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Taste of HomeIf I had to define the "Betty" of Apple Brown Betty, she'd be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a wonderful twist on the traditional oven-baked classic. —Heather Demeritte, Scottsdale, ArizonaEpicuriousLet’s clear something up right away: New York City isn’t the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you live. They’re one of the simplest breads to make, requiring only flour, water, salt, yeast, and malt—and one secret ingredient: time (in the form of long, slow, cold fermentation). Any decent bagel shop knows this and uses an overnight method to stretch out the fermentation process, releasing all sorts of subtle flavors trapped in the flour. While bagel shops often use a type of high-protein flour not available to home cooks to achieve that distinctively chewy texture, regular, unbleached bread flour can also do the trick. The real key is to use a much lower percentage of water than is used for baguettes and other European hearth breads, producing a stiff dough that can stand up to a dunking in boiling water before going into the oven. More than any ingredient or other aspect of the method, this boiling step is what defines the uniqueness of the bagel. That said, bagels do usually feature one other distinctive ingredient: barley malt. While this may seem like an exotic, hard-to-find product, it’s actually commonly available at most supermarkets, usually labeled “barley malt syrup.” If you can’t find it, simply substitute an equal amount of honey. Your bagels might not have that malty flavor, but they’ll still be better than almost any bagel you can buy. One final note: If you like bagels but don’t want to set up the boiling operation for just six of them, feel free to double the size of the batch and bake enough to freeze for future use.Food52Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, modeled after a method my mom used when I was growing up: wrapping fish fillets, sliced vegetables, and a flavorful marinade in parchment paper, then baking the “packages” in the oven for diners to open at the table. The “en papillote” cooking method isn’t new, but it was always (and still remains) a fun and impressive way to prepare fish and take dinner to the next level. This easy recipe is both weeknight-friendly and dinner party-appropriate. Alaska sablefish fillets are marinated in a bold, spicy-sweet mixture of gochujang (Korean red chile paste), soy sauce, honey, mirin, and minced garlic, topped with sliced shiitake mushrooms and diced scallions, and wrapped individually in parchment paper and baked. For the best flavor, rest the marinated fish in the fridge for at least 30 minutes and spoon the leftover sauce over the vegetables and fish (don’t waste a single drop!) before folding up the packages. All it takes is 20 minutes in the oven to produce bundles of rich, velvety fillets (a defining quality of Alaska sablefish) and tender mushrooms swimming in a zippy, gochujang-based marinade. Don’t worry if the sauce pools around the fish after baking; keep the packages intact and allow guests to unwrap their own meal for both ease of serving and the best presentation. Serve the dish with toasted sesame seeds and sticky white rice (spoon the flavorful marinade from the packets on top, if you like) to round out the meal.
