Here’s what our editors and writers are making in their own kitchens.
Charlotte Gomez / BuzzFeed
Rhubarb Spoon Cake
"I love, love, love rhubarb. As soon as it's in season, I welcome any occasion to make it the star of my desserts. Which is why when I received The Lost Kitchen cookbook, I immediately decided to try the rhubarb spoon cake.
I'm so glad I did. The cake had an awesome texture that reminded me of a very soft cornbread, and it was perfectly complemented by a rhubarb compote that was just the right amount of sweet and tart.
I made it in an hour on a Sunday afternoon for my boyfriend and me, and it was all gone in no time. My boyfriend even declared it one of the best things I had ever cooked for him." —Marie Telling
Get the recipe here.
Marie Telling
Zahav's Hummus Tehina
"My mother recently offered me the Zahav cookbook, which I had been hearing about for a while. And let me tell you: It's a stunner. The personal stories are heartfelt and inspiring, and all the recipes I've tried so far have been really, really good.
Zahav is a Philadelphia restaurant that specializes in Israeli food and is famous for its killer hummus. It's the first recipe I tried in the book, and it did not disappoint. The hummus was smooth AF and had so much flavor.
The first step is making the tahini sauce, which you can actually store in the fridge for a few days and use on its own on meats and veggies. (I did, and it was delicious.) You'll have to process whole, unpeeled garlic cloves with some lemon juice and salt. Don't freak out — you'll strain them after and the flavor will be spot-on. The mixture is then processed again with some tahini and a bit of iced water. The whole thing takes 10 minutes tops.
The other main element of the hummus recipe is obviously the chickpeas. The recipe calls for dried chickpeas that you soak overnight. The first time I made this hummus I actually used canned chickpeas, to avoid waiting 12 hours, and it was excellent. The second time, I used dried chickpeas and it was even better." —Marie Telling
Get the recipe here.
Bobbi Lin / food52.com
via BuzzFeed/Food
