This buttery vanilla pound cake is a masterclass in simplicity — tender, moist, and balanced with a subtle tang from sour cream. It’s easy to make, endlessly versatile, and the perfect base for layered desserts, rum-soaked treats, or simply sliced with berries and whipped cream.
Sohla El-Waylly’s Quinoa Crunch Salad is a masterclass in texture and flavor. Half the quinoa is cooked until fluffy, while the rest is baked and toasted into nutty crunch. Little Gem lettuce, Persian cucumbers, scallions, avocado, dill, and cilantro form a fresh base, all coated in a tangy, creamy green-goddess dressing with jalapeño heat and soy-umami depth.
Patatas Bravas is one of my favorite Spanish tapas! I always thought it’d be a fun twist to refashion it as potato salad, but I always got stuck on how to maintain the distinct crispiness of potatoes while slathering them in sauce and chilling in the fridge.
Fortunately, Sohla came to the rescue with her Bravas Potato Salad from Start Here
I adore the creamy, tangy lushness of labneh which is great on its own but paired with a few simple ingredients becomes magical! I can’t get enough of this Çilbir which tops store-bought labneh with homemade chili oil, poached eggs, and a sprinkling of mint and parsley all scooped up with warm pitas.
Sohla aptly describes her simple but dreamy Cream Buns with Jam as a “cream-filled doughnut, but with a lot less work.” Using store-bought brioche buns and raspberry jam, all you need to make is the vanilla bean pastry cream and assemble. I love Sohla’s tip […]