Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Cindi Kruth, Recipe Tester
A list of all the recipes Cindi Kruth has tested.
Cindi Kruth’s culinary background is vast and varied. She became a home economist, managed a fast-food restaurant, and sold mayonnaise and peanut butter for a corporate conglomerate. She opened her first shop, a fruit basket and produce store, when she lived in NJ. After moving to CT, she worked at the Connecticut Culinary Institute, did private catering and taught cooking lessons, and again opened a shop, this time a little gourmet take-out place. The demands of retail didn’t mesh well with raising a family, so she left the food business for a few years to become a lawyer. That’s about when she stumbled upon David’s story of Thor, his stove, in Bon Appétit and shortly after became a tester. Now, being in regular contact with others who are doing the same has expanded her interests and her recipe collection. And she even got her 1.5 seconds of fame on national TV when David mentioned her work on his renowned Orange Olive Oil Cake on the Today Show.
Homemade Ribbon Fries
These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They’re intoxicatingly lovely just as they are.
Pear-Cranberry Crumble
Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
Roasted Cornish Hens with Breadcrumb Salsa
For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
Hazelnut and Fresh Herb Popovers
Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. These popovers are easy because the batter is made ahead then baked right before dinner.
Cauliflower-Bacon Gratin
This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
Butternut Squash Soup
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Bacon and Goat Cheese Tart
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
Fried Goat Cheese with Onion Confit
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
Coconut Cake
Flaunting an always-stunning, goes-with-anything white, this coconut cake glams up dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.