Recipes (food, not code) from Data News staff members and friends.
http://www.davidlebovitz.com/2008/01/chocolatecovere/
Noah made this with a bit of sea salt instead of almonds. Make sure to add the chocolate chips right out of of the oven so they melt properly.
http://www.alaskafromscratch.com/2014/01/22/lemon-blueberry-muffins/
Noah recommends using buttermilk instead of milk, and cutting the recipe for the cinnamon topping in half, it makes much more than you need. Err on the side of underbaking.
Cook this the night before serving.
- Season brisket fat side up in a roasting pan.
- Add about 3/4 qt. of beef stock and 1/2 bottle of high-quality BBQ sauce.
- Cover tightly and cook at 325 degrees for about 5 hours until tender.
- Chill overnight.
- Remove from the fridge and defat the sauce.
- Slice and rewarm in the oven to serve.
Noah's favorite. Also makes a great breakfast the next day. To make this kosher for Passover, omit Corn Flakes and use potato noodles instead of egg noodles.
Ingredients
- 1 8 oz. package of cream cheese
- 1.5 cups milk
- 0.5 cups granulated sugar
- 1 stick salted butter
- 4 eggs
- 0.5 lbs wide Manischewitz egg noodles
- Corn Flakes
Instructions
- Cook egg noodles according to package instructions.
- Beat together remaining ingredients besides cornflakes.
- Add noodles to beaten mixture and stir.
- Put entire mixture in a buttered 13"x9" casserole dish.
- Top liberally with Corn Flakes.
- Bake for 1.25 hours at 325 degrees.
http://www.ambitiouskitchen.com/2012/02/brown-butter-sea-salt-chocolate-chip-cookies/
Keep the dough balls very round. Underbake these and let them finish outside the oven. In Noah's experience they're great fresh but don't keep that well. He's probably doing something wrong.
http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/
These are already very decadent, bordering on fudge. You can make them even moreso by drizzling caramel sauce over the top and swirling with a knife before baking (but make sure the sauce stays on the top, don't swirl it in deep or else these are impossible to extract from the pan)
http://www.fatgirltrappedinaskinnybody.com/2011/10/coconut-banana-bread/
Noah recommends adding extra coconut (to all things, but especially this).
Ridiculous and delicious.
http://www.loveandlemons.com/2013/03/13/apple-muffins/
Hearty, not overly sweet. Use more apple than the recipe calls for (at least 1.5 apples, maybe 2).
Ingredients
- 3 peeled apples, coarsely chopped
- 1/3 cup finely chopped walnuts
- 2 tbsp sugar
- 0.5 tsp cinnamon or more to taste
- Grated rind of 1 lemon
- 4 tbsp sweet red wine (kosher Manischewitz wine or similar)
Mix all ingredients together and cover and chill in the fridge for at least a day. Great with matzoh or other crackers. Keeps for at least a week.
http://joythebaker.com/2013/04/buttered-popcorn-chocolate-chip-cookies/
Adapted from the Smitten Kitchen Cookbook. My (Kat's) mods were to use 1/3 cup popcorn, not 1/4; to use salted butter on the popcorn; and, as suggested, to sprinkle sea salt on them, but I used Maldon, the flaky kind.
http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/
A really easy sweet, chili sauce recipe. Made many times by Alan and easy to mix in some rhubarb for more tangy flavor.
http://www.designlovefest.com/2015/03/earl-grey-chocolate-chip-cookies/
I (Emily Chow) recommend steeping the 1 tsp of tea in more milk than you need just so you don't end up with too-dry dough. Also, flatten the dough balls a bit before putting them in the oven. They don't end up as flat as the photos show.
http://joythebaker.com/2012/08/dark-chocolate-pistachio-smoked-sea-salt-cookies/
The perfect amount of salty and sweet. — Emily Chow
http://www.myrecipes.com/recipe/chocolate-peanut-butter-thumbprint-cookies
Super popular at ONA Atlanta 2013. — Emily Chow
http://everybodylikessandwiches.com/2011/03/cranberry-lemon-squares/
I'm sure they're just as good with cranberries, as the original recipe calls for, but I love substituting the cranberries for blueberries because I find cranberries too tart in a baked good. — Emily Chow
http://www.food.com/recipe/coconut-cream-muffins-97880
Pretty dense, mildly sweet, right on the border of a muffin and a cupcake.
http://www.bonappetit.com/recipe/bien-cuits-salted-chocolate-buckwheat-cookies
I rolled them into two logs of dough, each 1" wide, rather than the single 2" log they recommend. Partly because these cookies are intense and one inch seemed like plenty, and partly because I didn't want to do all that work and only get 10 cookies. - Kat
http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/
Mods: Used 3 cups of fruit, not two. Used strawberries and nectarines, not rhubarb. Added lemon zest. - Kat
1 stick unsalted butter, softened 1 cup sharp cheddar cheese 1 1/2 cup all purpose flour 1/8 tsp cayenne pepper 1/2 tsp salt 1/4 cup milk 1 8 oz package pitted dates (although you might not use them all)
Preheat oven to 375 F
Beat butter and cheese until well-blended. Mix in flour, salt and pepper. Add milk. Stir until soft dough forms. Wrap about 1 Tbsp dough around about 1 - 1.5 Tbsp chopped dates. Cover the dates completely with the dough and shape into a ball, then pat it down a little so it's a little flat on top.
Place on ungreased baking sheet. Bake until golden, about 15 minutes (or up to 30, depending on your oven). - Kat