Olive Oil Mashed Potatoes by David Tanis, NYT Cooking

Time: 20 minutes
Yield: 4 to 6 servings

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2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
¼ cup extra-virgin olive oil


Check out The Best Deviled Eggs Are Sous Vide Deviled Eggs, by ChefSteps

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Danielle Kartes’ Coconut Custard Macaroons By Food52

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Makes about 60 cookies

18 ounces sweetened, shredded coconut (about 6 1/2 cups)
1 large egg

1 stick butter, melted

1 teaspoon pure vanilla extract (available kosher for Passover)

3/4 teaspoon fleur de sel or other large-flake sea salt

3/4 cup sweetened condensed milk

Apple-Gruyère Buckwheat Biscuits |Food52

By PieceOfLayerCake 

Makes 12 biscuits

510 grams unbleached, all-purpose flour, plus more as needed

170 grams buckwheat flour

1 tablespoon baking powder

3/4 teaspoon baking soda

50 grams brown sugar

1 teaspoon kosher salt

255 grams unsalted butter, cold, cubed

1 1/2 cups buttermilk, cold

3 cups coarsely grated Gruyère cheese, divided

2 medium-sized apples (I like ’em crisp and tart), diced

1 large egg

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Cheesy Kale Scones By Food52

Makes 12 large scones

14 ounces very good butter (use 82% or 86% milk fat if you can find it)

727 1/2 grams (6 cups) all-purpose flour

18 1/2 grams (4 1/2 teaspoons) baking powder

6 grams (1 1/2 teaspoons) baking soda

100 grams (1/2 cup) sugar

6 grams (1 1/2 teaspoons) salt

4 ounces tender, fresh kale

1 tablespoon lemon juice

1/2 cup pine nuts

3/4 cup grated pecorino or Parmesan, plus more for sprinkling

1/2 cup currants (optional)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon flaky sea salt (like Maldon)

1 1/2 to 2 cups cold, well-shaken buttermilk

1 egg

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