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Raquel Pelzel

  • Recipe

    Ramp Pesto on Toast with Burrata and Peppadews

    Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use lightly roasted pistachios…

  • Recipe

    Hazelnut S'more Toast

    I daresay that summer without a s’more is not summer at all. Even if you’re not the type who's into campfires and starlit cookouts, you can still reap the rewards…

  • Recipe

    Smashed Tot and Egg Toast

    Crispy baked Tater Tots (little potato croquettes) are a love marriage between French fries and hash browns. They’re deeply satisfying smashed on buttery toast and topped with a fried egg.…

  • How-To

    4 Secrets to Amazing Fried Chicken

    The chefs behind some of the best fried chicken in the country share their tips

  • Recipe

    Pomegranate-Chocolate Shortcakes

    These rich, fudgy shortcakes, topped with whipped cream and punctuated by tart, jewel-like pomegranate seeds, are as fun to eat as they look.

  • Recipe

    Roasted Pear and Blue Cheese Shortcakes

    Cheese course? Dessert? Serve them both in this sophisticated and not-too-sweet finale to wow your guests. The salty, pungent blue cheese is a genius pairing with the sweet, honey-roasted pears.

  • Recipe

    Spiced Cranberry-Almond Shortcakes

    Lightly cooked with warm, aromatic spices, the cranberries soften and get juicy and jammy. Their bright, tart flavor contrasts with the sweet, toasty almond shortcakes.

  • How-To

    The Shortcake in Winter

    Why wait for strawberries? Winter fruits like cranberries, pears, and pomegranates shine in shortcake desserts, too.

  • Recipe

    Mango-Ginger-Lime Shortcakes

    Cardamom and black pepper give this dessert a slightly exotic flavor.

  • Recipe

    Apple-Cinnamon Shortcake

    Because it’s made with apples, cinnamon, maple, and oats, you shouldn’t feel guilty eating this cake-style shortcake for breakfast. Really.