Good morning! Today we have for you:
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A new newsletter dedicated to baking (!)
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And, a classic chicken dish to use up the last of summer’s basil
We have some very exciting news! A new newsletter kicks off this Saturday: Bake Time, dedicated to all things baking and written by Vaughn Vreeland. We’ll have baking recipes, tips and inspiration, of course, but also plenty of fun newsletter exclusives (videos, free recipes, behind-the-scenes photos and lots more). Sign up here or at the link below to make sure you’re on the list.
I say in this newsletter that I love lots of foods — and I do — but I really love doughnuts. My parents bribed me into doing my weekend chores with a chocolate sprinkle doughnut from Randy’s. I served doughnuts instead of cake at my wedding. There’s a doughnut shop near my home, and every time I go by I inhale deeply to get a whiff of the warm yeast and liquid icing, as one might in a meadow of flowers.
Something I do not love (more accurately: haven’t quite mastered) is deep-frying. So I’m grateful to Erin Jeanne McDowell for her five-star baked apple cider doughnut recipe, which swaps the vat of bubbling oil for a doughnut or muffin pan. I’m not the only thankful doughnut devotee, either — the comments are full of raves. “Oh. My. God. These are heavenly, and I live in Vermont where apple cider doughnuts are ubiquitous in the autumn at rural farm stands. These are (shhhh!) better,” writes Deborah, a reader.
Featured Recipe
Baked Apple Cider Doughnuts
For even more bake times, you’ll want to check out Vaughn’s list of the 24 best fall desserts. All the autumnal hits are here: pumpkin blondies! Maple-pecan sticky buns! And Eric Kim’s famous gochujang caramel cookies, which have the same pretty red hue as those falling leaves. Happy baking!
Today’s specials
Three-cup chicken: Make this reader-favorite Sam Sifton recipe before the aforementioned basil runs out. “Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses,” Sam writes. She contains multitudes, three-cup chicken.
Crispy halloumi salad with dates and arugula: One of my favorite Nice Dinner tricks is to pair a very simple roast chicken with a showstopping salad, like this one from Nargisse Benkabbou. If you’d like to keep all the focus on this dish — very fair — Nargisse suggests tossing in cooked grains like quinoa or cilantro rice to add extra oomph.
Vegan chocolate pudding with cinnamon and chile: Cinnamon and chile powder provide a nice little kick in this five-star Mark Bittman outfit built on silken tofu. “I have made this recipe many times, and it is always a big hit with vegans and non-vegans alike,” Lori L., a reader, writes.
Thanks for reading!
The post This Saturday, It’s Bake Time appeared first on New York Times.
