Surely, no one can resist the temptation of a giant chocolate chip cookie. Unlike traditional cookies that require scooping and baking in batches, this skillet-size cookie is a breeze to make. Simply press the dough directly into the pan and enjoy freshly baked slices straight from the oven. The warmth of the cookie, combined with the gooey chips, creates a chewy and chocolaty experience that is hard to resist. Indulge in this brown sugar-filled treat that can be made in a snap.
As for our featured recipe, Millie Peartree’s 7Up sheet cake is a buttery delight for those who prefer delayed gratification. This rich Southern dessert is infused with the refreshing flavors of lemon and lemon zest, along with the fizzy soda. It is topped off with a crackly citrus-scented white icing that adds the perfect finishing touch.
To complement these delectable treats, consider pairing them with an iced coffee lightened with Gabriella Lewis’s sweet cream cold foam. This foam, inspired by the creamy toppings found in popular coffee and tea chains, creates a plush and cloud-like layer on top of your cold brew. With the option to add vanilla extract, rose water, or ground cinnamon, this sweet cream cold foam is the ideal pick-me-up for your midday cravings.
For those craving something savory and substantial, try Ali Slagle’s Italian hero sandwich. This recipe strikes the perfect balance between rich and fatty ingredients and cool, crisp additions. Layers of salami, ham, and cheese are complemented by pickles, lettuce, and onions, all drizzled with a red wine vinaigrette spiked with oregano. Serve this mouthwatering sandwich alongside Eric Kim’s refreshing watermelon and feta salad for a juicy contrast to the deli meat. It’s the perfect WFH (Work From Home) lunch option.
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For those looking to put a twist on Eric’s watermelon salad, consider substituting sliced cucumbers and cantaloupes for some of the watermelon. Alternatively, you can use a combination of different melons to add more color and flavor variety. The simple olive oil, feta, and basil dressing will enhance the taste of any melon you choose. To make it vegan, replace the feta with a handful of torn, pitted Kalamata olives.
Indulge in these delectable creations and elevate your culinary experience with New York Times cooking.
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