you sorta have to hand it to them—it's from 2005, a full decade before the current Brussels Sproutaissance. I'm digging it because it's actually super easy (especially if you use a food processor) and Brussels sprouts keep a long time in the fridge, so that bag I bought at Costco last week will serve me well for the coming weeks. You don't really need the walnuts and if you don't have Pecorino, Parmigiano or Grana Padano will do. Asiago too. —Neal McLennan, Travel Editor
Did I make these twice in the last two weeks? Yes I did. Did I, in fact, ensure that tahini was part of two weeks of self-isolation groceries, with this recipe in mind? 100 percent. The recipe is actually an update of a David Lebovitz recipe—the Paris-based San Franciscan whose blog I obsessively follow, all the more so now—and fortunately, the gluten-free bit is really about them being flourless, as opposed to subbing in anything else. They're my kind of brownie: dense and chocolatey instead of cakey, and the tahini swirl on top adds a perfect, slightly bitter balance to the whole deal. Will I make a third batch before this social distancing is over? Guaranteed. —Anicka Quin, editorial director
Via me, Alyssa. I made these.
I’ll go ahead and quickly brag that the above photo is not an image snagged from a recipe website, but a photo of my personal blueberry scones uploaded from my personal camera roll. I even made a couple tweaks like the kitchen visionary I am (read: I don’t have a food processor, buttermilk, or an affinity for triangular scones). But seriously—not only were these were quick and easy to make, but the site I got them from also gets straight to the point. I’m used to getting recipes from mommy blogs via Pinterest, and have learned to expect a diary entry between each ingredient. No boring updates on whatever wacky thing a stranger’s kid is doing here. Just scones. Score. —Alyssa Hirose, contributing editor
I love reading Saveur because of all the mouth-watering food pics, but I rarely ever actually make any of their recipes because, let’s be honest, who actually has things like a barley malt syrup and a baking stone on hand (if you do, no shade—I dream of one day reaching the foodie status you’ve achieved). But lately, I’ve found myself with a plethora of free time that I would ideally like to fill with the consumption of baked goods. This recipe for German pretzels was too tempting to pass up, because really there’s nothing like a warm soft pretzel dunked in mustard that’s a truly startling shade of canary yellow. The folks at Saveur would probably scoff at all the substitutions I had to make, but they still ended up being delicious. Don’t mind me while I eat nothing but pretzels for the next two days. – Elia Essen, editorial intern