Sahara Henry-Bohoskey

Sep 4, 2023 | epicurious.com | Jesse Szewczyk |Sahara Henry-Bohoskey |Shilpa Uskokovic |Gregory Gourdet

If you've ever been tempted by the siren call of autumn desserts when the calendar says fall, but the temperature is still squarely in summer, this no-bake stovetop apple crisp is for you. It's a one-skillet fuss-free way to make a classic apple crisp without ever having to turn on your oven. A quick stovetop streusel is made by mixing flour, brown sugar, oats, cinnamon, salt, melted butter, and vanilla extract until large, irregular clumps form.

Aug 8, 2023 | epicurious.com | Leah Koenig |Kendra Vaculin |Sahara Henry-Bohoskey |Rachel Gurjar

This homey one-pot stew-from Leah Koenig's latest cookbook, Portico: Cooking and Feasting in Rome's Jewish Kitchen-is much brighter than its short ingredient list might indicate. That's all thanks to the technique of slowly building layered flavor with beef fond, aromatics, spices, and acidic tomatoes.

Aug 3, 2023 | epicurious.com | Shilpa Uskokovic |Hana Asbrink |Rick Martinez |Sahara Henry-Bohoskey

Step 1Place a rack in lowest position in oven and preheat to 400°. Whisk ¼ cup whole milk, 1 Tbsp. cornstarch, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl until combined and cornstarch is dissolved. Add 8 large eggs and whisk until mixture is smooth and no streaks remain. Step 2Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium-high.

Mar 28, 2023 | epicurious.com | Laurie Ellen Pellicano |Hetty McKinnon |Sahara Henry-Bohoskey |Chintan Pandya

Step 1Place racks in upper and lower thirds of oven; preheat to 425°. Heat ¾ cup (1½ sticks) unsalted butter, ¾ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ cup water in a medium saucepan over medium-high, whisking occasionally to prevent scorching, until butter is melted and mixture is boiling (it should bubble vigorously, but watch it closely so it doesn't boil over). Immediately remove pan from heat and add 1½ cups (188 g) all-purpose flour all at once.

Jan 28, 2023 | thestate.com | Sahara Henry-Bohoskey

I vividly remember my first chicken pot pie. I was at a local arcade turned restaurant in a small town outside of Boston, where, I will say, the portions matched Texas’s “everything is bigger” slogan. I could never finish the whole plate, and that was fine by me. Taking it home for dinner (or breakfast) the next day was part of the thrill of ordering it. I remember the comforting scent of butter, the flaky pastry cracking as I scooped a portion onto my spoon.