| Baking always seems a bit magical to me. I know there is science behind it, but it still amazes me that I can mix dry and wet ingredients together, add heat and end up pulling something as lovely as Hazelnut Chiffon Cake from the oven.
That this tall cake, draped in hazelnut ganache, is so lovely is all the more impressive because it was so simple to make. You make the batter in one bowl, whip some egg whites, fold them in and pour it all into the pan to bake.
Food writer Jessie Sheehan shared that recipe and one for her Cacio e Pepe Olive Oil Popovers as examples of the ease of baking with oil rather than butter. She made me a believer.
If you're a fan of sausage and peppers, check out G. Daniela Galarza's Sheet-Pan Italian Sausage and Pepper Sandwiches recipe. It's a smart, efficient way to make this popular Chicago classic at home. Don't want to turn on the oven? You can make it atop the stove, too.
Daniela's recipe is a snap to make, but I chatted with cookbook author Mike Lang about a dish and cooking method that is sometimes a bit more daunting: Grilling fish. Lang, author of "One-Beer Grilling" (Castle Point Books, 2021), shared tips for overcoming obstacles to successful fish grilling and his recipe for Grilled Fish With Dill Sauce and Zucchini. We loved the smoky moist fish it produced.
The cookbook's concept is that you can have your food grilled and ready to eat "before you finish your first cold one."
I'm not much of a beer drinker, so I'm thinking that the next time I grill fish I might try sipping my way through this Coconut Daiquiri shared by Spirits columnist M. Carrie Allan, who introduced us to three rums that are infused with coconut without all of the sweetness we have come to expect from brands, like Malibu.
It's an ideal cocktail for summer, a season writer Richard Morgan celebrated by visiting the beaches in Santa Monica, Calif., and asking people to share the snacks and treats they tote to the shore.
That got us talking about the food that we carry to the beach and poolside. We're ready to share some of our favorites at our weekly food chat on Wednesday, June 30, at noon (ET). If you need ideas or have recipes and tips to share, join us. We're ready to talk about any food and cooking topics. You must register, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now. ***
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 (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) The cake is whisked together in a single bowl except for the whipped whites, which get added at the end. By Jessie Sheehan ● Read more » | | | Baking with oil rather than butter not only requires less work and results in fewer dirty dishes, it produces tender, moist baked goods with an impressively long shelf-life. By Jessie Sheehan ● Read more » | | | Re-create a classic Chicago-style Italian sausage sandwich for dinner tonight and serve with extra sport peppers and chips or fries. By G. Daniela Galarza ● Read more » | | | Coconut rum shouldn't smell like sunscreen. These 3 distillers are showcasing its subtlety. By M. Carrie Allan ● Read more » | | | Want a surefire grilled fish recipe? This smoky sea bass with a 4-ingredient sauce is it. By Ann Maloney ● Read more » | | | This summery salad brimming with lettuces, fennel, chicken, berries and crunchy sunflower seeds is the light yet filling meal you need right now. By Ellie Krieger ● Read more » | | | 'The Queer Cookies Cookbook' pairs poetry with recipes in a sweet celebration of community. By Kari Sonde ● Read more » | | | |
More from Voraciously Garlic powder deserves a spot in your pantry, and sometimes it's better to use than fresh cloves. By Aaron Hutcherson ● Read more » | | | Yogurt can add creamy richness to so many recipes. By Kari Sonde ● Read more » | | | No-knead breads deliver all the satisfaction of freshly baked loaves, rolls and more, without requiring a mixer or lots of dough work on the counter. By Becky Krystal ● Read more » | | | Don't really feel like cooking? Keep it simple with these lazy recipes. By Kari Sonde ● Read more » | | | While they serve a similar purpose, baking powder and baking soda are different and not necessarily interchangeable. By Becky Krystal ● Read more » | | | The beach food on display on a recent Saturday in Santa Monica was a microcosm of America in all its crass, cosmopolitan, contradictory complexity. By Richard Morgan ● Read more » | | | Plus a racy Sicilian white and a white Beaujolais to switch it up a bit. By Dave McIntyre ● Read more » | | | |
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