Vallery Lomas

1 month ago | wsj.com | Vallery Lomas

I love using fruit in desserts. It adds a welcome vibrancy, expanding the flavor profile beyond the basic butter, eggs, sugar, flour. And I might love banana desserts best of all. Once exotic, now a ubiquitous supermarket stalwart, this tropical fruit transcends seasons and regions. It’s accessible. And I defy you to name a more comforting banana dessert than the all-American classic of vanilla pudding, sliced bananas and Nilla Wafers. Think of the recipe at right as an affectionate homage.

2 months ago | denverpost.com | Emily Weinstein |Vallery Lomas |Dawn Perry |Andy Baraghani

By Emily Weinstein, The New York TimesMy favorite recipes to cook at home aren’t the showiest or the most elaborate. They’re the simple ones that have something I think of as a “lightbulb moment” — an idea, technique or ingredient that makes a dish distinctive, maybe even brilliant. You know a recipe has a lightbulb moment when you make it and you can’t get over how good it is, how excellent its ratio of effort to flavor. Take these roasted chicken thighs with hot honey and lime.

Nov 27, 2024 | wsj.com | Vallery Lomas

Look out, apples and cinnamon. Pear and cardamom are coming for the holiday table this year. This spiced, centerpiece-worthy upside-down cake presents ripe pears in a festive starburst design. And it requires no more than a half hour of hands-on time—a plus for holiday hosting.

Aug 31, 2024 | thewest.com.au | Vallery Lomas

Found in both Creole and Cajun cuisines, etouffee is most commonly made with crayfish tails, which aren’t readily available in most places. For this take on the classic, prawn creates an excellent dish all its own. The technique for roux here employs a clever shortcut: The flour is added after the onion, celery, capsicum and garlic have already been sauteed in the butter, getting dinner to the table especially fast. Step 1 In a large frying pan, melt the butter over medium-high heat.

Aug 28, 2024 | wsj.com | Vallery Lomas

By / Photographs by F. Martin Ramin/WSJ Your browser does not support the audio tag. 00:00 / 01:35This article is in your queue. You should make this no-bake strawberry-chocolate-pretzel ice cream cake, and you should do it this weekend. As a lawyer-turned-baker, I can’t help constructing a case for a recipe as smart as this one. It’s easy to assemble. Using store-bought ice cream, this cake is built, not baked. The back of a spoon is the only tool you’ll need to press the ice cream into the pan.