Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any “bonuses” can be included with the other dry ingredients, and the fat (that includes cheese) should always be last.
For savory pies, mound 1 to 1 1/2 cups on top before baking. You can scatter streusel over casseroles and gratins about 20 to 30 minutes before you’ll be pulling the dish out of the oven.
To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) and bake until the streusel begins to brown and crisp, about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling it on everything from pasta to salad, baked fish to savory oats, creamy polenta to sautéed greens to succotash. You can even serve it as you would snack mix or salted nuts. Store in an airtight bag or jar for up to 3 days.
For more ideas, check out this flow chart, which well help you figure out what flavor of streusel to make depending on what you’re cooking.
Click the link above to zoom in on the image (print it out, frame it, and hang it on the wall).
Most people are pretty sure that if you dress a salad too far in advance it will wilt and become disgusting and an embarrassment. But that is so arbitrary! We like wilted spinach. We like cucumber salad and coleslaw when they have been pre-dressed and allowed to release a good bit of their water. It concentrates their flavors and gives them a very different, but no less awesome, texture. Well, I’m here to tell you that the same thing happens with lettuce, and we should embrace it, not throw it away and make a new salad!
The thing is, a drained lettuce salad is one of the greatest sandwich condiments of all time. Instead of a big, unwieldy piece of lettuce, you can pack half a head of compressed lettuce on a sandwich, and think about what that means for the flavor of your sandwich! The only problem is marketing. Nobody wants to eat a sandwich with something called “old salad” on it, so in a fit of brilliance, I coined the term Pico de Lettuce. And I put it on the menu at the sub shops, and nobody seemed to notice. People talk about the sandwich and act like they already know what Pico de Lettuce is. And they like it! But if they knew that it was just old salad they would probably be bummed.
- 1 head of romaine lettuce, cleaned, dried, and cut into 1/2-inch ribbons
- 1 garlic clove, minced
- 1 small red onion, sliced thin
- Juice of 1/2 lemon
- 1 teaspoon white vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- Combine the lettuce, garlic, onion, lemon juice, vinegar, olive oil, and salt in a medium mixing bowl.
- Let sit, stirring occasionally, for 30 minutes.
- Drain off most of the liquid and make the most interesting martini you’ve ever had.
- Store the Pico de Lettuce in the fridge, where it will keep for a week but, like many green things, will become less beautiful as the week progresses.
Makes enough for 4-6 sandwiches
These oven-fried pickles are seriously addictive and have become a total Delish snack staple. They’re super easy to make and are a perfect afternoon snack when you’re craving something salty and crunchy.
The best part of these pickles is their versatility. Not a fan of dill chips? Try bread and butter, or any other flavor you’re crazy about! Same goes for the spices in the breading — if you’re not a fan of spice you could tone it down with some freshly cracked pepper. If you love spice, amp up the cayenne — or even try putting a dash of your favorite hot sauce into the egg dredge! The possibilities are endless.
- 1 cup sliced pickles
- 1 cup panko bread crumbs
- 2 Tablespoons melted butter
- 4 Tablespoons finely chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- Ranch dressing, for dipping
- Preheat oven to 450° and line a large baking sheet with parchment paper.
- Pat pickles dry with paper towels.
- In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
- Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
- Serve warm with ranch dressing.
The bread is just as important as the burger. Here’s how to jazz up a classic bun.
How to Flavor Burger Buns + Topping Ideas
Preheat the oven to 375 degrees F. Lightly beat 1 large egg white with 1 tablespoon water. Brush on buns, then add toppings and bake until the egg white is dry, 6 to 8 minutes.
Brush with egg wash, then sprinkle with sesame seeds and thinly sliced roasted nori (seaweed sheets). Bake as directed.
Buffalo Blue Cheese
Replace the water in the egg wash with Buffalo hot sauce; brush on the buns. Sprinkle with blue cheese and celery seeds. Bake as directed.
Salt and Pepper
Brush with egg wash, then sprinkle with flaky sea salt and freshly ground pepper. Bake as directed.
Bacon and Cheddar
Brush with egg wash, then sprinkle with shredded cheddar and finely chopped cooked bacon. Bake just until the cheese melts, about 3 minutes.
Brush with egg wash, then sprinkle with za’atar spice mix and poppy seeds. Bake as directed.
Brush with egg wash, then sprinkle with chopped garlic, fresh thyme, dried oregano, red pepper flakes and flaky sea salt. Bake as directed.
Brush with egg wash, then sprinkle with seeds and grains (such as pepitas, sunflower seeds, flax seeds and oats). Bake as directed.
Brush with egg wash, then sprinkle with chili powder, smoked paprika, garlic powder and ground cumin. Bake as directed.
What’s great about this recipe is that it’s uniquely scaled for you, a duo, or a whole damn crew. The blackberry jam keeps nicely in the refrigerator for about two weeks, so this is a toast you can remake countless times. It’s hearty enough for a meal, delicate enough as a snack, and downright georgous as an appetizer.
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 teaspoon vanilla
- 1 1/2 Tablespoons sugar
- 3 Tablespoons water
- 1 – 2 teaspoons cornstarch, sifted
- 8 oz challah bread, sliced (or your bread of choice!)
- 4 oz goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired — I recommend extra crispy.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
* Add 1 teaspoon if you want the blackberries more runny, 2 teaspoons for a thicker texture!
- If eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.