Studio
Serves 4
Ingredients
- 4 slices hearty sourdough boule, toasted
- 6 cloves garlic; 4 cloves grated, 2 cloves halved lengthwise
- 2 Tbsp unsalted butter at room temperature, more for the bread
- Flaky sea salt
- ¼ cup coarsely chopped fresh parsley, more for garnish
- ¼ cup olive oil
- 1/3 cup finely chopped shallot
- Kosher salt and freshly ground black pepper
- 1 1/2 cups dry white wine such as Sauvignon blanc or non-oaky Chardonnay
- 1 1/2 cups halved cherry tomatoes, preferably multicolor
- 4 lb mussels, cleaned and debearded
- Fresno or other red chile pepper rings, for garnish, optional
- Lemon wedges for serving
TIP:
- Do not eat any of the mussels that do not open during cooking. The only place they belong is in the trash.
Makes about 4 quarts
Ingredients
- Nonstick cooking spray or vegetable oil
- 3 Tbsp vegetable oil, such as peanut or canola
- 1/2 cup yellow popcorn kernels (3 ½ to 4 qt popped corn)
- 1 1/2 tsp baking soda
- ¾ tsp ground cayenne pepper (or chipotle powder, if you want a smoky-spicy-salty-sweet flavor) *Psst: we used chipotle powder for the process shots and cayenne pepper for the hero image, hence the difference in color.
- 3 cups granulated sugar
- 1 cup water
- 1 1/2 Tbsp Diamond Crystal kosher salt
- 1 1/2 oz (3 Tbsp) cold unsalted butter, cut into small pieces
Makes about 8 cups
Ingredients
- 5 sticks (2 ½ cups, 565 grams) unsalted butter, softened
- 1 cup (75 grams) unsweetened cocoa powder
- ½ tsp kosher salt
- 6 ounces best quality unsweetened chocolate, melted and cooled
- 2 lb (about 7 cups) sifted confectioners’ sugar
- 1 Tbsp pure vanilla extract
- 1 to 3 Tbsp buttermilk or whole milk, as needed
TIPS:
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Return to room temperature and beat well before using.
Serves 10 to 12
Ingredients
For the Yellow Cake
- Nonstick baking spray, for pans
- 3 cups (426 grams) unbleached all-purpose flour
- 2 ¼ cups (480 grams) granulated sugar
- 1 ½ tsp coarse salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 sticks (1 cup, 226 grams) unsalted butter, very soft
- 1 cup buttermilk
- 4 whole eggs plus 2 yolks
- 1 Tbsp pure vanilla extract
For Finishing
TIPS
-
To save time, trim and split cakes before freezing so the layers are ready to assemble.
-
Storage: The assembled cake will keep at room temperature under a glass bowl or cake dome for up to 2 days, or can be refrigerated for up to 1 week. Bring to room temperature before serving. Butter cakes and frostings shouldn’t be served cold.
Makes about 1 cup
Ingredients
- 1 cup (113g) confectioners’ sugar
- 2 Tbsp water, more as needed
- 1 Tbsp light corn syrup
- ¼ tsp almond extract
- 1 pinch kosher salt
- gel-based food coloring, optional
TIPS:
- Storage: Sprinkles will keep indefinitely in an airtight container in a cool dry spot.