Jerrelle Guy
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Articles by Jerrelle Guy
Chocolate tahini mousse cake
This elegant dessert consists of a tender, black chocolate cake topped with a maple-tahini mousse and then enveloped in a glossy ganache. While it's impressive enough for special occasions, this cake is surprisingly simple in its preparation. The complexity comes in the taste, with the subtle toastiness of sesame oil and the delicate fragrance of orange blossom water as background flavors that highlight the nutty tahini.
Chocolate tahini mousse cake
1 day ago Part fudgy brownie, part flourless chocolate cake, this rich dessert layers dark chocolate and a hint of molasses beneath silky, trufflelike ganache. Jump to recipe This brownie cake has a dense crumb beneath a smooth layer of dark chocolate ganache. Dutch-process cocoa and melted dark chocolate give …
Chocolate Tahini Mousse Cake
Yield:1 (9-inch round) cake 1 cup/126 grams all-purpose flour ⅔ cup/135 grams packed light brown sugar ⅓ cup/35 grams black cocoa powder (see Tips) ½ teaspoon baking soda ¼ teaspoon fine salt 1 large egg ⅓ cup/70 grams neutral oil, such as vegetable, grapeseed or canola oil ¼ cup/55 grams whole milk 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1 teaspoon orange blossom water (see Tips) ½ cup/112 grams hot coffee 1 cup/255 grams tahini (made with sesame only; see Tips),...
Everything’s coming up strawberries
By TANYA SICHYNSKY NYTimes News Service When it comes to ice cream, I tend to be a creature of habit: coffee Häagen-Dazs at the bodega, whatever variation of “espresso chip” is on offer at the scoops shop. So I was surprised by my own impulses at a specialty grocery store recently, when I grabbed a pint of Red Flag, sweet cream rippled with strawberry jam and graham crackers, from the New York creamery Caffè Panna. But that swirl of strawberry called to me.
Everything’s coming up strawberries
When it comes to ice cream, I tend to be a creature of habit: coffee Häagen-Dazs at the bodega, whatever variation of “espresso chip” is on offer at the scoops shop. So I was surprised by my own impulses at a specialty grocery store recently, when I grabbed a pint of Red Flag, sweet cream rippled with strawberry jam and graham crackers, from the New York creamery Caffè Panna. That swirl of strawberry called to me. And it is the season when the fruit is about to get really good.
Baked Creole Tetrazzini
Rating (0)Comments Read comments There are a few recipes throughout my life that stick out in my mind, and my Auntie Nae’s special recipe for her spicy Creole tetrazzini is definitely one. I finally recreated the recipe for my new cookbook “We Fancy: Simple Recipes to Make the Everyday Special” (S&S/Simon Element, 2026). At least I think I did?
Andrica Calmer Cocktail
Say hello to a timeless drink from my new cookbook “We Fancy: Simple Recipes to Make the Everyday Special” (S&S/Simon Element, 2026); the cocktail is named after me and inspired by an Arnold Palmer. My middle name, Andrica, has become an incantation when I need to dissolve my anxiety and slip into a state of peace, and this drink has a base of calming tea made visually dazzling with a bobbing floater of bright red cherry juice or red wine, both of which contain melatonin.
Guava and Cream Cheese Danish Cookie
Rating (0)Comments Read comments This cookie, from my new cookbook “We Fancy: Simple Recipes to Make the Everyday Special” (S&S/Simon Element, 2026), fulfills all the wildest dessert desires, as it’s sort of a cookie, but also a cake and Danish all in one.
Cooking Fancy Isn’t About Expensive Ingredients. It’s a Mind-Set.
Eight years ago, after earning a master’s degree, I finished writing and photographing my first cookbook and got an email from an art director who wanted to know if I’d be open to photographing other authors’ cookbooks. I didn’t hesitate — I was going to turn my passion for food and my art into a business. I shot and styled cookbooks and developed and photographed recipes for magazines.
We Fancy - Books About Food
“Guy manages to make dishes feel special without complicating them… We Fancy is so much more than a compilation of recipes. For Guy, it’s an emotional return to cooking and caring for herself.” –ALLRECIPES “[This] book will make you feel fabulous. Guy turns pantry staples into dazzling meals to remind us that “fancy” is a mindset.
The Best Christmas Brunches Start With Croissants Original
Turn store-bought croissants into so much more with these effortless recipes for a crowd. Amid all of the activity on Christmas morning - hosting family, prepping dinner, sharing gifts, tidying up and being present enough to truly experience the moment - it can be challenging to pick a dish that strikes the sweet spot between effortless and impressive, one that adds joy (but not stress) to the occasion. Perhaps you already have dishes in mind.
5 easy weeknight dishes, from smash burgers to Cacio e Pepe ramen
Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are. That's why I'm pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind.
Five easy weeknight dishes, from smash burgers to Cacio e Pepe ramen
Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are. That's why I'm pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind.
5 fresh takes on summer classics for Labor Day Original
The days are still warm enough to make this long weekend feel like vacation - even if school has already started - and these dishes lean into these waning days of summer. The truth is, end-of-season produce sometimes needs a little boost. Even though corn, zucchini and peaches remain abundant, they may not be quite as sweet or juicy as their July counterparts. Creamy spreads and sauces and other rich ingredients (yes, butter) bring out the best in them.
Grits and Greens Soufflé
How did these souffléd grits and greens come about? To make a pot of collard greens, I rip the ribs from the center of the leathery leaves, then stack them like dollar bills, roll them like cigars and slice through them like an onion. I stuff them into a deep pot, listening to them crackle and sizzle when they touch the hot bottom, and in a moment, watch them shrink to moss, leaving me room to pile more greens into the pot.
Make a big batch of pancakes in one swoop
(David Malosh / The New York Times) By treating pancake batter almost like biscuit dough, processing cold butter into flour, then adding liquid, this recipe reduces gluten formation for a fluffier result. What also makes this recipe shine is its adaptability. Don’t care for chocolate? Sprinkle finely chopped fruit on top. Or simply skip any topping and serve with a little maple syrup and butter.
Apple Cider Monkey Bread
Additional Information NOTE: The bread can be assembled the day before and left in the fridge to slow rise overnight. The next day, remove the loaf from the fridge and allow it to come to room temperature for at least 30 minutes before baking. VEGAN OPTION: Replace the butter with virgin coconut oil, at room temperature, or dairy-free butter, and make sure the milk is plant-based. NOTE: The bread can be assembled the day before and left in the fridge to slow rise overnight.
These Fudgy, Cakey Brownies Are the Best of Both Worlds
published Yesterday We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk I get that there’s always some intense debate going on about what the ideal texture of a brownie should be. For me, though, I want to experience a little bit of both sides: the lightness of a “cakey” brownie and the richness of a “fudgy” and “chocolaty” one too.
Want fluffier pancakes? Ditch the frying pan and bake them instead. Try it with these chocolate chip pancakes.
Feb. 21, 2022 at 6:00 am By The New York Times By treating pancake batter almost like biscuit dough, processing cold butter into flour, then adding liquid, this recipe reduces gluten formation for a fluffier result. What also makes this recipe shine is its adaptability. Don’t care for chocolate? Sprinkle finely chopped fruit on top. Or simply skip any topping and serve with a little maple syrup and butter.
The Surprising Ingredient You Should Skip in Your Chocolate Cake
published about 2 hours ago We independently select these products—if you buy from one of our links, we may earn a commission. Because my mom is a huge fan of chocolate cake, it was the first cake (and maybe even the first dessert) I taught myself to bake when I was a kid. And Mom’s right: There’s nothing quite like a humble slice of chocolate cake enveloped in a rich, chocolaty icing.
The Surprising Ingredient You Should Skip in Your Chocolate Cake
published Yesterday We independently select these products—if you buy from one of our links, we may earn a commission. Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk Because my mom is a huge fan of chocolate cake, it was the first cake (and maybe even the first dessert) I taught myself to bake when I was a kid. And Mom’s right: There’s nothing quite like a humble slice of chocolate cake enveloped in a rich, chocolaty icing.
7 Tips for the Best Brownies Ever
We independently select these products—if you buy from one of our links, we may earn a commission. For me, a freshly baked brownie edge piece topped with vanilla ice cream is the quintessential weeknight dessert. It’s classic and comforting, bitter and sweet at the same time, warm and cold, luscious but with textural bites from the crackly tops and chewy edges. It bakes in a single pan in under an hour and is even cut and served from that same pan with no icing or cooling required.
7 Tips for the Best Brownies Ever
published Yesterday We independently select these products—if you buy from one of our links, we may earn a commission. Easy Homemade Brownies For me, a freshly baked brownie edge piece topped with vanilla ice cream is the quintessential weeknight dessert. It’s classic and comforting, bitter and sweet at the same time, warm and cold, luscious but with textural bites from the crackly tops and chewy edges.
Start Christmas morning with something sweet
By Jerrelle Guy, The New York Times Christmas is coming for those who celebrate — and the holiday season is already here. For many of us, there’s a drumming urge to welcome it all back emphatically. Stringing fence lights and staging trees earlier and earlier, we hope to be swept away into something larger than ourselves.
Start Christmas Morning With Something Sweet
Big brunch dishes and holiday-spiced small treats capture the spirit of sharing and can be prepared ahead for effortless snacks. Clockwise from left, iced oatmeal cookies, cinnamon toast popcorn and gingerbread biscotti are made for your holiday spread.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Dec. 13, 2021Updated 5:12 p.m. ET Christmas is coming for those who celebrate — and the holiday season is already here.
Eggnog Overnight French Toast Recipe
David Malosh for The New York Times. Food Stylist: Simon Andrews. Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors.
Raisin Cinnamon Roll Wreath Recipe
Ingredients For the Dough: 4 cups/540 grams bread flour or all-purpose flour, plus more for dusting ¼ cup/50 grams granulated sugar 4 ½ teaspoons/14 grams instant (fast-acting) yeast (2 packets) 1 teaspoon coarse kosher salt 6 tablespoons/78 grams unsalted butter, plus more for greasing ⅔ cup/171 grams whole milk 2 large eggs, at room temperature, beaten For the Filling: 3 cups/480 grams dark raisins 2 teaspoons almond extract ⅔ cup/70 grams finely ground almond meal or flour ⅔ cup/150 grams...
These 6 Tips from Baking Expert Jerrelle Guy Will Make Your Sugar Cookies So Much Better
published about 11 hours ago We independently select these products—if you buy from one of our links, we may earn a commission. Credit: Photo: Joe Lingeman Food Styling: Jesse Szewczyk There’s nothing quite like baking sugar cookies during the holidays. There’s the mixing, rolling, cutting, and baking. And then the best part: the decorating! But no matter how pretty your treats are, there has to be a delicious cookie underneath.
Iced Oatmeal Cookies Recipe
Ingredients 1 cup/95 grams old-fashioned rolled oats 1 cup/128 grams all-purpose flour ¼ teaspoon kosher salt ½ cup/100 grams granulated sugar ¼ packed cup/55 grams light brown sugar 1 large egg, at room temperature 2 teaspoons ground cinnamon or pumpkin pie spice 1 teaspoon pure vanilla extract ½ teaspoon baking soda 4 tablespoons/57 grams unsalted butter, melted ¾ cup/92 grams confectioners’ sugar 5 teaspoons whole or oat milk, plus more as needed Preparation Heat the oven to 350 degrees...
Blackberry Buttermilk Ice Cream Sandwiches with Lychee-Glazed Brown Butter Cookies
Servings: 5 There are many surprising layers in these decadent sandwiches, but it’s the fragrant lychee glaze that amplifies the juicy berry flavors of the ice cream. Ingredients For the ice cream 3/4 lb. fresh blackberries 3/4 cup granulated sugar 1/4 cup plus 2 Tbs. buttermilk 1 Tbs. lemon juice 2 tsp. vodka 1/4 tsp. coarse sea salt 1-1/2 cups very cold heavy whipping cream For the cookies 1/2 cup salted butter 110 g (1/2 cup) tightly packed light brown sugar 110 g (1/2 cup) granulated sugar 1 tsp.
Vegan Avocado-Key Lime Ice Cream Bars
Servings: 9 For the dairy-free ice cream, which gets its aromatic brightness from key limes and richness from avocado and coconut milk, be sure to use a coconut milk that contains only coconut, water, and guar gum. Added ingredients will prevent the coconut milk from separating. Ingredients For the bars 1 lb. (about 2 large) ripe, bright-green avocados, pitted 1 12-oz. can sweetened condensed coconut milk 1 lb. (about 20 to 22) Key limes, zested and juiced 1 tsp. kosher salt 1 tsp.
Goat Cheese Guava-Swirled Ice Cream Bars with Lemon Shortbread
Servings: 6 Pastelitos, a triangular Cuban pastry filled with cream cheese and guava paste, is a Floridian favorite. In this ice cream bar reimagination, goat cheese stands in for cream cheese, bringing extra savory tang to mellow some of the sweetness. Ingredients For the ice cream 4 large egg yolks 2 cups milk 1 cup heavy cream 2/3 cup granulated sugar 1/4 tsp. kosher salt 4 oz. plain soft goat cheese 6 oz.
Tropical Chocolate Chunk Ice Cream Sandwich Bars
Servings: 6 The filling and glaze for these ice cream sandwiches call on the flavors of four quintessential Florida fruits—mango, passionfruit, orange, and coconut. Add a wooden pop stick and they start to resemble a Klondike bar, but you can just as easily leave it out. Ingredients For the sorbet 1 cup sugar 1 cup 100% orange juice 1 14-oz. bag frozen passionfruit pulp 8 oz. frozen mango chunks 2 oz.
Dream summer dishes
1 of 13 A piña colada in New York, May 7, 2021. The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas. Props styled by Paige Hicks. Food styled by Simon Andrews. (Christopher Simpson/The New York Times) Piña coladas in New York, May 7, 2021. The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas. Props styled by Paige Hicks. Food styled by Simon Andrews.
Let’s Eat Food, Family, Friends & Kitchen Comforts
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. For years, Jerrelle Guy baked without a scale, choosing instead to rely on her senses to know when batters and dough were just right. In this precise art, the fun is found by feeling your way through. Rules and precision aren’t naturally my thing.
Caramelized Onion, Apple and Goat Cheese Melts Recipe
Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan.
Cookbooks for the Wannabe GREAT BRITISH BAKING SHOW Contestant
Few things have brought me as much comfort during this wild year as the Great British Baking Show. Sure, I’m late to the game; the show is ten years old, first airing back in 2010. This show is like a warm hug. It’s wholesome and sweet (see what I did there?), and the contestants are always endearing and oh-so-funny, in a super British way. And inevitably, if you spend as much time as I have watching episodes—old and new—of this charming show, you’re going to want to start baking.
Sweet Potato Marshmallow Meringue Pie
Jerrelle piles a gorgeous billowing meringue onto the sweet potato filling of this holiday pie, but the hazelnut flour and chocolate crust steal this show. By Jerrelle Guy Source: Better Homes and Gardens Recipe Summary Ingredients Ingredient Checklist 1 ½ pounds medium sweet potatoes 4 cups hazelnut meal/flour* 1 cup semisweet chocolate chips ¼ cup coconut oil or butter ¾ cup packed brown sugar ½ teaspoon salt ½ cup milk 3 eggs 2 teaspoons vanilla 1 orange (1 tsp. zest, 2 Tbsp.
Orange-Almond Cake with Cranberry Curd
Credit: Carson Downing Hands On Time: 20 mins Total Time: 50 mins Servings: 8 Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com. Keep Screen Awake Ingredients Butter, softened 1/4 cup plus 1/3 cup sliced almonds 1 cup homemade or canned whole berry cranberry sauce 1 Tbsp. cornstarch or tapioca flour 1 cup all-purpose flour 1/2 cup almond flour 1 tsp. baking powder 1/2 tsp. kosher salt 1 cup plus 2 tsp.
Bananas Foster Crisp
Baking these crisps in shallow au gratin dishes means more of the banana browns and caramelizes. If you don't have au gratin minis, use a deep dish pie plate instead.
Brioche Bread Pudding Muffins with Maple Caramel
"This recipe absolutely belongs on the breakfast table," says Jerrelle Guy. With a drizzle of maple-caramel sauce, these muffin-size puddings are like decadent French toast. By Jerrelle Guy Source: Better Homes and Gardens Recipe Summary Ingredients Ingredient Checklist 8 ounces brioche bread, cut into 3/4-inch cubes (about 6 cups) Butter, softened 2 cups buttermilk 5 tablespoons unsalted butter, melted ⅓ cup plus 2 Tbsp.
A Plum Crumble That Meets You Where You Are
Look to those graham crackers in the back of your cupboard, and put them to use in this simple dessert. Plum graham cracker crumble. Aug. 31, 2020, 12:19 p.m. ET It’s hard to find the charm in something new when every day can bring unpleasant surprises. So maybe tonight you’re craving something reliable, something that’s soothing to make and puts those overlooked, underappreciated ingredients hiding in the back of your cabinets to use.
Salted Irish Cream Apple Crostata
This crostata is one of our favorite new ways to enjoy one of our favorite fall fruits. The recipe was created by Jerrelle Guy, the Dallas-based food stylist, photographer, and author of Black Girl Baking, who is also one of our 2020 Cooks of the Year. One bite and you’ll agree that apples and Irish cream liqueur (it’s in the dough and in a rich, buttery sauce poured over the fruit) are an outrageously good combination.
Plum Graham Cracker Crumble Recipe
As plums bake, their tartness mellows and their juices jelly — just a couple reasons why they do so well in pies, cobblers and this crumble, which is essentially an upside-down graham cracker-crusted pie. If you don’t have graham crackers on hand, vanilla wafers will work nicely too, but you’ll need to cook a little longer.
Sweet Cherry Upside-Down Cake Recipe
Ingredients Yields One 9-inch cake For the Cake: 1 pound/450 grams sweet cherries, halved and pitted (about 2 1/2 cups) ¼ packed cup/55 grams light brown sugar 2 teaspoons lemon juice ¾ teaspoon kosher salt ¼ teaspoon coarse ground black or white pepper, plus more if you like 8 tablespoons/115 grams unsalted butter (1 stick), melted and cooled to room temperature 2 large eggs, whites and yolks separated ¾ cup/150 grams granulated sugar ½ cup/120 milliliters sour cream 1 teaspoon vanilla...
Herby Pasta Salad With Tempeh Bacon & Roasted Vegetables Recipe on Food52
Photo by Yossy Arefi Test Kitchen-Approved Author Notes Fresh, fragrant, tender herbs are infused in oil before being tossed with cooked pasta. The residual heat from the noodles warms the herbs just enough to bring out their bright flavor. Of course you can use whatever herbs you prefer, but I love an excess of fresh mint and basil—maybe it’s because I find that their sweetness compliments the smoky tempeh so well.
Peach Pound Cake Recipe
Ingredients 1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan 2 ½ cups/320 grams all-purpose flour, plus more for dusting the pan 3 medium, ripe, red-hued peaches (about 1 pound), pitted (see Note) 1 tablespoon fresh lemon juice 3 large eggs plus 1 large egg yolk, beaten 1 ½ teaspoons vanilla extract 1 cup/125 grams unsifted confectioners’ sugar, plus more as needed 1 ½ cups/300 grams granulated sugar 2 ½ teaspoons baking powder...
Peach Poundcake Recipe
Ingredients 1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan 2 ½ cups/320 grams all-purpose flour, plus more for dusting the pan 3 medium, ripe, red-hued peaches (about 1 pound), pitted (see Note) 1 tablespoon fresh lemon juice 3 large eggs plus 1 large egg yolk, beaten 1 ½ teaspoons vanilla extract 1 cup/125 grams unsifted confectioners’ sugar, plus more as needed 1 ½ cups/300 grams granulated sugar 2 ½ teaspoons baking powder...
The 10 Must-Read Cookbooks By Black Chefs
The rise of at-home cooking isn’t slowing down any time soon, and cookbooks feel more appealing and more necessary than ever before. If you’re in the market for satisfying and flavorful recipes you can make at home, then you’ll want to add these brilliantly crafted volumes, all written by Black authors, to your reading list. Whether you enjoy soul food, vegan food, or baking, these cookbooks will diversify your cooking.
Fan of spoonbread? You might want to give spoon cake a try, especially with strawberries
There’s something so homey about a warm dessert so tender you must serve it with a big spoon and a deep bowl. Depending on the occasion, there are a couple of recipes you could try. One is spoonbread, the usually savory, sometimes sweet Southern dish popular at Boone Tavern in Berea. To make it, you’d stir fully or par-cooked cornmeal into a custardy batter, then lighten it with whipped egg whites. You’d get something gritty and coarse, like cornbread, but still supple enough to scoop, like pudding.
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