Are you team cakey or team yeasty?

We bring you quick, useful and fun cooking inspiration each day from places we like from around the web, in 3 minutes or less.

Let’s get to it, clock’s tickin’!

Everyday Recipes

• Pasta sauce with dissolved anchovies can be magical. Even if you don’t think you like anchovies, give this Sicilian Pasta With Anchovies and Toasted Breadcrumbs a try. It’s from Serious Eats and their pasta maven Sasha Marx (here are a few other pasta gems from him that are worth trying: Creamy Pasta With Mushrooms, Pasta Alla Zozzona, and Pasta alla Genovese).

• Your week’s been hard, and I’m sorry about [that stressful thing that happened to you]. Tonight’s a good night to try a new cocktail, tailored just to your taste. This guide from your trusty old friends at the Food Network is a good place to start.

Project Time

• In general, my favorite donut is the one I’m in the process of shoving into my face. But if I had to pick between a yeasty guy and a cakey guy, I’m team cakey. Which is why these little fellas from Claire Saffitzs really speak to me. Cakey but light, little tangy. Also not a huge project.

Something Fun (or Interesting)

• What exactly is black garlic? Apparently it’s just regular garlic that’s been through a days- or weeks-long aging process. Strangely when I age garlic in my pantry, it just starts sprouting and turning soft. Anyway, this article from Food and Wine tells you all you need to know about black garlic, as well as some recipe inspiration if you want to give this unique ingredient a try.

Let us know what you tried (just reply)! More soon.

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