Recipes By Yossy Arefi
145 recipes found
Gingery Mixed Berry Pie
Mixed berry pie is the ultimate summertime treat: Handfuls of the season’s finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that’s just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another — just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don’t skip the lattice top. It’s not just for looks: The vents help steam escape and the berry juices to concentrate.
Nectarine and Blueberry Galette
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.
Lemon Bundt Cake
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Grilled Shrimp With Spicy Slaw
Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.
Roasted Chicken Thighs With Cauliflower and Herby Yogurt
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don’t toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
One-Pan Crispy Chicken and Chickpeas
This speedy, no-fuss meal comes together in one pan with a minimal ingredient list — and barely requires any chopping. The chicken skin crisps as it roasts and the chickpeas, garlic and spinach soak up any juices at the bottom of the pan. A squeeze of fresh lemon juice at the end brightens up the whole dish. Make sure to stir the chickpeas and spinach together gently at the end to avoid breaking up the chickpeas too much. For added flavor, you could dust the chicken with smoked paprika, ground turmeric or your favorite spice blend before cooking. Serve this dish with yogurt and hot sauce on the side, and flatbread, if you like.
Chocolate Self-Saucing Cake
This fun and easy recipe takes inspiration from the self-saucing chocolate puddings that are popular in Britain and Australia. The basic composition is a simple chocolate cake batter topped with a sauce made from sugar, cocoa powder and hot water. While the cake bakes, the sauce magically works its way down to the bottom of the pan, so you have moist chocolate cake on top and gooey sauce on the bottom. Some recipes make a dense and fudgy cake, but this one is a bit lighter, resulting in a fluffy cake with lots of chocolate sauce to spoon over the top. Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. This is best served the day that it is made. The cake will absorb the sauce as it sits.
Cranberry-Orange Scones
Cranberries and orange are a classic sweet-tart pairing in these scones, which are quick-to-make but super satisfying. Folding the dough a few times, and using a combination of buttermilk and cream creates a flaky and tender texture that is irresistible. The glaze adds another punch of orange flavor, but it is totally optional, if you prefer a simpler scone. The scones freeze well after baking, but for the best texture, make sure to defrost them at room temperature and warm gently before serving. Feel free to swap in another citrus fruit for the orange, and just about any other dried fruit for the cranberries. Tart cherries and lime also make a great combination.
Brown-Butter Maple Muffins
These one-bowl muffins are humble in appearance, but packed with toasty brown butter, rich maple syrup, and a bit of freshly grated nutmeg for warmth. The sour cream gives them a bit of tang and tenderness. Make sure to gently fold in the flour to ensure that the finished muffins are light and fluffy instead of dense and stodgy. The nuts on top are optional, but highly recommended for a bit of crunch and toasty flavor. If you have the time, don’t skip the maple butter glaze; it adds a sweet and savory note that makes these muffins extra special. They are best served warm, with a little pat of butter.
Nutella Banana Bread
This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is “beurre noisette” which literally translates to hazelnut butter.
Lemon Raspberry Cornmeal Cake
This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.
Browned-Butter Rhubarb Crisp
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring’s finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren’t browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.
Peanut-Butter Chocolate-Chip Cookies
These superquick, easy cookies come together with just a few pantry ingredients, and no electric equipment required. They are gooey and chocolatey straight from the oven, but they stay chewy and fudgy for a few days on the counter. They call for organic brown sugar and vegan chocolate chips, but you can use their conventional counterparts if you aren’t avoiding animal products. You can also use natural or conventional peanut butter, but cookies made with natural peanut butter will have a slightly nubbier texture. Use a ripe yellow banana for the strongest banana flavor; a speckly black one will result in sweeter cookies.
Chocolate-Cherry Ginger Cookies
These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.
Vegan Zucchini Bread
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don’t skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
Gingerbread Pancakes
These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
Gruyère and Black Pepper Scones
A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it’s heating, just until they’re golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary would work well, too. Eat the scones warm for maximum enjoyment.
Grasshopper Brownies
The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.
Cranberry-Pear Crumble Bars
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.
Fudgy Nutella Brownies
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.
Peanut Butter Hot Fudge Sundaes
Cold, smooth ice cream, warm peanut buttery hot fudge sauce, crunchy peanuts and light, fluffy whipped cream make this sundae delicious enough for a special occasion but easy enough for a weeknight. For the richest, smoothest fudge, use a bittersweet chocolate with about 70 percent cacao and creamy peanut butter with added salt and sweeteners from brands like Skippy or Jif. You can prepare the sauce a few days in advance to make things even easier on yourself. To serve, top your favorite ice cream with the hot fudge, whipped cream, chopped salted peanuts and maraschino cherries. If you’d like to dress it up more, you can turn it into a banana split or add a few crunchy cookies.
Vegan Onion Dip
For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time in this recipe — soaking the cashews and letting the dip rest — but don’t be tempted to skip those steps. The cashews need to soak so they blend as smoothly as possible, and the finished dip benefits greatly from some time to let the flavors come together. Prepare it a day in advance and refrigerate overnight for best results.
Marshmallows
Homemade marshmallows are a cooking project that sounds totally hard, but with the right equipment (a candy thermometer and high-powered mixer) they are actually pretty simple to make and infinitely more delicious than stale marshmallows from a bag. These mallows are ideal in a cup of hot chocolate. Make them peppermint marshmallows by adding 2 teaspoons of peppermint extract. For festive swirls, add 10 drops of red food coloring at the end of Step 5, and use a toothpick to swirl the food coloring throughout the mixture.
Chocolate Soufflé Cake
This super chocolaty cake is gorgeous. It rises high in the oven, only to slump back on itself, creating a light crisp top and fudgy center. The ingredient list is fairly straightforward, but the power of eggs helps make this cake special. Whipped egg yolks, along with a generous amount of butter and chocolate, give this cake richness, and pillowy meringue lightens the batter and helps the cake rise to a dramatic finish. Serve slices straight up, or with ice cream or a bit of lightly sweetened whipped cream spiked with vanilla or rum. For the richest chocolate flavor, use a chocolate that has around 70 percent cacao.