Vegan Caesar Salad With Crisp Chickpeas

Vegan Caesar Salad With Crisp Chickpeas

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Yield: 2 to 4 servings

For the Salad

½ small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried

1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)

1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)

For the Dressing

1 cup whole (unroasted) cashews

1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

¼ cup nutritional yeast, plus more for serving

¼ cup fresh lemon juice (from 1 to 2 lemons)

3 garlic cloves

2 teaspoons brine from a jar of capers

1 teaspoon Dijon mustard

1 teaspoon white miso paste

¾ teaspoon kosher salt 

½ teaspoon freshly ground black pepper

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.

While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus ¾ teaspoon kosher salt, ½ teaspoon pepper and ¾ cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1½ cups).

In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

TIP: for the cashews, put them in a small pot/saucepan and add water until they are submerged, bring them to a boil, then turn off the burner and let them sit with the lid on for ~20 minutes. Made the consistency super creamy. It was a little chunkier the other (non-boiled) way, but still great!

Made the dressing as directed (yes, I ran to the store) and it's quite thick! Other nut-based dressings I've tried include a step to soak the nuts and/or some water. So I added, tablespoon by tablespoon, over 1/4 cup of water while blending and it's great. Chickpeas add a fun element to the salad. Added a bit of cayenne when they came out of the oven.

Delicious! I saved the Aquafaba from the canned chickpeas and used this to thin the dressing instead of regular water. My 15 oz can had exactly ¾ cup. Made dressing extra fluffy and creamy. Could’ve used less liquid for a delicious dip, too.

Butter-Basted Chicken Breasts

Butter-Basted Chicken Breasts

For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions.

• 1½ to 2 pounds boneless, skinless chicken breasts

• Salt and black pepper

• 1 tablespoon vegetable or canola oil

• 3 tablespoons unsalted butter

• 4 garlic cloves, smashed and peeled

• 4 rosemary, thyme or sage sprigs, or a mix

Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.

Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.

Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.

Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.

One-Pot Miso-Turmeric Salmon and Coconut Rice

One-Pot Miso-Turmeric Salmon and Coconut Rice

In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.

Yield: 4 servings

2 cups white jasmine rice

1 (15-ounce) can full-fat coconut milk

Salt and pepper

4 scallions, light white and green parts thinly sliced

2 tablespoons white miso paste

2 tablespoons soy sauce

1 tablespoon olive oil

1 teaspoon ground turmeric

1½ pounds skinless salmon fillets, cut into 2- to 3-inch pieces 

5 packed cups/5 ounces baby spinach

1 lime, quartered 

Cilantro leaves (optional), for garnish

In a large Dutch oven or other large heavy pot with a tight-fitting lid, combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over high.

Meanwhile, in a medium bowl, combine the scallions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.

When the rice starts to boil, reduce the heat to medium-low, adjusting it as needed to maintain a simmer. Stir to make sure nothing is sticking on the bottom.

Layer the spinach on top of the rice. Squeeze 2 lime quarters over the spinach. Nestle the salmon pieces on top in an even layer, scraping in any scallions remaining in the bowl. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 16 minutes.

Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.

TIP: I highly recommend soaking the rice for at least an hour before you cook it, which will soften it, allowing it to cook quicker, but even then I find you need at least 20-25 minutes to cook rice! It then has to stand off the heat for 5-10 minutes, so I would add the salmon after rice has been cooking for about 10-15 mins.

Fantastic recipe that is going into our rotation. All the right notes for a simple Asian dinner. Recipe should make it clear that spinach and salmon go into the pot immediately after rice comes to a boil and you give it a stir. I lowered temp when spinach and fish added. Thank you!!

 I cooked the rice for 10 minutes, then added spinach and salmon to cook another 12-15 minutes. I don’t like overdone Salmon and this worked well. However, next time, I will only add the spinach at the very end so it stays looking nice and green and slightly wilted. (Cooking it 15 minutes turned it kind of brown and lifeless).

 I’d suggest putting some of the marinade into the rice water, and add the salmon and greens after the first 10min. at least that’s what I’d do for a rice cooker version.

Tofu Laab

Tofu Laab

Laab (also spelled larb), a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.

Yield: 4 servings

For the Tofu

3 tablespoons uncooked glutinous (sticky) or jasmine rice

2 (14-ounce) packages extra-firm tofu, drained and patted dry

1 tablespoon neutral oil, such as grapeseed or vegetable

1 lemongrass stem, outer layer removed, tender stem finely chopped

1 shallot, halved and thinly sliced

4 makrut lime leaves (optional), thinly sliced

1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions

1 teaspoon kosher salt, plus more as needed

1 head butter lettuce, leaves separated

¼ cup store-bought crispy fried shallots or onions

For the Dressing

4 tablespoons fresh lime juice (from about 2 limes)

3 tablespoons dark or light brown sugar

2 tablespoons soy sauce or tamari

½ teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped

Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3½ tablespoons. Set rice powder aside.

Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.

Crumble the tofu into small chunks and place in a large bowl.

Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.

To serve, spoon the tofu laab into the lettuce leaves and garnish with crispy fried shallots.

TIP: Easy way to get your tofu super crumbly with texture like ground meat: Freeze block of tofu (in package, with liquid), let thaw (takes a few hours on the counter or submerge in warm water for ~1 hr when you've forgotten to take it out of the freezer!), open package and manually squeeze all liquid out of tofu (over a colander in the sink to catch tofu pieces), and crumble into a bowl. Best crumble texture with least amount of work. Also, doesn't waste paper towels as with draining!

I used only one 14-oz block of tofu and kept everything else the same. Was quite tasty that way. I think two blocks would have diluted the flavor too much for my liking. Also agree about adding vegan fish sauce. I added one tablespoon of that to the lime dressing. Nice warm weather meal. Thank you.

Pepperoni Pasta Salad

Pepperoni Pasta Salad

This recipe gives the ’90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.

Yield: 6 to 8 servings (scant 12 cups)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

12 ounces rotini pasta

2 tablespoons plus ¼ cup extra-virgin olive oil, divided

12 ounces cherry tomatoes, halved if large

1 small head radicchio (about 8 ounces), halved, cored and cut into 1-inch pieces

¼ cup red wine vinegar

2 teaspoons honey

1½ teaspoons Dijon mustard

1 small garlic clove, finely grated

1 teaspoon dried oregano

1 small broccoli crown (about 8 ounces), cut into ½-inch pieces

3 ounces jarred Peppadew peppers, halved down center, then thinly sliced (about ½ cup sliced)

4 ounces pecorino or Parmesan, thinly shaved with a peeler, plus more for garnish

4 ounces sliced pepperoni (vegan, if desired), cut into quarters and separated

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.

While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.

Make the vinaigrette: In a small bowl or measuring cup, add the remaining ¼ cup olive oil plus the vinegar, honey, mustard, garlic, oregano, ½ teaspoon salt and pepper to taste. Whisk to combine.

Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.

Baek Jong-won's Golden Recipe: Delicious and Surprisingly Simple Bunsik Tteokbokki

Baek Jong-won's Golden Recipe: Delicious and Surprisingly Simple Bunsik Tteokbokki

Ingredient

2 cups of tteokbokki rice cakes 

2 cups of water

1/2 scallion

a sprinkle of toasted sesame seeds 

seasoning

2 tablespoons of gochujang (red pepper paste)

1.5 tablespoons of gochugaru (red pepper flakes)

2 tablespoons of soy sauce

3 tablespoons of sugar

First, put the tteokbokki rice cakes into 2 cups of water (measured using a paper cup) and bring it to a boil over high heat. If using frozen rice cakes, soak them briefly in water before using.

Once the water is boiling, add all the seasoning and mix well until fully dissolved. Continue to boil gently. It's better to mix the seasoning in advance.

When the broth starts to thicken, add finely chopped green onions and sprinkle some sesame seeds on top. That's it!

TIP: I'd replace the sugar with a sugar syrup like oligosaccaride or corn syrup and add msg/beef dashida to taste. Also make sure to use a mix of fine and coarse gochugaru if you have it. To adjust spiciness, don't add more gochugaru or gochujang, but instead add something like chopped spicy peppers of your choosing (restaurants would normally add capsaicin extract - problem with adding more gochugaru or gochujang is that it messes up the texture). You should also note that tteok softens the more you cook it, so you may want to reduce the sauce a bit to close the desired consistency before adding the tteok.

Hi I follow Baek Jong-won's recipe to make tteokbokki and all you need is gochujang, soy sauce and sugar. It was delicious to add a little more sugar and green onions. You can adjust it as you taste it. After learning this recipe, I always make my own tteokbokki. It's better than buying it.

Tomato, Bacon and Corn Salad

Tomato, Bacon and Corn Salad

This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.

Yield: 4 servings

8 ounces bacon

1 large lime

2 small avocados

10 ounces ripe tomatoes

Salt and pepper

1½ cups fresh corn kernels (from about 2 ears of corn) 

Roughly chopped cilantro, to taste

Place the bacon in a large skillet, turn the heat to medium and cook, turning occasionally, until golden brown and crisp, about 8 minutes, then transfer to a paper towel-lined plate. Keep the rendered bacon fat. Finely grate the lime’s zest and set aside.

Halve and pit each avocado, then cut each half in half again to create quarters. Remove the skin and place the avocado pieces on a serving platter. Cut the tomatoes into large bite-size pieces (halves or wedges) and arrange on the platter, then cut the lime in half and juice one half over everything. Season with salt and pepper.

To a large bowl, add the bacon, breaking it into smaller pieces. Add the corn, cilantro, reserved lime zest, 2 tablespoons of the reserved bacon fat and the juice of the remaining lime to the bowl. Season with salt and pepper to taste, toss and spoon over the tomatoes and avocados.

BBQ Chicken

BBQ Chicken - Sam Sifton

Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.

Yield: 6 to 8 servings

1 cup barbecue sauce (see recipe)

6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3½ to 4 pounds

Kosher salt and black pepper, to taste

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)

Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.

Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

TIP: You forgot a most important step, maybe the most important: salt the chicken the day before. When breast meat is 160-165F, it's perfect; thigh meat should be 185-205F.

I would highly recommend using more of a bbq based spice rub instead of salt of pepper. It adds a better base layer of flavor other than just the sauce. Otherwise you are relying solely on the sauce to provide the flavor.

Paprika, garlic powder, onion powder, a bit of sugar (brown), salt and pepper, and cayenne to your taste. If I up the cayenne then I go to a sweeter sauce on the baste to balance.

For gas grill, turn one of the burners to high and one or two down to low or off, lower cover and heat 15 minutes.

Salt and pepper chicken: bone-in, skin-on, white meat and dark

Grill over hottest part of the grill, turning every few minutes to develop a crust, about 15 minutes

Move to cool side and cook until they are juicy, crisp and cooked through, 15 to 20 minutes more

Apply thinned barbecue sauce when you turn chicken pieces, allowing it to reduce on the chicken rather than burn.

Find a BBQ chicken rub recipe (see below) to use rather then just "sprinkling the chicken with salt and pepper". The chicken will turn out much more flavorful. Most of the items rub you will find are already in your kitchen.

1/4 cups Brown Sugar.

1 - 3 tablespoons Freshly Ground Black Pepper

2 1/2 tablespoons Chili Powder

2 1/2 tablespoons Kosher Salt

1 tablespoon Cumin

1 1/2 teaspoons Regular or Smoked Paprika

1 1/2 teaspoon Garlic

Lemon Poppy Seed Bars

Lemon Poppy Seed Bars

These curd-filled treats split the difference between lemon bars and lemon poppy seed cake, with a shortbread-like crust and crumbly streusel topping studded with poppy seeds. If you don’t feel like making homemade lemon curd, store-bought works perfectly, or substitute thick fruit jam or marmalade.

Yield: 16 squares 

1 cup/228 grams unsalted butter, at room temperature, plus more for the pan

⅔ cup/130 grams granulated sugar

¾ teaspoon fine sea salt

Finely grated zest of 2 lemons

2 teaspoons pure vanilla extract (or ¼ teaspoon almond extract)

2¼ cups/270 grams all-purpose flour

2 tablespoons poppy seeds

1 cup/240 grams lemon curd, homemade or store-bought

Heat oven to 350 degrees. Butter an 8-inch square metal baking pan and line the bottom sides with parchment, leaving 1 inch of overhang all around.

Add sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Add lemon zest and mix with the paddle attachment until the sugar is moist and fragrant, about 1 minute.

Add the butter and beat on medium speed until smooth, 1 to 3 minutes. Beat in the extract.

Turn off the mixer, add flour, then mix on low speed until combined, about 1 minute. Add poppy seeds and continue to mix on low until incorporated but still crumbly, about 1 minute (do not overmix the dough).

Transfer 1 cup of the crumbled dough to a small bowl. Transfer the remaining dough to the prepared pan and flatten into an even layer using the flat bottom of a glass or your hands. Spread the curd in an even layer over the surface of the crust and sprinkle with reserved dough, crumbling into pieces as you sprinkle.

Bake, rotating after 20 minutes, until the crumb topping is golden brown and the curd bubbles at the edges, 40 to 48 minutes. Transfer to a wire rack to cool completely in the pan, at least 1½ hours.

Use the parchment to lift the bars out of the pan onto a cutting board. Trim parchment off the edges and cut into 16 squares.

TIP: I baked these yesterday because I had a jar of lemon curd that I needed to use up. It was just shy of a cup. So as was recommended as a possible sub for lemon curd in the video, I added a little drizzle of homemade raspberry jam to the curd. Lemon and raspberry are a great pairing. From there I followed the recipe pretty close, but had to leave out the poppyseeds because I didn’t have any on hand. The lemon raspberry bars turned out really good. I’m sure the bars would also be great with the poppyseeds, but you still have a very good treat without them. My only recommendation is to use good butter since this is a butter heavy recipe—you will taste the butter, so use one you would want to eat on toast. I like Kerrygold.

Bonne Maman and Trader Joe's make good lemon curd.

Tomato and Peach Salad With Whipped Goat Cheese

Tomato and Peach Salad With Whipped Goat Cheese

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Yield: 4 servings

2 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon whole-grain mustard, preferably Maille brand

½ teaspoon fresh lemon zest, plus 2 teaspoons juice

Kosher salt and black pepper

¼ small red onion, very thinly sliced

4 ounces soft goat cheese or feta

6 tablespoons heavy cream

2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges

2 medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges

1 packed cup torn purslane, mâche or watercress (optional)

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.

Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

Tres Leches Cake

Tres Leches Cake

Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.

Yield: 12 servings

Butter for the pan

2¼ cups/285 grams all-purpose flour

2¼ teaspoons baking powder

¾ teaspoon kosher salt

6 large eggs, separated, at room temperature

1 cup plus 2 tablespoons/225 grams granulated sugar

½ cup plus 1 cup whole milk

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 teaspoon pure vanilla extract

1½ cup heavy cream

1 tablespoon confectioners’ sugar

Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a ¼-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and ½ cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in ½ cup of the milk, lower the speed and then mix in the flour mixture just until combined.

In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining ½ cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.

Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about ½ inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).

To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.

TIP: Delicious! For a coconut version, add a drop of coconut extract, substitute 1 c of whole milk with coconut milk. Sprinkle toasted coconut overtop when serving...use frozen fresh coconut.

To all of the people past, present or future who make this cake. Follow the directions. This is a very dense and dry cake that soaks up about 3 cups of liquid. It is not supposed to light and fluffy. Do not change the flour amount. I made this 4/4/2021. It is perfect and delicious as directed. The people who say other wise, do not know what Tres Leches Cake is.

Having grown up on the border, I found this to be one of the best renditions of tres leches I've ever had. The cake soaked up the liquids without becoming a gummy mess. It raised beautifully, thanks for the tip about not buttering the cake all the way to the edges! I liked that this recipe isn't cloyingly sweet and holds up beautifully. I've been searching for the right Tres Leches cake for ten years now and this is it! Some diced mango and a sprig of mint on the top and it was divine.

I used the exact weighted measurements in grams using a small kitchen scale for the flour and sugar and my batter turned out great!

It is VERY IMPORTANT when beating your egg yolks and sugar that you take it to “ribbon stage” before adding in the milk and flour, this will prevent the thick batter from being too paste-like and make it much easier to incorporate your egg whites!

My cake is soaking right now but visually and texturally has turned out exactly as expected!

Is it just me or is 2 1/4 cup of flour is way too much? When I added the flour after the egg yolk and milk part is became a dough. I had to toss it out and start again. What a waste of ingredients. First time I am disappointed in a NYT recipe. I found another tres leches recipe which only called for 1 cup of flour. What gives?

How much flour is always the question. With any recipe that gives volume, you need to know how it was measured. Scoop and strike? Spoon and strike? You will get two vastly different weights.

Look at the nutritional info on your bag of flour. It will give you a weight for the serving size, usually a quarter cup. Do the math: 4 quarters = 1 cup, so multiply the serving's weight by 4.

King Arthur quotes 30 g per serving, or 120 g/cup. 2 1/4 c = 270 g.

Bakeries work by weight for a reason.

I've made this countles times following the weights- ie 285 g flour, and it has turned out perfectly for me. I wonder if some people are forgetting the 1/2 cup milk that goes in the batter in the egg yolk-sugar mix?

The only procedural change I've made is that I don't add the flour to the yolk mix until my egg whites are whipped.

The batter is a lot for a 9x13 pan. Recently I tried scaling it down (5 eggs, 240 g flour, 190g sugar, 1.8 tsp baking powder, 100 ml milk,) and it was great.