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03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
03/02/2013
Limoncello Glaze
Lemon juice and lemon liqueur combine for an icing that's the perfect sweet-tart combination.
Issue #154
03/02/2013
Maple Glaze
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
03/02/2013
Marshmallow Glaze
Mini marshmallows are melted into this simple vanilla glaze for an inspired twist on a classic.
Issue #154
03/02/2013
Matcha Green Tea Glaze
An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts.
Issue #154
03/02/2013
Mocha Glaze
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Issue #154
03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
03/02/2013
White Chocolate-Cardamom Glaze
A hint of warm cardamom and vanilla add depth to sweet white chocolate.
Issue #154
02/24/2013
Hong You (Sichuan Red Chile Oil)
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
02/24/2013
Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/24/2013
Ma Yi Shang Shu (“Ants Climbing a Tree”)
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
02/23/2013
New England Cinnamon Sugar-Cider Donuts
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
Powdered Sugar Donut Holes
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
Issue #154
02/23/2013
Cottage Street Bakery Dirt Bombs
The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.
Issue #154
02/23/2013
Strawberry-Buttermilk Fōnuts
This recipe is from Waylynn Lucas' Los Angeles—based baked donut shop called Fōnuts.
Issue #154
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